Low Carb Biscuits and Gravy A super easy low carb cheddar biscuit piled high with gluten free sausage gravy...makes a delicious low carb breakfast or a satisfying low carb 30 minute meal!

a low carb cheddar biscuit with sausage gray on a white plate

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 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, ha!

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 low carb pancakes with lemon.  They are scrumptious!

Back to your regularly scheduled low carb biscuits and gravy.

You will love this low carb cheddar 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 low carb biscuits come out light and fluffy and so full of flavor.  You might want to make a double batch!  For the cheese in these 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!


a stack of low carb cheddar biscuits


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 pantry is Xanthan gum.  This little package will last you forever because you only need to use very little.  To thicken this sausage 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 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.


ground sausage cooked in a skillet sausage gravy simmering in a skillet


This is the prefect sausage to gravy ratio in my opinion.  Look at how thick that little bit of xanthan gum gets the gravy!


thick sausage gravy in a skillet with a wooden spoon


To assemble the low carb biscuits and gravy just cut the cheddar biscuit in half and fill it up with copious amounts of sausage gravy.


low carb biscuits and gravy on a white plate


4.75 from 4 votes
low carb biscuits and gravy on a white plate
Low Carb Biscuits and Gravy
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

A super easy low carb cheddar biscuit piled high with gluten free sausage gravy...makes a delicious low carb breakfast or a satisfying low carb 30 minute meal!

Course: Breakfast, Main Course
Cuisine: American
Servings: 4
Calories: 345 kcal
Low Carb Cheddar Biscuits
  • 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
Low Carb Sausage Gravy
  • 1 pound Ground sausage
  • 1 cup Chicken broth
  • 1 cup Heavy cream
  • 1/2 teaspoon Xanthan gum
  • Salt and pepper to taste
  1. 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.

  2. Bake in the oven for 15 minutes or until golden brown.  Remove and set aside.

  3. 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.

  4. To serve, cut the biscuits in half and spoon gravy onto biscuits.  Store any leftovers in an airtight container in the refrigerator.

Recipe Notes

For 1/4th of the recipe: 345 calories / 28g fat / 6g carbs / 3.3g fiber / 15.5g protein

⭐️ Did you make this Low Carb Biscuits and Gravy recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer


Low Carb biscuits and gravy... a low carb cheddar biscuit and gluten free sausage gravy make a filling low carb breakfast. #lowcarbmeals #ketomeals #thms #banting

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    • Darla
    • December 16, 2017

    Perfect gravy! Loved it! Thanks! Darla

      • jenniferbanz
      • December 16, 2017

      So glad you liked it!

    • Phalan
    • December 20, 2017

    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?

      • jenniferbanz
      • December 20, 2017

      Nope, no error. Coconut flour is very absorbent so you need much less than other flours. Did you add the baking powder?

    • Heather B
    • December 24, 2017

    Loved it! I too was worried about small amount of flour in biscuits but it worked out perfect!!

      • jenniferbanz
      • December 28, 2017

      So glad you liked it Heather!

    • Cyrina
    • January 9, 2018

    I was curious if almond flour would work?

      • jenniferbanz
      • January 11, 2018

      It probably would but I am not sure on the amount.

    • William
    • January 11, 2018

    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.

      • jenniferbanz
      • January 11, 2018

      Yes, the texture of low carb baked goods is definitely different than ones using white flour.

    • Jen
    • January 15, 2018

    This is absolutely the BEST recipe ever!!! It is PERFECTION! Thank you so much!

      • jenniferbanz
      • January 16, 2018

      I’m so glad you liked it!

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