It’s time to prove that you don’t have to give up flavor or taste to eat low-carb!
Let’s get to it:
For the Biscuits:
- 3 large egg whites
- 2 tbsp minced garlic
- 1 c. almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tbsp cold, hard unsalted butter, cut into 1/4 inch dice
- 12 c. sharp cheddar cheese, diced
- 10 ounces bulk sausage, crumbled
- 1/4 c minced onion
- 1 – 8 oz block of cream cheese, soft
- 1 c. beef or chicken bone broth
- salt & pepper
- 1/2 cup heavy cream
Pre heat oven to 400
Grease a baking sheet with coconut oil spray. In a medium bowl, whip egg whites until stiff, then gently mix in garlic. Set aside.
In another medium bowl, stir flour, baking powder & salt until well combined. Fold the dry ingredients with the egg mix. (Carefully!)
Fold in cheese. If dough is too wet to form mounds, add a few tbsps of almost flour until dough sits well together.
Dollup onto the baking sheet. It should make about 8 biscuits. Bake 11 to 15 minutes, until golden brown.
While baking… make the gravy!
Place onions, sausage, & garlic in a large cast iron skillet. (I prefer cast iron!) cook 6 minutes, stirring frequently, until sausage is brown. Gradually add cream cheese, broth, and heavy cream – stir constantly, until a gentle simmer, and it begins to get thick and smooth. Reduce heat to medium-low and simmer about 2 minutes. This will thicken the gravy further. Season to taste with S & P.