Keto cheddar biscuits and gravy

Keto cheddar biscuits and gravy


A southern tradition.. Keto Style!
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 8 Servings
Calories 421 kcal


  • 3 large egg whites
  • 2 cloves garlic minced
  • 1 cup blanched almond flour plus extra if needed 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 2 tablespoons very cold unsalted butter or lard if dairy-free, cut into
  • ¼- inch dice
  • ½ cup sharp cheddar cheese cut into
  • ¼- inch dice omit for dairy-free
  • 10 ounces bulk pork sausage crumbled
  • ¼ cup minced onions
  • 2 cloves garlic minced
  • 1 8-ounce package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened
  • 1 cup beef or chicken bone broth homemade or store-bought
  • Fine sea salt and ground black pepper


  • In a separate medium-sized bowl, stir together the almond flour, baking powder, and salt until well combined. Cut in the cold diced butter until the butter pieces are pea-sized or smaller. Gently fold the dry mixture into the egg whites. Fold in the cheese. If the dough is too wet to form into mounds, add a few tablespoons of almond flour until the dough holds together well.
  • Using a large spoon, dollop the dough onto the greased baking sheet (or into the greased muffin cups), making 8 biscuits total. Bake for 11 to 15 minutes, until golden brown.
  • Meanwhile, make the gravy: Place the sausage, onions, and garlic in large skillet over medium heat. Cook for 5 to 6 minutes, stirring frequently, until the sausage is browned. Gradually add the cream cheese and broth; cook, stirring constantly, until the mixture comes to a gentle simmer, thickens, and becomes smooth. Reduce the heat to medium- low and simmer for 2 minutes to thicken the gravy further, stirring constantly. Season to taste with salt and pepper.
  • To serve, split the biscuits in half. Place 2 halves on a plate, then top with about ⅓ cup of the sausage gravy. Repeat with the rest of the biscuits and gravy.
  • Store extras in separate airtight containers in the refrigerator for up to 3 days. Reheat the biscuits on a baking sheet in a preheated 350°F oven for 5 minutes or until warmed through. Reheat the gravy in a saucepan over medium-low heat until warmed, stirring constantly. If the gravy has become too thick, add a little water when reheating it.


When making these biscuits, it’s very important that the butter be very cold; if it’s not, the biscuits won’t turn out.


Serving: 1gCalories: 421kcalCarbohydrates: 4gProtein: 16.75gFat: 37.25gSaturated Fat: 16.5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.75gCholesterol: 90.5mgSodium: 559mgPotassium: 58.75mgFiber: 1.5gSugar: 1.25gVitamin A: 11.12IUCalcium: 12.37mgIron: 3.5mg
Keyword biscuits and gravy, keto, low carb, paleo
Tried this recipe?Let us know how it was!

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Anthony MSc. Nutrition CPT

Anthony is a certified personal trainer, Certified Holistic Health Practitioner, and Strength and Conditioning coach. Today he works as a full-time fitness coach, writer, blogger, and author. In his spare time, he is an avid sailor, boating enthusiast, hiker, and backpacker His goal is to take the confusion out of weight loss and health and make it simple and easy to understand and follow. Anthony McGarr NASM CPT, CHHP, MSc. Nutrition, Certified Holistic Health Practitioner And Creator Of The Trans4m Diet

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