Keto sausage gravy can totally save your breakfast (or lunch or dinner) when you’re missing that classic, cozy comfort food and don’t wanna kick yourself outta ketosis. Seriously, if you’ve been staring at everyone else’s biscuits and sausage gravy and thinking, “Well, shoot, guess I’m stuck with eggs again”… I hear you. I missed it bad, too. But good news: you can actually get all that creamy, savory goodness and keep things nice and low carb. Oh, and if you really want to go for a full-on keto breakfast feast, those crispy low carb keto hash browns are honestly the best thing to scoop up this gravy with. 
What is sausage gravy and how do you make it keto friendly?
Let’s not pretend sausage gravy doesn’t already have a place in our hearts (probably arteries, if we’re being honest). It’s basically a Southern diner staple made with sausage, flour, and milk to make a thick, meaty gravy poured over biscuits. Now, the regular stuff isn’t exactly keto, which is why most low carbers sigh and move on. But you don’t need to. You just gotta swap the flour for a low-carb thickener (think almond flour or a tad of xanthan gum). And hey, use heavy cream instead of milk. The sausage stays. Always.
Making it keto friendly comes down to:
- No flour (seriously, it’s not needed, trust me)
- Extra creamy stuff (heavy cream, sometimes cream cheese… y’all, it’s rich!)
- Maybe toss in a bit of seasoning, but honestly? The sausage does most of the work
A keto sausage gravy is just as comforting, if not richer and, dare I say, better than the flour-thickened original. Even my carb-loving uncle asked for seconds (had to keep myself from bragging). 
How to Use Sausage Gravy
Now, I could eat this right off the spoon—wait, let’s not be weird. It’s perfect for just about everything:
- Over crispy keto hash browns or other low carb breakfast classics
- Drizzled on low carb biscuits, keto bread, or even scrambled eggs (no shame)
- As a meaty topper for roasted veggies or that reheated chicken in the fridge
- Dip? Heck yes
I’ve dolloped it over some air-fried chicken thighs, too. Oh, and if you want more breakfast ideas, there’s a serious stash over at the breakfast keto section. Point is, don’t limit yourself. This gravy is way more versatile than people think.
Savory, rich, and it saved my weekend brunch—never thought I’d actually crave keto sausage gravy over the traditional stuff. 10/10 at my house!
How to Make Keto Sausage Gravy
This part always scared me a bit. “What if I burn it,” I thought. Turns out, it’s dead simple. First, brown your sausage in a skillet. Do NOT drain all the fat unless you have, like, a pool of it. That’s flavor, my friend.
Next, stir in a little almond flour (or a sprinkle of xanthan gum, but be careful, that stuff thickens quick). Pour in your heavy cream slowly, stirring the whole time so nothing gets lumpy or weird. Season with salt, pepper, maybe a dash of garlic powder if you’re wild like me.
Let it simmer just until thick and bubbling. Stir, scrape up those brown bits, get every little bit of sausage. And if you want—even add a few bits of cream cheese for extra richness.
That’s it. No fancy steps. Just comfort in a pan.
Keto Sausage Gravy Ingredients
You don’t need much for this at all. Here’s the basic shopping list:
- Ground breakfast sausage (pork works best, but turkey sausage is okay too)
- Heavy cream (milk just isn’t the same, y’all)
- Almond flour or xanthan gum (I’ve even used coconut flour in a pinch)
- Salt and black pepper
- Pinch garlic powder (totally optional, but come on…)
- Optional: cream cheese (adds extra creaminess, but it’s not essential)
Get the best sausage you can, because honestly? Everything hangs on that.
Tips & Tricks
If you’ve got a bit extra time, let the sausage brown really good—it deepens the flavor. And don’t overdo the thickener. A little goes a long way. Taste before you salt (some sausage is salty enough already, ask me how I know).
For leftovers—just store it in an airtight container. Fridge life is easy, 3 or 4 days no problem. Reheat gently (microwave or stove, but low heat so the cream doesn’t separate). If it thickens up overnight, splash in a little extra cream when reheating.
And hey, this works great on top of eggs, meats, or even on that low-carb “biscuit” experiment you’ve got lurking in the back of your freezer. Definitely check out the breakfast keto section for more pairings.
Common Questions
Can I use coconut flour instead of almond flour?
You sure can, but start with less—coconut flour thickens more than almond. Don’t overdo it, or things get weirdly pasty.
Is this freezer friendly?
Kinda. It’ll freeze, but the texture changes a bit. If you’re picky, make a fresh batch. Otherwise, let it cool, freeze in a tight container, and stir well when reheating.
Can I make this dairy free?
If you sub in unsweetened coconut cream for dairy cream and pick a sausage without hidden sugars or dairy, it’s possible. It won’t be quite the same, but close.
Which sausage works best?
Regular pork breakfast sausage! Chicken or turkey works but isn’t quite as savory.
How can I make it spicier?
Add some crushed red pepper or use hot sausage. Simple and brilliant.
Go Make Your Gravy Already
Honestly, once you make this creamy keto sausage gravy, you’ll wonder why you ever bothered making the carb-loaded stuff. Nobody believes it’s so quick, rich, and comforting, but, wow, it comes together in no time. I’m a huge fan of this Keto Sausage Gravy Recipe – 3 ingredients, low carb & gluten free! because it’s easy and just nails that flavor. If you want a different spin, check out this smart version on Keto Sausage Gravy Recipe • Low Carb Nomad or even more inspo from Keto Sausage Gravy – Kicking Carbs for extra tweaks and tips. There’s truly no reason to skip creamy, five-star restaurant gravy just because you’re cutting carbs. If you try it, let me know what you scoop it over… inspiration wanted, recipes required!
Keto Sausage Gravy
Ingredients
Meat Ingredients
- 1 lb Ground breakfast sausage (pork or turkey) Regular pork sausage is preferred for the best flavor.
Gravy Ingredients
- 1 cup Heavy cream Do not substitute with milk; heavy cream provides the rich texture.
- 2 tablespoons Almond flour or xanthan gum Use a small amount as xanthan gum thickens quickly.
- to taste Salt Some sausages are salty, so adjust accordingly.
- to taste Black pepper
- optional Pinch garlic powder For added flavor, can be omitted.
- optional Cream cheese Adds extra creaminess, but not essential.
Instructions
Cooking the Sausage
- In a skillet, brown your ground sausage over medium heat, being careful not to drain all the fat.
Making the Gravy
- Stir in almond flour or sprinkle xanthan gum into the skillet with the sausage, mixing well.
- Pour in the heavy cream slowly, stirring continuously to avoid lumps.
- Season with salt, pepper, and garlic powder if desired.
- Let the mixture simmer until it thickens and bubbles, scraping up any browned bits from the skillet.
- For extra richness, fold in cream cheese towards the end of cooking.