Low Carb Biscuits & Gravy: The Food Secret They Didn't Want You to Know

Craving a hearty Southern breakfast without the guilt? Look no further than this healthy low carb biscuits and gravy recipe! This gluten-free and keto-friendly version delivers all the classic flavors you love without compromising your goals.

In this video, you'll learn how to make fluffy, low-carb biscuits using almond flour and a touch of coconut flour for an awesome texture. These biscuits are not only gluten-free but also packed with healthy fats and protein to keep you full.

The rich and creamy gravy is made with savory sausage crumbles, cream cheese, and a sprinkle of parmesan to thicken it to perfection. This gravy is low in carbs and gluten-free, making it a perfect complement to your healthy biscuits.

Whether you're following a keto or gluten-free lifestyle or simply looking for a healthier twist on a Southern staple, this recipe will become your go-to for a satisfying and flavor-packed breakfast

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Recipe:
My Keto Southern-Style Biscuits & Gravy

1 cup pork breadcrumbs
1/4 teaspoon Redmond Real salt or Pink Himalayan
1 t baking powder (not expired)
1 cup egg whites
1 t fresh squeezed lemon juice
1/3 cup sour cream
4 Tablespoons Butter very cold or frozen and chopped (see video)

GRAVY:

16 ounces Breakfast Sausage
8 ounces softened cream cheese
One half Sweet Onion, diced
2 Cloves garlic, minced
2/3 cup beef bone broth
1/4 cup grated Parmesan or other hard cheese
Salt and Pepper to taste

INSTRUCTIONS



Preheat oven to 400 degrees F. degrees before starting anything else.

Cut Butter into chunks and put in refrigerator or freezer. Line a cookie sheet with parchment paper. Pour the egg whites into a large bowl and whip with a hand mixer on high. Once it starts to bubble, add the lemon juice and continue mixing until very stiff peaks form.

In a separate bowl, mix the baking powder and the pork breadcrumbs. Then stir in the butter and salt (if the butter isn't chilled, the biscuits don't work). Fold the dry mixture into the whites. Scoop the dough onto the cookie sheet and bake for 13-16 minutes.

To make the gravy, place the breakfast sausage in large skillet over medium heat and brown, trying to form a crust on the crumbles. Cook for 7-8 minutes or until cooked through and crusted. Move sausage to side of pan and saute onion and garlic until they start to brown. Once they are browned, drain grease if you want. If you're like me, leave it in and stir together at the end. Then, add the softened cream cheese and stir often to combine. Add the beef broth and stir to combine. Add the Parmesan cheese and cook it until mixture simmers and gets thick, stirring until it gets smooth.

Reduce heat to medium-low and simmer for a couple minutes, stirring to combine. Season to taste with salt and pepper. Put a couple of biscuits on your plate and smother with the gravy. Enjoy!



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