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.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Keyword: keto biscuits and gravy, low carb biscuits and gravy
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.
Notes
TIPS: 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.Servings: 4, Serving Size:¼ of the recipe, Net Carbs per Serving: 3g, Amounts per Serving-