Keto biscuits and gravy
- 1 tsp 1 tsp coconut oil spray
- 4 4 egg whiteegg whites
- 1 tsp 1 tsp baking powder
- 1 tsp 1 tsp garlic powder or other seasoning of your liking (optional)
- 1 cup (4 oz.) 240 ml (110 g) almond flour
- 2 tbsp 2 tbsp very cold butter or coconut oil
- ¼ tsp ¼ tsp sea salt
- 10 oz. 280 g crumbled fresh sausage, preferably pork
- 4 oz. (½ cup) 110 g (110 ml) cream cheese or coconut cream
- 1 cup 240 ml beef broth or chicken broth
- salt and pepper
- Preheat the oven to 400°F (200°C). Grease a cookie sheet or muffin pan with coconut oil spray.
- Beat the egg whites until very fluffy and firm.
- In a separate medium bowl, mix the baking powder and garlic powder into the almond flour.
- 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.
- Spoon a dollop of the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes.
- Cook sausage in a large skillet over medium heat for 5-6 minutes or until thoroughly heated, stirring frequently.
- Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
- Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of plates; top with about ⅓ cup gravy.
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.
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!!!!!!!!
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!
They will keep 3-5 days in the refrigerator and several months in the freezer.
Awesome! So glad you enjoyed these!
You are correct. They usually can be substituted. Here's some info regarding ratios! https://www.dietdoctor.com/low-carb/recipes/baking
1. The biscuits are small. To have one biscuit and 1/3 C of gravy is not enough for me or my husband. We would eat at least twice that.
2. I put 1 tsp garlic in the biscuits and they were too garlicky. Next time I will probably omit it. But I think they will be OK with the gravy on top.
3. The biscuits were easy to make; it was nice to not have to roll and cut them out.
4. Our sausage in the US usually comes in 1 pound rolls, so I used the whole pound and did 1.5 of the other things. I agree with others that it was a little too cream cheesy. I think next time I might just thicken it with almond flour and use cream and broth for the liquid.
5. Still, overall it was a fun experiment and I will enjoy eating it. I will probably make it again with some of my ideas. I may make the rolls to have as the bread in a sandwich.
Thanks for your feedback! You can certainly make adjustments as needed for personal preference. You can also eat more than one serving if needed, just be sure to account for the additional carbs.
Neat idea!! Thanks for sharing!
I used Frozen butter and grated with a cheese grater.
I added a pinch of salt and left out the garlic.
Sauce: I cooked the sausage, added heavy cream instead of cream cheese, 1/2 cup of broth and simmered until it reduced and thickened.
Very good! My husband makes reg. biscuits and gravy a few times a month and it’s my ten year old diabetic son’s favorite breakfast meal. He ate this keto version and asked for seconds! I’ll call that a win.
Awesome, Eloria! Definitely sounds like a win to me, too!