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An old Southern favorite turned Keto! Light and fluffy biscuits smothered with creamy sausage gravy, you would not believe they are Low Carb!
I use my same Keto Drop Biscuits recipe and top it with a wonderful sausage gravy. This recipe only takes about 15 minutes from start to finish and really satisfies!
This Low Carb biscuits and gravy recipe is so easy to make and is really a nice change from the everyday eggs for breakfast!
These biscuits actually freeze really well so you can double a batch and freeze some for later.
How to Make Keto Sausage Biscuits & Gravy
Ingredients
For the Biscuits
1 1/2 cups Almond Flour
2 eggs, beaten
½ cup Sour Cream
4 tablespoons Grass-Fed Butter (melted)
½ cup Shredded Cheddar Cheese
1 teaspoon swerve confectioners (or powdered erythritol)
1 tablespoon Baking Powder
1/2 teaspoon baking soda
For the Gravy
1 pound uncured breakfast sausage, crumbled
1/2 cup unsweetened almond milk
1/2 cup mascarpone cheese
1 cup heavy cream
1/4 teaspoon nutmeg
Salt and pepper to taste
1/2 teaspoon Xanthan Gum
Preparation
For the Biscuits
Preheat the oven to 450 degrees.
Add the almond flour, baking powder, baking soda, and swerve to a bowl and mix using a hand whisk or fork.
In a separate bowl, add the eggs, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
Add the dry ingredients into the wet and mix.
Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray).
Bake for 10-12 minutes (mine took exactly 10 min.).
For the Sausage Gravy
Add the sausage to a saucepan and cook over medium heat.
Add in the remaining ingredients, except the mascarpone cheese and Xanthan gum.
Cook over medium heat for a few minutes then add in the mascarpone cheese. Cook another 5-7 minutes, then add in the Xanthan gum while stirring.
Allow the biscuits to cool slightly before cutting them open. Once slightly cooled, slice the biscuits in half and pour some of the sausage gravy over the top. Enjoy!
Store leftovers in the fridge or freezer.
More Keto and Low Carb breakfast recipes…
Ricotta Almond Pancakes
Coffee Crumb Cake
Sausage & Pepper Egg Casserole
Pumpkin Muffins with Cream Cheese Filling
Italian Sausage & Spinach Quiche
Blueberry Lemon Muffins
Sausage Gravy & Biscuits - Keto, Low Carb and Gluten Free
INGREDIENTS
For the Biscuits
- 1 1/2 cups Almond Flour
- 2 eggs beaten
- ½ cup Sour Cream
- 4 tablespoons Grass-Fed Butter melted
- ½ cup Shredded Cheddar Cheese
- 1 teaspoon swerve confectioners or powdered erythritol
- 1 tablespoon Baking Powder
- 1/2 teaspoon baking soda
For the Gravy
- 1 pound uncured breakfast sausage crumbled
- 1/2 cup unsweetened almond milk
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 teaspoon Xanthan Gum
PREPARATION
For the Biscuits
- Preheat the oven to 450 degrees.
- Add the almond flour, baking powder, swerve, baking soda and salt to a bowl and mix using a hand whisk or fork.
- In a separate bowl, add the eggs, sour cream and melted butter and mix until combined. Add the cheese into the wet ingredients and continue mixing.
- Add the dry ingredients into the wet and mix.
- Scoop the biscuit mix into silicone muffin pan liners (or spray a non-stick muffin pan with non-stick spray) and bake for 10-12 minutes (mine took exactly 10 min.).
For the Sausage Gravy
- Add the sausage to a saucepan and cook over medium heat. Add in the remaining ingredients, except the mascarpone cheese and Xanthan gum. Cook over medium heat for a few minutes then add in the mascarpone cheese. Cook another 5-7 minutes, then add in the Xanthan gum while stirring.
- Allow the biscuits to cool slightly before cutting them open. Once slightly cooled, slice the biscuits in half and pour some of the sausage gravy over the top. Enjoy!
- Store leftovers in the fridge or freezer.
This is really good. I left out the sweetener and nutmeg. Hubby even liked it. Thank you!
Awesome, glad you both enjoyed it!
Do you drain the grease off of the sausage?
No, there isn’t much and I do not drain the healthy fat from the gravy.
Hello I have two questions for you. Why the xatham gum and what can I use in place of it? And can I use cream cheese instead of mascarpone cheese?
Thank you
Hi Brenda,
The xanthan gum is a thickener, you can use Glucomannan instead if you like. You can also substitute cream cheese for the mascarpone as well. It will change the flavor a little, but will still be good 🙂 I hope that helps!
It was very good. I used arrowroot to thicken up the gravy. I think I used about 2 1/2 teaspoons until I got it to the thickness I liked. Thank you for making this recipe.
Glad you enjoyed it!
Being a country girl from the south, biscuits & gravy are a given! However, being on keto/low carb is impossible with the recipe we grew up on, but this is as close as it could possibly get!
Easy, and so good!
Hi Ruth,
Nice to hear that you like the biscuits & gravy. Being from the South, that’s definitely a compliment! Thanks for stopping by to let me know 🙂
I am so happy I found you!
Aww, thanks so much, that’s so kind of you!