introduction
On a hectic weekday morning I needed something fast, filling, and low carb for the kids before school, so I turned a classic into a keto-friendly favorite. I mixed almond flour biscuits while helping with backpacks and folded in warm, browned breakfast sausage right before the oven went on. The house filled with a simple, comforting smell that made everyone pause and actually eat—no rushing and no guilt. This recipe gives you warm, tender biscuits with savory sausage on top, all without the carbs of traditional biscuits. It took under 30 minutes from start to finish and fit cleanly into our busy family routine. If you want an easy morning win that keeps carbs down and smiles up, these Keto Sausage and Biscuits deliver.
why make this recipe
This recipe gives you a familiar breakfast that fits a low-carb or keto lifestyle without losing comfort. It uses almond flour, which keeps the texture tender and gives a nutty flavor that pairs well with savory sausage. The biscuits are quick to mix and bake, so you can get hot food on the table even on rushed mornings. They also work well for meal prep: make a batch ahead, warm them later for fast breakfasts, or serve them at a weekend brunch to please both keto and non-keto eaters. The recipe keeps ingredients simple and pantry-friendly, and you can adjust spices or cheese to match what your family likes. It’s a practical way to keep routine meals satisfying and healthy.
how to make Keto Sausage and Biscuits
Start by mixing the dry ingredients in one bowl and the wet ingredients in another. Combine until you have a soft biscuit dough, then fold in cheese if you want a richer flavor. Brown the breakfast sausage in a hot skillet until cooked through and drain off any excess fat to keep the dish lighter. Form the dough into small rounds on parchment paper, press each slightly flat, and spoon hot sausage onto the top so each biscuit gets a savory hit. Bake until the tops turn light gold and the centers feel set. Let the biscuits cool a few minutes before serving so they hold together. The method keeps steps simple and the result reliably warm and satisfying.
Ingredients :
2 cups almond flour, 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 cup unsalted butter, melted, 2 large eggs, 1/2 cup shredded cheese (optional), 1 pound breakfast sausage, 1/2 cup unsweetened almond milk, 1 teaspoon garlic powder (optional), 1 teaspoon onion powder (optional)
Directions :
- Preheat the oven to 350°F (175°C)., 2. In a large bowl, combine almond flour, baking powder, and salt., 3. In another bowl, whisk together melted butter, eggs, almond milk, garlic powder, and onion powder., 4. Pour the wet ingredients into the dry ingredients and mix until combined., 5. Fold in shredded cheese if using., 6. In a skillet, cook the breakfast sausage until browned, then drain excess fat., 7. Form the biscuit dough into small rounds and place on a baking sheet lined with parchment paper., 8. Top each biscuit with a spoonful of cooked sausage., 9. Bake for 15-20 minutes, or until the biscuits are golden brown., 10. Serve warm and enjoy your hearty breakfast!
how to serve Keto Sausage and Biscuits
Serve these warm straight from the oven with simple sides. A handful of fresh berries or a light salad balances the savory richness. For kids, a side of scrambled eggs or sliced avocado works well and adds protein and healthy fats. If you want a brunch option, offer a low-carb gravy, sugar-free jam, or a few pickled veggies on the side. Plate each biscuit with a napkin under it to soak up any extra sausage juices. These also make a great grab-and-go breakfast—wrap one in parchment and reheat for a quick meal on a busy school morning.
how to store Keto Sausage and Biscuits
Cool the biscuits completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a single layer on a tray until firm, then transfer to a freezer bag for up to 2 months. To reheat, thaw in the fridge overnight if frozen, then warm in a 350°F oven for 8–10 minutes or microwave for 30–60 seconds until heated through. If you froze the sausage separately, reheat it on the stove before adding to warm biscuits to keep texture and flavor.
tips to make Keto Sausage and Biscuits
- Use room-temperature eggs and melted butter that has cooled slightly so the dough mixes evenly.
- Measure almond flour by spooning it into the cup and leveling, instead of scooping, to avoid dense biscuits.
- Don’t overmix the dough; stir until just combined so the biscuits stay tender.
- If the dough feels too dry, add a teaspoon of almond milk at a time until it holds together.
- Brown the sausage well to build flavor, then blot with paper towels to remove excess fat.
- For even baking, make all biscuits roughly the same size and space them apart on the sheet.
- If you like a crisp top, brush the biscuits lightly with melted butter after baking.
- Keep cheese optional for lower dairy; the biscuits still hold shape and flavor without it.
variation (if any)
- Make them spicy: add 1/4 to 1/2 teaspoon cayenne or a pinch of red pepper flakes to the sausage or dough.
- Herb and garlic: fold 1 tablespoon chopped fresh chives or parsley into the dough for a fresh lift.
- Cheesy pull-apart: increase shredded cheese to 3/4 cup for extra melty biscuits.
- Mini breakfast sliders: split biscuits and add a small fried egg on top of the sausage for a heartier sandwich.
- Sausage swap: use a maple-flavored pork sausage for a sweeter contrast (note: that adds sugars, so adjust for keto goals).
FAQs (minimum three FAQ)
Q: Is this recipe truly keto-friendly?
A: Yes. The recipe uses almond flour and unsweetened almond milk, keeping carbohydrates low while providing healthy fats and protein. Be mindful of the sausage you buy—choose labels without added sugars for strict keto.
Q: Can I make the biscuits dairy-free?
A: You can replace butter with a solid coconut oil in the same amount, and omit cheese. The texture will change slightly but will still be tasty and low carb.
Q: Can I prep these ahead for weekday mornings?
A: Absolutely. Bake and cool the biscuits, then store in the fridge for up to 4 days or freeze for longer. Reheat in the oven for best texture or microwave for speed.
Q: Can I use coconut flour instead of almond flour?
A: No—coconut flour absorbs much more liquid. If you try coconut flour, you must drastically reduce the amount and add more eggs; this recipe is designed for almond flour.
Q: How do I keep the biscuits from falling apart?
A: Ensure the dough is moist enough to hold shape before baking and don’t overbake. Slight underbaking by a minute or two helps keep them tender and less crumbly.
Q: Can I make these nut-free for school lunches?
A: To make a nut-free version, replace almond flour with a keto-friendly sunflower seed flour and reduce any green discolor by adding a teaspoon of baking powder and adjusting liquids. Note: sunflower seed flour can react with baking soda/powder and may change color.
Conclusion
If you want a simple, family-friendly low-carb breakfast that tastes like comfort food, this recipe fits the bill—quick to prepare, easy to store, and flexible to adapt. For another take and more tips on this recipe, see the full write-up at Keto Sausage and Biscuits – Maebells.
Keto Sausage and Biscuits
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine almond flour, baking powder, and salt.
- In another bowl, whisk together melted butter, eggs, almond milk, garlic powder, and onion powder.
- Pour the wet ingredients into the dry ingredients and mix until combined.
- Fold in shredded cheese if using.
- In a skillet, cook the breakfast sausage until browned, then drain excess fat.
- Form the biscuit dough into small rounds and place on a baking sheet lined with parchment paper.
- Top each biscuit with a spoonful of cooked sausage.
- Bake for 15-20 minutes, or until the biscuits are golden brown.
- Serve warm and enjoy your hearty breakfast!
