Keto biscuits and gravy

Keto biscuits and gravy

Southern comfort food. Fill your kitchen with the smell of freshly baked rolls — and treat your taste buds, too. Buttery. Flakey. Oh so delicious. In the words of Maria Emmerich, "The flavor reminds me of my past life of KFC buttermilk biscuits."
May 30 2017 recipe by , photo by , nutritional review by in Recipes, Bread, Breakfast

Keto biscuits and gravy

Southern comfort food. Fill your kitchen with the smell of freshly baked rolls — and treat your taste buds, too. Buttery. Flakey. Oh so delicious. In the words of Maria Emmerich, "The flavor reminds me of my past life of KFC buttermilk biscuits."
USMetric
8 servingservings

Ingredients

Biscuits
  • 1 tsp 1 tsp coconut oil spray
  • 4 4 egg whiteegg whites
  • 1 tsp 1 tsp baking powder
  • 1 tsp 1 tsp garlic powder or other seasoning of your liking (optional)
  • 1 cup (4 oz.) 240 ml (110 g) almond flour
  • 2 tbsp 2 tbsp very cold butter or coconut oil
  • ¼ tsp ¼ tsp sea salt
Gravy
  • 10 oz. 280 g crumbled fresh sausage, preferably pork
  • 4 oz. (½ cup) 110 g (110 ml) cream cheese or coconut cream
  • 1 cup 240 ml beef broth or chicken broth
  • salt and pepper
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Instructions

Instructions are for 8 servings. Please modify as needed.

Biscuits

  1. Preheat the oven to 400°F (200°C). Grease a cookie sheet or muffin pan with coconut oil spray.
  2. Beat the egg whites until very fluffy and firm.
  3. In a separate medium bowl, mix the baking powder and garlic powder into the almond flour.
  4. Cut in COLD butter and salt (if the butter isn’t chilled, the biscuits won't be flakey). Gently fold in the dry mixture into the egg whites.
  5. Spoon a dollop of the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes.

    6. Gravy

  6. Cook sausage in a large skillet over medium heat for 5-6 minutes or until thoroughly heated, stirring frequently.
  7. Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
  8. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
  9. Split biscuits in half. Place 2 halves on each of plates; top with about ⅓ cup gravy.

Tip!

Love cheese? Then sprinkle grated cheddar or parmesan on top of the dough before you pop the biscuits in the oven for a (good kind of) cheesy variation! This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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72 comments

  1. 51
    Julie
    June 22 2019
    This was great! Just read & follow the directions. I bake on Reynolds Non Stick foil.
  2. 52
    Paige Kittles
    July 20 2019
    As usual, both the biscuits and the gravy turned out wonderful! Earlier this week I also made Maria Emmerich’s rolls, AND vanilla pudding. Yummmm. Her recipes always turn out AHHHMAZING!

    Now that my husband is starting keto tomorrow, I’ll be adding a TON of Maria Emmerich’s recipes to my regular rotation. THANK YOU!!!!!!!!

  3. 53
    Marsha
    August 4 2019
    I got super excited for biscuits and gravy recipe- I guess my expectations should have been different since it is keto. First comment was the bread tasted a bit like cardboard, not flaky and just off. I followed the recipe for the biscuits to a tee. However, I did pick off the crispy bottoms and ate those, tasted like fried almonds!
    I took some advice from other comments and cut back a bit on sausage, cream cheese and broth. The consistency was great, but just too rich all together and maybe it was just my sausage but it looked disgusting. Neither one of us could finish it. Not worth the cost of the almond flour, but those crispy bottoms def got me thinking about something else I can make!
  4. 54
    Melissa
    September 5 2019
    These turned out perfectly and were hands down, the best biscuits and gravy we've ever had! Will definitely be making these again!! Thank you!!
  5. 55
    Reply to comment #14 by Sue
    Ena Ross
    September 16 2019
    I think when you use coconut flour for almond flour the ratio is different. Less coconut flour. Not sure of the ratio though
  6. 1 comment removed
  7. 57
    Vicki Howard
    January 18 2020
    I just made this. The biscuit are going on my rotation. They were amazing! I think the trick is to beat the eggs until almost stuff peaks form. This them out and increases volume. The dough was wet after folding them in. I also use a cheese grater and frozen butter. All much easier! The gravy was good but a bit to cream cheesy. I may try it with half the cream cheese and half cup heavy cream.
  8. 58
    Vicki Howard
    January 18 2020
    I just made this. The biscuit are going on my rotation. They were amazing! I think the trick is to beat the eggs until almost stuff peaks form. This thins them out and increases volume. The dough was wet after folding them in. I also use a cheese grater and frozen butter. All much easier! The gravy was good but a bit to cream cheesy. I may try it with half the cream cheese and half cup heavy cream.
  9. 59
    Reply to comment #14 by Sue
    Erin
    February 10 2020
    This question from sooooo long ago, my response might not be useful...but, you can’t sub coconut flour for almond flour, or vice versa. They behave completely differently in recipes.
  10. 60
    Cherie
    March 7 2020
    You can add the recipe to My fitness pal and it generates your macros which is what I will do once made and have my meal
  11. 61
    tsabens
    April 22 2020
    How long can these biscuits be refrigerated or frozen?
    Reply: #62
  12. 62
    Reply to comment #61 by tsabens
    Kristin Parker Team Diet Doctor
    April 22 2020

    How long can these biscuits be refrigerated or frozen?

    They will keep 3-5 days in the refrigerator and several months in the freezer.

  13. 63
    Tamara
    June 21 2020
    These were great! Better than expected.
    Reply: #64
  14. 64
    Reply to comment #63 by Tamara
    Crystal Pullen Team Diet Doctor
    June 22 2020

    These were great! Better than expected.

    Awesome! So glad you enjoyed these!

  15. 65
    LainieLou
    August 8 2020
    Someone above said you cannot sub out almond for coconut flour. That is a "yes and no" issue. True, you cannot do a one to one sub and get the same results. BUT! You can sub about a third of the almond flour for coconut and get a fluffier texture and better crumb. They are lighter this way. I have been making this adjustment to most of my keto recipes that are all almond flour as our family found the texture and overall palatability a bit too much. Adding in just that little bit of coconut flour has made the difference. If you do sub in some coconut flour and the mixture looks too dry (coconut will soak up moisture) add a little water, alt-milk of your choice or egg to keep it moist.
    Reply: #66
  16. 66
    Reply to comment #65 by LainieLou
    Kerry Merritt Team Diet Doctor
    August 8 2020

    Someone above said you cannot sub out almond for coconut flour. That is a "yes and no" issue. True, you cannot do a one to one sub and get the same results. BUT! You can sub about a third of the almond flour for coconut and get a fluffier texture and better crumb. They are lighter this way. I have been making this adjustment to most of my keto recipes that are all almond flour as our family found the texture and overall palatability a bit too much. Adding in just that little bit of coconut flour has made the difference. If you do sub in some coconut flour and the mixture looks too dry (coconut will soak up moisture) add a little water, alt-milk of your choice or egg to keep it moist.

    You are correct. They usually can be substituted. Here's some info regarding ratios! https://www.dietdoctor.com/low-carb/recipes/baking

  17. 67
    Rosebud
    October 10 2020
    Love this recipe. I use a medium size ice cream scoop to scoop individuals on a good parchment paper on a baking tray. They come out beautifully rounded when baked, easier to slice and filled. I wanted to post a picture of it here. Forgot, and had them all 🤣🤣🤣😏... Thanks for this recipe.
  18. 68
    Nancy
    November 29 2020
    I have a few thoughts about this recipe:
    1. The biscuits are small. To have one biscuit and 1/3 C of gravy is not enough for me or my husband. We would eat at least twice that.
    2. I put 1 tsp garlic in the biscuits and they were too garlicky. Next time I will probably omit it. But I think they will be OK with the gravy on top.
    3. The biscuits were easy to make; it was nice to not have to roll and cut them out.
    4. Our sausage in the US usually comes in 1 pound rolls, so I used the whole pound and did 1.5 of the other things. I agree with others that it was a little too cream cheesy. I think next time I might just thicken it with almond flour and use cream and broth for the liquid.
    5. Still, overall it was a fun experiment and I will enjoy eating it. I will probably make it again with some of my ideas. I may make the rolls to have as the bread in a sandwich.
    Reply: #69
  19. 69
    Reply to comment #68 by Nancy
    Kerry Merritt Team Diet Doctor
    November 29 2020

    I have a few thoughts about this recipe:
    1. The biscuits are small. To have one biscuit and 1/3 C of gravy is not enough for me or my husband. We would eat at least twice that.
    2. I put 1 tsp garlic in the biscuits and they were too garlicky. Next time I will probably omit it. But I think they will be OK with the gravy on top.
    3. The biscuits were easy to make; it was nice to not have to roll and cut them out.
    4. Our sausage in the US usually comes in 1 pound rolls, so I used the whole pound and did 1.5 of the other things. I agree with others that it was a little too cream cheesy. I think next time I might just thicken it with almond flour and use cream and broth for the liquid.
    5. Still, overall it was a fun experiment and I will enjoy eating it. I will probably make it again with some of my ideas. I may make the rolls to have as the bread in a sandwich.

    Thanks for your feedback! You can certainly make adjustments as needed for personal preference. You can also eat more than one serving if needed, just be sure to account for the additional carbs.

  20. 70
    Krissie
    December 6 2020
    I’m excited to try this but sense my husband is lactose intolerant I’m going to make the gravy with almond milk and omit the cheese probably use Xanthan Gum to thicken this up I can’t wait to try this. I will make a variety of ways to find my Sunday go to.
  21. 71
    Amy
    May 10 2021
    I like the biscuits in this recipe a lot, but the gravy needed some work. I switched out the “filling” from the Cheesy Spaghetti Squash recipe on this site: https://www.dietdoctor.com/recipes/keto-cheesy-chicken-spaghetti-squash using sausage instead of ground chicken and not adding salt, and it was really great!
    Reply: #72
  22. 72
    Reply to comment #71 by Amy
    Crystal Pullen Team Diet Doctor
    May 10 2021

    I like the biscuits in this recipe a lot, but the gravy needed some work. I switched out the “filling” from the Cheesy Spaghetti Squash recipe on this site: https://www.dietdoctor.com/recipes/keto-cheesy-chicken-spaghetti-squash using sausage instead of ground chicken and not adding salt, and it was really great!

    Neat idea!! Thanks for sharing!

  23. 73
    Eloria
    December 19 2021
    Did these twice: first biscuits did not turn out so well. (I’m not sure what I did wrong but the 2’nd attempt was perfect)
    I used Frozen butter and grated with a cheese grater.
    I added a pinch of salt and left out the garlic.

    Sauce: I cooked the sausage, added heavy cream instead of cream cheese, 1/2 cup of broth and simmered until it reduced and thickened.

    Very good! My husband makes reg. biscuits and gravy a few times a month and it’s my ten year old diabetic son’s favorite breakfast meal. He ate this keto version and asked for seconds! I’ll call that a win.

    Reply: #74
  24. 74
    Reply to comment #73 by Eloria
    Kerry Merritt Team Diet Doctor
    December 20 2021

    Did these twice: first biscuits did not turn out so well. (I’m not sure what I did wrong but the 2’nd attempt was perfect)
    I used Frozen butter and grated with a cheese grater.
    I added a pinch of salt and left out the garlic.
    Sauce: I cooked the sausage, added heavy cream instead of cream cheese, 1/2 cup of broth and simmered until it reduced and thickened.
    Very good! My husband makes reg. biscuits and gravy a few times a month and it’s my ten year old diabetic son’s favorite breakfast meal. He ate this keto version and asked for seconds! I’ll call that a win.

    Awesome, Eloria! Definitely sounds like a win to me, too!

  25. 75
    nurzepat
    December 3 2022
    Yum! I used the helpful comments to replace some of the almond flour with coconut flour, reduce garlic, freeze & grate the butter. I used homemade savory bone broth for the gravy--so good and perfectly seasoned without adding salt & pepper. Served with over-easy eggs--loved it!
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