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prep time
1 h 30 min
cook time
1 h 10 min
ready time
2 h 40 min
Low Carb Biscuits and Sausage Gravy Casserole
You’ve never had a breakfast casserole as indulgent as this one! This high-fat Keto biscuits and gravy recipe was made for anyone who has a big appetite in the morning. Each slice of this casserole is made with Keto drop biscuits, baked egg, cheddar cheese, and a thick and creamy pork sausage gravy. The biscuits are made with yeast, so they’re extra aromatic and savory. They’re also made with lots of butter, so they’re flaky like pie crust. A simple cheesy egg batter fills the rest of the casserole dish. Oozing from every crevice of the recipe is the Keto gravy, which is heavily seasoned and keeps your meal moist. Use this recipe for meal prepping, or prep the dish ahead before you bake it in the morning.
Other Keto Ingredients to Include
There are lots of yummy Keto ingredients you can include in your casserole. Include chopped bell peppers, mushrooms, zucchini, celery, or spinach in the egg batter. Substitute cheddar cheese with any other favorite cheese of yours or even cream cheese. You may also adjust the seasonings in the gravy or egg batter to your liking.
Why Doesn’t the Biscuit Dough Rise?
Although there is yeast in the biscuit dough, the dough doesn’t rise like a typical yeast dough. Bread needs gluten from wheat flour to have the integrity to grow, but the yeast will still ferment regardless. The yeast will flavor your Keto biscuit recipe as well as add some texture and integrity to the dough.
Net Carbs
3.8 g
Fiber
1.7 g
Total Carbs
5.6 g
Protein
12.3 g
Fats
50.8 g
517 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
Raw egg
1 large
Almond milk
0.5 cup
Salt
0.75 tsp
Black pepper
0.13 tsp
Onion powder
0.13 tsp
Cheddar cheese
0.25 cup, shredded
Recipe Steps
steps 8
2 h 40 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 both ready, turn on the oven to preheat to 350 degrees. Spray an 11x7 baking dish liberally with pan spray. Fill the base of the pan with approximately 12, 2-tablespoon portions of biscuit dough. Arrange the dough portions in a 4x3 rectangle to fill the baking dish. Pour about half of the sausage gravy over the biscuit dough portions.Step 7
In a clean mixing bowl, whisk together the egg, almond milk, salt, pepper, and onion powder. Carefully pour this mixture into the baking dish, making sure not to fill it too fast and lift the biscuits up. Sprinkle the cheese over the top of the casserole. Cover the dish with aluminum foil and bake it for 20 minutes. Then, remove the foil and pour the remaining gravy over the casserole.Step 8
Bake the casserole uncovered for a final 40 minutes, equaling a total of 60 minutes of baking. For doneness, look for a golden top with darker edges. There shouldn’t be any excess liquid in the bottom of the dish, and some edges may naturally pull away from the dish as well. Let the casserole cool for 5 minutes before slicing into portions for serving.
