Low carb · Breakfast

Biscuits and Gravy

Name: Biscuits and Gravy
Ingredients: 1½ cups almond flour (approx. 150–160 g); 2 teaspoons baking powder (approx. 8 g); ¼ teaspoon salt (approx. 1.5 g); ½ cup shredded mozzarella (approx. 55–60 g); 1 egg (approx. 50 g without shell; European medium is suitable); ¼ cup melted butter (approx. 57 g / 60 ml); 1 lb ground breakfast sausage (450 g; mild or hot — look for no added sugar); 3 tbsp butter (42 g / 45 ml; divided); 3–4 cloves fresh garlic, minced (or 1 tsp / 3 g garlic powder if you prefer milder); ½ small onion, very finely diced (approx. 40–60 g; optional — omit for lower carbs); 2 cups heavy whipping cream (480 ml / approx. 460–480 g); ½ cup chicken or beef broth (120 ml; low-sodium preferred); ½ tsp xanthan gum (approx. 1.5–2 g; or 2–3 tbsp / 15–20 g almond flour/coconut flour for thickening — start low); ½ tsp dried sage (approx. 0.5 g); ½ tsp dried thyme (approx. 0.5 g; or Italian seasoning blend); ½ tsp smoked paprika (approx. 1 g; for a subtle smoky depth — this is the signature twist!); ¼ tsp black pepper (approx. 0.6 g; or more to taste); ½ tsp salt (approx. 3 g; adjust to taste); Optional: 2–3 oz cream cheese, cubed (55–85 g; for extra silky texture); Fresh parsley or chives for garnish

Almond-flour biscuits under a sausage gravy with smoked paprika.

Ingredients

1×

Ingredients: (for the biscuits)

Ingredients (for the gravy)

Instructions

1
Preheat oven to 175°C (350°F).
2
Mix almond flour, baking powder, salt, and mozzarella in a bowl.
3
Add egg and melted butter, stir until a soft dough forms.
4
Shape into six biscuits on a parchment-lined baking sheet.
5
Bake for 15 minutes until golden brown.

Instructions

1
Brown the sausage: In a large skillet over medium heat, cook the ground sausage (450 g), breaking it up into small crumbles. Once fully browned (about 7–8 minutes), push it to one side and drain excess grease if needed, leaving about 1–2 tbsp (15–30 ml) in the pan for flavor.
2
Build the aromatics: Add 2 tbsp butter (28 g) to the pan. Toss in the minced garlic and finely diced onion (if using). Sauté for 1–2 minutes until fragrant and softened — don’t let the garlic burn.
3
Deglaze and simmer: Pour in the heavy cream (480 ml) and broth (120 ml). Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer (medium-low heat).
4
Thicken it up: Sprinkle in the xanthan gum (or almond flour) a little at a time while whisking constantly to avoid clumps. Add the cream cheese (if using; 55–85 g) and stir until melted and smooth. The gravy will thicken as it simmers — give it 3–5 minutes.
5
Season: Stir in the sage, thyme, smoked paprika, black pepper, and salt. Taste and adjust — add a splash more broth if it’s too thick, or a pinch more xanthan if too thin. Simmer another 2–3 minutes for flavors to meld.
6
Finish: Remove from heat and stir in the remaining 1 tbsp butter (14 g) for extra richness and shine. Garnish with chopped fresh parsley or chives. Serve hot over warm low-carb biscuits. Leftovers keep well in the fridge for 3–4 days — reheat gently on the stove with a splash of cream to loosen.