Keto Sausage Gravy With Almond Flour Biscuits – Cozy, Low-Carb Comfort

Warm, savory, and comforting without the carb crash—this keto sausage gravy with almond flour biscuits hits all the right notes. It’s the kind of breakfast that feels indulgent but keeps your day steady and energized. The biscuits are tender with a buttery crumb, and the gravy is rich and creamy with just the right amount of spice.

You can make it on a weekend morning or prep parts ahead for busy weekdays. If you’ve been missing biscuits and gravy on a low-carb lifestyle, this version brings it back—without the flour.

Keto Sausage Gravy With Almond Flour Biscuits - Cozy, Low-Carb Comfort

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the Almond Flour Biscuits: 2 cups almond flour (fine blanched)
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 large eggs
• 1/3 cup sour cream (or full-fat Greek yogurt)
• 4 tbsp unsalted butter, melted (plus more for brushing)
• For the Sausage Gravy: 1 lb breakfast sausage (pork, no added sugar if possible)
• 2 tbsp butter (if needed, depending on sausage fat)
• 2 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup unsweetened almond milk (or more heavy cream for richer gravy)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2–1 tsp freshly ground black pepper, to taste
• 1/2–3/4 tsp kosher salt, to taste
• Pinch of red pepper flakes (optional)
• Optional Garnishes: Chopped chives or parsley, a pat of butter on hot biscuits

Method

 

1. Preheat your oven and prep a pan. Heat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Mix dry biscuit ingredients. In a bowl, whisk together almond flour, baking powder, and salt. Break up any lumps so the mixture is fine and even.
3. Combine wet ingredients. In another bowl, whisk eggs, sour cream, and melted butter until smooth.
4. Make the dough. Add wet ingredients to dry and stir with a spatula until a soft, thick dough forms. It should hold together but not feel wet.
5. Portion and bake. Scoop about 8 mounds onto the baking sheet. Gently shape into rounds without pressing too flat. Brush tops with melted butter if you like. Bake 14–18 minutes, until set and lightly golden on the edges.
6. Brown the sausage. While biscuits bake, heat a large skillet over medium. Crumble in the sausage and cook, stirring, until browned and cooked through. Don’t drain unless there’s a lot of grease; you’ll use some fat for flavor.
7. Add cream cheese. Reduce heat to medium-low. Add cream cheese and stir until melted and coating the sausage.
8. Create the gravy base. Pour in heavy cream and almond milk. Stir and simmer gently for 3–5 minutes, letting it thicken. If it gets too thick, add a splash more almond milk. If too thin, simmer a bit longer.
9. Season well. Stir in garlic powder, onion powder, pepper, and salt. Taste and adjust. Add red pepper flakes if you want a gentle kick.
10. Serve. Split warm biscuits and spoon gravy over the top. Garnish with chives or parsley. Serve immediately.

Why This Recipe Works

This recipe uses almond flour for biscuits, which keeps them low in carbs but still satisfying. A touch of baking powder and an egg gives them lift and structure.

For the gravy, heavy cream and cream cheese create a silky texture that clings to the sausage without needing wheat flour. The spices are simple—salt, pepper, and a pinch of garlic or onion powder—so the sausage flavor shines. The method is straightforward, and everything cooks in about 30 minutes.

What You’ll Need

• For the Almond Flour Biscuits:
  • 2 cups almond flour (fine blanched)
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 1/3 cup sour cream (or full-fat Greek yogurt)
  • 4 tbsp unsalted butter, melted (plus more for brushing)
• For the Sausage Gravy:
  • 1 lb breakfast sausage (pork, no added sugar if possible)
  • 2 tbsp butter (if needed, depending on sausage fat)
  • 2 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup unsweetened almond milk (or more heavy cream for richer gravy)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2–1 tsp freshly ground black pepper, to taste
  • 1/2–3/4 tsp kosher salt, to taste
  • Pinch of red pepper flakes (optional)
• Optional Garnishes: Chopped chives or parsley, a pat of butter on hot biscuits

How to Make It

1. Preheat your oven and prep a pan. Heat to 350°F (175°C).

   Line a baking sheet with parchment paper or a silicone mat.

2. Mix dry biscuit ingredients. In a bowl, whisk together almond flour, baking powder, and salt. Break up any lumps so the mixture is fine and even.
3. Combine wet ingredients. In another bowl, whisk eggs, sour cream, and melted butter until smooth.
4. Make the dough. Add wet ingredients to dry and stir with a spatula until a soft, thick dough forms. It should hold together but not feel wet.
5. Portion and bake. Scoop about 8 mounds onto the baking sheet.

   Gently shape into rounds without pressing too flat. Brush tops with melted butter if you like. Bake 14–18 minutes, until set and lightly golden on the edges.

6. Brown the sausage. While biscuits bake, heat a large skillet over medium.

   Crumble in the sausage and cook, stirring, until browned and cooked through. Don’t drain unless there’s a lot of grease; you’ll use some fat for flavor.

7. Add cream cheese. Reduce heat to medium-low. Add cream cheese and stir until melted and coating the sausage.
8. Create the gravy base. Pour in heavy cream and almond milk.

   Stir and simmer gently for 3–5 minutes, letting it thicken. If it gets too thick, add a splash more almond milk. If too thin, simmer a bit longer.

9. Season well. Stir in garlic powder, onion powder, pepper, and salt.

   Taste and adjust. Add red pepper flakes if you want a gentle kick.

10. Serve. Split warm biscuits and spoon gravy over the top. Garnish with chives or parsley.

    Serve immediately.

Keeping It Fresh

Store leftover biscuits in an airtight container at room temperature for 24 hours, then move to the fridge for up to 4 days. Reheat in a 300°F oven for 5–8 minutes to restore texture. The gravy keeps well in the fridge for 3–4 days.

Reheat gently on the stove over low heat, adding a splash of almond milk or cream to loosen. For longer storage, freeze the gravy in portions up to 2 months and thaw overnight before reheating.

Why This is Good for You

• Lower in carbs: Almond flour and dairy-based gravy keep net carbs down while delivering the classic flavor.
• Protein and fat for steady energy: Sausage, eggs, and dairy offer a balanced, filling meal that supports satiety.
• Nutrient-dense ingredients: Almond flour provides vitamin E, magnesium, and healthy fats.
• Customizable for your goals: You can tweak fat content by using more cream or more almond milk in the gravy.

What Not to Do

• Don’t overbake the biscuits. Almond flour can dry out quickly. Pull them when edges are lightly golden and centers are set.
• Don’t skip seasoning. Since there’s no flour, seasoning is crucial for depth.

  Pepper and salt bring the gravy to life.

• Don’t boil the dairy hard. A gentle simmer prevents curdling and keeps the gravy silky.
• Don’t use sweetened almond milk. It will throw off the flavor and add unwanted carbs. Choose unsweetened.
• Don’t drain all the sausage fat. A bit of rendered fat enhances flavor and helps the gravy emulsify.

Alternatives

• Dairy-free gravy: Use a high-fat coconut milk and a tablespoon of coconut cream. Flavor with extra spices to balance coconut notes.
• Turkey or chicken sausage: Works well if you prefer lighter meat.

  You may need a tablespoon of butter or ghee to replace lost fat.

• Coconut flour biscuits: Use 1/2 cup coconut flour, 4 eggs, 1/4 cup melted butter, 1/3 cup sour cream, 1 tsp baking powder, salt to taste. The texture is different but still tasty.
• Thicker gravy: Simmer longer, or whisk in 1/2 tsp xanthan gum sprinkled over the surface while whisking to avoid clumps.
• Herb biscuits: Add 1–2 tbsp chopped chives or parsley, or 1/2 tsp dried rosemary to the biscuit dough for extra aroma.

FAQ

Can I make the biscuits ahead?

Yes. Bake them, cool completely, and store in an airtight container for up to 4 days in the fridge.

Reheat in the oven so they crisp slightly on the outside.

How do I keep the gravy from separating?

Use medium-low heat and stir regularly. Add cream cheese first to emulsify, then the cream and almond milk. If it starts to split, lower heat and whisk in a splash of cream.

What’s the net carb count?

It varies by brands, but typically each biscuit is around 2–3 net carbs, and a generous serving of gravy is about 2–4 net carbs.

Check labels on sausage, almond flour, and dairy to be sure.

Can I make this without cream cheese?

Yes. Simmer the gravy longer to reduce and thicken, or add a tiny pinch of xanthan gum while whisking. Cream cheese just makes it extra creamy and stable.

Is there a way to make it spicier?

Use hot sausage, add red pepper flakes, or stir in a dash of cayenne.

Start small and taste as you go.

Can I freeze the biscuits?

Yes. Freeze baked biscuits in a single layer, then transfer to a bag or container. Reheat from frozen at 325°F for 10–12 minutes.

In Conclusion

Keto sausage gravy with almond flour biscuits gives you all the cozy flavor of a classic Southern breakfast without the flour.

The biscuits are tender, the gravy is rich, and the whole meal comes together easily. Keep a batch of biscuits on hand and whip up the gravy when the craving hits. It’s simple, hearty, and fits right into a low-carb routine—no compromise required.