Ingredients
Scale
- 1 lb Breakfast Sausage
- 2 oz Cream Cheese
- 1/2 cup Heavy Cream
- 1/4 cup Broth
- 1 1/2 cup Almond Flour
- 2 tsp Baking Powder
- 2 tbsp COLD Butter
- 3 Egg Whites
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Chili Powder
Instructions
- In a medium saucepan over medium heat, cook breakfast sausage until browned; set aside.
- In the same saucepan, add cream cheese and heavy cream to the cooked sausage; whisk together for about 5 minutes until smooth.
- Continue whisking until gravy thickens (2-3 minutes). Adjust consistency with broth if necessary.
- Preheat oven to 400°F (200°C) and grease or line muffin pan.
- In a bowl, combine almond flour, baking powder, salt, garlic powder, and chili powder.
- Cut cold butter into the dry ingredients until crumbly.
- Whisk egg whites in another bowl until fluffy; gently fold into the flour mixture.
- Use a cookie scoop to fill muffin slots with biscuit mixture—aim for 8 portions.
- Bake for 10-15 minutes or until golden brown.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Keto
Nutrition
- Serving Size: 1 biscuit with gravy (approximately 142g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 110mg