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Low Carb Biscuits and Gravy

Rich, tender biscuits pair with creamy sausage gravy for the perfect Southern dish with a twist in our low carb biscuits and gravy. Made with almond flour, butter, eggs, and sour cream- this meal comes together in just 30 minutes!

Low Carb Biscuits and Gravy

Tressa Jamil
Start your morning with our buttery and flaky biscuits served with creamy sausage gravy, just like those you would eat in your favorite diner or grandma’s house. Make low-carb biscuits and gravy to serve or double the recipe to have some to freeze for later.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Main Course
Cuisine American
Servings 10 biscuits
Calories 562 kcal

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
  • 1-2 teaspoons corn starch

Instructions
 

For the Biscuits:

  • Preheat the oven to 400° and line a  rimmed baking sheet with parchment paper. Set it aside. 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 tbsp melted butter and sour cream.
  • Using an ice cream scoop or similar-sized spoon, scoop out the dough. Use your hands to form a rounded biscuit shape, then sightly flatten the top with your fingers and place them on the rimmed baking sheet. Repeat with the remaining dough.
  • Glaze the top of 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 meat from the pan using a slotted spoon and set it aside.
  • Return the pan to medium heat and add the heavy cream, water, pepper, salt, and garlic powder. Then, gently whisk in the corn starch.
  • Bring the mixture to a gentle bubble to thicken the gravy. Reduce heat to low and return the meat to the pan. Stir to combine, cover, and simmer for another 5 minutes.
  • Taste and season with black pepper to serve.

Nutrition

Serving: 1 biscuits + 1/3 cup gravyCalories: 562kcalCarbohydrates: 8gProtein: 15gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 128mgSodium: 833mgPotassium: 332mgFiber: 3gSugar: 2gVitamin A: 208IUCalcium: 161mgIron: 2mg
Keyword low carb biscuits and gravy
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WHAT YOU NEED TO MAKE THIS RECIPE

  • Almond Flour: For best results, use almond flour that has been blanched. What is blanched almond flour? It’s flour made of almonds that have had the skins removed. I use blanched almond flour since it’s lighter, making it perfect for our low-carb biscuits.
  • Baking Powder: Baking powder adds lift to the biscuits.
  • Eggs: Bind the batter ingredients together using eggs.
  • Butter: Butter flavors the biscuits and the gravy.
  • Sour Cream: Add moisture to the batter without it becoming too thin using sour cream.
  • Sausage: We use ground turkey sausage, but feel free to use beef or pork sausage.
  • Heavy cream: I use heavy cream as a base for the gravy. However, I have used almond milk with similar results if you prefer a non-dairy alternative.
  • Corn Starch: Use cornstarch to thicken the gravy and give it the perfect texture.
  • Spices: I season the biscuits and gravy with salt, pepper, and garlic powder.

HOW TO MAKE LOW CARB BISCUITS AND GRAVY

For the Biscuits:

STEP 1

Preheat the oven to 400° and line a  rimmed baking sheet with parchment paper. Set it aside. Then, crack eggs into a small bowl and whisk them together. Set them aside.

STEP 2

Add almond flour, baking powder, garlic powder, and salt to a mixing bowl. Then, stir in the reserved egg mixture, 5 tbsp melted butter and sour cream.

STEP 3

Using an ice cream scoop or similar-sized spoon, scoop out the dough. Use your hands to form a rounded biscuit shape, then sightly flatten the top with your fingers and place them on the rimmed baking sheet. Repeat with the remaining dough.

STEP 4

Glaze the top of the biscuits with melted butter.

STEP 5

Bake for 15 minutes until the biscuits are firm and golden.

For the Gravy:

STEP 1

While the biscuits are baking, brown the sausage in a saute pan over medium heat for 4-5 minutes. Remove the meat from the pan using a slotted spoon and set it aside.

STEP 2

Return the pan to medium heat and add the heavy cream, water, pepper, salt, and garlic powder. Then, gently whisk in the corn starch.

STEP 3

Bring the mixture to a gentle bubble to thicken the gravy. Reduce heat to low and return the meat to the pan. Stir to combine, cover, and simmer for another 5 minutes.

STEP 4

Taste and season with black pepper to serve.

Did you enjoy our recipe for low-carb biscuits and gravy?

Try one of these breakfast recipes from the Jamil Ghar!

COMMON QUESTIONS ABOUT LOW CARB BISCUITS AND GRAVY

Can I freeze biscuits and gravy?

Yes, but do so separately; freezing the biscuits is one of my favorite things about making this recipe. I often double the recipe just so I can freeze them and have a quick and easy breakfast the next time around. Allow the biscuits to cool completely, and add them to a freezer-safe bag. Do the same with the leftover gravy. The biscuits and gravy will freeze for up to 3 months. When you’re ready to eat it, warm the biscuits in the oven or microwave, then heat the gravy on the stovetop. Enjoy!

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