Western · Keto
Keto Biscuits and Gravy
Fluffy almond flour biscuits smothered in peppery sausage cream gravy. The Southern breakfast classic, fully keto-friendly.
Medium
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
7g Net carbs
32g Protein
60g Fat
720 Calories
Per serving
Ingredients
- 2 cups (192g) Almond flour (super-fine)
- 1 tbsp Baking powder (aluminum-free)
- 4 tbsp (56g) Cold butter, cubed
- 1 Large egg
- 2 tbsp Sour cream
- 1/2 tsp Salt
- 1 lb (450g) Breakfast pork sausage (no-sugar)
- 1 cup (240ml) Heavy cream
- 2 oz (56g) Cream cheese, softened
- 1/2 cup (120ml) Chicken broth (low-sodium)
- 1/4 tsp Xanthan gum (optional, to thicken)
- 1 tsp Coarse black pepper
- to taste Salt (for gravy)
Method
- Preheat oven to 400°F (200°C). Line a sheet pan with parchment.
- Whisk almond flour, baking powder, and 1/2 tsp salt. Cut in cold butter with a fork until pea-sized crumbs form.
- Stir in the egg and sour cream until a soft dough forms. Drop 4 large mounds onto the pan and pat into 3/4-inch-thick rounds.
- Bake 12-15 minutes until golden. Cool slightly on the pan.
- Meanwhile, brown the sausage in a large skillet over medium heat, breaking it up. Do not drain.
- Reduce heat to medium-low. Add cream cheese; stir until melted.
- Pour in heavy cream and broth. Simmer 4-5 minutes until thickened. Sprinkle xanthan gum if a thicker gravy is desired and whisk briefly.
- Season with black pepper and salt. Split biscuits, ladle gravy over the top, and serve immediately.
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