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Biscuits and Gravy

Biscuits and Gravy

Ingredients and Directions:

Breakfast Sausage:

2 lbs ground beef

3 tbsp olive oil

2 tsp Fennel Seeds

3 tsp ground sage

2 tsp thyme

1 tsp Garlic powder

1 tsp Garlic powder

1tsp Allspice

1 ½ tsp Sea salt

½ tsp Cayenne

Mix all ingredients together in a bowl. Cover with plastic wrap and let sit either overnight or for 1-2 hours. The longer it sits, the better the flavor.

Makes 12 servings

Macros Per Serving: Calories 262, Fat 20g, protein 21g, 0 net carbs

Cheddar biscuits:

1 egg

2 tbsp heavy whipping cream

1 cup almond flour

¾ cup cheddar cheese, shredded

1 tsp baking powder

½ tsp garlic powder

¼ tsp pink Himalayan salt

1 scoop TeamKeto unflavored c8

Set oven to 350. In a bowl, mix almond flour, salt, baking powder, c8, and garlic powder. In a separate bowl, whisk eggs with heavy cream. Add cheese to flour and then fold in the egg/cream mixture until well-combined. On a parchment-lined baking sheet form 4 equal size biscuits. Allow to sit for 5 minutes. This will help them rise more in oven. Bake at 350 for 15-20 minutes until lightly golden.

Make 3 batches for a total of 12 biscuits

Macros Per Biscuit: 291 cal, 23g fat, 14g protein, 3g net carbs


2 lbs breakfast sausage (recipe above)

1 cup heavy whipping cream

16 oz cream cheese

1 tbs butter

2 cups chicken broth (I use Bonafied chicken broth - a lot of extra nutrients)

4 cloves chopped garlic

1 small red onion chopped (about ½ cup once chopped)

Salt and pepper to taste

In a large pan on medium-low heat, add in butter chopped onions and garlic. Cook until fragrant, then add in breakfast sausage mixture. Cook through (I like mine to be browned so that is how long I cooked mine until). Add in cream cheese until melted, then add in both chicken stock and heavy cream. Add salt and pepper to taste and mix until well-combined. Let it simmer for 15 minutes to thicken.

Makes 12 servings

Macros Per Serving: Cal- 484, Fat 42g, Protein 25g, Net Carbs 2g




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  • I’m sure going to try this thanks

  • Hi Mary! You can if you’d like! This is just the recipe we personally prefer. :)

  • Why can’t we use actual pork sausage for the meat?


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