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!
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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.
Low Carb Biscuits and Gravy
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Ingredients
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
Instructions
- 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.
- Bake in the oven for 15 minutes or until golden brown. Remove and set aside.
- 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.
- To serve, cut the biscuits in half and spoon gravy onto biscuits. Store any leftovers in an airtight container in the refrigerator.
Notes
Nutrition
⭐ Did you make this Low Carb Biscuits and Gravy recipe? Tag me on Instagram so I can see! @lowcarbwithjennifer
I’ve made this recipe 5 times now and I love it. Couple tips. Don’t mix the biscuit batter too thoroughly or you’ll get pancakes instead of biscuits. You want it clumpy and cold as possible. Let the butter cool after you melt it down for a bit, I put a small chunk of cold butter and mix it with melted butter to cool it down. For the gravy, I used bone broth and it comes out great. You need to let the gravy cool a little as well for it to thicken up with the xantham gum. It’ll look real runny until you take the heat off it and let it sit for a minute.
I made this recipe it was fantastic! I did use those big Italian sausages and pulled out the insides. I drained the grease and added bacon fat and really crisped up the meat. I also added skim cheese for less calories. It turned out amazing thanks for the recipe Jenifer loved it !
I made this with a couple of tweaks.
Instead of sausage gravy I made liver and onions.(I know most don’t; but I love.) What was missing was being able to brown the flour. (And we don’t eat bacon.) Next time I will crisp the chicken livers more.
This morning-cold, the gravy had a wonderful flavor. A little slimy-ish. (First time with Xan Gum.)
The biscuits; I doubled the recipe. Made 6 full sized biscuits. About 6- 1 Tbl sized biscuits and about 6 thin, crispy crackers. All were delish, but a bit dry in the throat. Any way to moisten the batter?
But high regards for both recipes.
These are wonderful. My biscuits are delicious. I love coconut so I didn’t change the recipe. I did however use beef broth because that’s all I had and thickened my gravy by adding 3 egg yolks to my whipping cream, it thickened perfectly. Thank you for your recipe, I appreciate you taking the time to develop and post these for us!
So glad you liked the recipe, lee! Egg yolks as a thickener is a great tip!
Thank you so much for sharing this post. Really satisfied my cravings!
The sausage gravy was too chicken-y flavored. Normally when I make sausage gravy I don’t add bullion.
I used 1 cup heavy whipping cream and 1/2 tsp of xanthan gum. I also used a blend of white pepper, black pepper, and crushed red pepper to give it a good kick!
I loved the biscuits as did my kids. I would next time add a little Garlic Powder to the biscuits and they’d be perfect.
I am used to keto recipes being eggy or having a weird consistency compared to non-keto recipes so they were exactly as I expected. They rose nicely and all of them got gobbled up. The recipe only made 6 small biscuits though, not 9.
Biscuits didnt rise, and seemed more like cakes, the gravy wasnt bad but to my fault i used italian sausage so i wont knock there. may try to adjust the next time im feeling biscuits and gravy.
I’d give a 5 Star to the biscuits even though it needs to be adjusted & a 3 Star to the gravy because it’s off on its consistentancy but the flavor is delicious. I always read reviews & saw many people write that the biscuits are too eggy so I added only 3 eggs and used 1 1/2 cups of almond flour (a lot of reviews said 1 cup of almond flour but it’s still too eggy). With coconut flour, you might need to add double.
Gravy: it’s not creamy enough & there needs to be less chicken broth & more heavy cream. & there’s way too much sausage then there needs to be (too meaty). I made other recipes before getting on keto, but this one is my first time recipe, and I added 1/2 small chopped onion & 2 tsp garlic and sautéed it (it gives it so much goodness 🤤 flavor!) then followed this recipe & added the sausage etc to the onion mixture. But I’d add only 1/2 lb hot sausage, 1/2 cup chicken broth, & 3 cups heavy cream, omit xanthum gum, and let simmer for a bit longer for thickness 👌 next time im going to also add 3 strips chopped bacon.
I tweaked this recipe according to your suggestions and it was amazing! Biscuits were perfect and the gravy was incredible. Thank you for the tips!
Just made these and the gravy was delicious. I didn’t drain the fat from the sausage to get a better flavor. I found the biscuits a little too heavy with the flavor of coconut. I’d probably do a mixture of almond and coconut flour next time.
That much butter in its liquid state is ALOT of butter! And butter is very expensive!!!
So did I miss read the recipe?
If not, can I substitute coconut oil (already liquid, or solid then melted)?
the recipe calls for 1/4 cup which is 4 tablespoons. Yes, you can use coconut oil.
Such a great recipe! I read the comments before and saw people mentioning their biscuits were a bit eggy. I used 3 eggs rather than 4 and did not have any issues with texture/taste. I also added a little bit of cream cheese just to thicken up my gravy a little more, but overall I loved this recipe. 10/10 recommend!
I just made this for the first time. The gravy is fantastic. I have never used xanthan before and was skeptical. The biscuits tasted pretty “eggy” though. I need to try to find a keto biscuit that isn’t eggy like that. Overall, very good!
You could try the equivalent of the eggs as just egg whites. Most of the eggy taste comes from the yolks
I don’t like eggy tasting bread. With that being said, could you substitute the eggs with heavy cream or possibly water?
The egg is pretty essential to the recipe
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
I was wondering about that. I don’t particularly care for coconut flour so I used almond flour. Took about a whole cup.
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!
How did you make yours
I went by the recipe and it was horrible any suggestions would be great
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!
When you first mix this, it is runny but after you let the batter rest a few minutes, it thickens up.
I make this same biscuit recipe but like to add 1/2 cup shredded zucchini to them. It adds texture and nutrients.
Perfect gravy! Loved it! Thanks! Darla
So glad you liked it!