Go Back

Keto Biscuits & Gravy - Comfort Food Without the Carbs

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 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)
  • 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)

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry biscuit ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and garlic powder.
  3. Cut in the butter: Add cold, diced butter. Use your fingers or a pastry cutter to blend until the mixture looks like coarse crumbs.
  4. 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.
  5. Shape the biscuits: Scoop 8 mounds onto the baking sheet. Gently pat the tops to round them.
  6. 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.
  7. 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.
  8. Build the gravy base: Lower heat to medium-low. Stir in cream cheese until melted and coating the sausage.
  9. 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.
  10. Adjust thickness: For a thinner gravy, add more almond milk in small splashes. For thicker, simmer a minute longer.
  11. Serve: Split warm biscuits and spoon sausage gravy over the top. Finish with extra black pepper if you like it punchy.