If you know me, you’ll know that I’m a big fan of Keto, I have lost a lot of weight and have managed to keep it off since August last year.
I recently discovered a keto biscuit recipe that is the perfect accompaniment to eggs and bacon, as well as to any other meats that you may have. As a result, I decided to find out if any other keto biscuits could be made at home, and I came across this recipe for keto sausage, egg and cheese biscuit. (I’ve included a link at the bottom of the post for the original recipe.)
Southern comfort food. Fill your kitchen with the smell of freshly baked rolls — and treat your taste buds, too. Buttery. Flakey. Oh so delicious. In the words of Maria Emmerich, “The flavor reminds me of my past life of KFC buttermilk biscuits.”
10 + 25 mMedium
- Preheat the oven to 400°F (200°C). Grease a cookie sheet or muffin pan with coconut oil spray.
- Beat the egg whites until very fluffy and firm.
- In a separate medium bowl, mix the baking powder and garlic powder into the almond flour.
- Cut in COLD butter and salt (if the butter isn’t chilled, the biscuits won’t be flakey). Gently fold in the dry mixture into the egg whites.
- Spoon a dollop of the dough onto the cookie sheet (or muffin tin) and bake for 11-15 minutes.
- Cook sausage in a large skillet over medium heat for 5-6 minutes or until thoroughly heated, stirring frequently.
- Gradually add cream cheese and broth; cook until mixture comes to a soft simmer and thickens, stirring constantly until smooth.
- Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
- Split biscuits in half. Place 2 halves on each of plates; top with about ⅓ cup gravy.
Love cheese? Then sprinkle grated cheddar or parmesan on top of the dough before you pop the biscuits in the oven for a (good kind of) cheesy variation!
This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
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