If you’re a fan of classic Southern fare, you won’t want to miss this Keto Low Carb Biscuits and Sausage Gravy Recipe! Flaky, tender, and flavorful biscuits paired with a rich, creamy Italian turkey sausage gravy make for a delicious meal any time of day.
Being born and raised in the Buffalo area, my first foray into Southern biscuits didn’t come until I was in my early twenties.
My mom, brother, and I drove down to visit my sister who was living in North Carolina at the time. On the way home my mom was jonesing for biscuits so badly she asked the toll collector on the highway “How far until the nearest Biscuit World?”
Ok, I’m kidding.
What actually happened was my brother and I had heard that Tudor’s Biscuit World was pretty fabulous. Unfortunately, we didn’t have the chance to check it out during our visit, so we were relentlessly nagging my mom to stop on the way home and she was resisting.
Mom eventually caved and got directions to the nearest Biscuit World from the toll collector. She finally took us to Biscuit World and it was sadly anticlimactic.
I don’t know what I was anticipating, but it certainly wasn’t the dry, slightly hard, and somewhat flavorless biscuit I got. Maybe it was just an off day for them at that location?
That little escapade was before my low carb days and looking back, I don’t miss regular biscuits at all! This Low Carb Biscuits and Sausage Gravy Recipe is much more delicious with tender, flaky, and flavorful biscuits and rich sausage gravy.
And this Low Carb Biscuits and Gravy Recipe has just 7g net carbs per serving!
Low Carb Biscuits and Gravy Recipe
For this Low Carb Biscuits and Gravy Recipe, I remade the classic Southern recipe into a low carb meal. Instead of using regular biscuits, I made a couple small tweaks to my recipe for Low Carb Biscuits.
In this biscuit recipe, I use almond flour as the base and add butter, heavy whipping cream, and sharp white cheddar. You won’t believe how light, fluffy, and flavorful these biscuits are!
I also kept the sausage gravy for this recipe low carb. To do so, I skipped the flour and milk, and instead made gravy from heavy cream, chicken broth, and cream cheese. The gravy is rich, creamy, and flavorful.
You definitely won’t miss the carbs here!
All About White Sausage Gravy
There are so many different names for white sausage gravy! It’s also called biscuit gravy, white gravy, sausage gravy, and Southern gravy. Whatever you call it, I call it delicious.
How Do You Make the Best Sausage Gravy?
To make the best Southern sausage gravy for my Low Carb Biscuits and Gravy, I first brown a good quality sausage. I like to use a mild Italian chicken or turkey sausage for this, but you can use whatever your favorite sausage is.
Look for sausage in bulk, but if you can only find links, you can squeeze the meat out of the links and discard the casings.
Pro Tip: Make sure you get raw sausage for this recipe, not pre-cooked sausage.
Once the sausage is browned, add liquid and thickener, as well as seasonings, such as salt and pepper, or other spices.
After that, simmer the gravy so the flavors can blend and the sauce can thicken.
What is Biscuit Gravy Made Of?
Regular (i.e., not low carb) biscuit gravy is made of browned sausage, all-purpose flour, milk, and seasonings. This low carb biscuit gravy is made from browned sausage, chicken broth, heavy cream, and cream cheese.
Ingredients in Low Carb Southern Sausage Gravy:
- Mild Italian chicken or turkey sausage
- Cream cheese
- Heavy cream
- Chicken broth
- Garlic powder
- Onion powder
- Black pepper
- Salt
How Do You Thicken Sausage Gravy?
Depending on whether you’re making regular gravy or low carb gravy will determine what thickener you use.
Regular (Not Low Carb) Sausage Gravy
Regular sausage gravy uses all-purpose flour or cornstarch as a thickener.
This Low Carb Sausage Gravy
In this recipe, cream cheese acts as the thickener instead of flour.
Keto Biscuits and Gravy Without Xanthan Gum
A lot of keto recipes (both baking recipes and cooking recipes) use xanthan gum as a thickener or emulsifier to help improve the overall texture of the final dish.
I don’t use added xanthan gum in my recipes because it can cause tummy troubles for a lot of people, unfortunately, myself included.
However, there’s no need for an additional thickener in this recipe. If you let the gravy simmer for a few minutes, it will thicken up perfectly!
More Low Carb Breakfast Recipes:
- Low Carb Easy Pancake Muffin Recipe
- Keto Oatmeal
- Low Carb Homemade Granola Recipe (Cinnamon Toast Crunch Copycat)
- Sous Vide Egg Bites with Bacon and Cheddar (Starbucks Copycat)
- Low Carb Green Omelette
- Sugar Free Strawberry Jam Recipe
- Keto Low Carb Quiche Lorraine
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Low Carb Biscuits and Gravy Recipe
Ingredients
Biscuits:
- 2 cups almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter chilled and diced
- 4 tablespoons heavy whipping cream
- 2 large eggs beaten
- 4 oz sharp white cheddar cheese shredded
Sausage Gravy:
- 1/2 pound mild Italian chicken or turkey sausage
- 4 oz cream cheese
- 1/2 cup heavy cream
- 1/2 cup chicken bone broth
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Salt to taste
Other:
- 1 tablespoon fresh minced parsley for garnish
Instructions
For the Biscuits:
- Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
- Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
- Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
- Serve warm or at room temperature. Store leftover biscuits covered in the fridge up to 3 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
For the Sausage Gravy:
- Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
- Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
- Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
To Serve:
- Serve each biscuit warm, split open with a scant 1/4 cup of sausage gravy spooned inside. Garnish with parsley if desired.
Video
Helpful Tips
- Net Carbs: 7g per serving (each serving is 1 biscuit and a scant 1/4 cup of the sausage gravy)
- Biscuit recipe was adapted from my Low Carb Biscuits recipe.
Nutrition
This post was first published on An Edible Mosaic on January 7, 2019. I updated it with more information on March 31, 2021.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Just made this recipe this morning-this is the BEST biscuits and sausage gravy recipe I have ever had. Thank you for sharing my new go-to for keto comfort foods!
While this is really good, it didn’t taste like biscuits and gravy to me at all. The tang of the cream cheese just made it a little too rich for me. Any recommendations on the gravy to make it taste more like traditional southern sausage gravy?
Mandy, If it’s a little too rich, you could try replacing some (or all) of the heavy cream with broth. If you try it, please let me know how it goes!
Making tomorrow. I’m making mine with almond milk, butter, heavy cream, sausage and let reduce some, salt pepper. Then thicken with xantham gum. I think it will be very similar
These were soooooo good!! My husband said they were even better than the flour based version. The gravy had so much flavor and great consistency. I used breakfast sausage and added a little garlic powder. Those biscuits were incredible. I mixed mine in a food processor for a couple pulses to incorporate the butter and then put it in the fridge until I was ready to bake. I’ll be making those more often.
I doubled this recipe for football brunch. It was a huuuge hit!! Those biscuits… Omg… Delicious. This recipe is a keeper. Also, I used breakfast sausage instead… Delish. Thank you!!
This was delicious! My biscuits were a bit flat but am assuming it’s because I am at high altitude. Do you have any recommendations to adjust the biscuit recipe for high altitude?
Michele, I’m so happy to hear you enjoyed the recipe! I don’t have any experience baking at high altitude, but I’ve heard that it’s helpful to increase the oven temperature by 15 to 25°F, and additionally decrease baking time by 5 to 8 minutes per 30 minutes of baking time. I hope this helps! Please let me know if you make them again with any tweaks to the recipe.
Amazingly delicious recipe. I recommend it the biscuits tasted so delicious and cheesy and fluffy.
As for the gravy good flavor liked it better than regular biscuits ans gravy.
Great recipe for biscuits and sausage gravy. Everything turned out perfectly and full of flavor. I will make this again for sure!
Great recipes
Hello, & thanks for this recipe. I made this recipe for my mother, wife, & myself it was very good we all agreed. Looks like I will be making this one often. 👍👍
A+ delicious and soooo easy! I made the sausage gravy and added mushrooms – then ate it over roasted veggies (kale was my favorite so far). I’m new to keto and this is not normally a dish I would eat cuz I’m not really into gravy…but WOWEE I’m a convert! I’ve made it twice already and will continue. Thank you!!
My family of seven rates this as five stars! We made this for my daughters 17th birthday breakfast and didn’t change a thing other than using regular cheddar instead of white, and doubling the gravy mix. Delicious! Thanks so much!
Also we served poached eggs on the side ❤️
Made this for supper, very good! Thanks for the recipe!
This is truly amazing!! My husband was craving biscuits and gravy and I had no idea how I was going to make it low carb. I found this recipe and I’m so glad I did!!! I will make it often that’s for sure!
Super yummy, easy to make and guilt free…WHAT?!!! We loved this and will make it again for sure! Thank you Faith for sharing this recipe with us!
I just made this gravy and put it over Cauliflower Mash, and …..OMG!!! its the best gravy I ever had in my life!
Super yummy! My husband and I both loved the biscuits and gravy!
This gravy is divine! Thank you so much for the recipe!
Have you ever tried psyllium husk in place of the cream cheese?
Kevon, I haven’t tried it, but please let me know how it turns out if you give it a try!
Satisfying biscuits & gravy. Leftovers to enjoy, too.
WOW WOW WOW.. me and my boyfriend were craving biscuits and gravy and I did NOT expect this to satisfy my craving as much as it did!! This was so delicious that we not only made it twice this week but I would also prefer this than normal biscuits and gravy knowing that its guilt free.. so delicious, that k you so much for the recipe!
Destinee, I’m so happy to hear that you and your boyfriend enjoyed these!!! They’ve become a staple in my house, lol! xoxo
I’m so glad I found this, I’m trying to be good and something about using Xanthan just rubs me the wrong way. I’ll be using the gravy over scrambled eggs, but I thank you very much for this recipe! I’ll definitely be checking out more of your ( items? Things? Stuff?) You know…thanks and happy cooking 😁