Keto Biscuit Crumbles and Sausage Gravy Skillet is a very delicious, savory & hearty, low-carb, gluten-free version of traditional biscuits and gravy with sausage.
A low-carb comfort food skillet of savory sausage crumbles, creamy gravy, and buttery biscuit crumbles on top.
It is a hearty breakfast skillet that everyone will adore but so satisfying that it could also be a tasty dinner.
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This was inspired by My Keto SavorySmothered Meatballs recipe on this site.
This homemade, low-carb version of biscuits and sausage gravy will keep your tummy full and satisfied for hours.
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Ingredients
- Almond Flour
- Baking Powder
- Xanthan Gum
- Butter
- Egg Whites
- Ground Pork Sausage
- Bone Broth (chicken or beef)
- Garlic Powder
- Fennel Ground
- Black Pepper
- Salt
- Half and Half
See recipe card for quantities.
Instructions
Preheat the oven to 375°F (190℃)degrees.
In a large bowl add the almond flour, baking powder, ½ teaspoon xanthan gum, and whisk together.
Remove the butter from the freezer, grate it over the mixture.
Quickly mix into the flour mixture with a fork until it resembles coarse crumbs. Reserve.
Beat the egg whites in a separate medium-size bowl to get stiff peaks.
With the help of a rubber spatula, fold the egg whites gently into the flour mixture until just combined.
Set in the refrigerator to chill while making the gravy.
Remove the ground sausage from the outer skin if it has a casing.
In a large cast-iron medium skillet, or any skillet that can go in the oven, over medium heat, brown the sausage pieces breaking them up into tiny pieces with a spatula.
Remove the sausage to a paper towel-lined plate to drain the excess fat, but reserve about a tablespoon of it in the skillet.
Turn the heat to medium-low and sprinkle 1 teaspoon of xanthan gum into the greased skillet, whisking frequently for about a minute until lightly browned.
Pour the chicken stock, seasonings and bring to a gentle simmer to thicken for 5 to 6 minutes.
Add the half and half and continue to simmer and whisk occasionally until the gravy is thick and creamy, for about another 3 minutes.
Stir the cooked sausages pieces into the gravy and remove from the heat.
With the help of a spoon, place the biscuit mixture on top of the gravy in small spoonfuls, distributing as evenly as possible. The mixture will be thick.
Place the skillet in the oven and bake for 18-20 minutes until bubbly and the biscuits are browned.
Hint: You can use an 8x8 casserole dish instead of a skillet, just transfer the gravy to the bottom of the pan, add the biscuits on top, and bake.
To make half and a half just combine the same parts of whole milk with heavy cream, in this recipe, it's ¼ whole milk and ¼ heavy cream.
Equipment
I recommend using a 10-inch oven-safe pan, or cast iron pan for this recipe.
You can also use an 8x8 casserole dish instead of a skillet.
Storage
Store any leftover biscuits and gravy in a covered container in the fridge for up to 3days.
📖 Printable Recipe Card
Keto Biscuit Crumbles and Sausage Gravy
Ingredients
Biscuits:
- 1 cup Almond Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Xanthan Gum
- 2 tablespoons Butter Frozen
- 2 Large Egg Whites
Sausage Gravy:
- 12 ounces Ground Pork Sausage
- 1 teaspoon Xanthan Gum
- 1 ½ cups Bone Broth chicken or beef
- ½ teaspoon Garlic Powder
- ½ teaspoon Fennel Ground
- 1 teaspoon Black Pepper
- ¼ teaspoon Salt or to taste
- ½ cup Half and Half
Instructions
- Preheat the oven to 375°F (190℃)degrees.
- In a large bowl add the almond flour, baking powder, ½ teaspoon xanthan gum, and whisk together.
- Remove the butter from the freezer, grate it over the mixture. Quickly mix into the flour mixture with a fork until it resembles coarse crumbs. Reserve.
- Beat the egg whites in a separate medium-size bowl to get stiff peaks.
- With the help of a rubber spatula, fold the egg whites gently into the flour mixture until just combined.
- Set in the refrigerator to chill while making the gravy.
- Remove the ground sausage from the outer skin if it has a casing.
- In a large cast-iron medium skillet, or any skillet that can go in the oven, over medium heat, brown the sausage pieces breaking them up into tiny pieces with a spatula.
- Remove the sausage to a paper towel-lined plate to drain the excess fat, but reserve about a tablespoon of it in the skillet.
- Turn the heat to medium-low and sprinkle 1 teaspoon of xanthan gum into the greased skillet, whisking frequently for about a minute until lightly browned.
- Pour the chicken stock, seasonings and bring to a gentle simmer to thicken for 5 to 6 minutes.
- Add the half and half and continue to simmer and whisk occasionally until the gravy is thick and creamy, for about another 3 minutes.
- Stir the cooked sausages pieces into the gravy and remove from the heat.
- With the help of a spoon, place the biscuit mixture on top of the gravy in small spoonfuls, distributing as evenly as possible. The mixture will be thick.
- Place the skillet in the oven and bake for 18-20 minutes until bubbly and the biscuits are browned.
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Notes
Nutrition
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Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
MEGAN says
Hi Stacey, I just wanted to let you know this is my new favorite recipe! Like most people, I love biscuits SO much, and I have always loved pork sausage and gravy so much too. My family loves casseroles, and we love them equally for breakfast and dinner. Bonus for me if I can keep my breakfasts savory, because I definitely have a sweet tooth that I don't always need to encourage lol. So, this recipe is so delicious, and I know I'll be making it and loving for years to come. It's one that feels like a family favorite and a family tradition already. Thank you!!
Stacey says
Thank you so much, Megan:)
Donny says
I love this idea! Making a biscuit crumble topping is so much easier and faster than making biscuits. And the sausage gravy is so good!
jennifer says
This is delicious and was just perfect for our "breakfast for dinner" this week! Thanks
ChihYu says
Delicious comfort food! Every bite is full of sausage and biscuit goodness! Love that it's keto friendly! So easy to make too!
Holly says
Hi, is there a dairy free sub you think wouldn’t compromise the flavors of the recipe and would work effectively? We can’t have soy either. Thank you!
Stacey says
Hi Holly, Possibly unsweetened macadamia milk would work as a sub for the cream, and palm shortening for the butter, but I have not tried these substitutions.