Keto biscuits and gravy combines buttery almond flour biscuits with creamy sausage gravy for a low-carb twist on the southern classic, with only three net carbs per serving! Plus, this recipe is gluten-free!
What is Biscuits and Gravy?
Biscuits and gravy are popular breakfast staple in the United States, especially in the South. Authentic biscuits ‘n’ gravy consists of buttery, flaky biscuits served with a thick, peppery sausage gravy.
Key Ingredients
- Almond Flour: For best results, use blanched almond flour. Blanched flour comes from almonds that have had the skins removed. I use blanched almond flour since it’s lighter, making it perfect for making gluten-free, keto biscuits.
- Baking Powder: Baking powder is a leavening agent that reacts to the heat of the oven, creating a chemical reaction that helps the biscuits rise and gives it a light, airy texture.
- Eggs: Bind the batter for the biscuits with eggs.
- Butter: Butter flavors the biscuits and the gravy.
- Sour Cream: Add moisture to the batter without making it too thin.
- Sausage: We use ground turkey sausage, but feel free to use ground Italian beef or pork sausage.
- Half and Half: Half and half is the base for our low-carb gravy. However, I have used almond milk with similar results if you need a non-dairy alternative. You can also replace half of the cream with chicken broth.
- Xanthan Gum: Use xanthan gum to thicken the gravy, giving it the perfect texture.
- Spices: Season the biscuits and gravy with salt, pepper, and garlic powder.
How to Make Keto Biscuits and Gravy
The full recipe with measurements is in the recipe card below.
Prepare the Biscuits
Step 1: Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper. Then, whisk the eggs in a small bowl and set them aside.
Step 2: Whisk almond flour, baking powder, garlic powder, and salt in a mixing bowl. Then, mix in the beaten eggs, melted butter, and sour cream.
Step 3: Using an ice cream scoop or similar-sized spoon to scoop out the dough. Use your hands to form a rounded biscuit shape, then flatten the top with your fingers and place them on the rimmed baking sheet. Repeat with the remaining dough.
Step 4: Brush the biscuits with the melted butter. Bake for 15 minutes until they are firm and golden.
Make the Sausage Gravy
Step 1: Meanwhile, brown the sausage in a sauté pan over medium heat for 4-5 minutes. Remove the ground sausage from the pan using a slotted spoon and set it aside.
Step 2: Return the pan to medium heat and warm the butter. Stir in the half-and-half, water, black pepper, kosher salt, garlic powder, cayenne pepper, and ground nutmeg. Then, gently whisk in the xanthan gum.
Step 3: Bring the mixture to a gentle boil to thicken the gravy, then stir in the reserved sausage. Cover and cook for 5 minutes.
Expert Tips
- Xanthan gum is a powerful thickening agent, so it’s best to start with a small amount and gradually increase if needed. A little goes a long way, and using too much can lead to a gummy texture.
If you enjoy keto biscuits and gravy, try more low carb recipes!
Serving Suggestions
Here are some ideas for when you’re thinking about what to serve with biscuits and gravy.
- Scrambled, fried, Instant Pot Hard Boiled, or poached eggs.
- Bacon, Air Fryer Sausage Patties, Air Fryer Chicken Sausage
- Fried Chicken
- Fried Green Tomatoes, Sliced Tomatoes, Sautéed Greens
- Mixed Berries
What To Do With Leftovers
- Refrigerate: Store the biscuits and gravy in separate airtight containers for 3-4 days.
- Freeze: Freeze the biscuits and gravy separately for the best results. Let the biscuits cool completely, then transfer them to a freezer-safe container or bag. You can do the same with the leftover gravy. Keto biscuits and gravy will freeze for 2-3 months.
- Defrost: Defrosts the gravy and biscuits in the fridge overnight.
- Reheat: Warm the biscuits in the oven or microwave, then heat the gravy on the stovetop.
Frequently Asked Questions
Why are my biscuits flat?
Don’t let their appearance fool you – these biscuits taste amazing! Since almond flour is dense compared to other options, the biscuits aren’t as fluffy as regular biscuits prepared with bread or all-purpose flour.
How do you thicken sausage gravy?
Most recipes call for flour or cornstarch to thicken traditional sausage gravy. For our sausage gravy recipe, I use a small amount of xanthan gum as a thickening agent to keep the recipe low-carb. If xanthan gum causes stomach problems, replace it with 1-2 tablespoons of cream cheese.
More Keto Breakfast Recipes:
Keto Biscuits and Gravy
- Small Bowl
- 2⅓ cups almond flour
- 2 teaspoons baking powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- 2 eggs
- 6 tablespoons butter, melted, divided
- ¼ cup sour cream
- 1½ pounds ground sausage
- 3 tablespoons unsalted butter
- ½ teaspoon xanthan gum
- 2 cups half and half
- ½ cup water
- 1 tablespoon coarse black pepper
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- ½ teaspoon ground nutmeg
- Preheat the oven to 400°F (204°C) and line a rimmed baking sheet with parchment paper. Then, whisk the eggs in a small bowl and set them aside.
- Whisk almond flour, baking powder, garlic powder, and salt in a mixing bowl. Then, mix in the beaten eggs, melted butter, and sour cream.
- Using an ice cream scoop or similar-sized spoon to scoop out the dough. Use your hands to form a rounded biscuit shape, then flatten the top with your fingers and place them on the rimmed baking sheet. Repeat with the remaining dough.
- Brush the biscuits with melted butter and bake for 15 minutes until they are firm and golden.
- Meanwhile, brown the sausage in a sauté pan over medium heat for 4-5 minutes. Remove the ground sausage from the pan using a slotted spoon and set it aside.
- Return the pan to medium heat and warm the butter. Stir in the half-and-half, water, black pepper, kosher salt, garlic powder, cayenne pepper, and ground nutmeg. Then, gently whisk in the xanthan gum.
- Bring the mixture to a gentle boil to thicken the gravy, then stir in the reserved sausage. Cover and cook for 5 minutes.
- Xanthan gum is a powerful thickening agent, so it’s best to start with a small amount and gradually increase if needed. A little goes a long way, and using too much can lead to a gummy texture.