I created a Keto Sausage Gravy using clever low carb swaps so you can enjoy the Southern staple on keto biscuits or waffles and still keep breakfast simple.

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I never thought simple breakfast food could do a quick mind trick until I made my Keto Sausage Gravy and it fooled even the skeptics at the table. The punch comes from bold bulk pork breakfast sausage and a splash of heavy cream that turn ordinary into sort of decadent without the carbs.

It’s not fussy, and honestly it gets better when you pair it with a crisp waffle or try the Keto Biscuits And Gravy Easy version I keep in my back pocket for weekends. If you’re into Keto Breakfast Gravy this one pulls it off, rich but not overly heavy, you’ll want to know why.

Ingredients

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Pork breakfast sausage: rich in protein and fat, salty, gives the gravy big savory flavor.
Heavy cream: very high in fat, makes gravy silky and rich, almost no carbs.
Unsweetened almond milk or chicken broth: thins sauce, low carb or adds savory umami.
Almond flour: low carb, nutty, adds body and light thickening with some fiber and protein.
Xanthan gum optional: a tiny bit thickens fast, so go light or gravy gets slimy.
Garlic and onion powders: add savory depth, no carbs, blend into gravy easy.
Black pepper and red pepper flakes: brighten flavor with heat, use sparingly to balance richness.

Ingredient Quantities

1 pound bulk pork breakfast sausage

1 cup heavy cream

1/2 cup unsweetened almond milk or chicken broth

2 tablespoons almond flour

1/8 teaspoon xanthan gum optional for thicker gravy

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Pinch crushed red pepper flakes optional

How to Make this

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1. Heat a large skillet over medium heat and add 1 pound bulk pork breakfast sausage, breaking it up with a spatula; brown until no pink remains and you have some browned bits, about 6 to 8 minutes.

2. Spoon off excess fat until about 1 to 2 tablespoons remain in the pan, leaving some for flavor.

3. Sprinkle 2 tablespoons almond flour over the sausage and stir, cooking about 1 minute so the flour toasts and soaks up the fat.

4. Slowly pour in 1 cup heavy cream while stirring, then add 1/2 cup unsweetened almond milk or chicken broth; bring to a gentle simmer and scrape the browned bits cause thats where the flavor is.

5. If you want thicker gravy whisk 1/8 teaspoon xanthan gum into 1 tablespoon cold almond milk to make a slurry then add it slowly while whisking so it does not clump; simmer until it reaches your preferred thickness, about 3 to 5 minutes.

6. Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of crushed red pepper flakes if you like heat.

7. Taste and adjust seasoning; if the gravy seems too thin simmer a few more minutes, if too thick loosen with a splash more almond milk or chicken broth.

8. Keep the heat low and dont let it boil hard or the cream can separate, just a gentle simmer.

9. Remove from heat and let rest 1 to 2 minutes to thicken a bit more, then serve hot over keto waffles, keto biscuits or eggs.

Equipment Needed

1. Large skillet (10 to 12 inch, stainless or cast iron) — for browning the sausage and simmering the gravy
2. Heatproof spatula or wooden spoon to break up sausage and scrape up browned bits
3. Slotted spoon or regular spoon to skim off excess fat (leave about 1 to 2 Tbsp)
4. 1 cup liquid measuring cup for cream and almond milk/chicken broth
5. Set of measuring spoons for almond flour, xanthan, and spices
6. Whisk for smoothing the cream and adding the xanthan slurry
7. Small bowl or ramekin to mix the xanthan slurry so it dont clump
8. Heatproof ladle or large serving spoon to plate the gravy over waffles, biscuits or eggs

FAQ

Q: Can I make this gravy thicker if it seems too runny? A: Yes, stir in the 1/8 teaspoon xanthan gum a little at a time while whisking, or simmer a few extra minutes to reduce. Almond flour also helps thicken but it might make the gravy a tad grainy if you add a lot.

Q: What can I use instead of unsweetened almond milk? A: Use chicken broth for a thinner, savory gravy or full fat coconut milk for a dairy free option, just know coconut will change the flavor a bit.

Q: How do I avoid clumps when adding almond flour or xanthan gum? A: Sprinkle the almond flour into the sausage fat off heat and whisk briskly, then return to medium heat. For xanthan, mix a tiny amount into a small cold liquid first or sift it in while whisking so it doesnt clump.

Q: How long will leftovers keep and can I freeze it? A: Refrigerate up to 3 to 4 days in an airtight container. You can freeze for 2 to 3 months, thaw overnight in the fridge and rewarm gently with a splash of cream or broth.

Q: Can I make this dairy free and still keep it creamy? A: Yes, swap heavy cream for full fat canned coconut milk or cashew cream. The texture stays rich but the taste will lean coconutty, so season accordingly.

Q: Is this gravy keto friendly and how should I serve it? A: Yep it’s keto friendly thanks to heavy cream and almond flour. Serve it over cauliflower mash, keto biscuits, or shirred eggs for a low carb breakfast that feels indulgent.

Keto Sausage Gravy Recipe Substitutions and Variations

Bulk pork breakfast sausage: swap with 1 lb ground pork seasoned with 1 tsp dried sage and 1/2 tsp fennel seed to mimic sausage, or use 1 lb turkey sausage for a leaner, milder gravy.
Heavy cream: use full-fat canned coconut milk 1 to 1 for dairy-free (will add a mild coconut note), or blend 4 oz cream cheese with 1/4 cup unsweetened almond milk for a thicker, tangier finish.
1/2 cup unsweetened almond milk or chicken broth: sub unsweetened cashew milk, low-sodium chicken bone broth for extra savory depth, or plain water plus 1 tbsp butter if youre out of other options.
2 tablespoons almond flour: replace with 2 tbsp crushed pork rinds 1 to 1 for a true keto thickener, or use about 3/4 tsp coconut flour instead (coconut flour soaks up way more liquid, so use much less).

Pro Tips

1. Brown the sausage until you get plenty of those little browned bits stuck to the pan they are flavor gold, but dont overcrowd the skillet or the meat will steam instead of crisp.

2. Keep one to two tablespoons of fat in the pan for flavor, then sprinkle the almond flour and toast it about a minute so it soaks up the fat and stops tasting raw, this also helps the gravy cling better.

3. Warm the cream a bit before adding it and pour it in slowly while stirring, this cuts way down on the chance of the cream separating; if you need thicker texture use a tiny pinch of xanthan gum whisked into cold liquid and add it slowly or it will get gluey.

4. Taste as you go and adjust at the end a little salt or an acid like a splash of vinegar or a little hot sauce will brighten the gravy, and when reheating keep it on low with a splash of almond milk or broth so it loosens up without breaking.

Keto Sausage Gravy Recipe

Recipe by Bob Sinclair

0.0 from 0 votes

I created a Keto Sausage Gravy using clever low carb swaps so you can enjoy the Southern staple on keto biscuits or waffles and still keep breakfast simple.

Servings

servings

Calories

626

kcal

Equipment: 1. Large skillet (10 to 12 inch, stainless or cast iron) — for browning the sausage and simmering the gravy
2. Heatproof spatula or wooden spoon to break up sausage and scrape up browned bits
3. Slotted spoon or regular spoon to skim off excess fat (leave about 1 to 2 Tbsp)
4. 1 cup liquid measuring cup for cream and almond milk/chicken broth
5. Set of measuring spoons for almond flour, xanthan, and spices
6. Whisk for smoothing the cream and adding the xanthan slurry
7. Small bowl or ramekin to mix the xanthan slurry so it dont clump
8. Heatproof ladle or large serving spoon to plate the gravy over waffles, biscuits or eggs

Ingredients

1 pound bulk pork breakfast sausage
1 cup heavy cream
1/2 cup unsweetened almond milk or chicken broth
2 tablespoons almond flour
1/8 teaspoon xanthan gum optional for thicker gravy
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch crushed red pepper flakes optional

Directions

Heat a large skillet over medium heat and add 1 pound bulk pork breakfast sausage, breaking it up with a spatula; brown until no pink remains and you have some browned bits, about 6 to 8 minutes.
Spoon off excess fat until about 1 to 2 tablespoons remain in the pan, leaving some for flavor.
Sprinkle 2 tablespoons almond flour over the sausage and stir, cooking about 1 minute so the flour toasts and soaks up the fat.
Slowly pour in 1 cup heavy cream while stirring, then add 1/2 cup unsweetened almond milk or chicken broth; bring to a gentle simmer and scrape the browned bits cause thats where the flavor is.
If you want thicker gravy whisk 1/8 teaspoon xanthan gum into 1 tablespoon cold almond milk to make a slurry then add it slowly while whisking so it does not clump; simmer until it reaches your preferred thickness, about 3 to 5 minutes.
Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and a pinch of crushed red pepper flakes if you like heat.
Taste and adjust seasoning; if the gravy seems too thin simmer a few more minutes, if too thick loosen with a splash more almond milk or chicken broth.
Keep the heat low and dont let it boil hard or the cream can separate, just a gentle simmer.
Remove from heat and let rest 1 to 2 minutes to thicken a bit more, then serve hot over keto waffles, keto biscuits or eggs.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.