Heat your oven to 425° and spray a muffin tin with oil. In one bowl whisk together the almond flour, baking powder, salt, garlic powder and spicy spaghetti seasoning until all lumps are gone. In a medium bowl whip the eggs until smooth, then whisk in the sour cream and melted butter.
Stir the almond flour into the wet ingredients until just combined, then fold in the grated cheddar cheese. Divide the batter into 8 and scoop into the oiled muffin tin. Bake in the preheated oven for 10-12 minutes.
Dice the onion finely and either mince the garlic or press it through a garlic press. Heat a skillet on medium high with oil and once hot, fry the diced onions until translucent. Stir the garlic in until fragrant, then add the ground Italian sausage, red pepper flakes and black pepper. Cook until the sausage is no longer pink, breaking it up as it cooks.
Add the chicken broth and warmed heavy whipping cream, then sprinkle in the xanthan gum *see notes 4 & 5. Stir well, bring to a simmer and cook until the gravy is thick, about 2 minutes.
Serve the Keto Biscuits and Gravy with freshly minced parsley.
Italian sausage - My favourite meat to use in this Keto Biscuits and Gravy recipe is groundmild Italian sausage. Ground breakfast sausage can be used instead, or kick it up a notch with hot Italian sausage.
Xanthan gum - We use xanthan gum to thicken the gravy. To thicken the gravy without using xanthan gum, you'll have to simmer the gravy for about 15 minutes until the heavy whipping cream thickens, and you'll need to add about 1/2 cup heavy whipping cream and 1/2 cup chicken broth to have enough liquid. I find it tastier and much easier to use the xanthan gum.
Be sure to warm the heavy cream before adding it to the hot sausage, otherwise it might curdle.
If you know you won't be eating the whole recipe in one sitting, and will most likely have leftovers, use less xanthan gum. It tends to get more gummy when reheated.
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used. Deduct fibre from the total carbs to get 4.3 g net carbs per 1 biscuit with gravy.