Biscuits and gravy have long been a weekend favorite in my family, but traditional versions are hard to fit into low-carb plans like keto or Atkins. I developed a simple low-carb sausage gravy that’s creamy and flavorful, and I serve it over a bed of fluffy scrambled eggs as a satisfying, filling alternative to biscuits. This Low-Carb Biscuits and Gravy recipe delivers the comfort of the classic dish while keeping carbs very low.
How to Make Low-Carb Sausage Gravy
The heart of this recipe is the low-carb sausage gravy. It comes together with just a few ingredients: ground pork or breakfast sausage, heavy whipping cream, cream cheese, and breakfast sausage seasoning if your meat is unseasoned. The result is a rich, creamy gravy that stays true to the flavor profile of traditional sausage gravy without the carbs.
Begin by browning the pork or sausage in a heavy pot or dutch oven. Break up the meat as it cooks so it browns evenly. If using unseasoned ground pork, add breakfast sausage seasoning while the meat browns. Once the meat is fully cooked, reduce the heat and stir in heavy whipping cream and cream cheese. Keep stirring until the cream cheese has melted and the gravy is smooth. If you prefer a thinner gravy, add a little more heavy cream. Adjust seasoning with salt and freshly ground black pepper, then keep the gravy warm on low while you prepare the eggs.
Low-Carb Biscuits AKA Fluffy Scrambled Eggs
Many low-carb biscuit alternatives exist, but most attempt to mimic bread and often end up dense. I prefer to replace biscuits with very fluffy scrambled eggs — light, tender, and perfect for soaking up gravy. Think of the eggs as your low-carb biscuit base.
To make fluffy scrambled eggs, beat your eggs with a small amount of water (or milk if you prefer). I season simply with salt and pepper. Melt several pats of butter in a large skillet over medium heat, pour in the eggs, and cover the pan. The lid traps steam and helps create soft curds. When the edges start to set, give the eggs a gentle stir, cover again, and repeat once more. Remove from heat while the eggs still look slightly soft — they’ll finish cooking in the residual heat and remain tender.
If you like making eggs ahead, you can prepare them in advance and reheat gently. The technique above yields consistent, fluffy eggs that pair beautifully with the creamy sausage gravy.
Low-Carb Biscuits and Gravy
To serve, pile the scrambled eggs on a plate and spoon the warm sausage gravy over the top. Finish with an extra crack of fresh ground black pepper if you like it peppery. For family members not following a low-carb plan, serve traditional biscuits on the side so everyone can enjoy their preferred version.
This dish reheats well, so consider making a larger batch of gravy to enjoy leftovers for several breakfasts. Store leftovers in the refrigerator and reheat gently on the stove, thinning with a splash of heavy cream if needed.
Low-Carb Breakfast Recipes
Low-Carb Biscuits and Gravy
Ingredients
Low-Carb Sausage Gravy
- 2 pounds ground pork or breakfast sausage
- 1 cup heavy whipping cream
- 8 ounces cream cheese
- 2 tablespoons breakfast sausage seasoning (if not using pre-seasoned sausage)
Low-Carb Biscuits aka Fluffy Scrambled Eggs
- 8 eggs
- 1/4 cup water or milk
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 1 teaspoon salt
Instructions
Low-Carb Sausage Gravy
- In a dutch oven or heavy pot, brown the ground pork or sausage. If using unseasoned pork, add breakfast sausage seasoning while browning.
- When the meat is fully cooked, add heavy whipping cream and cream cheese. Stir over medium heat until the cream cheese melts and the mixture is smooth.
- Season with additional salt and pepper to taste and keep warm on low.
Low-Carb Biscuits aka Fluffy Scrambled Eggs
- Whisk eggs with salt, pepper, and the water or milk.
- Melt butter in a large skillet over medium heat. Pour in the eggs and cover the pan.
- After a minute or two, check the eggs. When the edges begin to set, stir gently, then cover again.
- Stir one more time when mostly set, then remove from heat while still slightly soft and keep covered to finish cooking with residual heat.
Assembly
- Spoon the scrambled eggs onto plates and ladle the warm sausage gravy over the top. Finish with fresh ground pepper if desired.
Nutrition
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Carbohydrates: 3 g
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Protein: 28 g
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Fat: 50 g
