Keto Biscuits and Gravy is a replica of one of our all-time favorite southern recipes. If you have ever visited one of the states in the south you may have joined the majority of the population and fallen in love with biscuits and gravy for breakfast which can be hard if you are eating a low carb diet.
Don’t worry, we’ve come up with a solution in this recipe for Keto biscuits and gravy! It is a combination of 2 of our favorite already published recipes, one for biscuits and one for sausage gravy and it’s made out of ingredients that you probably already have in your kitchen.
So we will put them both together in this recipe for you for an easy-to-make and delicious-to-eat breakfast. Your family will love it, it’s a nice break from the traditional eggs that you may eat everyday.
If you loved our recipe for keto sausage balls then you will also love this recipe for biscuits and sausage gravy. Just like our other low carb bread recipes, give these biscuits a try because they are a real winner.
What are Biscuits and Gravy?
Biscuits and gravy are the perfect answer to a classic southern breakfast, especially if you are tired of eating the same bacon and eggs that you usually eat day after day.
It consists of flaky keto biscuits covered with creamy keto sausage gravy, served piping hot which is especially nice on a cold winter day, to warm you up from the inside out!!
How is it Possible to Make Biscuits and Gravy Keto-Friendly?
Usually when it comes to foods that are not keto-friendly, they are loaded with flour and sugar. They are the 2 main ingredients that we find replacing in order to bring the carb content way down. Then to be keto-friendly you need to add some fat to the meal.
In order to make biscuits and gravy keto you need to use ingredients such as almond flour, xanthan gum, along with several items like butter, cream cheese, heavy cream and sausage to give you the balance of fats, protein and low carb.
Now you have keto-friendly biscuits and gravy!!!
How Many Carbs are in Homemade Biscuits and Gravy?
In traditional biscuits and gravy there are a lot of unwanted and unnecessary carbs and are impossible to eat on a keto diet. The biscuits themsleves can have anywhere between 21-35 Net Carbs each….that’s just way too many.
Instead when you make keto biscuits and gravy it drastically lowers the carb count. Here are the carbs in our recipe:
- Biscuits: 2.4 Net Carbs each one.
- Gravy: 2.2 Net Carbs for ¼ cup.
Is Gravy Bad for Keto?
As long as you use our low carb recipe, sausage gravy is approved for a keto diet because it has fat and protein which are both essential for making keto work for you, and a minimal amount of carbs.
Just remove the flour or cornstarch used for thickening and replace them with low carb ingredients and you are all set for a perfect keto breakfast. You can look at our full recipe for Keto Sausage Gravy for more details.
What Ingredients are in Keto Biscuits and Gravy?
Here we will give you a breakdown of the ingredients for the biscuits and then the ones for the gravy.
- Lemon Juice – When you add the lemon juice to the cream it creates a mock buttermilk, which will in turn help make your biscuits flaky. You can use juice squeezed from fresh lemons or lemon juice in a bottle if you don’t have fresh.
- Heavy Cream – Added to the lemon juice will make a buttermilk substitute. Cream also has less carbs than milk.
- Egg – This is used to help bind the dough together.
- Baking Powder – Just like with regular biscuits, this will help them to rise.
- Xanthan Gum – This is used to help thicken the biscuits so that they can turn out more like regular ones.
- Almond Flour – Made from 100% finely ground almonds and is a staple in low carb baking.
- Butter – It is best to use salted butter which will give the biscuits a little more flavor. If you freeze the butter you will also be able to grate it which is beneficial in the prep steps.
- Egg White Protein – This will help to cut down on the calories instead of using several real eggs. Plus when you use a bunch of real eggs your biscuits will taste too eggy, and with the egg white protein you don’t get that egg taste.
- Sausage –Any type of ground sausage will work well. My preference is spicy Italian sausage.
- Butter – Salted has more flavor but you can use unsalted if you prefer.
- Cream Cheese – Full fat type, not low fat. My personal choice is Philadelphia brand.
- Heavy Cream – This is used to help thicken the gravy and help give it a rich flavor.
- Chicken Broth – Low salt or regular. College Inn is definitely gluten-free.
- Xanthan Gum – This is a thickening agent which will replace cornstarch or flour.
- Salt – Any type is good.
- Pepper – Black, ground.
- Onion Powder – For a good onion flavor.
- Garlic Powder – Also a good flavor for biscuits.
Keto Biscuit Options
Biscuits are so versatile, just by adding a few different ingredients it can enhance them and take on a different flavor.
- Sesame Seeds – I love these little seeds. There is so much flavor in them and they are so good for you, supplying fiber, protein, minerals, and vitamins.
- Cheese – Cheddar or Parmesan are 2 good choices.
- Garlic – Add some garlic powder or even some chopped garlic for that yummy flavor.
- Sweet – By adding some low carb sweetener, like Swerve powdered version, you will transform your biscuit into a sweeter biscuit.
Which Flour is Best for Low Carb Biscuits?
If you are going to make keto biscuits, then you need to replace your traditional flour, which has a lot of carbs, with a low carb flour. The most used replacement flour is almond flour which has very few carbs.
There are only 3 net carbs for 1⁄4 cup of almond flour which is made up of just 100% finely ground almonds. When you make them this way, low carb biscuits are only 2.4 net carbs each.
You can also use coconut flour in baking which is also very low in carbs, but it doesn’t act exactly like almond flour. It is much drier so you need to compensate for that by adding a lot more liquid.
Add Cheese to the Biscuits
Cheese is a great thing to add to the keto biscuits, because it is an acceptable ingredient for the diet and it also adds some extra flavor to the biscuit. After all, who has ever been served cheddar biscuits for breakfast and not loved them??
Substitutions & Variations
Here are some changes you can make to our recipe for different variations:
- Sour Cream – This can be used in replacement for butter. This may help the biscuits to be extra tender, but may also taste like sour cream.
- Cheese – This is a popular flavor for biscuits. Cheddar and parmesan are both good choices.
- Sweet Biscuits – Add a couple tablespoons of swerve powdered sweetener which will make your biscuits a sweeter version.
Flavor Changes to the Gravy
You can change the flavor of the gravy by changing:
- Spices – Rosemary, Italian Seasoning, Paprika, Cayenne are just a few suggestions.
- Meat – By changing the meat to chicken, turkey or beef you will get a different flavor than sausage.
- Broth – Beef broth will go nicely with ground beef. Vegetable broth can go well with any type of meat. It is pretty versatile and has a mild flavor.
Sausage Options for the Gravy
You can use any type of sausage that is fresh or frozen, ground and that is your favorite:
- Italian Sausage – Hot or Sweet.
- Breakfast Sausage – Any type.
- Bulk Sausage – Mild or Spicy.
- Chicken Sausage – A sausage made from ground chicken along with spices to make it taste like pork sausage.
- Venison – Some people like to hunt and catch their own meat and make a ground type.
Can You Use Other Meats in the Gravy?
You can use any type of ground meat that you like such as:
- Ground Beef, Hamburger meat
- Ground Chicken
- Ground Turkey
Making Gravy Without Xanthan Gum
You will need something that will thicken your gravy, and to make it low carb we prefer using xanthan gum. However, if you are not using flour, cornstarch or xanthan gum, then what can you use?
- Just add a little extra cream cheese, 1 tablespoon at a time until you reach your desired thickness.
- You can also simmer the gravy longer on low heat which will naturally thicken the gravy while some of the liquid evaporates.
Making Biscuits and Gravy Dairy-Free
In order to make your keto biscuits and sausage gravy dairy free:
- Coconut Oil – Instead of butter.
- Almond Milk, or Soy Milk – Instead of Cream.
How to Make Homemade Keto Biscuits and Gravy
Let’s take a few minutes and give you step by step instructions on how to make your biscuits and gravy:
STEP 1: The first step is to line a cookie sheet with a piece of parchment paper.
STEP 2: Next we have to make your own buttermilk for the biscuits. Get a small bowl and add the heavy cream and lemon juice. Stir them together and let sit for 5 minutes. The lemon juice will sour the cream to resemble buttermilk.
STEP 3: Add the egg to the cream and use a whisk to blend it together.
STEP 4: Add the dry ingredients to the wet ingredients, one at a time, in no special order as long as you add them all. Mix everything together.
STEP 5: Take the box grater and grate the frozen butter into the dough, mix it in with your hands but do not over-mix it. You will see lumps of butter in the dough but don’t worry because that is normal.
STEP 6: With your hands pull out the dough in biscuit size portions. Place them on a cookie sheet that you have already lined with a piece of parchment paper. There is no need to space them far apart because they will not spread out too much. Even if they are touching each other that is ok because it may make them rise a little higher.
STEP 7: Lightly flatten the tops of the biscuits.
STEP 8: Bake them at 400 degrees for about 12 minutes, but keep an eye on them to make sure they are not getting too dark. They should be a nice golden color. Let them sit a few minutes before trying to remove them from the cookie sheet.
STEP 1: Get your ground sausage and put it in a frying pan. Over medium low heat start to cook it while breaking up the pieces as it cooks until there is no more pink color.
STEP 2: Cut up the butter and cream cheese and add them to the frying pan with the meat. Continue to stir and now add the spices.
STEP 3: Now add the xanthan gum so it can start to thicken the gravy. Blend together thoroughly and simmer until it reaches the desired thickness.
STEP 4: Serve on top of a keto biscuit and enjoy!
FAQs and Best Tips
Now we will answer some of the questions that may be running through your head on the best way to make keto biscuits and gravy and share with you some helpful tips to help you be successful while making this recipe.
- Freezing the butter and then grating it will give you the best results for flaky biscuits.
- To make a mock buttermilk you are going to mix lemon juice with the heavy cream.
- Do not overmix the dough or else your biscuits will be hard instead of fluffy.
- Simmering the gravy on low will naturally thicken it.
- If the gravy is too thick then add a small amount of broth to thin it out.
The Secret is to Use Cold Butter
The best advice we can give you, which works every time we make them, is to freeze the butter and then grate it with a box grater. The colder the better in order to make your keto biscuits come out the best. It makes all the difference, trust us!
Do these Biscuits and Gravy Taste Like Cheese?
Even though these low carb biscuits have cream cheese in them, they do not taste like cheese, unless you want them to. In that case add some cheddar or parmesan and you will have a cheese taste.
The gravy only has cream cheese in it and will taste more like cream and sausage, not cheese.
How to Thicken the Gravy
Instead of using flour or cornstarch to thicken this sausage gravy, a low carb alternative is to use xanthan gum. Before I started to eat low carb I had never heard about it before, but now we use it everytime we need to thicken something like this.
It only takes a tiny amount compared with the amount of flour or cornstarch it would take to do the same job.
If you do not want to use xanthan gum, you can also add more heavy cream or cream cheese to the gravy and as you simmer it the gravy will get thicker.
Can You Make the Gravy Spicer?
We have made this recipe as a guide for you since you have probably never made keto sausage gravy. However, this is your recipe, so make it according to your taste buds. If you are anything like me, the spicier the better, so add your favorite hot pepper seasonings.
You can also add some finely chopped jalapeno peppers to the gravy for even more heat.
How to Serve Low Carb Biscuits and Gravy?
Since biscuits and gravy are usually served for breakfast, there are plenty of traditional breakfast foods that you can also eat with them:
- Low carb bread
- Low carb bagels
- Breakfast muffins, like low carb blueberry.
- Low carb donuts
- Low carb cinnamon buns
How to Store
Storing your biscuits and gravy is easy to do. That way you can look forward to eating the leftovers the next day.
Biscuits – I like to put the uneaten biscuits in a ziploc bag and stick them in the refrigerator. They will last about 5 days, if you haven’t eaten them by then!! They do not last long in our house!
Gravy – Pour the leftover portion of sausage gravy into an airtight plastic container and also place it in the refrigerator. I do not like to keep it in the refrigerator for more than 4 days.
Can You Make This Recipe Ahead?
Yes, you can make both the biscuits and gravy ahead, store them properly, and then use them at a later time.
The biscuits will store well in a ziploc bag on the kitchen counter but only for a day or two. Instead, store them in the refrigerator for up to a week.
Storing the Gravy
Storing the gravy in the refrigerator is easy. Just grab an airtight plastic container and pour your leftover gravy in it and it will keep for 3-4 days.
How to Reheat
The quickest way to reheat your delicious breakfast is to cut open a biscuit, put it on a plate, pour some sausage gravy on top of it, and microwave for 1-2 minutes depending on how hot you like it.
Don’t forget to cover it loosely with a paper towel so that it doesn’t splash in your microwave.
You could also heat up the sausage gravy on your stove in a saucepan over low heat so that it does not stick or burn.
Can You Freeze Biscuits and Gravy?
The biscuits will freeze well as long as you wrap them properly. My suggestion would be to freeze them in an airtight container and then stick them in a ziploc bag for double protection.
The gravy does not freeze well, it separates and does not hold the desired texture.
Tools to Use
- Large Bowl – Used to mix up the biscuits.
- Brush – Used to brush the biscuits with cream or butter.
- Box Grater – To grate frozen butter, which will make the biscuits flakier.
- Baking Sheet – To bake the biscuits.
- Parchment Paper – To line the cookie sheet so that they biscuits will not stick and burn.
- Frying Pan – To make the gravy in.
- Large Spoon – To stir the gravy as it gooks.
- Mix and Chop – This is one of my favorite tools. It is made by Pampered Chef and it is shaped like a star on a handle. As you are frying up meat that you want to break up, as you press down on it the meat gets ground up in small pieces.
Other Diets This Recipe is Good For
- Keto/low carb – A hearty breakfast recipe that is low carb and good for a keto diet.
- Gluten-free – Biscuits and gravy without any traditional flour that contains gluten.
- Sugar-free – Also no sugar in these biscuits and gravy.
Other Similar Recipes
Looking for other similar recipes? Check out some of our other favorites:
They all are Keto-friendly and low carb, and will be a hit for your family or friends.Print
Best Keto Biscuits and Gravy Recipe (Low Carb & Gluten-Free)
- Total Time: 30 minutes
- Yield: 8 Servings (1 Biscuit w/ 1/4 Cup of Gravy) 1x
Keto biscuits and gravy are a copy of the southern breakfast without all of the carbs. It is real quick and easy to make, and delicious to eat. Traditionally this is a favorite breakfast and this low carb one will please you well too. It is a nice break from the eggs and bacon breakfast that we all love. Your family will think that you have slaved over the stove for hours when you put it on the table.
- 1 tsp Lemon Juice
- ½ cup Heavy Cream
- 1 large Egg
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 2 cups Almond Flour
- ⅓ cup Butter
- ⅓ cup Paleo Thin Egg White Protein
- 1 pound Sausage, ground
- 2 Tbsp Butter, softened
- 3 oz Cream Cheese, softened
- ¾ cup Heavy Cream
- ½ cup Chicken Broth
- ¼ tsp Xanthan Gum
- ½ tsp Salt
- ½ tsp Pepper, ground black
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- Line a cookie sheet with parchment paper.
- You want to first of all make buttermilk, by getting a small bowl and mixing the lemon juice in with the heavy cream. Let sit for 5 minutes in order for the lemon juice to sour the cream.
- Add the egg to the cream and whisk it together.
- Now add the dry ingredients one at a time but in no special order. Mix together.
- Take the box grater and grate the frozen butter into the dough, and mix it with your hands but do not overmix. You will see lumps of butter but don’t worry because that is normal.
- Pull out the dough in biscuit size portions and place them on the paper. There is no need to space them far apart because they will not spread much. It’s ok if they touch because it may make them rise a little higher. Lightly flatten the tops of the biscuits.
- Bake them at 400 degrees for about 12 minutes, until golden. Let them sit a few minutes before trying to remove them from the tray. Cool on a wire rack.
- Get your ground sausage and put it in a non-stick frying pan. Over medium low heat cook it, breaking up the meat into small pieces, until there is no pink left in the meat.
- Cut up the butter and cream cheese and add them to the pan with the meat. Continue to heat and stir until everything is well blended.
- Add the broth and the cream, stirring and then add the spices.
- Now add the xanthan gum so it can start to do its thickening job. Blend together.
- When it has reached the thickness that you want, serve it on top of a biscuit. Enjoy!
4.6 NET CARBS PER SERVING
The biscuits come out better when mixed by hand instead of with a mixer.
Do not overmix or the biscuits will be tough.
Don’t forget to freeze your butter and then grate it with a box grater for flakier biscuits.
Refrigerate the dough before baking the biscuits.
Don’t roll the dough, just put them loosely on the parchment paper. It’s ok if they touch because it may make them rise a little higher.
For a browner biscuit, brush the tops with butter before baking.
Reheating: In the microwave for 1-2 minutes or in a saucepan on the stove on low heat so that it does not burn or stick.
Storing: Store the gravy in the refrigerator for 3-4 days in an airtight container. Store the biscuits in a ziploc bag in the refrigerator for 4-5 days.
Freezing: The biscuits will freeze well as long as you wrap them properly. The gravy will not freeze good, so enjoy it fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: American
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