Keto Biscuits and Sausage Gravy – A Cozy Low-Carb Classic
Few breakfasts feel as comforting as warm biscuits smothered in savory sausage gravy. This keto version brings all that homestyle flavor without the heavy carbs. The biscuits are tender, buttery, and slightly cheesy, while the gravy is rich, creamy, and full of peppery sausage.
It’s the kind of meal that makes a slow morning feel special. If you’ve been missing Southern-style biscuits and gravy on keto, this recipe brings it back to your table—no guilt required.
Ingredients
Method
- Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry biscuit ingredients: In a bowl, whisk almond flour, baking powder, salt, garlic powder, and onion powder.
- Cut in the butter: Add the cold butter to the dry mix and use your fingers or a pastry cutter to work it in until sandy and crumbly. Stir in the shredded cheese if using.
- Add wet ingredients: In another bowl, whisk eggs and sour cream until smooth. Fold into the dry mix until just combined. The dough will be thick and slightly sticky.
- Shape and bake: Scoop 8 mounds of dough onto the baking sheet (an ice cream scoop helps). Lightly flatten the tops. Bake 14–16 minutes, until golden around the edges and set in the center. Let cool slightly.
- Brown the sausage: While the biscuits bake, heat a large skillet over medium. Add the sausage and cook, breaking it up, until browned and no longer pink. Do not drain all the fat—leave about 1–2 tablespoons for flavor.
- Season and build the sauce: Add butter, garlic powder, onion powder, black pepper, and salt to the skillet. Stir until the butter melts and the spices are fragrant, about 30 seconds.
- Make it creamy: Pour in almond milk and heavy cream. Add the cream cheese and stir until it melts and the mixture looks smooth and creamy.
- Thicken if needed: If you prefer a thicker gravy, sprinkle in xanthan gum while whisking constantly. Simmer 2–3 minutes until the gravy coats a spoon. Adjust salt and pepper to taste.
- Serve: Split the warm biscuits and ladle sausage gravy over the top. Garnish with chives or parsley if you like, and enjoy immediately.
What Makes This Recipe So Good
- Classic flavor, low carb: Almond flour biscuits and a cream-based gravy keep carbs low without losing the nostalgic taste.
- Quick and weeknight-friendly: The biscuits bake in about 15 minutes, and the gravy comes together on the stovetop while they’re in the oven.
- Simple ingredients: No complicated thickeners or specialty products—just pantry-friendly items and a few keto staples.
- Customizable: Adjust the spice, switch the sausage style, or add herbs and cheese to make it your own.
- Great texture: The biscuits are tender, not crumbly, with a golden top that holds up under hearty gravy.
What You’ll Need
- For the Keto Biscuits:
- 2 cups blanched almond flour
- 2 teaspoons baking powder (aluminum-free)
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
- 3 tablespoons cold unsalted butter, diced (or coconut oil for dairy-free)
- 3 large eggs
- 1/3 cup sour cream (or full-fat Greek yogurt)
- 1/2 cup shredded mozzarella or cheddar (optional, for extra structure)
- For the Sausage Gravy:
- 1 pound ground pork sausage (breakfast style, no added sugar)
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon kosher salt, or to taste
- 3/4 cup unsweetened almond milk (or heavy cream diluted with water)
- 1/2 cup heavy cream
- 1 ounce cream cheese, softened
- 1/4 teaspoon xanthan gum (optional, for thicker gravy)
- Chopped chives or parsley, for garnish (optional)
How to Make It
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- Preheat and prep: Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry biscuit ingredients: In a bowl, whisk almond flour, baking powder, salt, garlic powder, and onion powder.
- Cut in the butter: Add the cold butter to the dry mix and use your fingers or a pastry cutter to work it in until sandy and crumbly.
Stir in the shredded cheese if using.
- Add wet ingredients: In another bowl, whisk eggs and sour cream until smooth. Fold into the dry mix until just combined. The dough will be thick and slightly sticky.
- Shape and bake: Scoop 8 mounds of dough onto the baking sheet (an ice cream scoop helps).
Lightly flatten the tops. Bake 14–16 minutes, until golden around the edges and set in the center. Let cool slightly.
- Brown the sausage: While the biscuits bake, heat a large skillet over medium.
Add the sausage and cook, breaking it up, until browned and no longer pink. Do not drain all the fat—leave about 1–2 tablespoons for flavor.
- Season and build the sauce: Add butter, garlic powder, onion powder, black pepper, and salt to the skillet. Stir until the butter melts and the spices are fragrant, about 30 seconds.
- Make it creamy: Pour in almond milk and heavy cream.
Add the cream cheese and stir until it melts and the mixture looks smooth and creamy.
- Thicken if needed: If you prefer a thicker gravy, sprinkle in xanthan gum while whisking constantly. Simmer 2–3 minutes until the gravy coats a spoon. Adjust salt and pepper to taste.
- Serve: Split the warm biscuits and ladle sausage gravy over the top.
Garnish with chives or parsley if you like, and enjoy immediately.
Storage Instructions
- Biscuits: Store in an airtight container in the fridge for up to 5 days, or freeze up to 2 months. Reheat in a 300°F (150°C) oven for 8–10 minutes to refresh the texture.
- Gravy: Keep in a sealed container in the fridge for 3–4 days. Reheat gently on the stovetop over low heat, stirring in a splash of almond milk or cream to loosen.
- Meal prep tip: Portion biscuits and gravy separately, then combine when serving to keep biscuits from getting soggy.
Why This Is Good for You
- Low in carbs: Swapping wheat flour for almond flour keeps net carbs lower while still delivering a satisfying breakfast.
- High in protein and fat: Sausage, eggs, and dairy provide steady energy and help keep you full longer—great for mornings.
- Fewer processed thickeners: Cream, cream cheese, and a little optional xanthan gum create body without flour or cornstarch.
- Gluten-free by default: Almond flour biscuits are naturally gluten-free, which can be easier on digestion for many people.
What Not to Do
- Don’t overbake the biscuits: They can dry out quickly.
Pull them when the edges are golden and the centers spring back.
- Don’t skip the seasoning: Gravy needs pepper and salt to shine. Taste and adjust at the end.
- Don’t drain all the sausage fat: A bit of fat adds flavor and helps emulsify the gravy.
- Don’t dump xanthan gum in one spot: Sprinkle lightly while whisking to avoid clumps.
- Don’t use sweetened nut milk: It will throw off the savory flavor and add unwanted carbs. Choose unsweetened.
Recipe Variations
- Spicy breakfast style: Use hot sausage and add a pinch of crushed red pepper or cayenne to the gravy.
- Herbed biscuits: Fold 1 tablespoon chopped fresh chives, rosemary, or thyme into the biscuit dough.
- Dairy-free option: Use coconut oil in the biscuits, swap sour cream for full-fat coconut yogurt, and make the gravy with coconut cream and almond milk.
Choose a dairy-free cream cheese alternative if desired.
- Cheddar-jalapeño biscuits: Add 1/2 cup shredded cheddar and 1 finely chopped seeded jalapeño to the biscuit mix.
- Mushroom sausage gravy: Stir 1 cup finely chopped mushrooms into the skillet after browning the sausage and cook until they release their liquid and reduce.
- Turkey or chicken sausage: Leaner, lighter gravy with slightly less fat. You may want an extra tablespoon of butter for richness.
FAQ
Can I make the biscuits without cheese?
Yes. The cheese adds structure and flavor, but the biscuits hold together fine without it.
If skipping cheese, avoid overmixing and let the dough rest 5 minutes before scooping.
What can I use instead of xanthan gum?
You can reduce the almond milk slightly and use a bit more cream cheese for body. Another option is simmering the gravy longer to naturally reduce and thicken.
How many carbs are in a serving?
Exact counts vary by brands, but a typical serving of one biscuit with gravy lands around 5–7 net carbs. Check your sausage and dairy labels and calculate based on what you use.
Can I make this ahead?
Yes.
Bake the biscuits and cook the gravy up to 2 days in advance. Reheat the biscuits in the oven and warm the gravy gently with a splash of liquid to loosen.
Will coconut flour work for the biscuits?
Not as a 1:1 swap. Coconut flour is far more absorbent.
If you must use it, follow a coconut flour biscuit recipe specifically designed for it.
How do I keep the gravy from separating?
Maintain medium-low heat and whisk as you add dairy. A small amount of sausage fat plus cream cheese helps emulsify and stabilize the sauce.
Can I use plant-based sausage?
If it’s low-carb and fits your goals, yes. You may need extra fat and seasoning to match the richness of pork sausage.
Wrapping Up
Keto Biscuits and Sausage Gravy deliver all the cozy, stick-to-your-ribs satisfaction of a diner breakfast, minus the carb crash.
With simple ingredients and easy steps, you can have a hearty, comfort-filled plate in under 30 minutes. Keep the biscuits on hand for quick mornings, and whip up the gravy whenever the craving hits. It’s a classic made keto-friendly, and it tastes like home.
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