Low Carb Sausage Gravy
- 25 min
- Serves 4
- 8 ingredients
10 minutes to prep, 15 to cook. A rich, low‑carb sausage gravy perfect for a comforting breakfast. Cream cheese and heavy cream create a silky base, while a hint of instant coffee adds depth without a coffee flavor. Serve it over warm low‑carb biscuits for a keto‑friendly start to the day.
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Method
Brown the sausage in a pan over medium heat, breaking it up until fully cooked and crumbly.
Add the cubed cream cheese to the pan and stir until it melts into the sausage fat.
Pour in the heavy cream, reduce the heat to low, and stir continuously until the mixture is smooth.
Stir in garlic powder, onion powder, instant coffee, and salt, mixing well.
If the gravy is too thick, thin it with additional heavy cream to reach the desired consistency.
Season with cracked black pepper to taste and simmer briefly until heated through.
Serve the hot sausage gravy over low‑carb biscuits.
Tips while you cook
- Brown sausage fully first
- Ensure the sausage is completely cooked and crumbly before adding any other ingredients.
- Melt cream cheese before cream
- Stir the cubed cream cheese until fully melted into the sausage fat before pouring in the heavy cream.
- Adjust thickness with extra cream
- If the gravy becomes too thick, thin it by adding additional heavy cream to reach the desired consistency.
- Add pepper at the end
- Season with cracked black pepper after the gravy is heated through and simmer briefly.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Cooking Keto with Kristie’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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