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prep time
1 h 30 min
cook time
55 min
ready time
2 h 25 min
Keto Breakfast Biscuit and Gravy Cups
Put a little love in your breakfast with this Keto biscuits and gravy recipe. You don’t have to use this recipe only at breakfast time, but you’ll want the buttery biscuits and meaty sausage gravy first thing in the morning. Use a regular muffin baking tray and fill it with this Keto drop biscuit dough recipe. After the biscuits are baked halfway, they’re topped with spoonfuls of white, creamy pork sausage gravy. More biscuit dough goes on top before they’re baked through until golden and flaky. Each portion is the perfect mouthful of Keto biscuits soaked in aromatic gravy. Add an egg or two on the side to complete your breakfast, perfect for anyone with a hearty appetite!
What Type of Pork Sausage to Use
There are multiple types of sausage you can use in this breakfast recipe. The best option is a ground breakfast pork sausage. This is a special blend of pork and fat, and it may be seasoned already. You may also use plain ground pork or ground sausage removed from casings. If you’re in a pinch, you can even use mild Italian sausage removed from the casing.
Tips to Portion the Biscuits
Instead of being portioned by weight, the raw biscuit dough is portioned by tablespoons. Instead of measuring tablespoons one by one, just convert the weight. The equivalent of 4 tablespoons is an ⅛ cup, which you can use to measure out the dough. For the 2-tablespoon portions, just fill an ⅛ measuring cup halfway.
Net Carbs
1.8 g
Fiber
0.8 g
Total Carbs
2.6 g
Protein
5 g
Fats
24.1 g
241 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Almond milk
0.5 cup
Cream Heavy Whipping
0.5 cup
Honey
0.25 tsp
Yeast
2 tbsp
Almond flour
1 tbsp
Almond flour
1 tbsp
Salt
0.75 tsp
Garlic powder
0.25 tsp
Butter, unsalted
6 tbsp
Raw egg, yolk
1 large
Raw egg
1 large
Almond flour
1 tbsp
Pork sausage
5 oz
Butter, unsalted
6 tbsp
Tapioca Flour
1 tsp
Cream Heavy Whipping
0.5 cup
Almond milk
0.5 cup
Chicken broth
0.25 cup
Salt
0.75 tsp
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Garlic powder
0.25 tsp
Mustard powder
0.13 tsp
Caraway seed
0.13 tsp
Thyme, dried
0.13 tsp
Recipe Steps
steps 7
2 h 25 min
Step 1
Whisk the almond milk, heavy cream, and honey together in a mixing bowl until the honey is broken up. Add the dry yeast and the first amount of almond flour to the bowl. Gently stir the ingredients (don’t whisk), then set the bowl aside for 5-10 minutes. The yeast is activated when it’s fragrant and small air bubbles appear on the surface of the milk.Step 2
In a stand mixer fitted with a dough hook attachment combine the second amount of almond flour with salt and garlic powder. Cut cold butter into small cubes and add them to the mixer. Mix the ingredients at medium speed until the butter softens and breaks up into small, pea-sized, flaky pieces (this may take 5 minutes or longer). Next, mix the egg yolk, egg, and liquid yeast mixture with the dough hook until a wet and loose batter forms.Step 3
Mix in the third amount of almond flour until a wet and sticky but uniform dough comes together. Transfer the dough to a clean bowl and cover it in plastic wrap. Set the dough aside in a warm place to ferment for at least 1 hour. Although the dough will not rise, you will see some moisture collect on the plastic wrap, the dough will be warm, and you should be able to touch the dough lightly without it sticking to your fingers.Step 4
While the dough is fermenting, make the sausage gravy. Break up ground pork in a saute pan, and cook the meat on high heat until it browns. Break up the sausage into crumbly pieces so the gravy is easy to pour later. Next, Reduce the heat to low and melt the butter into the pan. Once the butter is melted, sprinkle tapioca flour over the pan. Stir and cook the pan over medium heat until the flour turns slightly golden.Step 5
Pour heavy cream, almond milk, and chicken broth into the pan, and stir the ingredients together. Let the liquid simmer until the flour thickens it. Then, season the gravy with salt, pepper, onion powder, garlic powder, mustard powder, caraway seed, and dried thyme. Continue simmering the pan until the liquid reduces to a gravy with the consistency of chowder. Leave the gravy aside to cool and thicken more until you need to use it later.Step 6
When the biscuit dough and gravy are ready, turn on your oven to preheat to 350 degrees. Spray a 12-ct muffin tray with pan spray liberally. Scoop 2-tablespoon portions of biscuit dough into each muffin tin. Then, gently press the dough down to fill the bottom of the muffin tins into flat discs. Bake the dough in your oven for just 10 minutes. Then, remove the tray from the oven and pour all of the sausage gravy equally over each biscuit.Step 7
Add another 2-tablespoon portion of dough on top of each portion of gravy. Do not press the dough down, but leave it looking like a ‘drop biscuit’. Bake the tray for another 30 minutes or until the biscuits are deep golden all over. Let the tray cool for 5 minutes until you remove the hot biscuit and gravy cups for serving. At your discretion, you can brush melted butter over the biscuits too.
Comments
josie0695 3 years ago
4 TBSP = 1/4 cup (not 1/8 as stated in the description above the ingredients in the Tips section). So for the 2-tablespoon portions, fill an ⅛ measuring cup ALL the way.