Keto Biscuits & Gravy – Comfort Food Without the Carbs
You don’t have to give up comfort food just because you’re eating low carb. Keto Biscuits & Gravy gives you the warm, cozy flavors you love, with a fraction of the carbs. The biscuits are tender, buttery, and satisfying.
The sausage gravy is rich, peppery, and creamy, without any flour. It’s a weekend breakfast that feels special but is simple enough for a weekday.
Ingredients
Method
- Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix dry biscuit ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and garlic powder.
- Cut in the butter: Add cold, diced butter. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
- Add wet ingredients: In a separate bowl, whisk eggs and sour cream. Stir into the flour mixture. Fold in cheese if using. The dough should be thick and slightly tacky.
- Shape the biscuits: Scoop 8 mounds onto the baking sheet. Gently pat the tops to round them.
- Bake: Bake for 12–16 minutes, until set and lightly golden at the edges. Let them rest on the pan for 5 minutes to firm up.
- Cook the sausage: While biscuits bake, brown sausage in a large skillet over medium heat, breaking it into crumbles. Cook until no pink remains. If the pan looks dry, add butter.
- Build the gravy base: Lower heat to medium-low. Stir in cream cheese until melted and coating the sausage.
- Add liquids and season: Pour in heavy cream and almond milk. Add black pepper, onion powder, garlic powder, and red pepper flakes if using. Simmer gently, stirring, for 3–5 minutes until thickened. Season with salt to taste.
- Adjust thickness: For a thinner gravy, add more almond milk in small splashes. For thicker, simmer a minute longer.
- Serve: Split warm biscuits and spoon sausage gravy over the top. Finish with extra black pepper if you like it punchy.
Why This Recipe Works
This version keeps the spirit of classic biscuits and gravy while staying low carb. Almond flour and a touch of coconut flour mimic the fluffiness of traditional biscuits without the wheat.
The gravy relies on heavy cream and cream cheese to thicken, so there’s no need for cornstarch or flour. A little sausage fat adds deep flavor, and black pepper brings that familiar Southern-style kick. Everything comes together fast, and the ingredient list is pantry-friendly for keto cooks.
Ingredients
For the Keto Biscuits
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon garlic powder (optional)
- 4 tablespoons cold unsalted butter, diced
- 2 large eggs
- 1/2 cup sour cream (or full-fat Greek yogurt)
- 1/4 cup shredded mozzarella or cheddar (optional, for extra structure)
For the Sausage Gravy
- 1 pound breakfast sausage (no added sugar if possible)
- 2 tablespoons butter (if needed, depending on sausage fat)
- 2 ounces cream cheese, softened
- 1 cup heavy cream
- 1/2 cup unsweetened almond milk (or more to thin)
- 1 teaspoon black pepper, or to taste
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt to taste
- Pinch of red pepper flakes (optional)
How to Make It
- Preheat the oven: Set to 400°F (200°C).
Line a baking sheet with parchment paper.
- Mix dry biscuit ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and garlic powder.
- Cut in the butter: Add cold, diced butter. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
- Add wet ingredients: In a separate bowl, whisk eggs and sour cream. Stir into the flour mixture.
Fold in cheese if using. The dough should be thick and slightly tacky.
- Shape the biscuits: Scoop 8 mounds onto the baking sheet. Gently pat the tops to round them.
- Bake: Bake for 12–16 minutes, until set and lightly golden at the edges.
Let them rest on the pan for 5 minutes to firm up.
- Cook the sausage: While biscuits bake, brown sausage in a large skillet over medium heat, breaking it into crumbles. Cook until no pink remains. If the pan looks dry, add butter.
- Build the gravy base: Lower heat to medium-low.
Stir in cream cheese until melted and coating the sausage.
- Add liquids and season: Pour in heavy cream and almond milk. Add black pepper, onion powder, garlic powder, and red pepper flakes if using. Simmer gently, stirring, for 3–5 minutes until thickened.
Season with salt to taste.
- Adjust thickness: For a thinner gravy, add more almond milk in small splashes. For thicker, simmer a minute longer.
- Serve: Split warm biscuits and spoon sausage gravy over the top. Finish with extra black pepper if you like it punchy.
How to Store
- Refrigerator: Store biscuits and gravy separately in airtight containers for up to 4 days.
Keep gravy in a glass jar or lidded container.
- Freezer: Biscuits freeze well for up to 2 months. Wrap individually and place in a freezer bag. The gravy can be frozen, but the texture may separate slightly; reheat gently and whisk to bring it back together.
- Reheating: Warm biscuits in a 300°F (150°C) oven for 8–10 minutes or microwave in short bursts.
Reheat gravy on the stovetop over low heat, adding a splash of almond milk or cream to loosen.
Why This is Good for You
- Low carb, high satisfaction: Almond and coconut flours keep carbs down while providing fiber and healthy fats that help you feel full.
- Steady energy: The balance of fat and protein can help stabilize appetite and reduce mid-morning crashes.
- Gluten-free by default: No wheat flour means it fits both keto and gluten-free lifestyles.
- Customizable fats: You control the ingredients, from sausage quality to cream options, to match your macros.
Common Mistakes to Avoid
- Overbaking the biscuits: Keto biscuits can dry out quickly. Pull them when lightly golden and let carryover heat finish the job.
- Using only almond milk in the gravy: Without heavy cream and cream cheese, the gravy won’t thicken properly. Keep a balance for the right texture.
- Skipping seasoning: Sausage varies in salt and spice.
Taste as you go, and don’t forget black pepper for that classic flavor.
- Working with warm butter: Cold butter helps create a tender, fluffy biscuit. Keep it chilled until mixing.
- Thinning too fast: Add liquid slowly to the gravy. It thickens as it simmers; you can always add more, but you can’t take it out.
Variations You Can Try
- Cheddar-chive biscuits: Add 1/2 cup shredded cheddar and 1–2 tablespoons chopped chives to the dough.
- Maple breakfast twist: Stir a few drops of keto-friendly maple flavoring into the gravy for a sweet-savory vibe.
- Spicy gravy: Use hot breakfast sausage and add cayenne or extra red pepper flakes.
- Mushroom cream gravy: Sauté 1 cup sliced mushrooms in the sausage fat before adding cream cheese for extra depth.
- Dairy-light option: Swap sour cream for full-fat coconut yogurt in the biscuits and use coconut cream for part of the heavy cream.
Expect a slightly different flavor.
FAQ
Can I make the biscuits without coconut flour?
Yes, but they’ll spread more and be less structured. Replace the 2 tablespoons coconut flour with 1/2 cup extra almond flour and add 1–2 tablespoons ground flaxseed for better binding. The texture will be softer.
What sausage should I use?
Choose breakfast sausage with no added sugar or fillers.
Mild or hot both work. If using plain ground pork, add 1 teaspoon salt, 1 teaspoon sage, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and a pinch of red pepper flakes.
How do I keep the biscuits from crumbling?
Use eggs and a bit of cheese for binding, and don’t overbake. Let biscuits cool for 5 minutes before slicing so they set.
Using finely ground blanched almond flour also helps.
Can I make this dairy-free?
It’s tricky but possible. Use coconut oil or ghee for the biscuits, coconut yogurt instead of sour cream, and coconut cream in the gravy. Add 1/2 teaspoon xanthan gum to the gravy if you need extra thickening.
The flavor will be slightly coconut-forward.
Is this recipe meal-prep friendly?
Absolutely. Bake a double batch of biscuits and freeze half. Make the gravy up to 4 days ahead and reheat gently with a splash of almond milk.
Assemble just before serving.
How many carbs per serving?
Exact numbers depend on brands, but a typical serving (1 biscuit with a generous portion of gravy) lands around 5–7 net carbs. Check your labels and adjust liquids and add-ins to fit your macros.
Can I cook the gravy ahead of time?
Yes. The gravy reheats well on low heat.
Add a little almond milk or cream to loosen it, whisk, and bring it back to a gentle simmer.
In Conclusion
Keto Biscuits & Gravy proves comfort food can fit your goals. With simple pantry ingredients and a few smart swaps, you get buttery biscuits and rich, peppered gravy without the carb overload. Make it for a lazy weekend breakfast, or prep ahead for a fast, hearty start to your day.
Keep the base recipe handy, then riff with your favorite add-ins to make it your own.
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