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

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.