Before you start this recipe, bake 1 batch of my keto biscuits recipe. While the biscuits are baking, make the keto sausage gravy.
In a large non-stick pan, brown the crumble sausage over medium heat until cooked through - about 3-4 minutes. If your meat sticks to your pan, simply drizzle 1 teaspoon of olive oil to the skillet.
Remove pan from heat. Use a slotted spoon to remove the cooked sausage from the pan and set aside on a plate and cover with foil to keep warm while you make the sauce.
Return the pan over medium heat, no need to clean the pan, add unsweetened almond milk, heavy cream, salt and paper, garlic powder. Gently whisk and sprinkle xanthan gum at the same time. This prevents the gum to form lumps in the sauce, never add gum all at once or it forms little lumps.
Bring to a light simmer, whisking gently to thicken then reduce to low heat, and bring the meat back into the pan. Stir to combine, cover and simmer on low heat for 5 minutes to give time for the meat to flavor the gravy.
Serving biscuits and gravy
Serve 1/3 cup of the hot gravy on top of one keto biscuit cut in half.
Store gravy in a sealed container in the fridge for 3 days.
Store the biscuit in another container or a zip bag for 3 days in the fridge.
Freeze the gravy in single-serve portions, 1/3 cup per container. Biscuits can be frozen in a large sealed container.
The day before serving, thaw gravy in the fridge and let the frozen biscuit on a plate on the kitchen countertop. Rewarm gravy the next morning in the microwave or over medium heat in a saucepan. You can rewarm the biscuit, cut in half in a bread toaster
Nutrition panel is for 1 keto almond flour biscuit following my recipe here + 1/3 cup sausage gravyKeto sausage gravy nutrition panel for 1/3 cup (1 serving):