This Keto Biscuits and Gravy Recipe is a low carb biscuit and creamy sausage + mushroom gravy, just 9 net carbs! Comforting breakfast, brunch or dinner!
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.
Video
Notes
For the gravy, you can substitute the tapioca flour for arrowroot starch.For the gravy, you can substitute the cashew cream with original flavor Nutpods, canned coconut milk, or if you're ok with dairy use heavy cream.
Nutrition
Calories: 377 | Total Carbs: 7.4g | Protein: 15.6g | Fat: 27.9g | Fiber: 1.2g | Net Carbs: 6g