Keto Biscuits and Gravy
Keto Biscuits and Gravy Recipe + Video – a low carb biscuit and creamy sausage + mushroom gravy, just 9 net carbs! Comforting breakfast, brunch or dinner! Paleo, low carb, gluten free, grain free, dairy free, sugar free, clean eating, real food.
My mom grew up in Kansas, so growing up biscuits and gravy was a very common breakfast or dinner.
After perfecting my extremely popular keto biscuits, one of the first recipes I wanted to adapt using them was a keto biscuits and gravy. I’ve done it!
Table of Contents
Keto Biscuits and Gravy Dairy Free
Just like the biscuits and gravy I grew up with, these biscuits are smothered in a sausage and mushroom gravy that’s hearty and comforting.
But unlike the biscuits and gravy I grew up with, this recipe is SO healthy! Keto, dairy free, gluten and grain free.
Keto Biscuits and Gravy Without Xanthan Gum
I based this gravy recipe off of my Whole30 + Keto Gravy, combined with my Homemade Sausage Patties. Both have a really clean ingredients list. I prefer to make my own breakfast sausage since many store bought breakfast sausages have sugar and preservatives in it.
This gravy is thickened with tapioca flour, no xanthan gum needed. And it is made creamy using cashew cream to keep this completely dairy free! (Feel free to use heavy cream if you’re ok digesting dairy.)
All the ingredients are Whole30 compliant, but no recreating baked goods on Whole30, so no biscuits during Whole30. But this sausage gravy is compliant! Would be delicious over roasted potatoes!
The biscuits are light and fluffy with the perfect crumb. The gravy is thick and flavorful.
It’s the most satisfying and comforting breakfast, brunch or dinner!
Watch Keto Biscuits + Gravy Recipe Demo (3:23 minutes)
Keto Biscuits and Gravy
Ingredients
Biscuits
- 2 cups almond flour
- 2 large eggs
- 1/3 cup ghee, melted
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- flaky sea salt for the topping, optional
Gravy
- 1 tablespoon ghee
- 1/2 yellow onion, chopped
- 1 pound ground pork
- 1 teaspoon fennel seeds
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 8 ounces mushrooms, chopped
- 2 tablespoons tapioca flour, see notes for substitutes
- 1-1/2 cups chicken stock
- 1/2 cup cashew cream, see notes for substitutes
Instructions
Biscuit
- Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
- In a bowl, make the dough by combining all ingredients and whisking with a fork until combined.
- Use a large cookie scoop to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt.
- Bake for 20 minutes, or until set and turning golden brown. Cool on the baking sheet.
Gravy
- Heat your cast iron skillet over medium heat. Add the ghee and onions, season with a pinch of salt, sauté for 3-5 minutes until soft.
- Add in the ground pork, fennel seeds, dried sage, garlic powder and salt. Break up the pork with a spoon and cook until browned, stirring occasionally, about 8-10 minutes.
- Add in the mushrooms, and cook another 5 minutes until soft.
- Whisk in the tapioca flour and cook for 30 seconds. Then stir in the chicken stock and cashew cream, whisking constantly to avoid lumps. Bring to a simmer. Once it bubbles, the tapioca flour is activated and will thicken.
- Remove from the heat, taste for salt + pepper.
Serving
- Serve the gravy over the biscuit. Enjoy!
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
Notes
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19 Comments on “Keto Biscuits and Gravy”
I am so excited to make this! I haven’t had biscuits and gravy in years. What sausage would be the best to use if you can’t have pork?
Yea! Hope you love it when you make it! Any ground sausage would work. Italian or breakfast sausage! You could even use ground beef!
Absolutely delicious! had a good feeling about this recipe since I already knew I loved the biscuits! This recipe was easy to make and FULL of flavor. I only used 1/4 tsp of the fennel because I’m not a huge fan of fennel and it turned out perfect for me. Thanks for another GREAT recipe. Looking forward to the leftovers for breakfast this week!!
I love to hear they were easy to make and full of flavor Kirstyn. I am so glad you were able to adjust the fennel to your liking. Hope your breakfast leftovers this week are delicious!
this is so good! the biscuits are quick and easy and taste awesome! I want to try them with the breakfast sandwich you showed before!
We have been enjoying this on repeat at our house. My 5yo always eats so much of mine, I have to go back and get more. So delish!
I am so happy that you like my biscuits and gravy Robyn! Even better that your 5 year old loves it. That is always a win, win! I am so glad this recipe is part of your regular recipe rotation.
Best biscuits and gravy I’ve ever had..and I’ve had a lot! I also love that I do not feel guilty after eating them. Breakfast for dinner is back in the weekly rotation with these!!
That makes me so happy that you like my biscuits and gravy Emily. That is fantastic that they are the best you have ever had. I love eating food that is nutritious and delicious. It really does make it guilt free!
Best sausage gravy I’ve ever made!!! The cashew cream does the trick!
Oh my! The best sausage gravy you ever made? I love that Debbie! I do think the cashew cream is the secret weapon. Tastes just like heavy cream or half and half. I so appreciate all your nice comments on my recipes. You’re just the best!
I made the biscuits as written except I cut the recipe in half. Oh my word!! Heaven to a southerner missing her biscuits!! I even got the husband to eat one. I would think with butter or ghee, out of this world! I will also say I had one left over and it sat out all day on the butcher block. I ate it tonight with a Dr Zevia and it was still good. I can see why some would think these would be great with chili. I also made the gravy, with a couple of exceptions. I had some clean sausage so I used it. I also didn’t use cashew cream. I have found Silk heavy whipping cream and used that instead. Can I just say my weekends have gotten better!! This entire recipe was on point!
I am so happy you liked my biscuits Renee! They really satisfy my bread craving and I am so glad they did for you too! I am glad you liked my gravy also. I love your tweaks to the recipe, they sound delicious!
I have a clean sausage in the fridge drawer and the ghee and almond flour sitting on the cabinet. I don’t want to forget to make these in the morning. I have Silk whipping cream, that should work shouldn’t it? I’ll come back and rate tomorrow!
It sure sounds like you are in for the yummiest breakfast ever Renee! I sure hope you enjoy it!
so I can’t comment on the gravy as I haven’t tried the recipe yet, but 1) it looks delicious and 2) these biscuits when made just the way you recommend are AMAZING. It feels like such a treat to have a BISCUT!! I do tolerate dairy- so have subbed in butter for the ghee, and they are ABSOLUTELY perfect. I have found that I enjoy them fresh and so have gotten in the habit of making 1/2 recipe every couple days. Thank you for such a tasty recipe! I have breakfast sausage sitting in my fridge, and I know what I will be making this weekend!
I am so happy you like my biscuits Allison! I couldn’t agree more, they taste like such an indulgent treat. I bet they are fantastic with butter. Just wait till you try the gravy, it’s delicious!
I subbed the almond flour for Bob’s Red Mill GF AP flour. The dough turned out really dry so I added some almond milk but maybe should have added more. Next time I’d just buy almond flour or sub for less GF flour, maybe 1.5 cups… but I bet your original recipe tastes great!
The gravy turned out super yummy. Didn’t use the pork and halved the seasonings. Yum!!
Well shoot! I am bummed they didn’t turn out well for you Katie. I have done a bit of recipe testing and have only found the almond flour to work with this recipe. I am so glad you liked the gravy though!