Updated: Sep 10, 2021
Biscuits and Gravy are the ultimate comfort food for breakfast. The trick with designing a keto recipe was always getting the biscuits just right. They need to be flaky, but hold together well. This recipe does just that. The biscuits and gravy are both on par with their non-keto counterparts, resulting in the perfect keto breakfast comfort food.
Prep Time: 15 minutes
Bake Time: 12 minutes
Macros per serving (1 biscuit with gravy):
Calories: 580 - yes, this seems high, but it's actually close to a non-keto recipe.
Fat: 54g (87.3%)
Protein: 12g (8.6%)
Net Carbs: 6g (4.1%)
Total Carbs: 10g
(Ingredients can be purchased by clicking on the green link)
For the biscuits:
150g Almond Flour
15g Coconut Flour
1/2 teaspoon Pink Himalayan Sea Salt
1/2 teaspoon Xanthan Gum
2 teaspoons Baking Powder, double acting
3 tablespoons Heavy Whipping Cream
4 tablespoons Butter, melted and cooled slightly
2 eggs, large
For the gravy:
6 ounces (170g) breakfast sausage. ground (be careful of ingredients)
1 1/2 cup (350ml) Heavy Whipping Cream
1/4 teaspoon Pink Himalayan Sea Salt
1/2 teaspoon Black Pepper, ground
1/8 teaspoon White Pepper, ground
1/8 teaspoon Xanthan Gum (optional, but helps to thicken)
Ingredients purchased through Amazon affiliate links support the site. See Affiliates page for more information.
Let's Do This!
Preheat your oven to 400F.
In a large mixing bowl, combine the almond flour, coconut flour, salt, xanthan gum, and baking powder from the biscuits section of the recipe. Mix until well combined.
Create a cavity in the center of the dry ingredients and add the remaining biscuit ingredients.
Starting in the center, whisk the went ingredients, the begin pulling in the dry ingredients. This is a quick mix. Overmixing will whip out all of the air and cause the biscuits not to rise.
Divide the dough into 6 evenly sized portions. Roll each dough portion into a ball, then press it slightly flat before placing on a baking sheet lined with parchment paper. See video for more clarity if needed.
Bake for 10-12 minutes, until slightly browned. It could take slightly longer depending on your oven.
In a medium size sauce pan over medium heat, brown the breakfast sausage.
Once browned, add the heavy whipping cream to the pan.
In a small bowl, combine the xanthan gum, white and black pepper. Mix thoroughly. This is to prevent the xanthan gum from clumping when added to the cream.
Add the spice mixture to the pan and mix to combine.
Stir occasionally until the gravy reaches your desired consistency.