Keto biscuits and gravy

Keto biscuits and gravy

Southern comfort food. Fill your kitchen with the smell of freshly baked rolls — and treat your taste buds, too. Buttery. Flakey. Oh so delicious. In the words of Maria Emmerich, "The flavor reminds me of my past life of KFC buttermilk biscuits."

Keto biscuits and gravy

Southern comfort food. Fill your kitchen with the smell of freshly baked rolls — and treat your taste buds, too. Buttery. Flakey. Oh so delicious. In the words of Maria Emmerich, "The flavor reminds me of my past life of KFC buttermilk biscuits."
USMetric
8 servingservings

Ingredients

Biscuits
  • 1 cup 225 ml (110 g) almond flour
  • ¼ tsp ¼ tsp sea salt
  • 1 tsp 1 tsp (5 g) baking powder
  • 4 4 egg whiteegg whites
  • 2 tbsp 2 tbsp very cold butter or coconut oil
  • 1 tsp 1 tsp garlic powder or other seasoning of your liking (optional)
  • 1 tsp 1 tsp coconut oil spray
Gravy
  • 10 oz. 275 g crumbled fresh sausage, preferably pork
  • 1 cup 225 ml cream cheese or coconut cream
  • 1 cup 225 ml beef broth or chicken broth
  • salt and pepper

Instructions

Instructions are for 8 servings. Please modify as needed.

Biscuits

  1. Preheat the oven to 400°F (200°C). Grease a cookie sheet or muffin pan with coconut oil spray.
  2. Beat the egg whites until very fluffy and firm.
  3. In a separate medium bowl, mix the baking powder into the almond flour.
  4. Cut in COLD butter and salt (if the butter isn’t chilled, the biscuits won't be flakey). Gently fold in the dry mixture into the egg whites.
  5. Spoon a dollop of the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes.

Gravy

  1. Cook sausage in a large skillet over medium heat for 5-6 minutes or until thoroughly heated, stirring frequently.
  2. Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
  3. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
  4. Split biscuits in half. Place 2 halves on each of plates; top with about ⅓ cup gravy.

Tip!

Love cheese? Then sprinkle grated cheddar or parmesan on top of the dough before you pop the biscuits in the oven for a (good kind of) cheesy variation!

This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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63 comments

  1. Julie
    This was great! Just read & follow the directions. I bake on Reynolds Non Stick foil.
  2. Paige Kittles
    As usual, both the biscuits and the gravy turned out wonderful! Earlier this week I also made Maria Emmerich’s rolls, AND vanilla pudding. Yummmm. Her recipes always turn out AHHHMAZING!

    Now that my husband is starting keto tomorrow, I’ll be adding a TON of Maria Emmerich’s recipes to my regular rotation. THANK YOU!!!!!!!!

  3. Marsha
    I got super excited for biscuits and gravy recipe- I guess my expectations should have been different since it is keto. First comment was the bread tasted a bit like cardboard, not flaky and just off. I followed the recipe for the biscuits to a tee. However, I did pick off the crispy bottoms and ate those, tasted like fried almonds!
    I took some advice from other comments and cut back a bit on sausage, cream cheese and broth. The consistency was great, but just too rich all together and maybe it was just my sausage but it looked disgusting. Neither one of us could finish it. Not worth the cost of the almond flour, but those crispy bottoms def got me thinking about something else I can make!
  4. Melissa
    These turned out perfectly and were hands down, the best biscuits and gravy we've ever had! Will definitely be making these again!! Thank you!!
  5. Ena Ross
    I think when you use coconut flour for almond flour the ratio is different. Less coconut flour. Not sure of the ratio though
  6. 1 comment removed
  7. Vicki Howard
    I just made this. The biscuit are going on my rotation. They were amazing! I think the trick is to beat the eggs until almost stuff peaks form. This them out and increases volume. The dough was wet after folding them in. I also use a cheese grater and frozen butter. All much easier! The gravy was good but a bit to cream cheesy. I may try it with half the cream cheese and half cup heavy cream.
  8. Vicki Howard
    I just made this. The biscuit are going on my rotation. They were amazing! I think the trick is to beat the eggs until almost stuff peaks form. This thins them out and increases volume. The dough was wet after folding them in. I also use a cheese grater and frozen butter. All much easier! The gravy was good but a bit to cream cheesy. I may try it with half the cream cheese and half cup heavy cream.
  9. Erin
    This question from sooooo long ago, my response might not be useful...but, you can’t sub coconut flour for almond flour, or vice versa. They behave completely differently in recipes.
  10. Cherie
    You can add the recipe to My fitness pal and it generates your macros which is what I will do once made and have my meal
  11. tsabens
    How long can these biscuits be refrigerated or frozen?
    Reply: #62
  12. Kristin Parker Team Diet Doctor

    How long can these biscuits be refrigerated or frozen?

    They will keep 3-5 days in the refrigerator and several months in the freezer.

  13. Tamara
    These were great! Better than expected.
    Reply: #64
  14. Crystal Pullen Team Diet Doctor

    These were great! Better than expected.

    Awesome! So glad you enjoyed these!

  15. LainieLou
    Someone above said you cannot sub out almond for coconut flour. That is a "yes and no" issue. True, you cannot do a one to one sub and get the same results. BUT! You can sub about a third of the almond flour for coconut and get a fluffier texture and better crumb. They are lighter this way. I have been making this adjustment to most of my keto recipes that are all almond flour as our family found the texture and overall palatability a bit too much. Adding in just that little bit of coconut flour has made the difference. If you do sub in some coconut flour and the mixture looks too dry (coconut will soak up moisture) add a little water, alt-milk of your choice or egg to keep it moist.
    Reply: #66
  16. Kerry Merritt Team Diet Doctor

    Someone above said you cannot sub out almond for coconut flour. That is a "yes and no" issue. True, you cannot do a one to one sub and get the same results. BUT! You can sub about a third of the almond flour for coconut and get a fluffier texture and better crumb. They are lighter this way. I have been making this adjustment to most of my keto recipes that are all almond flour as our family found the texture and overall palatability a bit too much. Adding in just that little bit of coconut flour has made the difference. If you do sub in some coconut flour and the mixture looks too dry (coconut will soak up moisture) add a little water, alt-milk of your choice or egg to keep it moist.

    You are correct. They usually can be substituted. Here's some info regarding ratios! https://www.dietdoctor.com/low-carb/recipes/baking

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