5-Ingredient Keto Sausage Gravy

This keto sausage gravy is thick, peppery, and every bit as satisfying as the flour-thickened original. It comes together in about 20 minutes with just a handful of low carb ingredients, so a hearty breakfast is never off the menu.

It’s rich enough to pile onto keto biscuits, yet silky enough to spoon over eggs or vegetables for a quick weeknight dinner upgrade.

What Makes This Keto Gravy So Good

I love how the almond flour mimics a classic roux without any starchy aftertaste. The sausage drippings and a good dose of black pepper do all the heavy lifting, so you get a deeply savory gravy that tastes like it simmered for hours.

It reheats smoothly the next day, which means you can enjoy it all week. A splash of cream when you warm it up brings it right back.

Ingredients

• 1 lb bulk breakfast sausage: mild, medium, or hot, whatever you prefer.
• 2 tbsp butter: salted or unsalted, it just adds richness.
• 2 tbsp almond flour: super fine blanched almond flour works best for a smooth texture.
• 1 cup heavy cream: full fat, for the classic creamy body.
• 1/2 cup chicken broth: low sodium is fine, or use water in a pinch.
• 1/2 tsp black pepper: freshly cracked gives the best bite, plus more for serving.
• 1/4 tsp garlic powder: optional, but it rounds out the flavor.
• Salt: to taste, added at the end.

Variations / Substitutions

• Spice level: use a hot breakfast sausage or stir in a pinch of red pepper flakes with the seasonings.
• Protein swap: ground turkey works if you add an extra tablespoon of butter to make up for the leaner meat.
• Dairy free: replace the heavy cream with full fat canned coconut milk and the butter with ghee or a neutral oil.
• Thickener: 1 teaspoon of xanthan gum (added after simmering) makes an even lower carb gravy, but the almond flour method gives a more traditional mouth feel.

Pair it with my Keto Buttermilk Biscuits for the full plate.

How to Make Keto Sausage Gravy

Step 1: Brown the Sausage

Heat a large skillet over medium high heat. Add the 1 pound bulk breakfast sausage and cook, breaking it into crumbles with a wooden spoon, for 5 to 6 minutes, until no longer pink.

You want a few crispy bits stuck to the pan; those add depth later. If your sausage releases a lot of grease, drain off all but about a tablespoon before moving on.

Step 2: Toast the Roux

Reduce the heat to medium. Add the 2 tablespoons butter and let it melt, then sprinkle in the 2 tablespoons almond flour. Whisk constantly for 1 to 2 minutes, until the mixture smells toasty and turns a light golden brown.

This toasting step cooks the raw almond taste out of the flour and gives the gravy a smooth, nutty base.

Step 3: Simmer the Gravy

Slowly pour in the 1/2 cup chicken broth while whisking, then stir in the 1 cup heavy cream. Bring the gravy to a gentle simmer and cook for 3 to 4 minutes, stirring often, until it thickens enough to coat the back of a spoon.

If the gravy gets too thick, loosen it with a splash of extra broth. Taste and add salt, the 1/2 teaspoon black pepper, and the garlic powder if you’re using it.

Step 4: Ladle and Serve

Ladle the hot gravy right over your warm keto biscuits, scrambled eggs, or roasted vegetables. Grind a little extra black pepper on top before serving.

The gravy stays pourable for a few minutes off the heat, but it will set up as it cools, so serve it right away.

Tips for the Best Keto Sausage Gravy

• Keep the heat at a gentle simmer once the cream is added; a hard boil can cause the gravy to separate.
• Use a whisk and keep stirring when you add the liquids. That prevents lumps and gives you the smoothest texture.
• Freshly cracked black pepper is a must here. It cuts through the richness and gives the gravy that classic sausage gravy warmth.
• If you are avoiding dairy, swap the heavy cream for full fat canned coconut milk and use ghee or a neutral oil in place of the butter.

Scale it up or down:

Storing Leftover Gravy

• Refrigerate: store in an airtight container for up to 4 days.
• Reheating: warm gently in a saucepan over low heat, adding a splash of cream or broth to bring back the silky texture. I don’t recommend freezing because the cream can turn grainy.

What to Serve With Keto Sausage Gravy

Keto buttermilk biscuits are the classic choice; the flaky texture soaks up the creamy gravy perfectly. Scrambled eggs or a cauliflower hash make a hearty plate, and roasted broccoli adds a nice contrast.

Frequently Asked Questions

Can I make this dairy free?

Yes, replace the heavy cream with full fat canned coconut milk and the butter with ghee or a neutral oil. The gravy will be just as rich, with a slightly different background flavor.

Why did my gravy turn out oily?

If your sausage released a lot of grease, drain most of it before adding the butter. Cooking the almond flour gently also prevents it from absorbing too much oil and separating later.

What can I use instead of almond flour?

You can use 1 teaspoon of xanthan gum after the liquid starts simmering, whisking until the gravy clears and thickens. Coconut flour also works, but use only 1 tablespoon since it absorbs more moisture.

Can I freeze this gravy?

I don’t recommend it. The heavy cream can separate and become grainy once thawed, so the texture is never quite the same. It’s best made fresh and refrigerated for a few days.

Keto Sausage Gravy Recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Calories: 675

Ingredients Method Notes

Ingredients

  

• 1 lb bulk breakfast sausage
• 2 tbsp butter
• 2 tbsp almond flour
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 tsp black pepper, plus more for serving
• 1/4 tsp garlic powder (optional)
• Salt, to taste

Method

 

1. Cook the sausage in a skillet over medium high heat for 5 to 6 minutes, breaking it up, until no longer pink. Drain all but about 1 tablespoon of grease.
2. Reduce heat to medium, melt the butter, then whisk in the almond flour. Cook for 1 to 2 minutes until toasty and golden.
3. Slowly whisk in the chicken broth and heavy cream. Simmer for 3 to 4 minutes, stirring often, until the gravy coats the back of a spoon. Add salt, pepper, and garlic powder.
4. Ladle over biscuits or eggs and finish with extra black pepper. Serve right away.

Notes

The gravy will continue to thicken as it sits, so pull it from the heat when it is still slightly loose. Nutrition calculated per serving using net carbs.