Keto Biscuits and Gravy– This delicious breakfast treat combines rich, tender almond flour biscuits with creamy sausage gravy for a perfect Southern dish with a twist. Our take on this classic American breakfast is only 4 net carbs per serving!
WHAT IS BISCUITS AND GRAVY?
Are biscuits and gravy a thing? They are! Biscuits and gravy are popular for breakfast in the United States, especially in parts of the South. Biscuits ‘n’ gravy consists of buttery, flaky biscuits served with sausage gravy. Start your morning with our keto version of this American favorite.
WHAT YOU NEED TO MAKE THIS RECIPE
- 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 our keto biscuits.
- Baking Powder: Baking powder adds lift to the biscuits.
- Eggs: Bind the batter ingredients using eggs.
- Butter: Butter flavors the biscuits and the gravy.
- Sour Cream: Add moisture to the batter without becoming too thin using sour cream.
- Sausage: We use ground turkey sausage, but feel free to use beef or pork sausage if you prefer.
- Heavy cream: I use heavy cream as a base for the gravy. However, I have used almond milk with similar results if you need a non-dairy alternative.
- Xantham Gum: Use Xantham to thicken the gravy and give 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.
For the Biscuits:
Preheat the oven to 400° F (204° C) and line a rimmed baking sheet with parchment paper. Then, crack eggs into a small bowl and whisk them together. Set them aside.
Add almond flour, baking powder, garlic powder, and salt to a mixing bowl. Then, stir in the reserved egg mixture, 5 tablespoons of 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.
Bake for 15 minutes until the biscuits are firm and golden.
For the Gravy:
While the biscuits are baking, brown the sausage in a saute pan over medium heat for 4-5 minutes. Remove the sausage from the pan using a slotted spoon and set it aside.
Return the pan to medium heat and add heavy cream, water, pepper, salt, garlic powder, and red pepper flakes. Then, gently whisk in the xantham gum.
Bring the mixture to a gentle bubble to thicken the gravy and add the reserved sausage. Cover and simmer for another 5 minutes.
Taste and season with black pepper to serve.
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WHAT TO SERVE WITH BISCUITS AND GRAVY
- Eggs: Scrambled, fried, Instant Pot Hard Boiled, or poached eggs.
- Bacon or Sausage
- Fried Green Tomatoes
- Sautéed Greens
- Sliced Tomatoes
- Mixed Berries
WHAT TO DO WITH THE LEFTOVERS
- TO STORE – If you haven’t already mixed the biscuits and gravy, I suggest storing them separately. Both will keep in the fridge for 4 days if stored in an air-tight container or bag.
- TO FREEZE – You can freeze them, but do so separately; freezing the biscuits is one of my favorite things about making this recipe. I often double the recipe so I can freeze them and have a quick and easy breakfast in the future. Allow the biscuits to cool completely, then add them to a freezer-safe bag. Do the same with leftover gravy. They will freeze for up to 3 months.
- TO REHEAT – When you’re ready to eat it, 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 flour options, the biscuits aren’t as fluffy as the original made with bread or all-purpose flour.
YOU SHOULD ALSO TRY:
- Shakshuka
- Keto Apple Crisp
- Oat Milk Pancakes
- And more Breakfast favorites!
Keto Biscuits and Gravy
Equipment
- Small Bowl
Ingredients
For the Biscuits:
- 2 ⅓ 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
For the Gravy:
- 1 pound ground sausage
- 2 tablespoons butter
- 1 cup heavy cream
- 1 cup water
- 1 ½ tablespoons black pepper, coarse ground
- ½ teaspoon kosher salt
- 1 teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 1 teaspoons xantham gum
Instructions
For the Biscuits:
- Preheat the oven to 400° F | 204 ° C and line a rimmed baking sheet with parchment paper. Then, crack eggs into a small bowl and whisk them together. Set them aside.
- Add almond flour, baking powder, garlic powder, and salt to a mixing bowl. Then, stir in the reserved egg mixture, 5 tablespoons of 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.
For the Gravy:
- While the biscuits are baking, brown the sausage in a saute pan over medium heat for 4-5 minutes. Remove the sausage from the pan using a slotted spoon and set it aside.
- Return the pan to medium heat and add heavy cream, water, pepper, salt, garlic powder, and red pepper flakes. Then, gently whisk in the xantham gum.
- Bring the mixture to a gentle bubble to thicken the gravy and add the reserved sausage. Cover and simmer for another 5 minutes.
- Taste and season with black pepper to serve.
Notes
- Why are my biscuits flat? Don’t let their appearance fool you, these biscuits taste amazing! Since almond flour is dense compared to other flour options, the biscuits aren’t as fluffy as the original made with bread or all-purpose flour.
- Web Story: Check out our web story for low-carb biscuits and gravy!
- Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.