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biscuits and gravy recipe

This Keto Biscuits and Gravy Recipe Will Change The Low-Carb Game

Written by
January 26, 2018
Updated February 17, 2021

Making a low-carb bread actually taste good is quite the challenge. Creating a fluffy, buttery biscuit is a whole other ball game. But, we think we’ve mastered it. This keto biscuits and gravy recipe will change your life. You can easily repurpose the biscuits for any meal!

While we made this recipe in a muffin tin, we encourage you to use a biscuit mold for the full effect. Either way, it’s so damn good, you won’t miss the real thing. Top it off with creamy, flavorful sausage gravy, and you have yourself a true Southern breakfast sans the carbohydrates. You’re welcome.

  • Dry Ingredients:
  • 1 cup super-finely ground almond flour
  • ¼ cup cassava flour
  • ¼ cup coconut flour
  • 1 tsp. baking powder
  • ½ tsp. Himalayan salt
  • ½ tsp. garlic powder
  • 1 tsp. fresh rosemary, very finely chopped
  • ½ tsp. onion powder
  • Wet Ingredients:
  • ½ cup organic sour cream*
  • 3 tbsp. grass-fed butter, softened
  • 1 tbsp apple cider vinegar
  • 3 large pasture-raised eggs
  • 2 tbsp. organic half and half
  • ½ cup organic whole-milk ricotta cheese
  1. Preheat oven to 400 degrees Fahrenheit.
  2. First, mix the dry ingredients in a large bowl. You might need to break up chunks of flour with a fork. In a different bowl, add the wet ingredients except for the ricotta cheese. Mix until combined.
  3. Pour the wet ingredients into the dry ingredients, and mix with a silicone spatula. Fold in the ricotta cheese.
  4. Grease mold of choice. I used a standard muffin tin, but a biscuit mold would be even better! You want to opt for a higher smoke point fat or oil when baking at 400 degrees. I recommend a little grass-fed butter, rendered bacon fat, or avocado oil. If you use a biscuit mold, this will make about 7 biscuits verses about 12 muffin-size biscuits.
  5. Spoon mixture into mold, and flatten the tops. This is completely optional, but for a more crisp top, coat each with an egg wash. (Whisk an egg in a small bowl, and brush over the flat tops of each mixture).
  6. Place the tin or molds into the over and bake for 20 to 22 minutes. Biscuit molds may bake for a little longer. They’re done when the tops are a nice golden brown.
  7. While the biscuits are cooking, make the sausage gravy. See recipe below.
  8. Remove from oven. Enjoy warm!
*If you aren't following a strict ketogenic diet, you can substitute the sour cream with a whole-fat Greek or Skyr plain yogurt instead.
  • 1 lb. ground sausage
  • ½ tbsp. grass-fed butter
  • ½ cup beef bone broth*
  • 1 cup organic half and half
  • ½ tsp. xanthan gum
  • Pinch of Himalayan salt
  • Black pepper, to taste
  1. In a large skillet over medium-high heat, brown the sausage. If you bought the sausage in casings, just remove those prior to cooking. Break up the meat as it browns.
  2. Once the sausage is cooked through, add the beef broth, butter, half and half, and xanthan gum. Bring to a simmer, reduce heat to low, and continue to cook as the gravy thickens. Once the gravy is thick, remove from heat, and season with salt and pepper.
  3. Serve over a warm biscuit sliced open. Garnish with chopped rosemary, if desired. When storing, keep gravy and biscuits in separate airtight containers in the fridge.
With a B.S. in journalism and a minor in business administration from the University of Florida, Liv Langdon contributes research-supported articles and educational recipe ebooks to the Onnit website. A former personal chef, she translates her skills in the kitchen to recipe development, food styling, and built the organic, locally sourced menu for the Onnit Cafe & Smoothie Bar and Food Truck. Her knowledge and experience in holistic nutrition has allowed her to cook and support some of our professional and collegiate athletes. She has previously worked as an online diet & lifestyle coach, nutrition consultant, personal chef, freelance journalist, and corporate sales director for a fresh meal delivery service. She has been a guest on the Total Human Optimization podcast and the Touching Base podcast. You can find her work in Men’s Fitness Magazine, Born Fitness, and is publishing her first cookbook this summer. Follow her on Instagram @livlangdon.
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