Keto Sausage and Biscuits

Why make this recipe

Keto Sausage and Biscuits are a delightful way to enjoy a classic breakfast without the carbs. This recipe is perfect for those following a keto diet, as it uses almond flour and coconut flour instead of regular flour. The flavors of the sausage and cheddar cheese combine beautifully in fluffy, satisfying biscuits. They are perfect for breakfast or as a snack any time of day!

How to make Keto Sausage and Biscuits

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter
• 1/2 cup shredded cheddar cheese
• 1/2 cup cooked sausage
• 2 large eggs
• 1/4 cup unsweetened almond milk

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix almond flour, coconut flour, baking powder, and salt.
3. Add grated butter and mix until crumbly.
4. Stir in cheddar cheese and cooked sausage.
5. In a separate bowl, whisk the eggs and almond milk together.
6. Combine the wet and dry ingredients, mixing until just combined.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes or until biscuits are golden brown.

How to serve Keto Sausage and Biscuits

These biscuits are delicious on their own, but you can also serve them with butter or a low-carb gravy. They pair well with scrambled eggs or avocado for a full breakfast. You can even add some hot sauce or your favorite seasoning for an extra kick!

How to store Keto Sausage and Biscuits

Once the biscuits are cool, you can store them in an airtight container in the refrigerator for up to a week. If you want to keep them longer, consider freezing them. Just make sure to separate each biscuit with parchment paper, so they don’t stick together.

Tips to make Keto Sausage and Biscuits

• Make sure the butter is cold for a better texture.
• You can use different types of cheese if you want to change the flavor.
• If the dough is too dry, add a little more almond milk until it reaches the desired consistency.

Variation

You can easily customize this recipe by adding herbs like rosemary or thyme, or even diced jalapeños for a spicy twist. Another variation is to use different meats, such as bacon or ham.

FAQs

Can I use a different type of flour?
You can try using other nut flours, but the result may differ in texture and taste.

How can I make these biscuits dairy-free?
Simply replace the butter with a dairy-free alternative like coconut oil and use dairy-free cheese.

Can I make these biscuits ahead of time?
Yes! You can prepare the dough ahead and store it in the fridge for a few days before baking.

Keto Sausage and Biscuits

Delightful low-carb biscuits made with almond and coconut flour, combined with sausage and cheddar, perfect for breakfast or any time of day.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 biscuits

Course: Breakfast, Snack

Cuisine: American, Keto

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1/4 cup unsalted butter Make sure it's cold for better texture.
• 1/2 cup shredded cheddar cheese You can use different types of cheese for variation.
• 1/2 cup cooked sausage Can replace with bacon or ham.
• 2 large eggs
• 1/4 cup unsweetened almond milk Add more if dough is too dry.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix together the almond flour, coconut flour, baking powder, and salt.
3. Add grated cold butter and mix until crumbly.
4. Stir in the cheddar cheese and cooked sausage.
5. In a separate bowl, whisk the eggs and almond milk together.
6. Combine the wet and dry ingredients, mixing until just combined.
7. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.

Baking

1. Bake for 15-20 minutes or until the biscuits are golden brown.

Notes

These biscuits can be served with butter or low-carb gravy, and pair well with scrambled eggs or avocado. They can be stored in an airtight container in the refrigerator for up to a week or frozen with parchment paper in between.