A tasty spin on a breakfast classic.
My 11 year old daughter absolutely loves biscuits and gravy. If she had it her way, we would have it at least once a week. After changing to a low carb diet, it almost seemed impossible to incorporate this meal into our menu. No bread, flour or even milk. We went MONTHS without it. Needless to say, she wasn’t very happy. So, on my journey to making this keto thing a WOE (way of eating) instead of a diet, it was necessary to find acceptable substitutions for my family’s favorites (myself included!).
Though the biscuit is not nearly as fluffy or doughy as the store-bought kind, it had just the right amount of cheese and flavor to do the trick. Surprisingly, my daughter actually loved this take on traditional biscuits and gravy (and even came back for seconds!). With just a little coconut flour for thickening, the sausage gravy was definitely a win and tasted great with the coconut biscuits.
1/3 cup coconut flour
1/4 teaspoon baking powder
1/2 cup cheddar cheese
1/4 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 stick of butter, melted
Preheat oven to 400 F.
Whisk 4 eggs in a large bowl. Add 1/2 stick (1/4 cup) melted butter and seasonings (salt, garlic powder and onion powder). Mix well.
In a small bowl, combine coconut flour and baking powder.
Add dry ingredients to egg mixture. After mixing well, mix in cheese.
Line a large sheet pan with a silicone baking mat or parchment paper.
Spoon large drops of batter onto sheet pan.
Bake for about 15 minutes. (Note - these biscuits did not appear to be done after 15 minutes. Depending on the size, it may take a little bit more or less. Do not overbake! Unless you like dry biscuits.)
Sausage Gravy Ingredients
1 roll of ground breakfast sausage
1 tablespoon coconut flour
1 cup broth (I used chicken but beef would be good also)
1 teaspoon ground sage
1 cup heavy whipping cream
1 cup half and half
Dash of red pepper flake
Salt and pepper to taste
Sausage Gravy Directions
Heat sausage in a large, hot skillet over medium-high heat.
Once cooked through, drain excess fat and return to stove top.
Lightly sprinkle sausage with coconut flour. Stir in seasonings and simmer over medium heat.
Slowly add stock and continue mixing until the gravy thickens.
Next, stir in heavy whipping cream and half and half (if you prefer a thicker consistency, you can opt to use just heavy whipping cream. Check the ingredients! Most heavy whipping creams contain carrageenan. Though studies are mixed, my family has chosen to avoid this ingredient.)
Reduce heat to low and simmer until gravy reaches desired thickness.
Serve hot or store in an air tight container in the fridge. Like most breakfast meals, I often prepare the night before and simply heat up the next day.
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