keto southern recipes – Trans4m Fitness

KETO GARLICY CHEDDAR BISCUITS AND GRAVY A southern tradition.. Keto Style! FOR THE BISCUITS:3 large egg whites2 cloves garlic (minced)1 cup blanched almond flour (plus extra if needed 1 teaspoon baking powder)¼ teaspoon fine sea salt2 tablespoons very cold unsalted butter (or lard if dairy-free, cut into)¼- inch dice½ cup sharp cheddar cheese cut into¼- inch dice (omit for dairy-free)FOR THE GRAVY:10 ounces bulk pork sausage (crumbled)¼ cup minced onions2 cloves garlic (minced)1 8-ounce package cream cheese (Kite Hill brand cream cheese style spread if dairy-free), softened1 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. dinner, lunch, Main CourseAmericanbiscuits and gravy, keto, low carb, paleo