Keto Sausage Gravy and Biscuits — Cream Cheese Thickened, No Xanthan Gum
/Biscuits and gravy is the Southern breakfast that belongs on everyone's table — keto or not. Creamy, savory, stick-to-your-ribs comfort food that tastes like a weekend morning even on a Tuesday. This version replaces wheat flour with almond flour biscuits and thickens the gravy with cream cheese and heavy cream instead of a starch thickener.
The cream cheese is the key decision in this recipe. Most keto sausage gravy recipes use xanthan gum as a thickener — and xanthan gum works, right up until the moment you add slightly too much and the whole thing turns into a gluey, stringy mess that cannot be saved. Cream cheese thickens naturally, adds a rich depth of flavor, and is completely foolproof. The gravy gets silkier and more flavorful the longer it simmers, not weirder.
5.3g net carbs per serving for the biscuit and gravy together. 20g protein. 35 minutes total. The whole family eats it — the non-keto people have no idea they're eating something you specifically made to fit your goals.
Why you'll love this keto biscuits and gravy
Cream cheese thickened gravy — no xanthan gum, no gluey texture risk • Only 5.3g net carbs per full serving (biscuit + gravy) • 20g protein per serving • Almond flour cheddar biscuits with sour cream for richness • Fresh sage option that makes it taste restaurant-quality • 35 minutes total • Non-keto family members love it too • Gluten free
Why Cream Cheese Instead of Xanthan Gum
Xanthan gum is a common keto gravy thickener and it technically works — but it has a narrow margin between 'properly thickened' and 'gluey disaster.' A quarter teaspoon too much and the gravy turns stringy and gelatinous in a way that cannot be fixed by adding more liquid. Most people who have made xanthan gum gravy have hit this problem at least once.
Cream cheese thickens by emulsifying the fat from the heavy cream and sausage drippings into a smooth, cohesive sauce. It adds body, richness, and a mild tang that deepens the savory flavor of the sausage. It is completely forgiving — more cream cheese makes the gravy thicker, more chicken broth makes it thinner, and neither direction produces a bad result. For a recipe you're making while simultaneously watching biscuits in the oven, forgiving is the right quality.
Gravy too thick? Too thin? Here's how to fix it.
Too thick: add chicken broth a splash at a time, stirring between each addition. The broth thins the gravy and adds flavor at the same time.
Too thin: simmer uncovered for 2-3 more minutes — the gravy will reduce and thicken naturally. Or add another ounce of cream cheese and stir until melted.
Perfect consistency: thick enough to coat a spoon but pourable when hot. It will thicken slightly more as it cools.
Ingredients — Almond Flour Cheddar Biscuits
DRY INGREDIENTS
1 1/2 cups Super Fine Almond Flour — super fine is critical; almond meal produces a denser, grittier biscuit
1 tablespoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Himalayan pink salt
WET INGREDIENTS
2 large eggs
1/2 cup full-fat sour cream — the sour cream is what makes these biscuits richer and more tender than versions that use heavy cream. Don't substitute low-fat.
4 tablespoons Kerrygold grass-fed butter, melted
1/2 cup sharp cheddar cheese, freshly shredded — pre-shredded bagged cheese contains anti-caking agents that prevent it from melting as smoothly
Ingredients — Keto Sausage Gravy
1 lb breakfast sausage — sage flavor preferred (see sausage guide below)
6 oz full-fat cream cheese, softened and cut into pieces — softened cream cheese melts into the gravy more smoothly than cold
8 oz heavy whipping cream
2 oz chicken broth — start with less, add more to thin as needed I recommend Kettle & Fire Mushroom Chicken Bone Broth for this recipe
1/4 teaspoon black pepper
1-2 tablespoons fresh sage, finely chopped — optional but highly recommended; it transforms the gravy from good to exceptional
Salt to taste — the sausage is usually already salted; taste before adding more
Which Sausage to Use
The sausage is the most important ingredient in the gravy — its fat content, seasoning, and quality define the entire dish.
Sage breakfast sausage (recommended): the sage seasoning is what makes biscuits and gravy taste like biscuits and gravy rather than just sausage with cream sauce. Jimmy Dean Pork Sausage with Sage is the most widely available option. Check the label for carbs — most bulk breakfast sausage has 0-1g carbs per ounce from spice blends.
Plain breakfast sausage: works well if you add the fresh sage separately to the gravy (which this recipe does anyway). The sage in the gravy compensates for plain unseasoned sausage.
Hot breakfast sausage: adds a pleasant heat that cuts through the richness of the cream cheese gravy. Excellent if your crowd handles spice.
Italian sausage: fennel-forward, less traditional but delicious. Casings removed, crumbled into the pan.
Organic/clean ingredient options: Applegate Naturals Pork Breakfast Sausage has no nitrates, no antibiotics, and clean ingredients. US Wellness Meats and Butcher Box both offer high-quality breakfast sausage online for delivery.
Step-by-Step — Almond Flour Cheddar Biscuits
Preheat. Oven to 450°F. Grease a standard 12-cup muffin tin with butter or avocado oil cooking spray — get the sides and bottom of each cup.
Mix dry ingredients. In a medium bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, and salt until evenly combined.
Add wet ingredients. Add the eggs, sour cream, and melted butter to the dry ingredients. Stir until a smooth, thick batter forms. Fold in the shredded cheddar last.
Portion. Use a 1/4 cup measuring cup to scoop the batter into 9 of the muffin tin cups. Smooth the tops gently.
Bake. 10 minutes at 450°F until golden on top and a toothpick inserted in the center comes out clean. Start checking at 9 minutes — ovens vary and almond flour biscuits go from done to overdone quickly.
Rest. Let cool in the pan for 2-3 minutes before removing. They firm up as they cool.
Why 450°F for almond flour biscuits?
Almond flour is high in fat and needs a hot oven to set the structure quickly before the fat melts out and the biscuit spreads into a flat disk. 450°F is the correct temperature. Lower temperatures produce flatter, greasier biscuits. The 10-minute bake time is short enough that the exterior doesn't burn at this temperature.
Step-by-Step — Keto Sausage Gravy
Start the gravy while the biscuits bake — the timing works perfectly.
Brown the sausage. In a large skillet or cast iron pan over medium-high heat, add the sausage and break it into small pieces with a wooden spoon or spatula. Cook until fully browned, about 5-7 minutes. You want small, crumbled pieces throughout — not large chunks. Large chunks mean uneven distribution in the gravy.
Drain the excess grease. Tip the pan slightly and spoon out or pour off most of the rendered sausage fat. Leave about 1 tablespoon in the pan — it adds flavor to the gravy. Draining too little grease makes an oily gravy; draining all of it removes flavor.
Add the cream cheese. Reduce heat to medium. Add the softened cream cheese pieces to the pan with the sausage. Stir constantly as the cream cheese melts into the sausage — it takes 2-3 minutes and will look broken and lumpy at first. Keep stirring. It comes together.
Add the heavy cream. Once the cream cheese is fully melted and incorporated, pour in the heavy cream while stirring. The mixture will loosen immediately and begin to look like gravy. Stir to combine.
Add broth and season. Add 1 oz of chicken broth (start with less — add more to thin). Add black pepper and fresh sage if using. Stir to combine.
Simmer and adjust. Reduce heat to medium-low. Simmer uncovered for 3-5 minutes, stirring occasionally, until the gravy reaches your preferred thickness. It will thicken further as it cools off heat. Taste and adjust salt, pepper, and sage.
Serve immediately. Split each biscuit in half and ladle a generous portion of gravy over the top. The biscuits will absorb some of the gravy — this is correct and correct and delicious.
How to Serve
Biscuits and gravy is best served immediately — the biscuits absorb the gravy beautifully when hot but can become soggy if they sit too long.
Classic: 1-2 biscuits split and topped with a generous ladle of sausage gravy
Scrambled eggs on the side — 2 eggs makes a complete high-protein breakfast
With hot sauce on the table for those who want heat — Frank's or Crystal alongside the gravy
Fresh chives or extra sage scattered over the top for presentation
For the non-keto guests: serve the gravy over regular biscuits alongside — the gravy itself is low carb and everyone at the table can use it
Storage and Reheating
Gravy
Refrigerator: store in an airtight container for up to 4 days. The cream cheese gravy thickens significantly when cold — this is normal.
Reheating: reheat in a small saucepan over medium-low heat, adding a splash of chicken broth or heavy cream to thin back to the right consistency as it warms. Stir frequently. Do not microwave on full power — the cream cheese can separate. If microwaving, use 50% power in 30-second intervals, stirring between each.
Freezer: cream cheese-based sauces do not freeze well — the cream cheese separates when thawed, producing a grainy, broken texture. Make this fresh. It reheats beautifully from the fridge for 4 days.
Biscuits
Refrigerator: up to 4 days in an airtight container.
Reheating: air fryer at 300°F for 3-4 minutes is the best method — restores the exterior crispness. Microwave on 50% power for 30-45 seconds if speed is the priority.
Freezer: biscuits freeze well up to 3 months. Freeze individually on a sheet pan first, then transfer to a bag. Thaw in the refrigerator overnight and reheat in the air fryer.
Variations
Add heat
Use hot breakfast sausage instead of mild. Add a pinch of cayenne pepper and a dash of red pepper flakes to the gravy. Serve with Crystal hot sauce on the side.
Mushroom sausage gravy
Add 1 cup of finely sliced cremini or button mushrooms to the pan after browning the sausage. Cook until the mushrooms release their moisture and begin to brown (about 5 minutes) before adding the cream cheese. The mushrooms add an earthy depth and make the gravy more filling.
Turkey sausage version
Substitute ground turkey breakfast sausage for pork sausage. Add an extra tablespoon of butter to the pan before adding the cream cheese to compensate for the lower fat content of turkey. The gravy will be slightly lighter in color and flavor but still excellent.
Biscuits variation — everything bagel
Add 1 tablespoon of everything bagel seasoning to the biscuit batter. Top each biscuit with a pinch more everything bagel before baking. The seeds create a crispy top and completely change the flavor profile.
Frequently Asked Questions
Can I make this ahead for the week?
The gravy keeps 4 days refrigerated and reheats well with a splash of broth. Make a full batch of gravy Sunday night, biscuits too, refrigerate separately, and you have a ready breakfast every morning. Reheat gravy on the stovetop with a splash of broth, air-fry a biscuit for 3 minutes, and breakfast is on the table in 8 minutes.
Why did my gravy turn lumpy?
Usually happens when cold cream cheese hits a very hot pan. Make sure the cream cheese is softened to room temperature before adding, and reduce the heat to medium (not medium-high) when you add it. Stir constantly as it melts. If it does look lumpy, keep stirring — it will smooth out as the cream cheese continues to melt into the heavy cream.
Can I use coconut flour instead of almond flour for the biscuits?
Coconut flour absorbs much more liquid than almond flour — you'd need approximately 1/3 cup of coconut flour to replace 1.5 cups of almond flour, plus additional eggs for binding. The texture and flavor are different: coconut flour biscuits are drier and have a faint coconut flavor. Some people prefer them under gravy. If substituting, use 1/3 cup coconut flour and add 2 additional eggs to the recipe.
Is this really only 5.3g net carbs?
Yes — the primary carb sources are the almond flour in the biscuits (approximately 6g net carbs per 1.5 cups spread across 9 biscuits), the sour cream and heavy cream (minimal), and the spices. The sausage is typically 0-1g carbs per ounce. Cream cheese has minimal carbs. The number is 5.3g net carbs per serving combining one biscuit and one serving of gravy.
Can I use milk instead of heavy cream?
Regular dairy milk has significantly more carbs than heavy cream (about 12g per cup vs. 6g per cup for heavy cream) and doesn't thicken as effectively since it's lower in fat. The gravy will be thinner and higher in carbs. If you want to use dairy, use whole milk and simmer longer to reduce. Unsweetened almond milk can also work but produces a thinner result — add an extra ounce of cream cheese to compensate.
Why does this recipe use sour cream in the biscuits instead of heavy cream?
Sour cream adds richness and a subtle tang that makes almond flour biscuits taste more like traditional buttermilk biscuits. The acidity in the sour cream also reacts with the baking powder to create a slightly lighter, more tender texture. Heavy cream produces a slightly denser biscuit. Either works — sour cream is the better option for this specific application.
More Keto and Low Carb Breakfast Recipes
KETO SAUSAGE GRAVY AND BISCUITS
Ingredients
Instructions
- Preheat oven to 450 F
- In a medium bowl, mix together almond flour, salt, baking powder, garlic powder, onion powder
- Add in eggs, sour cream, melted butter, shredded cheddar, and mix until fully combined
- In a greased muffin tin portion out about 1/4 cup of mixture into each section (should make 9)
- Bake for 10 minutes
- Meanwhile, over medium-high heat brown the sausage and drain any excess grease from pan
- Add cream cheese and heavy cream into the pan with the sausage and stir until fully combined
- Add chicken broth, pepper, and sage and stir together
- Serve sausage gravy over biscuits
Nutrition Facts
Calories
545Fat
50.5 gNet carbs
5.3 gProtein
20 g
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