This Keto Biscuits and Gravy Casserole is a perfect solution for a family breakfast or as a make-ahead breakfast for the week. The crust and the gravy are made with almond flour so it’s a low-carb treat – add the eggs and sausage and you have a complete breakfast.
I’ve always adored biscuits and gravy. It’s one of my favorite things to eat for breakfast. It was also the first thing I adapted to suit my low-carb diet, which is quite easy using almond flour for the biscuits and to thicken the gravy.
This casserole makes the dish even easier. You can make it in advance, or bake it on a Sunday and have breakfast done for the whole week. There’s no need to make the biscuits separately. Instead, you add the biscuit mixture to the bottom of the casserole dish to make a crust.
Add eggs, sausage and cheese to the casserole and bake it to perfection, then pour over the sauce. Yum. It’s truly one of the best breakfast casseroles I’ve ever made.
Ingredients You’ll Need
The ingredients for this casserole are typically things you’ll have already on hand.
- Almond flour
- Baking powder
- Cheese (I use cheddar, but you can use mozzarella, Monterrey Jack, etc)
- Salt & Pepper
I use almond flour from Wholesome Yum. It can be ordered directly through this link. It’s the perfect consistency for almond flour and is specially designed for keto cooking. It’s blanched finely ground almond flour has the best texture for keto baking.
You can’t substitute coconut flour in this recipe. It’s not the same. It won’t taste good in the gravy.
How to Make Biscuits & Gravy Casserole
Can the Casserole Be Made Ahead?
Yes! This Keto Biscuits & Gravy Casserole can be put together the night before and baked when you’re ready.
To make it in advance, cook and assemble all the ingredients, cover with plastic wrap and refrigerate. You can either make the gravy ahead and reserve it in a container in the refrigerator to be reheated later, or you can make the gravy while the casserole is baking.
When you’re ready to bake the casserole, it’s best to allow it to come to room temperature before putting in the oven. However, if you don’t have time for that, you will need to add 5-10 minutes of cook time to make up for the cold starting point.
If the top gets too browned before the center is fully cooked, place a sheet of tinfoil over the top of the casserole to prevent further browning.
Can You Freeze This Breakfast Casserole?
Yes, this keto breakfast casserole freezes well after being baked. If you want to freeze, be sure to use a freezer-safe dish. Bake the casserole per the instructions, then allow it to cool complete. Wrap tightly with plastic wrap and freeze.
When you’re ready to eat it, you can reheat it in the microwave or bake it at 350 degrees for 30 minutes or until warmed through.
More Recipes from Delightfully Low Carb
Like this post? Be sure to save it on your Pinterest board for later! Click to follow our Pinterest boards so you can find all our recipes!
Keto Biscuits & Gravy Casserole
For the crust
- 2/3 cup almond flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 tablespoons cold butter cut into squares
- 1 large egg white lightly beaten
For the gravy
- 1/2 pound ground sausage
- 1 tablespoon butter
- 1 tablespoon almond flour
- 3/4 cup heavy cream
- 1/2 cup water
For the egg filling
- 2 eggs plus yolk leftover from crust
- Sprinkle of salt and pepper
- 1/3 cup shredded cheddar cheese
- Pre-heat the oven to 350 degrees F. Lightly grease an 8×8” or round baking dish.
- Combine almond flour, baking powder and salt in a mixing bowl. Add cold butter to the bowl and incorporate the butter into the flour using a pastry cutter or fork. Combine until the mixture is in gravel-sized pieces.
- Lightly whisk the egg white in a separate bowl, then add it to the flour mixture. Stir until combined. It will still be a bit lumpy.
- Using your hands or a spoon, spread the mixture in the bottom of the baking dish.
- To prepare the gravy, brown the ground sausage in a large skillet over medium-high heat, breaking into small pieces as it browns. When the meat is cooked through, sprinkle half of it over the crust in the baking dish. To the remaining sausage, add the butter and almond flour and whisk it together. Let it cook for 2 minutes.
- Add the heavy cream and water and whisk constantly until well combined. Turn the heat down to medium low and cook for 3-5 minutes, until thickened. Season with salt and pepper, to taste.
- While the gravy is cooking, whisk the eggs (2 eggs plus the leftover yolk from the egg used in the filling), plus a sprinkle of salt and pepper. Pour the eggs over the sausage in the baking dish. Top with cheddar cheese. Pour on ¾ of the gravy. Bake for 30 minutes, or until the center of the casserole is firm.
- Use the remaining gravy to pour over each individual serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
These are easy ingredients to find online, if you don’t have them in your regular grocery store. I usually buy them directly from the brand website, but you can also get them on Amazon. I just stock them in the kitchen regularly because I know I’ll want them to make low-carb and keto foods.
Pin it for later
Laura is an avid home cook and recipe creator. She shares her favorite low-carb recipes here that are both easy to make and full of flavor, so you don’t even miss the carbs.