KETO BISCUITS AND GRAVY #healthy #breakfast

The scones are light and soft, and the sauce is rich and brimming with flavor. You can likewise add destroyed cheddar to the scones and make them "mushy bread rolls." I made those one time, and they were so great.

I like to include both substantial cream and cream cheddar for the keto sauce due to the cream cheddar helps in thickening the sauce. On the off chance that the sauce isn't as thick as you might want it to be, you can include some Xanthan Gum.

Thickener is a keto endorsed thickener, however you must be cautious with the sum you use or else you will transform the sustenance into a goliath glob. Discussing which, I am snickering to myself right now since one time my better half had a go at making Keto Sausage Gravy, and he put an entire tablespoon of Xanthan Gum in it and RUINED it.

Also Try Our Recipe : GRILLED SALMON WITH AVOCADO SALSA (HEALTHY WHOLE30 SALMON RECIPE!)

INGREDIENTS
FOR THE SAUSAGE GRAVY:

• 1 lb Breakfast Sausage
• 4 oz Cream Cheese
• 1/2 cup Heavy Cream
• 1 cup Chicken Stock
• 1 tsp Salt
• 1 tsp Pepper

FOR THE BISCUITS:

• 1 cup Almond Flour
• 2 tsp Baking Powder
• 2 tbsp VERY COLD Butter
• 3 Egg Whites
• 1/2 tsp Salt
• 1/2 tsp garlic powder
• 1/2 tsp chili powder

INSTRUCTIONS
TO MAKE THE SAUSAGE GRAVY:

1. In a medium saucepan over medium heat, cook the Sausage. Set aside.
2. To the same saucepan add in the cream cheese, heavy cream and bring up the heat as you whisk the mixture. About 5 minutes.
3. Gradually add in the chicken stock while whisking. Season with salt and pepper.
4. Add the sausage to the gravy and continue to whisk for 2-3 minutes until the Sausage Gravy is thickened.

FOR THE BISCUITS:

1. Preheat the oven to 400 degrees and line or grease a muffin pan.
2. In a medium bowl, combine the almond flour and baking powder. 
3. Add in the salt, garlic powder, and chili powder and combine well. 
4. Add in the cold butter and cut it into the mixture using two knives or pastry cutter. The mixture should have a crumbly consistency. 
5. Meanwhile, whisk the egg whites until they are fluffy. This is an important step to making the biscuits light and airy. 
6. Gently fold in the egg whites into the flour mixture. 
7. Using a cookie scoop, scoop in the biscuit mixture into 8 muffin slots. 
8. Bake for 10-15  minutes or until biscuits starts to get golden brown on top. 

For more detail : bit.ly/2za72dv

Read More Our Recipe : French Grated Carrot Salad with Lemon Dijon Vinaigrette