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How To Make Keto Biscuits and Gravy | Keto Biscuits and Gravy Recipe
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- เผยแพร่เมื่อ 16 ส.ค. 2024
- Biscuits and Gravy are the ultimate comfort food for breakfast. The trick with designing a keto recipe was always getting the biscuits just right. They need to be flaky, but hold together well. This recipe does just that. The biscuits and gravy are both on par with their non-keto counterparts, resulting in the perfect keto breakfast comfort food.
This Recipe: www.blacksheepk...
Servings: 6
Macros per serving (1 biscuit with gravy):
Calories: 580 - yes, this seems high, but it's actually close to a non-keto recipe.
Fat: 54g (87.3%)
Protein: 12g (8.6%)
Net Carbs: 6g (4.1%)
-Total Carbs: 10g
-Fiber: 4g
Recipes can be found at: www.blacksheep...
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#KetoBiscuitsAndGravy #KetoRecipes #KetoCooking
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Dudeeeeeee😮 just made this. Omgggggggggg ohhh myyyyy damnnnnnn it’s good😋
Glad you liked it!!
These biscuits were great! I actually did the butter cold like traditional biscuits
I made this today and my husband and I loved it! I spice it up a bit (we like savory gravy). Great recipe thank you.
A tiny shake of nutmeg is a secret that will make it even better!!
These biscuits rock! They have become a real staple for me over the years. Can't thank you enough!🎉
These biscuits and gravy recipe are outstanding. I made this for my family and they licked their plates clean. Perfect start to Thanksgiving. I give this 10 out of 10 stars ⭐️
I have watched 5 or 6 keto biscuits and gravy recipes and yours looks by far the best!
Thanks, big guy we appreciate all you do! Look like a great place for some crumbled bacon 🥓!?
Can not wait to do this looks like you nailed it
Thanks! I was quite happy with it. I'm working on some other breads right now. Been struggling with a dinner roll for about 2 weeks now. Starting to give up a little bit, but i'm getting close.
Awesome! Can't wait to try this!
I have tried this recipe several times, and I love it!
Found this link from Dennis Pollock at Beat Diabetes. Cannot wait to try it 👍
This is a fine video. Well done. Superbly paced and filmed.
I didn’t make the biscuits (I will next time) but I did the gravy and it was spot on! Hubby thought it was the gravy that I make. This is a keeper!!
Ooh I am intrigued, Tom! Can't wait to hear about your news!
I'll have a video up tomorrow :) if you watched the "who am I video" I did not long ago, there's a huge hint. I didnt know it would happen so soon when I filmed that though.
Looks bomb! Going to try this out
Let me know what you think when you try it!
Those biscuits actually looked pretty decent as a final product.
One person disliked this? How can you dislike a cooking video?
There's someone that subscribes to me that dislikes everything I post as soon as I post it lol. It happens in the first 5 min a video is out 🤷♂️ haters gonna hate.
@@blacksheepketo That's preposterous. Haha.
Because we have to go and buy a scale
Looks delicious🧡👏👏👏Happy new Year!🍀🥳
Thank you! You too!
Thank you for the recipe, it looks great and delicious!
Hope you enjoy
Love these biscuits and gravy. Thanks!!
Excellent recipe post! I've been experimenting w/flour combinations lately, as well as psyllium husk, vial wheat gluten & oat fiber. So far, subbing in some lupin flour, for part of the almond, along w/a tablespoon or two of oat fiber, have given me the best result~ NOT perfectly "clean keto" however, by many people's standards. I still like to play around w/different ingredients because sometimes I find that even very small amounts can drastically change/improve flavor & texture.
Honestly, my version of keto sounds a lot like yours. Other people set these crazy standards for keto, but the definition of a keto diet is "a high-fat, adequate-protein, low-carbohydrate diet that forces the body to burn fat instead of carbohydrates". No part of that mentions that it HAS to be gluten free. It's accidentally gluten free in most cases but gluten is just a protein, and protein is allowed on keto. Don't get me started on all of the other crap you hear LOL. But I suppose that's why I'm the black sheep. IMO if you don't have a medical reason to avoid something, then it just makes things harder. Anyway, rant over. I've done a lot of experimenting with breads as well. I believe that mild amounts of husk powder adds a great texture to it. It's just a balancing act with the flavor it adds. I love lupin flour because it's so fine that it fills the gaps that the coarser almond flour leaves. Coconut flour can do the same thing too. There are a million ways to make it work. One of my biggest tricks is to add some yeast. Not because it'll actually do anything, because it won't with starches/sugars to feed on. But it adds that yeasty flavor. That seems to trick the brain a bit into it tasting more like real bread. Give that a shot in your recipe. If you've seen by bread recipe, I talk about a lot of the things I've tried and why.
I too have been subbing lupin flour for a little almond flour in many recipes. I think it adds a silkier texture and smoothness. I've heard some people say that lupin flour can be overpowering, so I never make it the primary flour, but feel like mixing a little coconut or lupin in for pure almond flour recipes helps quite a bit.
@@blacksheepketo Right there w/you~ on all points. Every person & palate is different, it stands to reason our effort to adjust would follow. Some don't like to spend time experimenting, or improving on things to their own taste~ I do. I've always been a baker as well, so knowing that yeast consumes whatever sugar you feed it, it's never bothered me to use it. Working on the ultimate bagel right now, one of the things I miss most. Never really into a lot of bread items, but bagels & pretzels I will master dangit =) Really great to have some open minded channels on here finally~ it's awesome for sharing what works or doesn't. Your contributions are seriously worthy, thank you ~ Sam in AZ
@@larrycanepa Agreed! We've also found that some recipes benefit from even more. though I was tentative at first for same reason. The ingredients are expensive, so I usually make a very small amount/version first, while experimenting. Cuts down on the irritation a bit =).
Turns out I had a food scale, this recipe is really good. Well done
I'm very excited to try this recipe!!! Thank you for always doing the "heavy lifting" by experimenting with possibilities...
You're very welcome. I find it to be fun, but some of these recipes are super time consuming. Especially baked goods. I'm getting better at it though.
Can't wait to try this recipe
thank you!
You're welcome!
Sounds delicious! Gonna try it tomorrow. Also, can use the biscuit recipe for other meals.
Seems like an easy recipe 😋
Thanks! I've learned that if it's not easy, then I won't do it LOL
@@blacksheepketo same here. Its hard for me im diabetic and visually impaired but eating keto and low carb keeps my A1c under control. Thank you for sharing easy recipes 😊
Wow this recipe looks amazing !!!! I am def going to try this 😆
@blacksheepketo great recipe!
But I think you mean Himalayan salt, not pink salt.
Pink salt(sodium nitrate) AKA prague powder, curing salt . NO Bueno
Looks absolutely delicious!!!
Looks so good!
150 grams = 1 1/2 cups of almond flour
15grams = 1/8 cup of coconut flour
I'd double check that. The bag that I use shows 112g/cup for almond flour.
Would be nice if you used cups instead of grams or at least both
Can’t easily find your recipes written out. PLEASE put recipe in description box!!
I make biscuits and gravy every other week. First time I’m changing the recipe to make it more healthy lol. I don’t know if this xanthan gum is a good replacement for the flour, as I’m still stirring it. But that’s OK, I’ve got cornstarch on deck. Update. Didn’t pass the daughter test lol. She asked where the biscuits were, after 2 bites. My first keto biscuits though, so it’s probably an acquired taste.
Looks delicious 😋
Thank you 😋
@@blacksheepketo is the coconut flour needed
I noticed in your recipes you use pink salt, is that better than the sea salt? I'm new to keto and want to use the best products for success. Thanks for sharing your amazing recipes!
It's a type of sea salt. It's technically pink Himalayan sea salt. It's a little less salty in taste than some other varieties, but generally it comes to preference. Ultimately, the color comes down to the minerals in the salt. You'll hear all sorts of crazy thing about different salts, but I've never really noticed any difference as long as it's a sea salt. That kind of goes for everything in the keto world. You'll hear all sorts for crazy stuff. Some will work for you, a lot won't make a difference. Just figure out what works for you and do that. Hope that helps a bit! Keto can be crazy in the beginning, just understand that everyone does it differently and thinks their way is the best. That can make it hard and confusing to navigate. Make the changes that make a difference to you.
Black Sheep Keto thank you. Getting started on keto has been confusing, been doing a lot of reading and research. I'll have to try the Pink Himalayan Sea Salt.
What can we sub for white pepper? Going to try this SomeDay😊 my son loves biscuits and gravy but I want to keto-ize my family.
I am thinking about subbing garlic power for the white pepper.
Why do you mix imperial and metric measurements. I don't have any way to measure 150 grams of flour. :(
1.5 cups according to Google.
I wish you did the amounts in cups and teaspoons and not grams
Is baking powder keto friendly?
We have been looking for dishes like you had in this video could you tell us which ones those are or were you purchased them thank you
I just found this recipe and was wondering if you had the macros for just the biscuits or just the gravy?
I know I'm like 8 months out of date for commenting here, but has anyone ever tried putting the almond flour in a food processor to make it a little finer? I find it's texture sometimes to be a little gritty... or flakey.. kinda hard to explain. Know what I mean? I know the coconut flour helps.
It definitely can feel gritty. It's why I add the coconut flour (in addition to moisture control). That being said, I'm working with another type of base now that doesn't feel gritty. I should have a roll recipe out this weekend using it. I've tried everything to get almond flour finer. Your best bet is to buy super fine, then sift it.
Did you strain our any of the sausage grease after browning? It appeared that, in the pan, there really wasn’t a lot a the grease remaining. (Honestly, on my phone’s screen, it appeared that there was not any grease in the pan.) when I last made a keto biscuits-and-gravy recipe, it directed me to not drain off any grease; it ended up the oilier, goopiest, sludgy gravy ever. And it was super salty.
There actually wasn't much grease in there from cooking it. You can see it when I first add the cream when it floats up. It's pretty minimal though, so I just leave it in there. It puts a sausage flavor through the whole gravy. This could entirely depend on the sausage brand though. What recipe did you use last time? I could probably figure out why it was so goopy. My guess is the thickening agent. The way this gravy was made was basically just using a non-keto version and converting it. Which basically just entailed dropping the flour and adding a minimal amount of thickener. Cream will reduce with heat over time.
What's a gram
She speak as though your reading the news 😅