Sausage gravy is a southern staple comfort food and this keto sausage gravy is the perfect addition to your breakfast! Perfect for on top of keto waffles, keto biscuits or paired with eggs.
Keto Sausage Gravy
If you are looking for the perfect keto sausage gravy recipe this is it. This low carb sausage gravy is the perfect southern breakfast staple! This recipe is perfect for making Keto biscuits and gravy but it is also delicious on top of scrambled eggs and keto waffles.
How to Use Sausage Gravy
The most well known use for sausage gravy is making biscuits and gravy. However it is amazing on top of homemade keto waffles and on top of scrambled eggs.
How Do you Store Sausage Gravy?
One of the things I like to do to make my life easier is make a large batch and keep it in the fridge or freeze it in serving sizes in the freezer, I use freezer bags or air tight containers to store it.
It will keep in the fridge for 3-4 days and in the freezer for up to 3 months. To reheat it, I just dump the contents into a skillet and rewarm it. If you are using it frozen, take it out the day before and put it in the fridge to thaw. Then reheat like you would if it had not beed frozen.
Keto Sausage Gravy Ingredients
- Ground breakfast pork
- Cream cheese
- Heavy cream
- Chicken stock
How to Make Keto Sausage Gravy
Crumble and brown the sausage over medium heat until fully cooked.
Remove the meat from the pan but leave the fat.
Whisk in the cream cheese, heavy cream, and stock to the fat over medium heat. Cook until the gravy has thickened, about 2-3 minutes.
Add the meat back into the gravy.
Keto Breakfast Recipes
- Pumpkin Spice Keto Waffles
- Low Carb Cinnamon Apple donuts
- Keto Pancakes
- Bacon egg and cheese breakfast casserole
- Gingerbread keto waffles
- Chaffle breakfast sandwich
Keto sausage gravy
- 1 pound ground breakfast pork
- 3 oz cream cheese
- 3/4 cups heavy cream
- 1/2 cup chicken stock
- Brown your sausage over medium heat until fully cooked.
- Remove the meat from the pan but leave the fat.
- Whisk in the cream cheese, heavy cream, and stock to the fat over medium heat. Cook until the gravy has thickened, about 2-3 minutes.
- Add the meat back into the gravy.