Keto sausage gravy
Try this satisfying keto sausage gravy recipe for breakfast, you won't regret it. This low carb and gluten-free dish consists of just a few ingredients and pairs well with delicious keto biscuits.
Servings: 6 servings
Calories: 349kcal
Equipment
- Large (11-inch/28cm) non-stick skillet
Ingredients
- 1 batch Almond flour biscuits
- 1 lb. 450g ground Italian sausage
- 1 clove garlic minced
- ½ teaspoon xanthan gum
- 1 cup 230ml chicken stock
- 1 cup 230ml heavy cream
- 1 tablespoon white wine vinegar
- Salt and black pepper to taste
- 2 tablespoon olive oil for frying
Instructions
- Heat the olive oil in a large non-stick skillet over a medium-high heat.
- When hot, add the sausage and cook until browned (for 3 minutes) or until browned a little bit. Then, mix and cook for 3 extra minutes (Italian sausage may stay pink, it doesn’t mean it’s uncooked). Remove onto a clean plate and drain the fat from the skillet.
- To the same skillet, add the garlic and cook until golden. Deglaze with vinegar.
- Add the chicken stock and bring to a simmer. Cook until reduced by a third. Then, sprinkle the xanthan gum and mix until thickened.
- Add the heavy cream and cook until reduced and thickened to the desired consistency. Add the black pepper to taste.
- Return the cooked sausage to the skillet and mix with gravy. Taste and add extra salt if needed. If the gravy is still too runny, cook for an additional 3-5 minutes to thicken further. Or add a splash of water and cook for half a minute if the gravy is too thick.
- Serve right away with almond flour biscuits!
Video
Notes
Nutrition information is for gravy only. Click here >> Almond flour biscuits to see nutrition information for biscuits.
NET CARB: 2g (gravy only)
Nutrition
Serving: 1serving | Calories: 349kcal | Carbohydrates: 2g | Protein: 13g | Fat: 31g | Potassium: 264mg | Fiber: 1g | Vitamin A: 585IU | Calcium: 35mg | Iron: 1mg