Easy Keto Sausage Gravy

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This savory keto sausage gravy is creamy and packed with flavor. It’s perfect for pouring over keto biscuits for a low-carb breakfast or serving over mashed cauliflower for a quick and delicious side dish.

» Here are more low-carb breakfast ideas and try this easy mushroom gravy.

Keto Biscuits & Gravy

Coming from someone who loves Keto Biscuits & Gravy for breakfast, this keto sausage gravy was an absolutely must for me. Making a breakfast like this, with creamy country sausage gravy is comforting and makes me satisfied with my diet.

You’ll love how easy this is to make. It’s pretty similar to the method I used to make sausage gravy with wheat flour. I’ve just substituted it with almond flour. The result is nearly the same. It’s smooth and creamy, and packed with sausage flavor. Here are some other ways to substitute flour in gravy.

You can use whatever sausage you like for this recipe. I gravitate to Jimmy Dean sausage. I like the sage sausage, but hot and Italian are also good. Do take a look at the carbs in the sausage that you buy. Jimmy Dean has 1 grams of carbs per ounce.

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Ingredients You Need

  • Ground sausage – Be sure to check the ingredients on the package to make sure there aren’t additives or sugar added.
  • Butter – I use salted butter for added flavor
  • Almond flour – I use almond flour because that’s what I have on hand. You can use any type of keto flour or low-carb flour substitute you have.
  • Heavy cream – Be sure to use full-fat cream to avoid dairy sugars. Half and half will not produce as creamy of a results, so I avoid using it.
  • Water

I’ve seen many variations of gravy recipes. Others include things like cream cheese or mascarpone cheese, almond milk, chicken broth, and xanthan gum. This recipe just uses butter, almond flour (or keto flour substitute), and heavy cream + water.

I don’t find that you need xanthan gum to make the gravy creamy, and it can actually end up making it gluey or gummy. Stick with just flour and cream for the best result.

How to Make Keto Sausage Gravy

Start by browning the ground sausage and breaking it up into small pieces. When the meat is cooked through, add the butter and almond flour to the pan and whisk it all together.

sausage gravy

Add the heavy cream and water and whisk it all together. Season with salt and pepper, to taste. As the gravy bubbles, it will get thicker. The longer you cook it, the thicker it gets, so it’s best to serve it as soon it’s ready.

If you can’t serve it right away, you may need to add additional water to it to thin it back down before serving.

sausage gravy

What Makes This Low Carb?

The ingredient in regular sausage gravy that makes it not low carb is the wheat flour. In the 1 1/2 tablespoons of wheat flour this recipe would need, there are 9 grams of carbs. In contrast, almond flour has less than 1 gram of carbs in that same amount of flour, so that really lowers the total amount in each serving.

Using almond milk also makes this a great gluten-free sausage gravy.

Another aspect that lowers the carb count in this gravy is the cream. Most gravy recipes use milk rather than cream. However, milk has about twice the number of carbs as cream.

Heavy Cream vs Whole Milk

You might be tempted to use whole milk in this recipe, but that will add quite a few more carbs to the gravy. You might not know it, but milk contains almost twice as many carbs per serving as heavy cream, in the form of sugars.

In one cup of milk there are 12 grams of carbs. In one cup of heavy cream, there are just 6.8 grams of carbs. This recipe calls for 3/4 of a cup. If you use milk, you will be adding an additional 9 grams of carbs to the gravy.

Biscuits and Gravy

Keto Sausage Gravy FAQs

Why Isn’t the Cream Thickening?

If you’ve added finely ground almond flour or a keto flour substitute and full fat cream, there is really no reason why it shouldn’t be thickening. The cream alone will thicken if you let it bubble over medium heat for long enough.

The only time it might be too runny and won’t thicken is if you’ve used half and half or whole milk instead of cream, or the type of flour you used isn’t binding properly. If that’s the case, you might not be able to fix it without additional ingredients, like xanthan gum or cornstarch slurry.

How many carbs are in keto sausage gravy?

This gravy has just 1 net grams of carbs per serving. If you serve it over a keto almond flour biscuit, that will add about 2 additional net grams of carbs.

What if the gravy doesn’t thicken?

We had a reader mention that her gravy never got thick. I believe this is most likely due to the type of almond flour or cream you’re using. The finer the flour, the better. If you’re using almond meal, it might not thicken as much.

You also need to use full-fat cream in this recipe, which will thicken on its own without any almond flour. Adding the almond flour should just give it a little more body and texture.

If you’re worried about thickening, pour the water in slowly, bit by bit, so you can decide how much to add. If it’s not needed, don’t add it.

Keto Biscuits & Gravy Casserole

Can I make coconut flour sausage gravy instead?

Yes, you can use coconut flour instead of almond flour in this recipe, if you wish. Keep in mind that there will be a strong coconut flavor to your gravy. You also don’t need to use as much. It will take only 1 tsp of coconut flour to thicken the gravy.

How to Store Sausage Gravy

If you’ve not used all of the sausage gravy and want to store some of it for later, you can do so by putting it in an air tight container and storing it in the refrigerator. It will last for about 5 days when stored properly. You can then reheat it whenever you’re ready to eat it again.

If you want to freeze the gravy, you can put the container in the freezer for about 2 months. I don’t really recommend this though because the cream doesn’t reheat well. It can become a little broken, so the smooth consistency isn’t as nice after freezing.

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sausage gravy

Keto Sausage Gravy

This low-carb sausage gravy is great on keto biscuits, chaffles, or poured over mashed cauliflower.
4.61 from 98 votes
Print Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 364kcal
Author :Laura Lynch


  • 1/2 pound ground sausage
  • 1 tablespoon butter
  • 1 1/2 tablespoons almond flour
  • 3/4 cup heavy cream
  • 1/2 cup water


  • Start by browning the ground sausage in a large skillet over medium-high heat. Break the sausage into small pieces as it browns.
  • When the meat is cooked through, add the butter and almond flour to the pan and whisk it.
  • Add the heavy cream and whisk constantly until well combined. Season with salt and pepper, to taste. Turn the heat down to medium low, add the water as needed to thin out the gravy, and whisk. Simmer for 3-5 minutes, until thickened.



Calories: 364kcal | Carbohydrates: 2g | Protein: 10g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 397mg | Potassium: 184mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 786IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

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.

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Keto Sausage Gravy
Easy Keto Sausage Gravy

44 thoughts on “Easy Keto Sausage Gravy

  1. Andrea Metlika says:

    5 stars
    What a fabulous sausage gravy! My biscuits deserve this gravy and I can’t wait to taste it.

  2. Jessica Formicola says:

    5 stars
    I love sausage gravy, so I’m glad to have found a keto recipe! Thanks so much for sharing- I can’t wait to try it!

  3. Amber says:

    I couldn’t get this to thicken at all. I used standard almond flour (Kirkland brand, from skinned almonds…this is not almond meal). Maybe this recipe requires extra fine almond flour? I don’t even know where to get that.

    • Laura says:

      Sorry to hear that. It really has more to do with the cream that you add than the flour. If you use heavy whipping cream, it will thicken on its own without any almond flour.

  4. Mary Gallion says:

    I just made this gravy. OMGEEEEE game changer for my low carb life 🙂 turned out great. Thanks for sharing.

    • Angela says:

      Hi Sheila, you can freeze this gravy is you use cream. It won’t freeze well if you have used half and half or milk.

  5. Joe White says:

    4 stars
    Loved the recipe, came together so well and is so delicious. Not sure on the portion sizes though. It says serves 4, but it took a little over half the gravy to cover both halves of my large biscuits.

    • Katie says:

      I always double, or even triple it. Doubling it is *just* enough for everyone in my family of 6 to have one serving.

  6. Katie says:

    5 stars
    I consistently use this recipe. I’ve tried a few, and this is by far my favorite. I do add some xantham gum to thicken it, though, because I prefer that kind of consistency. Regardless of that, it’s pretty perfect as is.

  7. Dale Turner says:

    I just made this gravy for the first time, and it was fantastic! I’ve made tons of regular biscuits and gravy, so I have a pretty good idea how to make it. I expected there to be at least a small sacrifice eating keto gravy instead of the regular stuff, but I swear this might be even better! The gravy thickened with no problem at all, and I didn’t need to use any water. I had it for supper over a keto biscuit. Now I’m anxious to have some of the leftovers for breakfast in the morning. I might even get up early.

    • Angela says:

      We are so glad you liked the gravy Dale! It’s always great when you find recipes that don’t compromise flavor to be low carb. Enjoy!

  8. Dale Turner says:

    3 stars
    I made this and all seemed well at first. I had it with keto biscuits for dinner. The next morning I found that the sausage apparently soaked up the gravy during the night. So I had crumbled up sausage on my biscuits. I’ve made normal b&g hundreds of times. 2 tblsp of oil (typically the grease from the sausage), 2 tblsp of flour, and 2 cups of milk. So it seemed to me that 3/4 cup of heavy cream just wasn’t enough. I made it again with the remaining 10 oz of cream that was left in what I bought and the problem was solved. It takes longer for the heavy cream to boil down to a thick gravy than with milk, but still not too long. I used 3 patties of sausage. Next time I’ll use an entire 16 oz container of the cream and 4 or 5 sausage patties. Either way, it clearly needs more than 6 oz of the cream.

    • Angela says:

      Hi Karen, thanks for visiting and trying out our recipes. I’m so glad to hear you like the sausage gravy. It is one of our favorites. I believe the trans fat is coming from the butter.

  9. michelle ye says:

    4 stars
    Mine came out a little clumpy. I had to put in a bit more creamy to smooth it out But it was really good.

    • Laura says:

      You can use coconut flour, but in a much smaller amount because it really soaks up the liquid. It will also have a coconut flavor, which isn’t great for sausage gravy in my opinion.

  10. Dave says:

    2 stars
    I was looking at the recipe thinking I should really leave the water out. I didn’t listen to myself and now I have a runny watered down flavored gravey that I’m trying to simmer the water out of

    • Laura says:

      I’m sorry to hear that Dave. I’ve made this with the water and it’s not watery. Cream is always a better choice, if possible.

  11. Misty says:

    This was AMAZING!!!!! If I wanted to use it for cream gravy and omit the pork would it work? It was so good want to use on other things. But will it affect the consistency without the sausage?

    • Laura says:

      Sure you can make it without the sausage. It will change the flavor slightly, but it’s still really nice.

  12. Rodney Bradshaw says:

    I’m going to try it. My wife has to lose weight because of being a donor for a kidney transplant. So she is using the KETO diet to help her.

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