There is one thing my southern heart cannot give up, and that is biscuits and gravy. This delicious breakfast dish has been a staple in my life for as long as I can remember. My Low Carb Biscuits and Gravy uses a keto cheddar biscuit for maximum flavor and sausage gravy, of course!
I love to have breakfast for dinner since I am not much of a morning breakfast person.
My low carb breakfast sandwich is another quick one that my family loves! I used pancakes as the bread for that one!
Or you might be in the mood for just pancakes. You should try my Keto Pancakes. They are scrumptious!
Back to your regularly scheduled keto biscuits and gravy.
You will love this low carb biscuit recipe because it is incredibly easy! All you have to do is mix all of the ingredients together, scoop it out onto a parchment lined baking sheet, and bake them in the oven!
I scoop mine out with a large cookie scoop and then flattened them out with my fingers so they look like biscuits cut with a biscuit cutter. You could also use a spoon to drop them on the baking sheet.
These keto biscuits come out light and fluffy and so full of flavor. You might want to make a double batch! For the cheese in these keto biscuits, I used medium cheddar. You could use any kind of cheddar such as sharp, white cheddar, or even pepper jack cheese…that would be delicious!
Traditionally, sausage gravy is thickened by sprinkling flour over the sausage after it is cooked. This creates a roux and when the liquid is poured in and simmered, the gravy thickens.
One product that I have found amazingly versatile and should be in every low carb or keto pantry is Xanthan gum. This little package will last you forever because you only need to use very little. To thicken this keto gravy I only used 1/2 teaspoon. I bought the package that I have about a year ago and it doesn’t expire until October of 2018!
So for the keto sausage gravy I first cooked my ground sausage in my skillet until it was cooked through. I love to use this little tool to break up the meat into smaller pieces as I cook it.
After the sausage was cooked, I added the chicken broth, heavy cream, and sprinkled the xanthan gum on top. I mixed it all up and then let it simmer until it was thick.
This is the prefect sausage to gravy ratio in my opinion. Look at how thick that little bit of xanthan gum gets the keto gravy!
To assemble the keto biscuits and gravy just cut the cheddar biscuit in half and fill it up with copious amounts of sausage gravy.
Super easy keto biscuits piled high with gluten free sausage gravy...makes a delicious low carb breakfast or a satisfying low carb 30 minute meal!
- 1/4 cup Melted butter
- 4 large Eggs
- 1/3 cup Coconut flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking powder
- 1 cup Shredded cheddar cheese
- 1 pound Ground sausage
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1/2 teaspoon Xanthan gum
- Salt and pepper to taste
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Pre-heat ove to 400F. Line a baking pan with parchment, a silicone baking mat, or spray with cooking spray. Add all of the biscuit ingredients to a large bowl and stir to combine. Scoop the batter using a 3 tbsp scoop or spoon out 3 tabelspoons worth of batter for each biscuit. Place them 2 inches apart on the baking sheet. Makes 9 biscuits.
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Bake in the oven for 15 minutes or until golden brown. Remove and set aside.
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While the biscuits are cooking, make the gravy. In a large skillet, brown and crumble the sausage over medium-high heat until it is cooked through. Add the chicken broth, cream, and xanthan gum. Stir to combine. Bring to a simmer, reduce the heat to low, and continue to simmer until the gravy is thick. Season with salt and pepper. Remove from heat.
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To serve, cut the biscuits in half and spoon gravy onto biscuits. Store any leftovers in an airtight container in the refrigerator.
For 1 biscuit and 1/6th of the gravy: 737 cal / 60g fat / 5g carbs / 2g fiber / 40g protein
⭐ Did you make this Low Carb Biscuits and Gravy recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
So after many mistakes being new to keto cooking, I read the comments FIRST. That being said, instead of 1 cup chicken broth, I used half chicken half beef broth. I loved the gravy but my husband found it too salty. My fault. I like salty and added reduced sodium Lawry’s. He liked the biscuits. I, however, found them sweet and eggy. I WILL use the gravy recipe again sans Lawry’s, but I’ll be finding a different biscuit recipe. So, yay and nay.
What could you substitute for then xanthan gum?
You can leave it out and let the gravy simmer and it will reduce and get thicker
can i use egg whites in place of xantham gum?
I’m not sure. If you try it, let me know!
Can you use almond flour instead
yes. You would need to add more than what the recipe calls for to get the right consistency
Hi! How do you store the extra biscuts? Do they need to be refrigerated? Thanks this recipe is awesome.
I just put them in a storage container and in the fridge.
I already had biscuits so just made the sausage and gravy. It was delicious! I thought it was the perfect sausage to gravy ratio and the flavor was wonderful. My non-low carb husband loved it too.
Has anyone tried this with water instead of chicken broth? Or with diluted chicken broth? I found that the gravy came out tasting very chicken-y and I am wondering how it would be if I switched it out for water or did 50:50.
Water would be just fine.
Just made this recipe and OMG! So good and so easy! I tasted the biscuits alone while waiting for the gravy to finish and I wasn’t a huge fan. However, once topped with the gravy, it made all the difference. Cut some of the sweetness from the coconut flour. Took some to my dad who was raised on homemade biscuits and gravy and he said it reminded him of my grandma’s so that’s a major success!
Dumb question: is it 1/4 c butter melted or 1/4 c worth of melted butter?
I measured the butter melted
Lived this recipe. The gravy didn’t thicken as much as I would have liked but the flavor profile was right on.
Oh my goodness! Those biscuits are superb! Thank you for this recipe!
I see the combined 5g carbs mentioned, but can you tell me the carb count separately? How many for 1 biscuit, and how many for whatever portion of the gravy?
I’m really excited to try this; it looks delish!
Thank you, thank you, thank you…. I am new to Keto (only a week) and have been craving something “bready”… This was the perfect solution.
This was one of the BEST keto recipes I’ve made this far! I’m not one to post comments however, for this recipe I had to! Definitely was savory and filling. I had to check and made sure I did everything per the recipe correct because after I ate it I felt like I was cheating! But nope followed it to a T. I did find the dough to be runny at first but that was because the butter was a little too warm after I melted it. I just let it sit and bind with the coconut flour for a few in the fridge and it came out perfect! Thanks for sharing this recipe 🙂 I wish I could post the finish product 😉
Is there a change to recipe at high altitudes?
Not that I am aware of
Would agar powder work in place of the xanthan gum?
I’m not sure…i’ve never worked with that ingredient. Is it used for thickening?
This is absolutely delicious and my weekend breakfast favorite! Have made it many, many times!
Do you know about how much the sausage gravy makes in cups? I am trying to figure out how much I should measure out for a 1/6th serving. Thanks!! Looks great! Can’t wait to try it!!
I’m thinking at least 3 cups
Any idea what the macros are for this? I can’t wait to try this.
Hi Dave, I added that info to the post
What is the carb count in this dish?
That info is now in the recipe card
So good! Thanks! Do you know for one biscuit and some of the gravy what the calorie and carb count would be please?
Thanks for sharing great recipes!
That info is now in the recipe card. So glad you liked it!
I didn’t make the biscuits but I did make the gravy. It was delicious! My only complaint is that there was not enough gravy for the sausage so next time I might try doubling the cream/broth/xantham gum. I definitely recommend trying it!
Any idea how much regular flour you would use if not using coconut flour?
I’m not sure, Lauren. I would probably use just enough to make a thick dough.
This is absolutely the BEST recipe ever!!! It is PERFECTION! Thank you so much!
I’m so glad you liked it!
We really enjoyed the recipe but when I entered it in MFP, the calorie count was way off for 4 servings. I’m curious how you calculated the calories or if you used a low calorie sausage?
I loved the gravy, but wasn’t too big a fan of the biscuits. This is probably just me though cuz I live in Texas and buttermilk biscuits and sausage gravy used to cross my table at least once a week, and I’m just starting out on keto. The texture and taste was just completely off for me (I might of done something wrong but idk). The gravy was something new, ( I’ve never put chicken broth in my sausage gravy before) but it was good. I did a add a little bit more cream then then the recipe called for. Will definitely use your gravy recipe again in the future.
Yes, the texture of low carb baked goods is definitely different than ones using white flour.
I was curious if almond flour would work?
It probably would but I am not sure on the amount.
You’d have to multiply the almond flour x 4, so 1-1/3 cup almond flour to substitute it for coconut flour. I’d also want to add at least a tbsp of sour cream or cream cheese to moisten the almond flour so it’s not too dry
Loved it! I too was worried about small amount of flour in biscuits but it worked out perfect!!
So glad you liked it Heather!
Is there an error in the amount of flour in this recipe? I made these and they turned into flat cheese egg pancakes. It must be 1 1/3 C of flour?
Nope, no error. Coconut flour is very absorbent so you need much less than other flours. Did you add the baking powder?
Mine too has just run into one big pancake. I added 1/4 cup of melted butter but wonder if it should have been 1/4 cup of butter (melted)?
Was your batter thick? The batter should be thick and easily formed into biscuits
Keep in mind that the size of the egg matters, bacause a larger egg contains more liquid. I always use large eggs, which by bakers is considered the benchmark and is generally implied if not specified in recipes. A large egg should weigh 2oz with the shell. I have chickens so their eggs vary in size. When I made a double batch over the weekend, 7 of my eggs weighed 16oz. If I had used the 8th egg, the dough would have had too much liquid. Kitchen scales help tremendously when baking, because it’s controlled chemistry and ingredient ratios are critical. In some situations, even salted versus unsalted butter can matter. Excellent recipes, BTW. The gravy is delicious over scrambled eggs, too!
Perfect gravy! Loved it! Thanks! Darla
So glad you liked it!