Low Carb Biscuits and Keto Sausage Gravy Recipe

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Low Carb Biscuits and Keto Sausage Gravy Recipe

This recipe pairs flaky, tender, flavorful low carb biscuits with a rich, creamy keto turkey sausage gravy for the ultimate Southern-style comfort food turned keto-friendly. Make a batch for meal prep and enjoy it all week!

Course Breakfast

Cuisine American

Keyword Keto Biscuits and Gravy, Keto Sausage Gravy, Keto Sausage Gravy Recipe, Low Carb Biscuits and Gravy, Low Carb Sausage Gravy, Low Carb Sausage Gravy Recipe

Prep Time 30

Cook Time 20

Servings servings

Calories 469kcal

Author Faith Gorsky

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 ounces sharp white cheddar cheese freshly shredded (not the pre-shredded kind)

Sausage Gravy:

1/2 pound mild Italian turkey sausage or chicken sausage (use raw bulk sausage)
4 ounces cream cheese
1/2 cup heavy whipping cream
1/2 cup chicken bone broth (or regular chicken broth)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
Salt to taste (you might not need any)

Other:

1 tablespoon fresh minced parsley for garnish

US Customary - Metric

Instructions

To Make the Biscuits:

Prep. Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
Make the dough. 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.
Bake. 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.

To Make the Sausage Gravy:

Brown the sausage. 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.
Incorporate the other ingredients. 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.
Cook. 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

Notes

Net Carbs: 7 grams per serving (each serving is 1 biscuit and a scant 1/4 cup of sausage gravy)
Recipe Inspiration: This biscuit recipe was adapted from my low carb biscuit recipe.
Leftover Biscuits: Keep leftover biscuits covered in the fridge up to 5 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).
Leftover Gravy: Store leftover sausage gravy in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Reheat the gravy on the stovetop or in the microwave.

Nutrition