Biscuits and Sausage Gravy

A Southern classic, biscuits and gravy get the keto treatment in this adapted recipe. With the addition of cheese and sour cream, these biscuits develop a fluffy texture that is sure to rival your grandmother’s recipe. The thick, creamy sausage gravy is the perfect companion to these delectable biscuits.


  • FOR THE BISCUITS: ½ cup coconut flour
  • ½ cup almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ cup shredded Cheddar cheese
  • ¼ cup butter, melted
  • 4 eggs
  • ¾ cup sour cream
  • FOR THE SAUSAGE GRAVY: 1 pound ground breakfast sausage
  • 1 teaspoon minced garlic
  • 1 tablespoon almond flour
  • 1½ cups unsweetened almond milk
  • ½ cup heavy (whipping) cream
  • 1½ teaspoon freshly ground black pepper
  • ½ teaspoon salt


  1. TO MAKE THE BISCUITS: Preheat the oven to 350°F degrees.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the coconut flour, almond flour, baking powder, garlic powder, onion powder, and salt. Slowly incorporate the Cheddar cheese.
  4. In the center of the dry ingredients, create a well for adding the wet ingredients.
  5. Into this well, add the melted butter, eggs, and sour cream. Fold together until a dough forms.
  6. Use a spoon to drop biscuits onto the prepared baking sheet, placing them 1 inch apart.
  7. Bake the biscuits for 20 minutes, or until firm and lightly browned.
  8. TO MAKE THE SAUSAGE GRAVY: Heat a large saucepan over medium-high heat. Add the ground sausage breaking it up with spoon and browning it on all sides.
  9. Once the sausage browns, add the minced garlic. Cook for 1 minute.
  10. Once the garlic is fragrant, sprinkle in the almond flour. Reduce the heat to medium-low. Allow the almond flour to incorporate with the grease to develop a light roux, stirring constantly, about 5 minutes.
  11. Slowly add the almond milk to the roux, stirring constantly.
  12. Add the heavy cream. Increase the temperature to medium-high, stirring and reducing the mixture for 3 minutes.
  13. Reduce the heat to medium-low. Add the pepper and salt. Stir for 1 minute to incorporate.
  14. Check the biscuits and remove the baking sheet from the oven when ready. Cool the biscuits for 5 minutes.
  15. Reduce the heat again under the sausage gravy to low. Simmer while the biscuits cool.
  16. Once the biscuits are cool, plate 1 biscuit per person and top with ⅓ cup of gravy.

Written by Healthy Cat

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