Low Carb Biscuits and Gravy

Why You’ll Love This Recipe

You’ll love this recipe because it keeps all the comfort and flavor of the original dish while cutting down on carbs and gluten. The biscuits are flaky, soft, and flavorful, while the sausage gravy is creamy, peppery, and deeply savory. It’s an easy, filling breakfast that feels like a weekend indulgence but fits your low-carb goals. Plus, it’s ready in about 30 minutes and can be meal-prepped for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Biscuits:

• Almond flour
• Coconut flour
• Baking powder
• Salt
• Butter, cold and cubed
• Eggs
• Heavy cream or unsweetened almond milk

For the Sausage Gravy:

• Ground breakfast sausage (pork or turkey)
• Butter (optional, if sausage is lean)
• Heavy cream
• Cream cheese
• Unsweetened almond milk
• Garlic powder
• Onion powder
• Salt and freshly ground black pepper

Directions

1. Preheat the oven: Set the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the biscuit dough: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Add wet ingredients: Stir in eggs and cream until a soft dough forms. Let the dough rest for 5 minutes to thicken.
4. Shape and bake: Scoop portions of dough (about ¼ cup each) onto the prepared baking sheet. Bake for 15–18 minutes or until golden brown.
5. Make the gravy: While the biscuits bake, cook sausage in a skillet over medium heat until browned. Do not drain all the fat—it adds flavor.
6. Add creamy base: Stir in the cream cheese until melted, then add heavy cream and almond milk. Simmer for 5–7 minutes until thickened, stirring occasionally. Season with garlic powder, onion powder, salt, and plenty of black pepper.
7. Assemble and serve: Split warm biscuits in half and spoon the sausage gravy generously over the top. Serve immediately.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Cheddar Herb Biscuits: Add shredded cheddar and chopped herbs like chives or rosemary to the biscuit dough for extra flavor.
• Spicy Sausage Gravy: Use hot sausage or add red pepper flakes for a kick.
• Mushroom Gravy: Replace sausage with sautéed mushrooms for a vegetarian version.
• Dairy-Free Option: Use coconut cream instead of heavy cream and dairy-free butter for the biscuits.
• Bacon Gravy: Use chopped bacon instead of sausage for a smoky twist.

Storage/Reheating

Store leftover biscuits and gravy separately in airtight containers. Refrigerate for up to 4 days. To reheat, warm the biscuits in the oven at 300°F (150°C) for 5–7 minutes, and reheat the gravy gently on the stovetop over low heat, adding a splash of almond milk if it thickens too much. Both components can also be frozen separately for up to 2 months—thaw overnight in the refrigerator before reheating.

FAQs

Are these biscuits really low-carb?

Yes, they’re made with almond and coconut flour instead of wheat flour, keeping them low in carbs and gluten-free.

Can I make this recipe keto-friendly?

Absolutely. This recipe is already keto-friendly when made with heavy cream and full-fat ingredients.

Can I use all almond flour instead of mixing with coconut flour?

You can, but the texture may be denser. The coconut flour helps create a lighter biscuit.

What kind of sausage should I use?

Use ground breakfast sausage with no added sugar. Pork or turkey sausage both work well.

Can I make the biscuits ahead of time?

Yes, bake them up to 2 days in advance and store in an airtight container. Warm them in the oven before serving.

How can I thicken the gravy more?

Simmer the gravy longer, or add a bit of grated parmesan cheese or extra cream cheese for richness.

Can I use half-and-half instead of heavy cream?

Yes, but the gravy will be slightly less thick and rich.

How do I make this spicier?

Use hot sausage or add cayenne pepper or a dash of hot sauce to the gravy.

Is this recipe gluten-free?

Yes, as long as your sausage and baking powder are gluten-free.

Can I double the recipe for a crowd?

Definitely—this recipe scales up easily and is perfect for brunch gatherings or meal prep.

Conclusion

Low Carb Biscuits and Gravy delivers all the creamy, savory satisfaction of the classic Southern breakfast—without the carbs. With buttery almond flour biscuits and a rich sausage gravy, this dish is comforting, filling, and guilt-free. Whether you’re following a keto diet or simply craving a hearty breakfast with a healthier twist, this recipe is sure to become a weekend favorite.

Low Carb Biscuits and Gravy

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Low Carb Biscuits and Gravy is a comforting Southern-style breakfast featuring fluffy almond flour biscuits topped with a creamy, peppery sausage gravy. This keto-friendly, gluten-free version keeps all the rich, indulgent flavor of the classic dish while cutting carbs for a guilt-free morning meal.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Breakfast, Brunch
• Method: Baked, Stovetop
• Cuisine: Southern American

Ingredients

• For the Biscuits:
• 2 cups almond flour
• 2 tbsp coconut flour
• 2 tsp baking powder
• 1/2 tsp salt
• 4 tbsp cold butter, cubed
• 2 large eggs
• 1/4 cup heavy cream or unsweetened almond milk
• For the Sausage Gravy:
• 1 lb ground breakfast sausage (pork or turkey)
• 1 tbsp butter (optional, if sausage is lean)
• 4 oz cream cheese
• 3/4 cup heavy cream
• 1/2 cup unsweetened almond milk
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper to taste

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Instructions

1. Preheat the oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the biscuit dough: In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt. Cut in the butter using a pastry cutter or fork until crumbly.
3. Add wet ingredients: Stir in eggs and cream until a soft dough forms. Let rest for 5 minutes to thicken.
4. Shape and bake: Scoop about 1/4 cup portions of dough onto the prepared baking sheet. Bake 15–18 minutes or until golden brown.
5. Cook sausage: While biscuits bake, brown sausage in a skillet over medium heat. Do not drain all the fat.
6. Make the gravy: Add cream cheese to the sausage and stir until melted. Pour in heavy cream and almond milk, then season with garlic powder, onion powder, salt, and pepper. Simmer 5–7 minutes until thickened.
7. Assemble and serve: Split warm biscuits and top generously with sausage gravy. Serve immediately.

Notes

• Use full-fat dairy for the best texture and flavor.
• Let the biscuit dough rest to allow coconut flour to absorb moisture.
• Simmer gravy longer for a thicker consistency.
• Use hot sausage or red pepper flakes for a spicy version.
• Store biscuits and gravy separately for best reheating results.

Nutrition

• Serving Size: 1 serving (1 biscuit with gravy)
• Calories: 410
• Sugar: 2g
• Sodium: 480mg
• Fat: 36g
• Saturated Fat: 18g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 120mg