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
- 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
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!
Nutrition information is for gravy only. Click here >> Almond flour biscuits to see nutrition information for biscuits.
NET CARB: 2g (gravy only)
Serving: 1serving | Calories: 349kcal | Carbohydrates: 2g | Protein: 13g | Fat: 31g | Potassium: 264mg | Fiber: 1g | Vitamin A: 585IU | Calcium: 35mg | Iron: 1mg