Keto Sausage Gravy recipe that is the perfect comfort food to make on a cold morning. Top onto your favorite low carb biscuits, chicken or even low carb waffles.
We shared our Keto Biscuits and Gravy post and it seems to be a favorite among readers already.
Why not give this Keto Sausage Gravy it’s own time in the spotlight because I know that when going low carb you still CRAVE warm comforting foods just like this.
This recipe has quickly become a family favorite as we head into the bitter cold days of winter. For how easy it is to whip together and reheat for leftovers it’s a winner of a recipe.
What to do with this Keto Sausage Gravy
- Low Carb Biscuits – This seems to be a favorite for many and it is as well in our family.
- Low Carb Waffles – Now I never thought of this or tried it until someone mentioned it to me and I’ve got to admit… I think it would be amazing.
- Breaded Low Carb Chicken – Make breaded chicken like the breading we use in our chicken nuggets recipe. Make and smother it this Keto Sausage Gravy. It reminds me of a southern fried chicken with gravy I’ve had in the good old days. SO GOOD.
HOW MANY NET CARBS FOR OUR Keto Sausage Gravy
2 Net Carbs for 1 cup of gravy. Not bad at all in my opinion. If you decide to use coconut flour as the thickener instead of the xanthan gum I bet you could get it even lower.
There is actually 12 grams of protein in one serving as well so a good amount of protein to keep you full! Especially when you top it onto a Low Carb Breaded Chicken Breast…. mmm dinner.
Keto Sausage Gravy recipe that is the perfect comfort food to make on a cold morning. Top onto your favorite low carb biscuits or even low carb waffles.
- 1 pound ground pork
- 5 cups beef stock
- 1 teaspoon xanthan gum
- 1/2 cup heavy cream (or dairy-free alternative like coconut cream)
- 1/2 teaspoon garlic powder
- 1/2 Tablespoon black pepper + more to taste
- 1/4 teaspoon salt + more to taste
In a large saucepan over medium heat, cook ground pork until it is no longer pink. Season pork with a little salt and pepper and set aside in a separate bowl.
Pour in your beef stock, deglaze the bottom of the pan and allow stock to reach a boil. Take about 1/4 cup of the stock and place into a small bowl or glass, whisk in the xanthan gum. Slowly pour the xanthan gum slurry mixture back into the stock, continually whisking the entire time. (NOTE: You may want to use a little more or little less of the xanthan gum to reach your desired gravy thickness). Allow 3-4 minutes on a medium heat to see if desired gravy thickness is achieved.
Set to a low heat, stir in cream, garlic powder, pepper and salt. Stir until well combined and serve over freshly baked biscuits or anything your heart desires.