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Easy Keto Biscuits and Gravy Recipe

It is the staple weekend breakfast for most families from the Midwest or the South and happens to be my favorite breakfast!

It is biscuits and gravy!

When I chose to follow a low carb diet, I found many favorites of mine to not have a substitute that I was genuinely satisfied with until this recipe!

When you realize how easy it is to make my keto gravy recipe and low carb biscuit recipe then you will be set for breakfast!

This is the most perfect keto biscuits recipe paired with a creamy gravy you will never forget!

Having this low-carb sausage gravy every weekend is not a problem for me because it is the best biscuits and gravy!

Traditional sausage gravy is usually made with wheat all purpose flour, but I found a way to make it gluten free and oh so good!

You could even go as far as making it dairy free when you use a plain alternative milk like almond milk or cashew milk since it retains the creaminess like heavy cream.

The best part is the golden almond flour fluffy biscuits that really set the stage for this delicious breakfast!

If this will be your first time making my easy keto biscuits and low carb sausage gravy, you are in for a treat!

Let’s make the low-carb biscuits!

I already have my favorite 5 Ingredient Low Carb Biscuits recipe on my site here.

They are gluten free biscuits that also happen to be low carb.

You might want to make a double batch because they are a great side to any low-carb breakfast because they are only 1 g net carbs per biscuit!!

My recipe uses almond flour, butter, baking powder, salt and egg whites.

They come together quickly without any troubles!

You could even take it up a notch and add in 1/4 cup of shredded mozzarella cheese to the batter.

This helps to increase the thickness and give it a fluffier texture.

You can even speed up the process tremendously by putting all of the dry ingredients, including the added mozzarella cheese, into a food processor.

This is the best way to have a uniform dough if you are adding in the cheese shreds.

Process a few pulses until the cheese shreds have the same shape as the butter pieces, then add in the wet ingredients which are the egg whites..

Pulse a few times until the dough comes together and then scoop and bake.

If you do not have a food processor, it will work just the same in a large bowl with a pastry blender.

Just leave the mozzarella shreds as they are and try to form them so there are no shreds sticking out once it is scooped onto the baking sheet.

Line your baking sheet with parchment paper or a silpat mat.

Bake in a preheated 400 degrees F oven for 10-12 minutes.

Watch them and make sure you get them out once they start having golden brown edges so they do not dry out.

I have tried baking in the air fryer before and they spread instead of rising, so I recommend the regular oven for best results.

After you pull them from the oven, put them all in a bowl lined with a towel or cloth napkin, then cover.

This extra time it spends covered with the cloth will help it to retain its moisture and not be as crumbly so you have the best fluffy keto biscuit!

These almond flour biscuits will change your mind about almond flour as they are so fluffy and tender.

You can even take this recipe next time and make them into cheesy biscuits by adding in cheddar cheese and herbs!

These biscuits last for 3-4 days in the refrigerator.

They are easily warmed up in a 350F oven for 8 minutes wrapped in foil.

Let’s make the low carb gravy!

Traditional recipes start out with the ground sausage in the skillet, and this keto sausage gravy recipe does too!

If you use an alternative sausage like turkey sausage, mild italian sausage or game sausage, as long as it is a breakfast sausage you like it will work.

Preheat a large skillet over low heat.

Preheating the skillet gives your sausage a nice sear once it hits the pan which is what we want!

Now add the sausage to the pan and turn the heat up to a medium high heat.

Brown and crumble the sausage in the pan until no longer pink.

As it cooks, add in a few sprinkles of salt and black pepper.

This way it is worked into the flavor versus just being suspended in the savory sausage gravy.

Depending on what brand of pork sausage you use, it may give off some grease, but either way, you need to have some grease in the pan for the next step.

Now once it is all browned, add in the heavy whipping cream or alternative milk and start whisking.

As you whisk, add in the water and whisk more.

Turn it up to medium-high heat so it will come to a low boil.

Once it has come to a low boil you will be adding in the xanthan gum.

The key to any keto recipes calling for xanthan gum to be added to a hot recipe is to always whisk well as you sprinkle it in.

So as I am whisking I add in the xanthan gum by sprinkling on the top of the gravy.

The xanthan gum gives it the thickness like wheat flour for the most creamy keto sausage gravy!

Season your gravy as you wish like a sprinkle of garlic powder, additional black pepper or add some heat with a pinch of red pepper flakes.

I recommend only making what you will eat and not saving the gravy.

If you do make too much, you can save it and reheat in a skillet when you want to eat it.

Now let’s eat!

There are three kinds of people in the biscuits and gravy world.

The first type is a “leave-the-biscuit-whole” kind of person.

They just plop the biscuit on their plate and cover them with creamy sausage gravy.

The second type is a “cut-my-biscuits-in-half” kind of person.

They cut each biscuit in half and then spoon the gravy over them.

Then there is the third type which happens to be my whole family, and that is the “break-it-into-pieces” kind of person.

We pick pieces off of each biscuit and make a pile on the plate, THEN pour the sausage gravy over it all.

Which type of person are you?

Try these other Keto Breakfast Ideas from my site!

• Keto Waffles
• Easy Keto Blueberry Muffins
• Keto Cinnamon Swirl Bagels
• Keto Air Fryer Sausage Breakfast Bites
• Keto Toffee Coffeecake
• Keto Berry Breakfast Bars
• Keto Pancakes

Don’t forget to PIN this recipe so you can have it for later! You can also print directly from my printable recipe card as well.

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