Keto Air Fryer Biscuits and Sausage Gravy
3.4g
Net Carbs
16.1g
Protein
27.5g
Fat
3.5g
Fiber
340
Calories
Cooking tip: Pro tip: place the box grater in the freezer for at least 30 minutes before grating the butter to allow the butter to stay cold for longer. In the summer, this also really helps to keep the butter from sticking to the box grater.
Ingredients:
- 1/4 cup Flax Seed Meal
- 1/4 cup Almond Flour, Blanched
- 1/4 cup Almond Milk, plain, unsweetened
- 1 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
- 1 tablespoon Cream Cheese, original
- 2 tablespoons Butter, unsalted
- 1/4 teaspoon Xanthan Gum
- 1 each Egg
- 1 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 10 ounces Breakfast Sausage, pork
- 1/2 teaspoon Xanthan Gum
- 3 tablespoons Coconut Flour
- 1/2 tablespoon Apple Cider Vinegar
Directions:
- Place the butter in the freezer at least 2 hours before beginning this recipe.
- Into a large bowl, sift together the almond flour, coconut flour, baking powder, ¼ teaspoon xanthan gum and salt. Whisk in the flax seed meal.
- Using the large holes on a box grater, grate the frozen butter into the bowl with the flour. Stir to combine the butter and flour, ensuring that the butter does not clump into pieces larger than a pea size. Preheat the air fryer to 325°F for at least 3 minutes.
- In a small bowl, whisk together the almond milk, egg and vinegar. Add to the flour and gently stir until all ingredients are just wet; do not overmix. Measure a scant ¼ cup dough into each of 5 paper muffin liners. Place the filled muffin liners in the air fryer and cook until tops are beginning to brown and the biscuits are cooked through, about 10 minutes.
- While the biscuits are cooking, make the gravy. In a 10-inch skillet over medium heat, brown the sausage, breaking up into medium chunks with a wooden spoon. When all sides are browned, about 7 minutes, pour in the broth and scrape up any browned bits off the bottom of the pan. Add the cream cheese and stir, allowing the cheese to melt and the broth to simmer until the sausage is fully cooked and the gravy has reduced some, about 5 minutes. Sprinkle on 3/8 teaspoon xanthan gum and stir to thicken.
- To serve, halve one biscuit on each of 5 plates. Smother each plate with a slightly overfull ¼ cup gravy and serve while hot.
