This low carb biscuits and gravy is the low carb and keto version of your favorite breakfast.
Biscuits and gravy has always been one of my go-to comfort foods and it was something I knew I was going to miss when I decided to commit to eating low carb. The first time I ever had this sausage dip turned gravy, was at a potluck at work. My co-worker always makes this sausage dip and it sits in a slow cooker and gets hot and gooey. People craved it and always asked for it. They typically ate it with tortilla chips, and I would usually dip broccoli and cauliflower in it.
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My coworker would always say that it’s easy to make and when I actually tried it I was pleased that it was low carb enough for me to eat. It reminded me of the meaty gravy on biscuits and gravy. Perhaps this could become a low carb biscuits and gravy! Then the Mr mentioned how great it would be on scrambled eggs. Boy was he right!
This sausage gravy dip is so easy to make. Three ingredients! The recipe for the dip makes a ton. You could probably halve it, but it is so good as leftovers that I never do.
The biscuits are really good as well. I am always hesitant using coconut flour because I can always taste the coconut. I can taste it a little in these biscuits when I eat them alone, but I can’t taste the coconut at all when I put the sausage dip on them.
The texture is fantastic and this meal is super close to the carb heavy biscuits and gravy. I love these biscuits. They taste great heated up and with some garlic herb cream cheese spread on them!
You should try the Sausage Gravy on these Perfect Scrambled Eggs!
- For the Sausage Dip
- 1 package ground sausage
- 2 cans Rotel, either hot or mild
- 16 ounces cream cheese
- For the Biscuits
- 1/4 cup butter, melted
- 4 eggs
- 1 cup shredded mozzarella cheese
- 1/3 cup coconut flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Preheat oven to 400F.
On the stove top, brown the sausage until cooked over medium heat. Add Rotel and cream cheese and turn to simmer. Let the cream cheese melt and cook until bubbly.
While the sausage is browning combine all the ingredients for the biscuit in a large bowl. Place a silpat or parchment paper on a baking sheet and spoon biscuit dough into six biscuits. Shape them into round biscuit shapes. Bake in oven for 15 - 16 minutes.
Cut biscuits in half and spoon sausage dip on top. Eat warm.
Nutrition for biscuits
1 biscuit = 1 serving
Total Fat 7.2
Saturated Fat 3.4
Unsaturated Fat 1.9
Total Carbs 6.0
*See nutrition section for Gravy nutrition calculations
Nutrition Information:Yield: 6 Serving Size: 1/3 cup
Amount Per Serving: Calories: 219Total Fat: 14.8gSaturated Fat: 9.5gUnsaturated Fat: 2.8gCholesterol: 48.5mgSodium: 516mgCarbohydrates: 2.66gFiber: 0.6gSugar: 1.8gProtein: 6g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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