Welcome to the ultimate reimagining of a beloved comfort food classic: **Keto Biscuits and Gravy**. This recipe transforms the traditional, carb-heavy dish into a remarkably healthy, low-carb, and dairy-free delight, proving that you don’t have to sacrifice flavor for fitness. With just 9 net carbs per serving, this comforting breakfast, brunch, or dinner option is also completely gluten-free, grain-free, sugar-free, Paleo-friendly, and made with clean, real food ingredients. Prepare to indulge in light, fluffy biscuits smothered in a rich, savory sausage and mushroom gravy that’s so good, you won’t believe it’s keto!
For many, biscuits and gravy evoke a sense of nostalgic comfort, a culinary embrace from childhood. Growing up, with my mom hailing from Kansas, this hearty meal was a common staple at our breakfast table, and sometimes even for a satisfying dinner. The warmth of freshly baked biscuits paired with a creamy, peppery sausage gravy is a memory deeply ingrained in the fabric of American home cooking.
However, as dietary preferences evolved towards healthier, more mindful eating, the thought of enjoying this classic often seemed out of reach. Traditional biscuits are typically loaded with refined flours and starches, while classic gravies often rely on dairy and thickeners that don’t align with low-carb or paleo principles. This challenge ignited a passion to recreate this cherished dish in a way that respects its heritage while embracing modern nutritional needs. After meticulously perfecting my highly popular low-carb biscuits recipe, adapting them for an equally delicious keto biscuits and gravy became an imperative. And I’m thrilled to say, the mission is accomplished!
Dairy-Free Keto Biscuits and Gravy: A Healthier Twist on a Classic
Just like the hearty breakfasts I remember, these keto biscuits are generously smothered in a rich, flavorful sausage and mushroom gravy. But here’s where the magic truly happens: unlike the heavy, dairy-laden versions of my youth, this recipe is incredibly wholesome and accommodating for various dietary restrictions. It’s completely keto-friendly, dairy-free, gluten-free, and grain-free, making it a guilt-free indulgence.
Achieving a truly dairy-free yet creamy gravy can be a culinary feat, but it’s entirely possible with the right ingredients. The secret lies in using wholesome, plant-based alternatives that mimic the texture and richness of traditional dairy. This commitment to healthy, real food means you can enjoy every spoonful without compromising on your well-being or dietary goals. It’s a testament to how creative cooking can transform old favorites into new, healthier traditions.
Thick and Creamy Keto Gravy Without Xanthan Gum
Developing the perfect gravy was a crucial step in this recipe’s journey. I drew inspiration from my tried-and-true Whole30 + Keto Gravy and my Homemade Sausage Patties recipes, both of which are celebrated for their clean ingredient lists and robust flavors. The decision to make my own breakfast sausage is intentional; many store-bought varieties, even those labeled “natural,” often contain hidden sugars and undesirable preservatives that can derail your keto or Whole30 efforts. Crafting your own sausage ensures you have full control over the quality and purity of your ingredients, resulting in a cleaner, more flavorful gravy base.
One common concern in keto cooking is the reliance on xanthan gum for thickening. While effective, some prefer to avoid it for digestive reasons or simply to stick to more traditional thickeners. For this keto gravy, we’ve opted for tapioca flour, a naturally gluten-free and grain-free starch that provides excellent thickening without the need for xanthan gum. It creates a smooth, velvety texture that perfectly coats the biscuits, and it’s also Whole30 compliant. To achieve that luscious creaminess while keeping it dairy-free, we turn to cashew cream. This magical ingredient, made from blended cashews, delivers an incredibly rich and smooth consistency, making the gravy truly decadent. For those who are not dairy-free, feel free to substitute with heavy cream for an equally delicious result.
It’s important to note that while the gravy itself is entirely Whole30 compliant, the biscuits, being a baked good, are not permitted on the Whole30 program. However, don’t let that stop you from enjoying this incredible gravy! It’s wonderfully versatile and would be absolutely delicious served over roasted potatoes, cauliflower rice, or even alongside some simple scrambled eggs for a Whole30-approved meal.
The Perfect Harmony: Fluffy Biscuits, Flavorful Gravy
The beauty of this Keto Biscuits and Gravy recipe lies in the delightful interplay of textures and flavors. The biscuits are crafted to be wonderfully light and fluffy, boasting a perfect crumb that soaks up every drop of the savory gravy. They provide that essential soft, tender base that makes biscuits and gravy so comforting. The gravy itself is thick, rich, and bursting with robust flavors from the perfectly seasoned pork, aromatic onions, earthy mushrooms, and a medley of warm spices like fennel and sage.
Each bite is a symphony of savory notes, offering a profoundly satisfying and comforting experience. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish promises to warm your soul and fill you with contentment. It’s truly the most satisfying way to enjoy this classic comfort food, without any of the dietary guilt.
Learn to Make It: Keto Biscuits + Gravy Recipe Demo
For a step-by-step visual guide, watch the full Keto Biscuits + Gravy Recipe Demo (3:23 minutes) below. It’s an excellent way to see the process in action and ensure you achieve perfect results every time!
Tips for Success: Achieving Keto Biscuits and Gravy Perfection
Making this keto-friendly version of biscuits and gravy is straightforward, but a few tips can ensure your dish turns out perfectly every time. For the biscuits, precision in measuring almond flour is key, as it can be quite absorbent. Don’t overmix the dough; mix just until combined to maintain a tender texture. When shaping the biscuits, a slight flattening by hand helps them bake evenly and gives them that classic biscuit look. The flaky sea salt on top isn’t just for decoration; it adds a delightful pop of flavor that complements the richness of the gravy.
For the gravy, building layers of flavor is essential. Start by properly caramelizing the onions, then thoroughly browning the ground pork with the spices. This develops a deep, savory foundation. When adding the tapioca flour, whisk it into the cooked meat and vegetable mixture for about 30 seconds before incorporating the liquids. This brief cook time helps to remove any raw starch taste and ensures a smoother, lump-free gravy. Whisk constantly as you add the chicken stock and cashew cream to prevent lumps and achieve a silky consistency. The gravy will visibly thicken once it comes to a gentle simmer and the tapioca flour activates. Don’t be afraid to taste and adjust the seasoning with salt and pepper as needed; this is crucial for a perfectly balanced flavor profile.
Serving, Storage, and Variations
This Keto Biscuits and Gravy is truly versatile. While it makes for an unforgettable breakfast or brunch, it’s also hearty enough to serve as a satisfying main course for dinner. For an even more complete meal, consider pairing it with a simple side salad to add some fresh greens, or a side of avocado for extra healthy fats. If you’re hosting a brunch, it pairs wonderfully with scrambled eggs or a frittata.
One of the best aspects of this recipe is its excellent make-ahead and storage potential. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, making it perfect for meal prepping. Reheat gently on the stovetop, adding a splash of chicken stock or cashew cream if the gravy has thickened too much. The biscuits can also be gently warmed in the oven or a toaster oven to regain their tender texture.
Feel free to experiment with variations to suit your taste. While ground pork is traditional for breakfast sausage, you could use ground turkey or chicken, adjusting the spices to your preference. If you enjoy a bit of heat, a pinch of cayenne pepper in the gravy would be a fantastic addition. For the cashew cream, while I highly recommend making your own for the freshest taste, store-bought original flavor Nutpods or canned full-fat coconut milk (the creamy part from the top) are good dairy-free alternatives. If dairy isn’t an issue for you, heavy cream is a perfectly acceptable substitute for cashew cream, providing a classic richness. With these tips and variations, you’re well on your way to enjoying this incredible, healthy comfort food whenever the craving strikes!
Keto Biscuits and Gravy
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Ingredients
Biscuits
- 2 cups almond flour
- 2 large eggs
- ⅓ cup ghee, melted
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- flaky sea salt for the topping, optional
Gravy
- 1 tablespoon ghee
- ½ yellow onion, chopped
- 1 pound ground pork
- 1 teaspoon fennel seeds
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 8 ounces mushrooms, chopped
- 2 tablespoons tapioca flour, see notes for substitutes
- 1-½ cups chicken stock
- ½ cup cashew cream, see notes for substitutes
Instructions
Biscuit
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Preheat your oven to 350ºF with the oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup.
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In a bowl, make the dough by combining all ingredients and whisking with a fork until combined.
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Use a large cookie scoop to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt.
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Bake for 20 minutes, or until set and turning golden brown. Cool on the baking sheet.
Gravy
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Heat your cast iron skillet over medium heat. Add the ghee and onions, season with a pinch of salt, sauté for 3-5 minutes until soft.
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Add in the ground pork, fennel seeds, dried sage, garlic powder and salt. Break up the pork with a spoon and cook until browned, stirring occasionally, about 8-10 minutes.
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Add in the mushrooms, and cook another 5 minutes until soft.
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Whisk in the tapioca flour and cook for 30 seconds. Then stir in the chicken stock and cashew cream, whisking constantly to avoid lumps. Bring to a simmer. Once it bubbles, the tapioca flour is activated and will thicken.
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Remove from the heat, taste for salt + pepper.
Serving
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Serve the gravy over the biscuit. Enjoy!
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Leftovers will keep in an airtight container refrigerated for at least 5 days.
Recipe Video
Notes
For the gravy, you can substitute the cashew cream with original flavor Nutpods, canned coconut milk, or if you’re ok with dairy use heavy cream.
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