This keto biscuits and gravy recipe is one of my favorite comfort food breakfasts. The cheddar biscuits are soft and fluffy, and the creamy sausage gravy is rich, satisfying, and surprisingly easy to make with just a few simple ingredients. Whether you're serving it for a weekend breakfast or breakfast for dinner, this low carb biscuits and gravy recipe is hearty enough that nobody will miss the traditional version.
Why You'll Love This Keto Biscuits and Gravy
If you've been missing a big plate of biscuits and gravy since starting a low carb lifestyle, this recipe is for you. The cheddar biscuits are soft, buttery, and sturdy enough to hold plenty of creamy sausage gravy. It comes together in about 20 minutes, uses simple ingredients, and is hearty enough for breakfast, brunch, or even breakfast for dinner. Best of all, it tastes like comfort food, not a substitute.
- Rich, creamy sausage gravy without flour
- Tender cheddar biscuits with a fluffy texture
- Ready in about 20 minutes
- Naturally gluten free
- Perfect for meal prep and leftovers
- Great for breakfast or breakfast-for-dinner nights
What It Tastes Like
This keto biscuits and gravy tastes surprisingly close to the classic Southern breakfast. The biscuits are soft, buttery, and full of savory cheddar flavor, while the sausage gravy is rich, creamy, and packed with seasoned sausage. The combination is warm, comforting, and satisfying, making it hard to believe it's low carb. Even family members who aren't following a keto lifestyle usually enjoy this recipe because it delivers all of the flavors people love about traditional biscuits and gravy.
If you're a fan of comforting breakfast recipes like my Keto Pancakes, keto breakfast casserole, or Keto oatmeal, you'll love this one too.
Ingredients You'll Need
You only need a handful of simple ingredients to make this keto biscuits and gravy recipe.
For the cheddar biscuits, you'll need eggs, melted butter, coconut flour (or almond flour), baking powder, salt, and shredded cheddar cheese. The cheddar adds a lot of flavor and helps make the biscuits taste more like a savory breakfast biscuit rather than a low carb substitute.
For the sausage gravy, you'll need ground breakfast sausage, chicken broth, heavy cream, xanthan gum, and a little salt and pepper. The xanthan gum replaces the flour that is traditionally used in sausage gravy, helping create a rich and creamy texture while keeping the carbs low.
Ingredient Notes
- Coconut flour: A little goes a long way. If you prefer almond flour, use 2 cups almond flour in place of the coconut flour.
- Cheddar cheese: I usually use medium cheddar, but sharp cheddar, white cheddar, or even pepper jack work well.
- Breakfast sausage: Mild, hot, or sage breakfast sausage all work great in this recipe.
- Xanthan gum: This is my favorite low carb thickener for gravy because you only need a small amount.
- Heavy cream: Gives the gravy its rich, creamy texture.
How To Make Keto Biscuits and Gravy
Step 1
Make the biscuits. Preheat the oven to 400F and line a baking sheet with parchment paper. In a large bowl, mix together the melted butter, eggs, coconut flour, salt, baking powder, and shredded cheddar cheese until a thick batter forms.
Step 2
Bake the biscuits. Scoop the batter into 6 portions on the prepared baking sheet, then gently flatten each one with your fingers to create a biscuit shape. Bake for 15 minutes or until golden brown.
Step 3
Cook the sausage gravy. While the biscuits bake, brown the sausage in a large skillet over medium-high heat, breaking it into crumbles as it cooks. Once fully cooked, stir in the chicken broth and heavy cream. Sprinkle the xanthan gum evenly over the mixture and stir well.
Step 4
Simmer and serve. Bring the gravy to a gentle simmer and cook until thickened, about 3 to 5 minutes. Season with salt and pepper to taste. Split the warm biscuits in half and spoon the sausage gravy generously over the top before serving.
What Makes These Keto Biscuits Different
Many keto biscuits can be dry, crumbly, or taste too much like eggs, but these biscuits are one of my favorites because they actually feel like something you'd want to smother with sausage gravy. The shredded cheddar cheese adds flavor and helps keep the biscuits moist, while the coconut flour creates a sturdy texture that holds up well under the rich gravy. They're easy to mix together in one bowl, require no rolling or cutting, and bake up golden brown in just 15 minutes.
If you prefer almond flour, you can easily make that swap as well. Either way, these biscuits are hearty enough for a classic biscuits and gravy breakfast while keeping the carbs low.
How To Make Keto Sausage Gravy
Traditional sausage gravy is made by sprinkling flour over cooked sausage to create a roux, but making keto sausage gravy is surprisingly simple. Instead of flour, this recipe uses a small amount of xanthan gum to create the same thick, creamy texture while keeping the carbs low.
Start by browning the breakfast sausage in a large skillet, breaking it into crumbles as it cooks. Once the sausage is fully cooked, stir in the chicken broth and heavy cream. Sprinkle the xanthan gum evenly over the mixture while stirring to prevent clumping.
Bring the gravy to a gentle simmer and cook for a few minutes until it thickens. The gravy should be rich, creamy, and thick enough to coat a spoon. Finish with salt and pepper to taste, then spoon it generously over the warm cheddar biscuits.
Coconut Flour vs Almond Flour Biscuits
This recipe can be made with either coconut flour or almond flour, but the biscuits will have slightly different textures. Coconut flour absorbs much more liquid than almond flour, which is why you only need a small amount. The result is a biscuit that is sturdy, slightly fluffy, and perfect for holding up under a generous helping of sausage gravy.
Almond flour biscuits tend to be a little more tender and rich because of the higher fat content in the almonds. If you prefer almond flour, you can substitute 2 cups almond flour for the coconut flour in this recipe. Both versions are delicious, so it really comes down to personal preference and what you have in your pantry.
I often use coconut flour because it creates a biscuit that holds together well and doesn't get soggy under the gravy, but either option works great for a comforting plate of keto biscuits and gravy. Almond flour is usually my go-to when I make Keto Muffins.
Tips For The Best Keto Biscuits and Gravy
A few simple tips can help you get the best results every time.
- Use freshly shredded cheese if possible. Pre-shredded cheese contains anti-caking agents that can slightly affect the texture of the biscuits.
- Don't overbake the biscuits. Pull them from the oven when they are golden brown so they stay tender and moist.
- Sprinkle the xanthan gum evenly into the gravy while stirring. Adding it all in one spot can cause clumps.
- Let the gravy simmer gently. A rapid boil isn't necessary and can make the cream separate.
- Give the gravy a few minutes to thicken. It will continue to thicken as it simmers and cools slightly.
- Use a flavorful breakfast sausage. Since the gravy has only a few ingredients, the sausage contributes most of the flavor.
- Add extra black pepper if you like traditional Southern-style sausage gravy. The peppery flavor pairs perfectly with the rich gravy and cheesy biscuits.
Can You Make Keto Sausage Gravy Without Xanthan Gum?
Yes, you can make keto sausage gravy without xanthan gum, but the texture will be a little thinner. The heavy cream helps create some richness on its own, especially if you let the gravy simmer long enough to reduce slightly.
If you don't have xanthan gum, you can substitute a small amount of glucomannan powder, which is another low carb thickener that works well in gravies and sauces. You could also use cream cheese to help thicken the gravy while adding extra richness.
My preferred method is xanthan gum because you only need a tiny amount and it creates a thick, creamy gravy that's very similar to traditional sausage gravy made with flour. A small package lasts a long time, making it a worthwhile ingredient to keep in your low carb pantry.
Can You Make It Ahead?
Yes, you can make this keto biscuits and gravy ahead of time, though I recommend storing the biscuits and gravy separately for the best texture. The biscuits can be baked up to 3 days in advance and stored in an airtight container in the refrigerator.
The sausage gravy also reheats well. Store it in a separate container in the refrigerator and warm it gently on the stovetop or in the microwave when you're ready to serve. If the gravy becomes too thick after chilling, simply stir in a splash of chicken broth or heavy cream while reheating.
This makes a great meal prep breakfast because you can reheat a biscuit, warm up some gravy, and have a hearty breakfast ready in just a few minutes.
Frequently Asked Questions
Yes. Substitute 2 cups almond flour for the coconut flour. The biscuits will be a little more tender and rich, but they still work great with the sausage gravy.
The biscuits freeze very well for up to 3 months. The gravy can also be frozen, though the texture may change slightly after thawing because of the cream. Reheat gently and stir well before serving.
Any breakfast sausage will work, including mild, hot, or sage sausage. I like using a flavorful pork breakfast sausage because it gives the gravy the best flavor.
Xanthan gum continues to thicken as the gravy cools. If your gravy becomes too thick, simply stir in a splash of chicken broth or heavy cream while reheating.
Recipe Card
Keto Biscuits and Gravy
Ingredients
- ¼ cup Melted butter
- 4 large Eggs
- ⅓ cup Coconut flour or 2 cups almond flour
- ¼ teaspoon Kosher salt
- ¼ teaspoon Baking powder
- 1 cup Shredded cheddar cheese
- 1 pound Ground sausage
- 1 cup Chicken broth
- 1 cup Heavy cream
- ½ teaspoon xanthan gum
- Kosher salt and pepper to taste
Method
- Pre-heat oven 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 tablespoon scoop or spoon out 3 tablespoons worth of batter for each biscuit. Place them 2 inches apart on the baking sheet. Makes 6 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
Did you make this recipe?
Leave a comment or rating below!
Rick Giuliano says
This sounds pretty good. I’ve made something similar and added some cream cheese to the gravy which also helps to thicken it.
Kristin says
The recipe is incredible. I add a different ratio of spices but other than that I make it exactly as stated, I follow the metric measurements and a food scale. I use the coconut flour for the biscuits.
It is a favorite to everyone I have made it for.
I make these biscuits weekly to use as "bagels" to take to work with cream cheese on them.
I make a double batch to make 12 biscuits on a large baking sheet and leave them in the fridge for a couple of days or throw them in the freezer for later in the week.
I add garlic powder, onion powder, rosemary, and thyme when I plan on eating the biscuits plain. I have also found making them with kerrygold salted butter makes them even more savory.
TL says
DELICIOUS! Im a hardcore southern biscuit and gravy making momma and this recipe doesnt make my family feel cheated of carbs!
Jen says
Thank you 🙂 My family really enjoyed this recipe. My kids took seconds. However I tried the biscuits on their own and they were far too eggy. It wasn't so noticeable with the gravy on top. I am keeping the recipe for the gravy and will keep searching for a better biscuit recipe.
Lorne D. Minke Jr says
WOW just a amazing breakfast. Did not have the Heavy Cream used
almond milk instead and thickened right away. And totally guilt free and my wife loved it. The biscuits turned out amazing! thank you 🙂
Cynthia lucky says
Are you doing net carbs or total carbs for your nutrition calculations?
Jennifer Banz says
The carb count listed is total carbs
Jp says
I only made the biscuits, but they were good. Sort of a coconut fathead dough.
Linda O. says
I have a bag of xanthan gum that is expired. Can I still use it? I rarely used it and it only comes in a large quantity for what I need it for. Why would it expire? What would cause it to go bad?
Jennifer Banz says
I think it should still be ok. Manufacturers have to put an expiration date by law.
Pam says
The biscuits and gravy were very good. We enjoyed them very much and will be making them again soon!
Kim says
Wow. Very good. Great alternative for a favorite of mine. This will definitely be a new favorite! Yum!
Ethel Havens says
OMGosh …. So pleasantly surprised at how delicious this was. The coconut flour makes such a difference in how the biscuits turned out. They WERE NOT EGGY & cut perfectly. The sausage gravy (I used Jimmy Dean pork sausage) was Delicious!
Thank you for this fabulous recipe.
Samantha Hill says
This might be my favorite keto recipe yet. I am always looking for something to get me full in the mornings to cut down on snacking AND be super low carb. I was able to get 8 biscuits out of the mix and the gravy is so rich I didn't need a ton of it. I did add some butter to the gravy. I salted the gravy which I did not need since the biscuits provide enough salt for me! Home run Jennifer!!!
Kathy Carre says
This is SO good! Just so amazing! I am gluten free and I love that there is so much variety with your recipes. Thank-you!
BJ says
The recipe is great. However, I definitely prefer Tasty Beef Broth over Chicken Broth anytime for any recipe unless using CHICKEN as the main ingredient.
Thanks for sharing.
Dianne Kelly says
Hi Jennifer , firstly love all your recipes 🙂 Thank you so much. As I live in Australia we have different names for some foods. Finely ground sausage ??? I presume this is a finely ground minced meat that would be used to make sausages. However as there are so many varieties of minced meats used to make sausage i am unsure of which you are using...beef ? Pork ? Pork & veal mince ? chicken mince or lamb ? I am pretty certain you will NOT be using kangaroo mince although it is very high protein..low carb 🙂 thanks again .. stay safe, happy & healthy, best wishes from Australia .. Dianne.
jenniferbanz says
Yes, minced pork sausage. You guys have quite the variety!
Jenn says
Looks delicious! Do you think I could sub turkey sausage and half and half for the cream to lower the calories a little. I am sure the turkey sausage would be fine, but do you need the thickness/creaminess of the heavy cream?
jenniferbanz says
I think it would work because of the xanthan gum
Kathy says
My husband didn't like the gravy, he said it tasted like chicken gravy, so I tried again by using a little over 1 cup water and simmering some of the sausage in the water to make a broth. I let it cook down to 1 cup and substituted it for the chicken broth and he loved it. Thank you so much for this recipe!
charlene cohen says
Gravy very easy and fast to make and was delicious! How long can you keep it in refrigerator?
LOURDES says
This recipe was so easy! I loved that it only included keto staple ingredients. The taste was amazing!
Teresa says
This was FANTASIC! I didn’t think the biscuits would be the same but they are. Only modification is I added some herbs to the sausage so it would taste like breakfast sausage.
Lou says
Oh my, what a wonderful gift to us transplanted Kentuckians. My husband and i love breakfast for d nner, but since i went on keto we havent been able to enjoy it. Since he is a persnickety eater i made two of everything one his way one my way. I fixed evrrything according to your recipes....and it was great! of course my husband didnt want to mess up His plate with my diet stuff, so i asked him to just taste a bit from the skillet. One little taste and he said wow. Then he stood there just eating the gravy right of the pan! He suggested making the biscuits for dinner tomorrow but adding garlic and cheddar...as one of your fans suggested...i had used colby jack for this first batch. thank you so much!
LaLa says
I'm not sure what you all are adding to the biscuit recipe to make it runny??? It only has 4 ingredients: coconut flour, baking powder, cheddar cheese and 4 eggs. And you should not use a mixer to combine ingredients, just use a spoon and mix until ingredients aee combined.
This recipe is delicious!! It has definitely added a twist to my low carb diet and has me excited!! The recipe turned out perfect for me. I did not have to use any salt in gravy, just pepper because the sausage had that covered. But this recipe is wonderful, thank you!
LaLa says
This recipe is delicious!! It has definitely added a twist to my low carb diet and has me excited!! The recipe turned out perfect for me. I did not have to use any salt in gravy, just pepper because the sausage had that covered. But this recipe is wonderful, thank you!
Melva Johnson says
Made your recipe. Don't know what happened with the biscuits. They were pretty runny but put them in the oven any way and they baked into a big flat Pancake but it still tasted good. Well try them again though. The gravy was really, really good. My daughter and I both liked it as opposed to regular gravy. Thanks,
M Johnson
Akela says
I'm curious, are you in U.S or Canada ??
I wouldn't think measurements would be different from U.S to Canada, me being from U.s and moved to Canada... ANYWAYS... But I've found that even following recipes EXACTLY, they are not turning out as most everyone else's, and I am a good cook! I don't toot my own horn but I will admit I can cook! Lol thanks !!
Rob says
This recipe is FANTASTIC!! I followed the recipes exactly and ended up with a phenomenal holiday brunch. Thanks so much for such a wonderful recipe! Highly recommended for everyone!!
Tina says
This was great!! Good flavor, great sausage/gravy ratio. I will certainly be making this again. Even the biscuits - although smaller than my southern soul likes were tasty.
Hannah Chynoweth says
Ok recap after making this recipe. I was skeptical on some things but quickly remembered how tricky coconut flour is. I decided to stick with the recipe verbatim my fist time (I can note adjustments after). It didn't fail to disappoint. Its a lil dry but not bad, and coconut flavor is slight but not bad considering how baked goods usually are with coconut flour. The cheese helps with that. Its also eggs in flavor. Not a problem for me because I'm Also smothering it with gravy making all of the above unnoticeable. The gravy I actually added some garlic powder and fresh ground fennel(my fave spice in this dish) and to help it cream I added 2 tbls of cream cheese I had left over. They were better than expected. Great work with this recipe. I still had to make a regular pan of Pillsbury biscuits for the egg allergy in the house, boo..I love those so dang much too.
Keren says
Easy recipe! I swapped for beef broth due to chicken allergy so next time I won’t add the additional salt. But the consistency of the gravy was spot on and the biscuits were yummy & cheesy.
Linda says
Holy Cow.... these are absolutely wonderful.... so easy to make... ?
Juliette says
This recipe was easy, quick and so yummy! It definitely satisfied multiple cravings. My husband, who is Celiac, loved this recipe too! Thank you for posting!
Dottie says
Delicious!! I made both step by step and they were fantastic! I have been on low carb/keto for 4 years and have missed this dish. Being from the south, it's hard to omit..lol. however, it's a darn good substitute!! Thank you so much!!
Iraickza says
This cane out perfect! Thank you!!Ir
Krystal says
I loved the gravy recipe. I used carbquick for the biscuits
Tera Rosen says
These were awesome! thank you
Erykah says
I must agree with Lisa below. Way to runny and became 1 big biscuit. 1/4 tsp of salt should be eliminated as the cheese and butter are already salty making the biscuit way to salty. Next time, I will use a muffin tin instead of a pan.
Lisa says
This recipe is way off. The Consistency was very runny and it turned into one big sheet pan of biscuits
jenniferbanz says
hundreds of people have made this recipe with no problems!
Jennifer says
Yes, I've had no problems whatsoever. My second batch is in the oven now. Yummy!
Signe Costales says
Mine started out runny, but during the time that I made my coffee and pondered over what to do about runny biscuits, the batter thickened up and I continued with this delicious recipe.
Alisha says
I love breakfast for supper. This hit the spot! Thanks so much for all you share!
Josh D says
Oh my gosh!! This recipe is amazing! The taste and textures is fantastic and full the void perfectly. The biscuits only taste slightly eggy on their own, but with the gravy they are perfect. Besides, it is breakfast so who’s complaining about eggs. They actually have the texture of bread which blew me away. This is a must try. Well done Jennifer! And thank you!
Lorynn R says
So yummy! We doubled the biscuit recipe and used almond flour so we used 1 and 1/3c for the flour and doubled the rest of the biscuit ingredients, and left the gravy ingredients all the same as we only had one roll of sausage - put the biscuit batter divided into a 12 muffin tin and they turned out perfect!!!
Thelma VonHoff says
Thank you. I will definitely try this recipe.
Michael Templeton says
This really tastes like real biscuits and gravy. Definitely a keeper.