Low Carb Sausage Gravy Food

LOW CARB BISCUITS AND GRAVY RECIPE

Steps:

• Preheat the oven to 350F; line a large baking sheet with parchment paper or a sipat liner.
• Whisk together the almond flour, baking powder, salt, and black pepper in a large bowl. Cut in the butter with a fork until it looks like coarse meal. Use a fork to mix in the heavy whipping cream a little at a time, and then mix in the eggs. Cut in the white cheddar until it forms a dough.
• Divide the dough into 8 equal portions and roll each into a ball. Arrange the balls on the prepared baking sheet and bake until golden on bottom, about 20 minutes.
• Serve warm or at room temperature. Store leftover biscuits covered in the fridge up to 3 days or wrapped well in the freezer for up to 3 months. To reheat, toast them in a toaster oven (if frozen, thaw them first).
• Add the sausage to a medium saucepan over medium-high heat. Cook until browned, about 5 minutes, using a wooden spoon to break up the meat.
• Add the cream cheese, heavy cream, chicken broth, garlic powder, onion powder, and black pepper. Turn the heat down to medium and bring to a simmer, whisking to break up the cream cheese.
• Simmer until the sauce is thickened, about 5 to 10 minutes, stirring frequently.
• Serve each biscuit warm, split open with a scant 1/4 cup of sausage gravy spooned inside. Garnish with parsley if desired.

KETO SAUSAGE GRAVY

Steps:

• Start by browning the ground sausage in a large skillet over medium-high heat. Break the sausage into small pieces as it browns.
• When the meat is cooked through, add the butter and almond flour to the pan and whisk it.
• Add the heavy cream and whisk constantly until well combined. Season with salt and pepper, to taste. Turn the heat down to medium low, add the water as needed to thin out the gravy, and whisk. Simmer for 3-5 minutes, until thickened.

KETO SAUSAGE GRAVY RECIPE

Steps:

• Make low carb cheddar biscuits and set aside. In a medium saucepan cook sausage in two tablespoons of butter until the meat is no longer pink. Break up the sausage into the size of pieces you prefer while cooking. Once meat is cooked, drain fat if there is more that a couple of tablespoons left in the pan. Add cream and water and simmer for about 12 minutes. Remove one tablespoon of the sauce and place it in a small bowl to cool. Once cool, whisk in the arrowroot, then return to the skillet whisking in the sausage mix. Bring to medium-high heat and once the sauce thickens and begins to bubble, remove from heat. Add remaining two tablespoons of butter and stir until incorporated in the sauce. Place the biscuits in a baking pan. Pour sausage gravy over the biscuits. Place in the oven at 350 degrees and cook for 10 minutes or until the biscuits are heated. Serve right away.

LOW CARB BACON GRAVY

Steps:

• In a heavy fry pan cook the bacon over med-high heat until done. Remove the bacon to a plate to cool and carefully (it's hot!) remove all, but 1/4 cup of the bacon grease from the pan (reserve the extra for another use). Dice up bacon.
• Turn the heat under the pan to med-high and whisk the flour into the bacon grease that is in the pan. Continue to stir, allowing the roux to turn light golden brown and to froth.
• Turn the heat down to medium and add the cream and water to the pan while continuing to stir. The gravy will thicken as it continues to cook. Once it is as thick as you would like, return the cooked, diced bacon to the pan, stirring to incorporate in the gravy. Salt and pepper to taste. Remove from the heat and serve.

LOW-CARB SAUSAGE GRAVY AND BISCUITS

Steps:

• Preheat the oven to 350 degrees F.
• In a bowl, whisk together flour, baking soda and salt.
• Mix together dry ingredients with melted butter and cream cheese.
• Add eggs and continue to mix until everything is well combined. (Let the batter sit for 2-3 minutes. It will continue to thicken).
• Scoop batter onto a prepared baking sheet (I used an ice cream scoop). Bake for approximately 18-20 minutes, or until golden brown.
• In a skillet, begin to cook sausage until crumbled and mostly cooked through.
• Add heavy cream and cream cheese. Continue to cook for another 5 minutes.
• Add broth and salt and pepper. Bring to a low boil, continue to cook for another 5 minutes, or until liquids have reduced a bit, and gravy is creamy and smooth.

LOW CARB SAUSAGE GRAVY

Steps:

• Brown sausage until cooked through and drain any excess fat.
• Pour milk over crumbled sausage and season with salt and pepper.
• Stir in coffee.
• Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.
• Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).

LOW CARB BISCUITS AND SAUSAGE GRAVY RECIPE

Steps:

• Start off by frying the sausage until it's browned. Don't drain the fat.
• Add 3 ounces of cream cheese and stir until it's melted and combined.
• Add 1 cup of heavy cream and bring it to a simmer. I had the gas top set at medium heat and this didn't take but maybe 5 minutes for it to start simmering.
• Next, add about 2 tablespoons of water and 1 tsp of Xantham powder to thicken the gravy to your taste. If you think the gravy is thick enough, you can omit this step.
• Add salt and pepper to taste. I did not add salt to my gravy because the sausage brought enough flavor to the mixture.
• By the time the gravy was done, the biscuits were ready!
• Break open a biscuit and top it with some delicious gravy!
• Serve it warm and enjoy.