Since I was a child, Biscuits and Gravy has ALWAYS been my favorite feel good breakfast. And the amazing news is there is now a Keto friendly version.
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Note: to make this recipe even easier, many stores now carry Keto Biscuit Mix, and you can often find it on Amazon as well.
2 ¼ cups Almond Flour ultra fine is the best
2 teaspoons Baking Powder
2 large Egg Whites
1 large Egg
⅓ cup Coconut Oil measure melted or melted butter
½ teaspoon Salt
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. Slightly oil the paper. Set aside.
In a large mixing bowl, stir almond flour, baking powder, and salt. Set aside.
In another bowl slightly beat egg white and egg.
Pour beaten eggs and melted coconut oil onto the bowl with almond flour mixture.
Combine until smooth. The batter will be runny and smooth that's normal.
Scoop the batter on the prepared baking sheet, 3 tablespoons make one biscuit. Wet your fingers to shape the batter into a round biscuit and lightly smoothen and flatten its surface.
Repeat until you form 10 biscuits, leaving 1 thumb space between each biscuit.
Bake for 18-20 minutes or until golden brown.
Remove from the oven, cool on a cooling rack at room temperature before serving.
1 pound Pork Sausage Crumbles
1 cup Heavy Cream
1 cup Unsweetened Almond Milk
1 teaspoon Xanthan Gum
¼ teaspoon Sea Salt
¼ teaspoon Ground Black Pepper
¼ teaspoon Garlic Powder
Before you start this recipe, bake 1 batch of my keto biscuits recipe. While the biscuits are baking, make the keto sausage gravy.
In a large non-stick pan, brown the crumble sausage over medium heat until cooked through – about 3-4 minutes. If your meat sticks to your pan, drizzle 1 teaspoon of olive oil into the skillet.
Remove the pan from the heat. Use a slotted spoon to remove the cooked sausage from the pan and set it aside on a plate and cover with foil to keep warm while you make the sauce.
Return the pan over medium heat. No need to clean the pan. Add unsweetened almond milk, heavy cream, salt and paper, garlic powder. Gently whisk and sprinkle xanthan gum at the same time. This prevents the gum from forming lumps in the sauce. Never add gum all at once, or it forms little lumps.
Bring to a light simmer, whisking gently to thicken then reduce to low heat, and bring the meat back into the pan. Stir to combine, cover and simmer on low heat for 5 minutes to give time for the meat to flavor the gravy.
SERVING BISCUITS AND GRAVY
Serve 1/3 cup of the hot gravy on top of one keto biscuit cut in half.
Store gravy in a sealed container in the fridge for 3 days.
Store the biscuit in another container or a ziplock bag for 3 days in the fridge.
Freeze the gravy in single-serve portions, 1/3 cup per container. Biscuits can be frozen in a large sealed container.
The day before serving, thaw the gravy in the fridge and leave the frozen biscuit on a plate on the kitchen countertop. Rewarm the gravy the next morning in the microwave or over medium heat in a saucepan. You can rewarm the biscuit cut in half in a bread toaster.
NUTRITION FACTS AMOUNT PER SERVING (1 SERVING) CALORIES 432.4 CALORIES FROM FAT 362 % DAILY VALUE* FAT 40.2g62% Saturated Fat 14.4g90% CHOLESTEROL 100.1mg33% SODIUM 670mg29% POTASSIUM 148mg4% CARBOHYDRATES 6.7g2% Fiber 3g13% Sugar 1g1% PROTEIN 14.2g28% NET CARBS 3.7g VITAMIN A 600IU12% VITAMIN C 0.5mg1% CALCIUM 154.1mg15% IRON 1.6mg9% * PERCENT DAILY VALUES ARE BASED ON A 2000 CALORIE DIET.