Keto Biscuits and Gravy
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
FOR THE SAUSAGE GRAVY:1 lb Breakfast Sausage4 oz Cream Cheese1/2 cup Heavy Cream1 cup Chicken Stock1 tbsp Salt1 tsp PepperFOR THE BISCUITS:1 cup Almond Flour2 tsp Baking Powder2 tbsp VERY COLD Butter3 Egg Whites1/2 tsp Salt1/2 tsp garlic powder1/2 tsp chili powder
TO MAKE THE SAUSAGE GRAVY:
In a medium saucepan over medium heat, cook the Sausage. Set aside.
To the same saucepan add in the cream cheese, heavy cream and bring up the heat as you whisk the mixture. About 5 minutes.
Gradually add in the chicken stock while whisking. Season with salt and pepper.
Add the sausage to the gravy and continue to whisk for 2-3 minutes until the Sausage Gravy is thickened.
FOR THE BISCUITS:
Preheat the oven to 400 degrees and line or grease a muffin pan.
In a medium bowl, combine the almond flour and baking powder.
Add in the salt, garlic powder, and chili powder and combine well.
Add in the cold butter and cut it into the mixture using two knives or pastry cutter. The mixture should have a crumbly consistency.
Meanwhile, whisk the egg whites until they are fluffy. This is an important step to making the biscuits light and airy.
Gently fold in the egg whites into the flour mixture.
Using a cookie scoop, scoop in the biscuit mixture into 8 muffin slots.
Bake for 10-15 minutes or until biscuits starts to get golden brown on top.
Serving Size: 8
In a medium saucepan over medium heat, cook the Sausage. Set aside.
To the same saucepan add in the cream cheese, heavy cream and bring up the heat as you whisk the mixture. About 5 minutes.
Gradually add in the chicken stock while whisking. Season with salt and pepper.
Add the sausage to the gravy and continue to whisk for 2-3 minutes until the Sausage Gravy is thickened.
FOR THE BISCUITS:
Preheat the oven to 400 degrees and line or grease a muffin pan.
In a medium bowl, combine the almond flour and baking powder.
Add in the salt, garlic powder, and chili powder and combine well.
Add in the cold butter and cut it into the mixture using two knives or pastry cutter. The mixture should have a crumbly consistency.
Meanwhile, whisk the egg whites until they are fluffy. This is an important step to making the biscuits light and airy.
Gently fold in the egg whites into the flour mixture.
Using a cookie scoop, scoop in the biscuit mixture into 8 muffin slots.
Bake for 10-15 minutes or until biscuits starts to get golden brown on top.
Serving Size: 8
Nutritional Info Amount Per Serving
- Calories: 604.2
- Total Fat: 40.9 g
- Cholesterol: 106.1 mg
- Sodium: 1,151.2 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 2.0 g
- Protein: 20.7 g
Member Reviews