My family and I love these warm buttered biscuits served with creamy country gravy and a side of bacon. I would love to show you how I do this so you can make them for yourself and your loved ones to enjoy as well.
3 cups blanched almond flour, super fine
4 teaspoons baking powder
2 teaspoons onion powder
1 Tablespoon Lawry's Garlic Salt
1/2 cup sour cream ( full fat )
Fresh ground black pepper to taste (optional)
Combine all of your ingredients. Allow the batter to rest for 10-15 minutes. Preheat oven to 350°F. Line a large cookie sheet with aluminum foil and spray it with non stick spray. I use an ice cream scoop to make "drop" biscuits of even size.
I made from 11-12 large biscuits out of this recipe. Baking times will vary depending on your oven and how large or small you make your biscuits. I baked mine for 12-15 minutes or until golden brown and cooked through. See the photo above for proper color.
I ran the numbers for the biscuits through Cronometer. If you make 11-12 biscuits according to Cronometer they will be 8-9 total carbs and 4.5 - 5.5 net carbs. If however you deviate from how I did my biscuits this number will change and you will need to enter your recipe into Cronometer or similar app yourself.
KETO COUNTRY GRAVY ( AKA WHITE GRAVY )
2 pounds JimmyDean Sausage ( Regular Flavor )
2 Tablespoons butter
2 Tablespoons garlic, minced
fresh ground nutmeg to taste
fresh ground black pepper, to taste ( optional )
1 teaspoon poultry seasoning
1 Tablespoon onion powder
1 - 8 ounce block of cream cheese
1 1/2 - 2 cups heavy whipping cream
1 cup of beef broth
In my first version of this keto country gravy, I added in 1 cup of diced onion. In this version I removed that just to help get the carb count down a little bit to make the total carb count of having 1 large biscuit and the gravy a little better. If your able to handle more carbs, feel free to add the onions back in.
I like the Jimmy Dean All Natural "regular" version the best. Be careful with some of the other varieties because they can have added ingredients that I would rather not consume. I also like to cook up large batches of sausage at one time and freeze it for future use. This saves me a lot of time and a lot of clean up. Now to make things easier for you, I measured out two pounds of sausage, cooked it up and then measured it again. Two pounds of uncooked sausage, once cooked and some of the fat drained ended up being approximately 4 1/2 - 5 cups of cooked sausage crumbles or 24 ounces.
Brown your sausage and drain any unwanted fat. As you all know I am not in any way fat phobic, however I also don't want to go to the other extreme and take shots of fat !!!! You do you and leave in or remove whatever degree of fat makes you happy and feel your best. Add in butter, garlic, nutmeg, black pepper ( if using ), onion powder and poultry seasoning. Allow this mixture to sauté for a minute or so to bring out the flavors and make them pop.
Add in your cream cheese and beef broth. Incorporating the cream cheese will be much easier if its closer to room temperature and not straight out of the refrigerator. Allow this mixture to cook down for several minutes and then add in your cream. Start with one cup and allow it to thicken and if you feel you need more start adding in more 1/4 to 1/2 cup at a time until you have reached the creaminess and consistency that makes you happy.