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One of the major staples in my family’s weekend breakfast routines is biscuits and gravy. Unfortunately, making this when trying to eat low carb diets like ketogenic or Atkins, makes it super challenging. I came up with low-carb sausage gravy. Low-Carb biscuits and gravy are creamy and flavorful. With a bed of fluffy scrambled eggs, the low-carb sausage gravy is satisfying and filling.
Low-Carb Sausage Gravy
The key to this keto-friendly recipe is really the low-carb sausage gravy. Four simple ingredients for the base of this gravy. A few pounds of ground pork or breakfast sausage, heavy whipping cream, and cream cheese will get you on the way to a perfectly low-carb sausage gravy. You deserve this sausage gravy.
Start by browning the sausage in a dutch oven. I love using my mix and chop tool to break up my ground meat. If you haven’t got one in the utensil drawer, I highly recommend this. When the meat is about cooked, I add breakfast sausage seasoning. Once it is completely cooked you can add the whipped cream and cream cheese.
Continue to stir the sausage gravy till the cream cheese is completely melted. If you like your gravy a bit thinner, add more heavy whipping cream. I also seasoned with additional salt and pepper. Let continue to stay warm on low heat. Time to get going on the low-carb “biscuits”.
Low-Carb Biscuits AKA Fluffy Scrambled Eggs
Now, there are plenty of low-carb biscuit recipes out there. Frankly, none of them really taste like biscuits. They are closer to a brick. I decided good and fluffy eggs would be just as good as a biscuit as the low-carb bread-type biscuits.
My friend Liz from Farmwife Cooks`and I have debated the art of scrambled eggs. We both agree less stirring means more fluffy eggs. Here is how I make my eggs.
I scramble the eggs and then add water. Liz would say use milk. Use what you prefer. I season with just salt and pepper but if you feel crazy, go ahead and use seasoned salt. Begin by adding several pats of butter to a large skillet to grease the pan.
The key to success in my mind is also a lid. This is why I love using my braiser for making scrambled eggs. Pour the eggs into the melted butter in the skillet. Cook over medium heat. I put the lid on the braiser for a minute. When the edges of the eggs are hard around the edges, I stir the eggs and put the lid back on. I will stir one more time before killing the heat. The eggs will still be a little runny when I kill the heat.
Now you are ready for the low-carb biscuits and gravy.
Low-Carb Biscuits and Gravy
Now is the good part. Plate up a heap of eggs and drowned the eggs in gravy. If you like extra peppery gravy, hit it with a bit of fresh ground pepper.
For the people in your house who are not eating low-carb, go ahead and make some biscuits for them to enjoy. No cheating!
Low-Carb biscuits and gravy are creamy and flavorful. With a bed of fluffy scrambled eggs, the low-carb sausage gravy is satisfying and filling.
- 2 pounds ground pork or breakfast sausage
- 1 cup heavy whipping cream
- 8 ounces cream cheese
- 2 tablespoons breakfast sausage seasoning if not using breakfast sausage
- 8 eggs
- 1/4 cup water or milk
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 1 teaspoon salt
In a dutch oven, brown ground pork or sausage. If you are using unseasoned ground pork, season with breakfast sausage seasoning.
Once meat is completely cooked, add the heavy whipping cream and cream cheese. Stir over medium-high heat till cream cheese is completely melted.
Season with additional salt and pepper to your liking.
Scramble the eggs with salt and pepper as well as the milk or water.
Melt butter over medium heat in a large skillet with a lid. When butter is melted, pour the eggs into the skillet. Cover.
After a minute or two check the eggs. If they are cooked around the edges onto the top, stir. If not, keep cooking.
Replace the lid to the pan. Cook for another minute or two. Stir one last time and remove from the heat and cover with a lid.
Spoon the eggs onto a plate and the drench in the low-carb sausage gravy.