Sausage gravy and biscuits are a southern breakfast favorite. Light, fluffy, biscuits topped with a creamy yet spicy gravy. This stick-to-your-ribs meal will keep you full for hours. Unfortunately, traditional biscuits are not on the keto menu but this recipe includes a great low-carb biscuit topping that really mimics the original. It also comes in casserole form making it a great option for a holiday brunch or special get-together.
Almond flour is a wonderful flour substitute for the drop biscuit topping. A few special tips keep it light and fluffy like the traditional version. The first tip is to use frozen or very cold butter. I use a box grater to grate the butter right before adding it to the flour. Then use a fork to gently combine it with the flour and create coarse crumbs. This method keeps the butter from melting into the mixture. When baked the butter will melt and create little air pockets in the dough. The second tip is to use whipped egg whites. Gently folding them into the flour also keeps lots of air in the dough and results in a lighter biscuit texture.
Black pepper adds great spicy flavor to the gravy. If you like things really spicy, hot breakfast sausage can be used as well for an extra kick. Be careful when adding salt, make sure to taste before you add any to the sauce. Different brands of sausage and chicken stock can have varying levels of salt already so you don’t want to add too much.
This recipe makes 6 servings of sausage gravy and biscuit bake in an 8 x 8 casserole dish. It can easily be doubled into a 9 x 13 pan if you’re feeding a crowd (or just want lots of leftovers for breakfast during the week.) The biscuit portion of the recipe below is also very versatile. I often drop the dough on a sheet pan to make individual biscuits for breakfast sandwiches, or to top with butter and sugar-free jam. They freeze very well too!
Yields 6 servings of Keto Sausage Gravy and Biscuit Bake
The Preparation
Biscuits:
- 1 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 2 tablespoons butter, frozen
- 2 large egg white
Sausage Gravy:
- 12 ounces breakfast sausage
- 1 teaspoon xanthan gum
- 1 cup chicken broth
- 1/2 teaspoon onion powder
- 1 teaspoon black pepper
- salt, to taste
- 1/2 cup half-and-half
The Execution
1. In a large bowl whisk together the almond flour, baking powder, and ½ teaspoon xanthan gum.
2. Grate the frozen (or very cold) butter. Mix into the flour mixture with a fork until it resembles coarse crumbs. Set aside.
3. In a separate medium-size bowl beat the egg whites to stiff peaks.
4. Gently fold the egg whites into the flour mixture with a rubber spatula until just combined.
5. Chill the biscuit mixture in the refrigerator while making the gravy.
6. In a large skillet brown the sausage over medium heat.
7. Remove the sausage to a paper towel-lined plate to drain the excess grease, reserving about a tablespoon of fat in the skillet.
8. Turn the heat to medium-low and sprinkle 1 teaspoon of xanthan gum into the grease, whisking constantly.
9. Cook the xanthan gum for about a minute until lightly browned.
10. Whisk in the chicken stock, onion powder and black pepper. Bring to a simmer and allow the gravy to thicken about 5 minutes. Taste at this time and add salt if needed.
11. Whisk in the half and half and continue to simmer until the gravy is thick and creamy, about another 3 minutes.
12. Stir the cooked sausage into the gravy and remove from the heat.
13. Preheat the oven to 375°F degrees. Pour the sausage gravy into an 8×8 casserole dish. Drop the biscuit mixture on top of the gravy in small spoonfuls, distributing as evenly as possible. The mixture will be thick.
14. Bake for 18-20 minutes until hot, bubbly, and the biscuits are baked and browned.
This makes a total of 6 servings of Sausage Gravy and Biscuit Bake. Each serving comes out to be 365 calories, 30.8g fats, 4.2g net carbs, and 16.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 cup almond flour | 648 | 56 | 24.6 | 14.6 | 10.1 | 23.5 |
| 1 teaspoon baking powder | 2 | 0 | 1.3 | 0 | 1.3 | 0 |
| 1/2 teaspoon xanthan gum | 8 | 0 | 1.8 | 1.8 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 2 large egg white | 34 | 0.1 | 0.5 | 0 | 0.5 | 7.2 |
| 12 ounce breakfast sausage | 1106 | 92.7 | 4.8 | 0 | 4.8 | 63 |
| 1 teaspoon xanthan gum | 16 | 0 | 3.7 | 3.7 | 0 | 0 |
| 1 cup chicken broth | 15 | 0.5 | 1.1 | 0 | 1.1 | 1.6 |
| 1/2 teaspoon onion powder | 4 | 0 | 0.9 | 0.2 | 0.8 | 0.1 |
| 1 teaspoon black pepper | 5 | 0.1 | 1.3 | 0.5 | 0.8 | 0.2 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| 1/2 cup half-and-half | 149 | 12.6 | 5.7 | 0 | 5.7 | 3.8 |
| Totals | 2191 | 185 | 45.8 | 20.8 | 25.1 | 99.7 |
| Per Serving (/6) | 365 | 30.8 | 7.6 | 3.5 | 4.2 | 16.6 |
Sausage Gravy and Biscuit Bake
Ingredients
Biscuits
- 1 cup almond flour
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum
- 2 tablespoon butter frozen
- 2 large egg white
Sausage Gravy
- 12 ounce breakfast sausage
- 1 teaspoon xanthan gum
- 1 cup chicken broth
- ½ teaspoon onion powder
- 1 teaspoon black pepper
- salt to taste
- ½ cup half-and-half
Instructions
- In a large bowl, whisk together the almond flour, baking powder, and xanthan gum listed in biscuit ingredient list.
- Grate the frozen (or very cold) butter. Alternately, if no grater is available, dice it into small cubes. Mix into the flour mixture with a fork until it resembles coarse crumbs. Set aside.
- In a separate medium-sized bowl, beat the egg whites to stiff peaks.
- Gently fold the egg whites into the flour mixture with a rubber spatula until just combined.
- Chill the biscuit mixture in the refrigerator while making the gravy.
- In a large skillet, brown the sausage over medium heat, stirring often to scramble the meat.
- Remove the sausage to a paper towel lined plate to drain the excess grease, reserving most of the fat left in the skillet.
- Turn the heat to medium-low and sprinkle the xanthan gum from the gravy ingredient list into the grease, whisking constantly.
- Cook the xanthan gum for about a minute until lightly browned.
- Whisk in the chicken stock, onion powder and black pepper. Bring to a simmer and allow the gravy to thicken, about 5 minutes.
- Whisk in the half and half and continue to simmer until the gravy is thick and creamy, about another 3 minutes. Taste at this time and add salt if needed.
- Stir the cooked sausage into gravy and remove from the heat.
- Preheat the oven to 375F. Pour the sausage gravy into a casserole dish. Drop the biscuit mixture on top of the gravy in small spoonfuls, distributing as evenly as possible. The mixture will be thick.
- Bake for 18-20 minutes until hot, bubbly, and the biscuits are baked and browned.
I am really looking forward to trying this. Thanks so much!
Sounds divine!
Made it! YUM! I did not do a casserole dish, but rather biscuits, sausage gravy with eggs. OMG, awesome! Another great recipe. I am making the Speculoos Macadamia nut biscotti next! I love coming to this site for recipes!
This looks great. I wish to try it. Will definitely give you feedback when I do.
mmm looks wonderful! i love eating keto, it is gluten free and I get all of my favorite foods.
Hope you enjoy it!
Definitely let us know – I hope you love it!
Made this and it’s lovely
ended up making another 2 and freezing them thank you
Really happy to hear – let us know how it turns out when re-heated please 🙂
Hi just as nice preheated as when fresh made works wonderful thank
How’d you reheat it? Microwave?
Thanks for the great recipe! What would you recommend as a substitute for almond flour, as I am allergic to tree nuts?
Thanks for the kind words! You can sub 1:1 with sunflower seed flour or pumpkin seed flour. See more information here: https://www.ruled.me/keto-f…
Can this be made the night before and cooked in the morning?
Can it be cooked and frozen?
You can definitely make it the night before and re-heat it. Freezing and re-heating may change the texture of the bake itself, though – it may come out a bit soggy once frozen.
Glad to hear it tastes great re-heated. Thank you for letting me know!
ok so im asking a real question not sure why it wasnt posted let me try again How much is a serving and im lost on the low carb thing from what i read its 48 carbs total so please some one help me understand im trying to do this diet and im a lil lost!! is this better admin . the food was great btw fantastic i made it but i didnt know how much a serving was i know i made 6 but was not sure on actual amount i felt like i may ate too much but sure darn good!!!
Hi Franklin, we get a lot of spam so comments don’t appear right away. Someone has to go through and approve and reply to them. 🙂 The casserole is six servings so you can just divide it up into six equal portions with a spatula. I’m sorry I don’t have an exact cup size for servings yet. It’s 4.75 net carbs per serving.
The bottom two rows of the nutrition table show both the totals for the entire recipe, then under that it’s divided into a single serving. 7.28 total carbs per serving – 2.82 grams fiber = 4.75 net carbs per serving. Most people tend to use net carbs while on keto.
Half and Half on keto? I am making this tonight and Thank you for all your amazing recipes.
What is the best substitution for the half and half? I am Keto Paleo and can’t have the dairy (Butter substituted with ghee). Coconut cream the best? What will it do to the carb count?
Save a pan and cleanup. If you prepare this in cast iron, use that to bake the finished dish. There is no point in switching to an 8×8 baking dish. It just gives you an extra dish to clean.
This is some good advice, thank you! Am glad I followed it! Oh and I did not add any salt. To me, it tastes like it did not any.
Other than that suggestion, it was AWESOME! The sausage I used was salty enough. Depending on what sausage you use, I would be very careful with your salt additions.
You could opt for heavy cream as well if you prefer and need the extra fat!
Coconut cream would work, yes. As far as the macros go, it depends what brand you use – it may be easier to replace the half and half in the nutritional table with your coconut milk’s nutrition to see.
The two times I’ve made this, my biscuits are coming out crumbly rather than thick. My egg whites are definitely the stiff peak kind. Do you have technique advice for folding the eggs into the almond meal?
Hi Casey, I just try and add things in 2/3 portions and that usually works best. I do find that this biscuit recipe is a bit crumbly, but when uncooked you should be able to work it into chunks to cover the top of the casserole.
This came out just great. I have a food intolerance to almonds, so I used 1/3 cup coconut flour and one extra egg white. It worked perfectly. I didn’t have any xanthan gum, so I subbed tapioca starch, which I know adds a smidge more carbs. It didn’t thicken a lot, but the taste is great!
Hey guys.
I’m a little confused by the recipe. Do you have a conversion for the weight of the almond flour? A cup to me is about 250g and if I do that, it makes this recipe almost 500 cals per portion :-/
A cup of almond flour is typically around 100g.
Loved the sausage and gravy part, not so much the biscuits as they turned out like hockey pucks.