I am a southern girl and grew up eating biscuits and gravy. I loved gravy on everything, but gravy didn't love me back. When I first started to eat a ketogenic diet I came across Maria Emmerich's book Keto Comfort Foods. It was a lifesaver for me. I actually have almost all of her books and highly recommend them.
I usually start with how someone else does a recipe and then I change it up. I add things or take things out and suggest you play around with your recipes to find the way you like it. It could be something to do with flavor or texture. I am working on a cinnamon roll recipe right now. It needs a little more tweaking and then I will share it.
Below is a PDF to print out the Keto Sausage Gravy Recipe.
Keto Sausage Gravy Recipe
1 pound Country Sausage
8 ounces Cream Cheese
4 ounces Chicken Broth (I have used room temperature water if I am out of broth)
1 tsp. Onion Powder
1 tsp. Garlic Powder
Salt and Pepper
Brown the sausage in a skillet
Once sausage is browned, add cream cheese and broth. Turn the heat down and use a whisk to blend it together nicely.
Allow to simmer 5-10 minutes and season to taste with garlic, onion, salt and pepper.
You can search for keto biscuits and try as many as you'd like. The ones I make that my whole family loves is the one listed below. They are almost biscuit/cornbread textured. I changed the flavors by adding different seasonings. I have added cinnamon and swerve to make them sweeter and cooked sausage patties and egg to mimic a McGriddle. When I make them for the gravy I use the garlic and onion salt. They are good just smeared with butter.
Here is a PDF to print out if you would like.
1 1/2 cups super fine almond flour (I love Bob's Red Mill)
1/4 tsp salt ( I love Redmond Salt)
1 Tbsp Baking Powder
1/2 tsp garlic salt
1/2 tsp onion powder
1/2 cup sour cream
4 Tbsp Butter or Ghee ( I have used duck fat also and love it)
SOMETIMES I add a little buttermilk. It is higher in carbs but this is like a treat I allow myself sometimes. My grandmother used buttermilk daily and I love it.
You can also shred cheddar cheese and add about 1/2 cup in for cheddar biscuits. It is quite delicious. I have been attempting to cut out dairy, but seem to have just reduced it for now.
Preheat Oven to 400°
Line a muffin tin with parchment paper cupcake liners (I love these parchment liners)
Mix all ingredients together in a bowl.
Spoon evenly into muffin tins
Bake around 11 minutes or until golden brown.
NOTE ***I always make these ahead of time. I even make big batches and keep them in fridge and reheat for quick breakfast. They are amazing when you make a sunny side up egg and just reheat. Pop that yolk all over your biscuit and eat up.