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.

More recipes from Maria Emmerich

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28 comments

  1. Tiffany
    Made these for dinner last night and they are very good! So glad to have this as an option for breakfast or dinner even on low carb!
  2. Juan Doh
    These look very good. I was wondering just the other night if there was a way to make ketogenic biscuits and gravy. I am going to give these a try.

    Thanks!

  3. Susan
    What is a serving? Two biscuits or one? Also, how many biscuits should this recipe make?
  4. Sue
    I was wondering if coconut flour could be substituted for the almond flour in this and other bread recipes on this website. I have found a better deal on coconut flour recently and need to order some.

    I love all of the articles, recipes, and meal plans on dietdoctor.com! I plan to continue my subscription once my free trial is over. Thanks!

    Reply: #25
  5. Elisabeth
    Really good with some French butter.
  6. Norma
    What is the carb count for just the biscuit? These are delicious.
  7. 1 comment removed
  8. Karen
    Delicious! The recipe makes one 2 1/2-3" biscuit per serving and they are a light biscuit texture, working well to soak up the gravy. I made the gravy with cream cheese and chicken broth and it was too thin. I'll probably cut the broth by 1/2 next time. Though it says 8 servings, I feel it is more like 4.
  9. Kevin
    I rated it a 4. Pretty good approximation of a biscuit's flavor and texture. A little more rise would be useful but otherwise very good. The "gravy" would be better thickened up more than presented here but otherwise, the gravy too is a good approximation as well. I'm not at all sure how you get 8 servings from this though. I followed the instruction to a T and got 6-7 very small biscuits and gravy for about 20 of them. Seems off. Also, I wish the site had caloriie information as well because it's hard to know how much you're eating. That's the only complaint I have about this awesome website.
    Reply: #28
  10. Believe in Jeannie
    I just made this recipe. Biscuits made 8 small biscuits and the gravy was too thin, so I used two yolks (tempered with hot gravy) and 1/2 tsp gelatin also replaced cream cheese with goat cheese. But, overall a great taste without the tons of carbs. Dinner for tonight comfort food!
  11. 1 comment removed
  12. Beth
    WOW. I was raised down south on the white flour versions & my husband & I agree this version tastes better! I put the cream cheese & broth in the blender to liquify, to make it easier, then added it to the fried sausage crumbles & the gravy thickened right up. In fact I let it simmer too long, it got too thick so I thinned it with half & half which worked fine.
    The biscuits turned out great: even lighter & fluffier than flour biscuits. I sprinkled ours with Parmesan before baking & they tasted like Red Lobster garlic butter biscuits. Make sure you grease the pan - the egg white base still stuck to my non-stick cookie sheet. We ate ours with scrambled eggs. What a wonderful find! Thank you! I've got to buy some of her books now.
  13. Reenie
    Well. Not sure what I did wrong. Biscuit dough never really incorporated. I baked it anyway. Biscuit crumbles. Oh well. I crumble my biscuits anyway. Flavors not bad. I think I made these before with a different recipe and they turned out.
  14. Sue
    Had a problem with these.....they never mixed up past the dry, crumbly stage, and then when baked, they remained mounds of dry crumbs. I'm wondering what went wrong?

    The only thing I changed was to use coconut flour instead of almond flour. However, it seemed as though there was not nearly enough butter in the recipe. The dry mixture stayed totally dry like crumbs. I didn't want to overmix while folding into the egg whites so they didn't "deflate."

    Anyone have any ideas?

    Replies: #23, #29, #30
  15. Cathy
    Why are comments being removed? Norma has a legitimate question, however, no answer is posted. I would also like the answer to her question. Thank you. ?
    Reply: #16
  16. Peter Biörck Team Diet Doctor
    Hi Cathy!

    In almost all cases removed comments are spam.

    I'm not exactly sure about the carb count but my best guess is around 3 gram for one biscuit.

    http://mariamindbodyhealth.com/sausage-gravy-and-biscuits/

    Why are comments being removed? Norma has a legitimate question, however, no answer is posted. I would also like the answer to her question. Thank you. ?

  17. Bernadene Whitten
    I made the biscuits alone before tackling the gravy. I had the biscuits with butter and unsweetened raspberry jam. Delicious, very crumbly, but as I ate it with a fork I didn't care. I did make the gravy, I tried it first by the recipe and it was okay. I did make a second batch using heavy cream and my beef bone broth, I added extra unflavored gelatin. It doesn't thicken up until it cools, so this is a second day reheated food that's thick and delicious. This is a great recipe and helped me think outside the box, as are most keto recipes. Right?
  18. Michelle
    These came out great! I made them without the gravy and use them as grab and go breakfast with bacon or ham. Look and taste like real biscuits. I used onion powder and garlic powder to season them.
  19. Greg Koszut
    Biscuits made were piles of crumbs on a cookie sheet. I followed this recipe exactly and tried to save the mix at the end but doubling the butter. I could've saved a lot if time just dumping my double batch if ingredients directly into the trash. Don't waste your time or money on the biscuit recipe. I did not try the gravy but that seems like it would work.
  20. KetoKuchnia
    Heads up to anyone trying to use coconut flour in place of the almond flour! In my experience, I have found that coconut flour:almond flour is not a 1:1 substitution, you need FAR less coconut flour. Found this out recently when making some cookies, the "batter" never got past the crumbly stage. I think it's about 1/3 c coconut flour to 1 cup almond flour, but you might want to look it up before trying to substitute.
  21. Debra West
    I didn’t make the gravy, but the biscuits are my favorite recipe off this site so far! I used half again as much of each ingredient (1 and 1/2 c. almond flour, 3 tbsp coconut oil, etc) and the larger size muffin pan to make 6 biscuits. Baked for 15 minutes and they were fabulous!! They taste very much like Red Lobster biscuits and came out a nice satisfactory size. Next time I’m going to put cheddar cheese on top. I couldn’t be happier with this recipe and it will definitely be a “go-to” for me from now on. I wish I could post a picture of them here to show everyone how really great the biscuit recipe can be.
  22. Sherry-lynn
    I was sooo pleased with this recipe ( both gravy and biscuits). I made 6 biscuits instead of 8 but other than that everything ( texture, taste, consistency) all turned out amazing in my opinion. I much preferred this recipe for biscuits than some of the others done using mozzarella dough.
    Now bear in mind that this is not something that we Canadians would normally make ( at least where I am from) however I remember having it in New Orleans a few years ago and loving it. Tonight’s recipe didn’t disappoint and I love that it was Low carb:)
  23. Jennifer
    Sue, coconut flour cannot be replaced for almond flour, in the same amount. Coconut flour needs way more moisture than almond flour.
  24. Karen
    Made this last night, huge hit. Husband and daughter loved them. I put the butter in ice water for a bit to make sure it was cold.
  25. farida
    The two flours don’t behave in the same way so I don’t think a 1:1 substitute could work in this recipe.
  26. P
    This biscuit recipe has become one of my go-tos. Very consistent results, I love the texture- I've never achieved the "flakiness" the recipe describes, even with ice-cold butter, but they are soft and light, with a very fine, moist crumb.
    I like to double their size and use them as sandwich rolls, and I bet you could even use this batter as the base for a cake, maybe tweaking proportions a bit with the addition of things like sweetener and cocoa powder. Hoping to try that soon.
  27. Jason
    I'm guessing "crumbled sausages" is a sort of pork mince or sausage meat removed from the skin of sausages. Might have to explain this a bit for non-US people. I was confused a bit before doing a search on google.
  28. Kassie
    Same for me too. I got 5 barely 6 biscuits even though I used the 8 serving recipe
  29. Dylan
    Because coconut flour is very dry and absorbent. It is not a direct exchange with almond flour at all. Tend to need less when using coconut flour and often need to increase the liquid also
  30. BARBARA
    Hi Sue, you probably know by now, but, just in case, most recipes that call for almond flour cannot be directly substituted with coconut flour. They are so different in what they are (ground nuts vs coconut fiber) that these traditional types of substitutions don’t work!

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