Ingredients:
Sausage Gravy:
- 1/2 lb breakfast sausage
- 2 oz cream cheese
- 1 cup heavy cream
- 1/2 cup of chicken broth
- 1/2 tsp of xanthan gum mixed with 1 Tbsp of warm water
- Salt and pepper to taste
Biscuits:
- 1 1/2 cups 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
- 1/2 tsp parsley
Instructions:
Sausage Gravy:
- Heat a large saucepan on medium heat and brown sausage. Set aside on a plate.
- In the same saucepan add cream cheese, heavy cream, and chicken broth.
- Whisk to combine for about 3min or so.
- Add xanthan gum and stir.
- Return sausage to skillet and incorporate it into the gravy.
Biscuits:
- Preheat oven to 400°F and grease a muffin pan.
- In a medium mixing bowl combine almond flour, baking powder, salt, garlic powder, chili powder, and parsley.
- Add in cold butter and use a pastry cutter, or a fork, to combine. Mixture should be crumbly.
- In a separate bowl beat egg whites until stiff peaks form.
- Gently fold egg whites into the flour.
- Scoop the biscuit mixture into 8 muffin slots.
- Bake for 10-12 minutes until golden brown.