Keto Sausage Gravy

Keto sausage gravy is creamy, rich and the country-style gravy that begs to be smothered over a heaping pile of crumbled keto biscuits. I'm sharing two versions of this recipe- with and without dairy. With only seven ingredients and 15 to minutes required, keep this easy keto sausage gravy recipe in your back pocket for lazy Saturdays, brunch ideas, quick dinners, you name it.

My heart has a special place for biscuits and gravy.

It reminds me of countless weekends so long ago, sitting up high at our kitchen counter, sleepily watching my dad whip up his famous homemade biscuits and savory sausage gravy. Flour everywhere, gravy simmering on the stovetop, my sister and I in pajamas.

They always turned out perfect. They were a favorite breakfast and often requested, whether it was from the two of us or our friends after a sleepover.

The biscuits were fluffy and crumbled perfectly. The gravy was rich and creamy, never lacking in that savory breakfast sausage that really sets it apart.

This keto sausage gravy recipe is my iteration of that. But minus the carbs, of course (and the messy, flour-dusted kitchen 😉 ).

why this recipe works

It's meaty and creamy and packed with breakfast sausage and savory spices. A version suitable for a low carb diet that features all of the amazing flavor as traditional sausage gravy.

Plus, it's a low-effort kind of dish that you can easily pair with these low carb biscuits (my fave) or spoon it over scrambled eggs or whatever your heart desires.

This low carb sausage gravy is:

• rich and creamy
• full of flavor
• quick and easy to make
• keto diet friendly, gluten-free and dairy optional.

the ingredients

I've tested this keto gravy with and without dairy, both with lovely results.

The dairy version uses heavy cream, while the non-dairy recipe calls for a mix of dairy-free cream cheese and a non-dairy milk of choice. (For the dairy-free version, see recipe notes.)

To make keto sausage gravy with heavy cream, you will need:

• ghee or avocado oil
• all-natural breakfast sausage (ground pork sausage)
• vegetable broth or chicken broth
• xanthan gum
• heavy cream or whipping cream
• garlic powder
• salt and black pepper

how to make keto sausage gravy

The process is really simple and the creamy sausage gravy comes together quickly.

If you're preparing a full keto biscuits and gravy meal, you can brown the sausage and simmer the gravy while the biscuits are in the oven. My keto biscuit recipe is also quick, with only about 10 minutes of bake time required.

Here's a look at how to make the best keto sausage gravy but be sure to view the printable recipe card at the bottom of the page.

1. In a large skillet, brown the sausage over medium heat.
2. Add the broth to the cooked sausage and whisk in the xanthan gum until it dissolves well. Cook for 3-4 minutes. The mixture should thicken slightly.
3. Pour in the cream. Cook another 2-5 minutes over medium-high heat but do not let it come to a boil.
4. When the gravy is heated through, remove it from the stovetop. Taste and add salt, pepper and garlic powder as needed.
5. Serve and enjoy!

tips for making keto sausage gravy

• Xanthan gum will help thicken the breakfast gravy. A little bit is all that is needed (and the gravy will thicken more as it cools). You can certainly make it without xanthan gum but the consistency will be a bit more thin. If you are okay with arrowroot powder, feel free to substitute 1 tablespoon of arrowroot.

• Season the gravy to taste. I usually add about ½ teaspoon of salt and pepper but the amount of seasonings required will really depend on the type of breakfast sausage you have as some are more seasoned than others.

• To thin down the gravy, stir in a bit more broth or heavy whipping cream at the end. Add in 1-tablespoon increments until it reaches desired consistency.

• Store leftover sausage gravy in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.

for keto sausage gravy without heavy cream

To make a dairy-free sausage gravy:

1. Brown the sausage.
2. Add the broth and mix in 6 ounces of dairy-free cream cheese (I like Kite Hill's ingredient list). Omit the xanthan gum as the cream cheese will already have a thick consistency.
3. Whisk in ¾ cup non-dairy milk.
4. Cook until heated through.
5. Season to taste.

I like using unsweetened almond milk, macadamia milk, canned coconut milk or a mix of those options.

They have the most neutral flavor and the best consistency for extra creamy gravy.

If you choose to use coconut milk, I recommend mixing in another non-dairy milk to help neutralize the coconut taste.

Enjoy this keto sausage gravy recipe, friends! For us, it often makes an appearance on a Saturday morning but it will also serve as a perfectly acceptable dinner item, too.

you might also love...

• Savory keto scones with cheddar and chives, the ultimate on-the-go breakfast that is packed with delicious flavor!
• Healthy banana cookies are low-carb, easy to make, and each one tastes like an indulgent slice of banana bread.
• Crab Cake Benedict is a sophisticated, low-carb spin on Eggs Benedict. It's a breakfast treat worthy of special occasions or brunches or whenever the craving hits!
• My low carb biscuit recipe! These easy keto biscuits take just ten minutes to prepare. They're tender and buttery and the most perfect almond flour biscuits the whole family will love. Oh, and they're obviously a must with this low carb gravy.

Continue to Content

Keto Sausage Gravy

Yield: 4-6 servings

Cook Time: 15 minutes

Rich, creamy and packed with savory breakfast sausage, this keto sausage gravy is delicious and ready in 15 minutes!

Print

Ingredients

• 1 tablespoon ghee, avocado oil or butter
• 1 pound all-natural, ground breakfast sausage (sugar-free)
• ½ cup vegetable broth
• ½ teaspoon xanthan gum
• 1-¼ cups heavy cream or whipping cream (see notes for dairy-free substitution)
• ¼ teaspoon garlic powder
• salt and pepper, to taste

Instructions

1. Set a large skillet over medium-high heat and add the ghee/butter/oil.
2. When hot, add the ground breakfast sausage. Cook until browned, about 5 minutes. Crumble it with a spoon as it cooks to break it up into smaller pieces.
3. Pour in the vegetable broth.
4. Add the xanthan gum and whisk it in well to avoid clumping. Heat the mixture for 3-4 minutes. It will slightly thicken.
5. Pour in the cream and cook another 2-5 minutes until the gravy is heated through. Do not let it come to a boil (reduce the temperature, if needed).
6. Remove from heat. Stir in the garlic powder. Taste and add salt and pepper as needed.
7. Serve immediately or keep warm over low heat for up to 10 minutes.

Notes

1. For a dairy-free sausage gravy, replace the heavy cream with 6 ounces of a dairy-free cream cheese (I like Kite Hill) and ¾ cup non-dairy milk (I prefer unsweetened almond milk or macadamia milk). Omit the xanthan gum since the mixture will be thicker than the dairy version.
2. For keto sausage gravy with heavy cream, use a tiny amount of xanthan gum (only ½ teaspoon). The gravy will thicken more as it cools. If you don't have xanthan gum, you can substitute 1 tablespoon of arrowroot powder.
3. Season the gravy to taste. I usually add about ½ teaspoon of salt and pepper but the amount of seasonings required will really depend on the type of breakfast sausage you have as some are more seasoned than others.
4. To thin down the gravy, stir in a bit more vegetable broth or heavy cream at the end. Add in 1-tablespoon increments until it reaches desired consistency.
5. Store leftover gravy in the refrigerator, covered, for up to four days. Reheat in the microwave or on the stovetop.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 27gSaturated Fat: 14gCholesterol: 116mgSodium: 613mgCarbohydrates: 0.8gNet Carbohydrates: 0.8gFiber: 0gSugar: 0.3gProtein: 13.5g

This nutritional information is approximate and is provided for convenience as a courtesy.