Keto Biscuits And Gravy
Fluffy almond flour biscuits smothered in a rich, peppery sausage cream gravy that tastes exactly like the Southern classic. At just 4.2g net carbs per serving and ready in 35 minutes, this hearty keto breakfast keeps you full for hours.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 6. Values are estimates; brands vary.
This keto take on the Southern diner classic delivers tender almond flour biscuits under a thick, peppery sausage cream gravy — all the comfort with none of the wheat flour. It's hearty enough to anchor a weekend brunch yet quick enough for a slow weekday morning.
Ingredients
- 2 cups blanched almond flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 tbsp cold unsalted butter, cubed
- 2 large eggs
- 1/4 cup sour cream
- 1 lb ground pork breakfast sausage
- 3 tbsp unsalted butter (for gravy)
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 tsp xanthan gum
- 1 tsp freshly ground black pepper
Instructions
- 1
Preheat the oven to 350°F and line a baking sheet with parchment. Whisk together the almond flour, baking powder, and salt. Cut in the cold cubed butter with a fork until the mixture looks like coarse crumbs.
- 2
Whisk the eggs and sour cream together, then stir into the dry mixture until a thick dough forms. Scoop into 6 mounds on the baking sheet, shaping each into a biscuit about 1 inch tall. Bake 18-20 minutes until golden and set. Let cool slightly.
- 3
While the biscuits bake, brown the sausage in a large skillet over medium heat, breaking it up, until cooked through (about 7-8 minutes). Do not drain the rendered fat.
- 4
Add the 3 tbsp butter to the sausage and let it melt. Pour in the heavy cream and chicken broth, then bring to a gentle simmer.
- 5
Sprinkle the xanthan gum over the surface while whisking constantly to avoid clumps. Simmer 3-4 minutes until the gravy thickens and coats the back of a spoon. Stir in the black pepper and taste for salt.
- 6
Split the warm biscuits and ladle the hot sausage gravy generously over the top. Serve immediately.
Tips & notes
- Add the xanthan gum slowly and whisk hard — dumping it in at once will cause gummy lumps. If your gravy gets too thick, thin it with a splash more warm broth.
- Use a well-seasoned breakfast sausage; if yours is plain, add 1/2 tsp sage and a pinch of red pepper flakes for that classic Southern flavor.
- Store biscuits and gravy separately in the fridge up to 4 days. Reheat the gravy gently on the stove, whisking, and warm biscuits in a 300°F oven so they don't dry out.
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Frequently asked questions
- How many carbs are in keto biscuits and gravy?
- Each serving has 4.2g net carbs (7.1g total carbs minus 2.9g fiber), 472 calories, 19g protein, and 41g fat. This recipe makes 6 servings, each one biscuit topped with sausage gravy.
- Why is my keto gravy not thickening?
- Keto gravy relies on xanthan gum and reduction rather than flour. Make sure the gravy reaches a real simmer, whisk the xanthan gum in a little at a time, and give it 3-4 minutes — it will thicken as it heats and again as it cools slightly off the heat.
- Can I make these biscuits dairy-free?
- The gravy depends on heavy cream and butter, so it's hard to keep fully dairy-free. For the biscuits you can swap the butter for cold coconut oil and the sour cream for unsweetened coconut cream, though the texture will be slightly more crumbly.
