A few years ago, my family visited some long-time friends in Minnesota. We boated, played, and laughed our way through a wonderful weekend.
And our friend Jessica made her perfect biscuits and gravy for breakfast. I left with the recipe, and we’ve had it weekly since then. I love making biscuits and gravy not only for breakfast or Sunday brunch, but also for a quick, hearty weeknight meal. It’s one of our kids’ favorites!
After being diagnosed with diabetes and needing to change to a low-carb diet, I thought that biscuits and gravy were no longer an option for me. But last week I found a keto-adapted recipe for this favorite. I made it for our family, without mentioning that I used any different ingredients, and I’m happy to report that they gobbled it down just like usual.
Using almond flour instead of regular all purpose flour and glucommanan to thicken the gravy, our whole family enjoyed a more nutritious version of this classic. The gravy thickened beautifully and tasted just like the original. The biscuits were moist on the inside and the slightest bit crispy on the top- just the way we love them. I’m thrilled that we can keep this comfort food in our regular rotation. It is such a gift to be able to keep a few things normal in the midst of a sea of change, right?
Low-Carb, Keto Biscuits and Gravy
Ingredients
- For the sausage gravy:
- 1 lb bulk breakfast sausage
- 1 C heavy whipping cream
- 3/4 C water
- 1/2 t glucommanan
- salt and group pepper
- For the biscuits:
- 1 1/2 C almond flour
- 2 t baking powder
- 1/4 t salt
- 1/4 C sour cream
- 2 eggs
- 2 T butter melted but not hot
Instructions
- For the gravy:
- In a large skillet over medium-high heat, cook the sausage until well browned.
- Reduce the heat to low. Stir in the cream, water, and glucommanan. Continue to cook, stirring frequently, until the gravy starts to thicken.
- Season with salt and pepper and serve over biscuits.
- For the biscuits:
- Preheat the oven to 400 degrees. Grease a baking sheet with oil or line it with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.
- To the dry ingredient mixture, add the sour cream, eggs, and butter and stir until well combined. Allow to sit for five minutes.
- Drop the batter by large spoonfuls onto the prepared baking sheet, leaving about 2 inches between the biscuits. Bake for 10 minutes, until the tops are golden brown. Top with gravy and enjoy!
Are you trying to cut sugar and carbs this New Year? Here are a few other low-carb, sugar-free recipes that you’ll love!
Keto, Microwave Omelet
Sugar-Free Almond Joy Bark
Pasta Free, Low-Carb Lasagna
Denise and Jenny,
I made your 7-min chili and Aunt Margaret’s brownie recipes for youth group at church Sunday night. Yummy! And sooo easy. Brownies weee chewy and dense!
Thanks so much!
Cath
Hi Cath! Thank you for continuing to try new recipes! Love that you’ve been a supportive reader for so long. Happy New Year!
Hi Annie! Do you have T1D? Or is it type 2? My oldest is 11 and was diagnosed w/T1D at age 7. My second daughter has Celiac’s disease. So I’m very very VERY intrigued by this Glucomannan you are talking about. I have never heard of it! What brand did you use?
Hi! Wow! Type 1 and celiac’s all in one family. That’s really tough! I’m T1D. Glucomannan is a thickener that I use for puddings, gravies, stir fry’s and desserts. It’s made from the konjac plant, so it has a lot fewer carbs than corn starch or all purpose flour. I totally recommend it because it opens up a whole new world in things you can make that are acceptable for diabetics. I use this brand: Now Gluomannan
Also, did you see this recent lasagna recipe? Instead of pasta, I used deli chicken. I promise- you’ll never notice the difference. I think both of your kids could eat it since there is no gluten and it’s super low carb.
Thank you for reading The Gingham Apron! I’m so glad you’re here. I’ll keep posting low-carb recipes, and I hope they will helpful to you and your kids. Love, Annie