If you love sausage and biscuits, you will love this keto sausage gravy recipe. It’s gluten-free and great for low-carb diets because it doesn’t have any flour or thickening agents. Use it to top low carb biscuits or bread or even cauliflower mash. Best of all this hearty comfort food only needs 3 main ingredients and has 1. 9 grams of carbs and 15. 1 grams of protein!.
I’ve been wanting to make sausage gravy for a long time now. My son loves gravy but I rarely make it. But I made some keto biscuits last week and paired the extra biscuits with this tasty keto sausage gravy. It was so good!.
The creamy rich flavor was very delicious on top of the biscuits. Both my son and hubby loved it and it was so easy. Quick and easy to make, you only need a few things to make this. It’s great for people on a low-carb diet.
There is no white flour, almond flour, coconut flour, or any other type of flour that traditional recipes call for in the gravy, but it is thick and creamy. It tastes great on keto biscuits, but you could also put it on cauliflower mash, keto chaffles, or even scrambled eggs.
Sausage gravy is a quintessential comfort food that evokes feelings of home and nostalgia for many people. Traditionally made with a roux of flour and fat, sausage gravy gets its signature thick and creamy texture from the flour. However, for those avoiding gluten or simply wanting a lower-carb version, making sausage gravy without flour may seem impossible.
Not to worry! With a few simple ingredient swaps and techniques, you can make flavorful, decadent sausage gravy without a speck of flour. In this article, I’ll explain several easy methods for thickening flourless sausage gravy along with tips for maximizing flavor. Read on to learn the secrets behind flourless sausage gravy that looks and tastes like the real deal.
Why Make Sausage Gravy Without Flour?
There are several reasons you may want to omit flour when preparing sausage gravy:
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You follow a gluten-free, paleo, keto, or low-carb diet that restricts wheat.
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You have an intolerance or allergy to wheat
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You simply want a lighter, thinner texture than a traditional roux-based gravy.
The good news is that with creative substitutions, you can replicated the creamy consistency and savory flavor of sausage gravy without flour.
How to Thicken Sausage Gravy Without Flour
When making sausage gravy, flour plays several roles:
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It absorbs and thickens the liquid.
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It helps emulsify the fat and liquid components.
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It provides structure.
Without flour, you’ll need to employ other ingredients to perform these functions. Here are some of the most popular flour substitutes for thickening sausage gravy:
Cream Cheese
Cream cheese is a perfect 1:1 substitute for flour in sausage gravy. It provides thickness and viscosity while absorbing liquid. Cream cheese also gives the gravy a rich, silky texture. Simply whisk 4-8 ounces of cream cheese into the cooked sausage fat until fully incorporated. Then slowly whisk in your milk or cream.
Coconut Flour
For a low-carb, keto-friendly option, use coconut flour instead of all-purpose flour. You’ll only need 2-3 tablespoons for a standard batch of gravy. First cook it with the fat to remove the raw flavor. Then proceed as usual, whisking in liquid gradually. The coconut flour gives great structure without excessive carbs.
Xanthan Gum
This gluten-free thickening agent only takes 1/2 to 1 teaspoon to thicken gravy. Make sure to whisk it in well to prevent clumping. Xanthan gum creates viscosity and combines the liquids and fats smoothly. It’s an excellent choice for those with multiple food intolerances.
Cornstarch
The most traditional flour substitute, cornstarch is a trusted thickener for gluten-free cooking. For gravy, use 1-3 tablespoons and first mix it into a slurry with milk before adding it to the cooked sausage. This prevents lumps. Cornstarch provides sheen and viscosity.
Cauliflower
For a low-carb, vegetable-based option, finely grate cauliflower florets and cook them down, allowing the starch to thicken the gravy. You’ll need 1-2 cups of grated cauliflower depending on how thick you want the gravy. This provides a mild flavor and creamy texture.
Ground Cashews
Process 1/4 cup raw cashews in a food processor until very fine. Then add to your gravy like you would flour, whisking constantly. The healthy fats in cashews thicken and add richness to the gravy. Soak the cashews first for a silkier consistency.
Tips for Making Flourless Sausage Gravy
Once you’ve chosen your thickener, follow these tips for maximizing flavor and richness in your flourless gravy:
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Cook the sausage well – Browning the meat thoroughly builds rich, savory flavor.
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Use full-fat dairy – Whole milk, heavy cream, cream cheese, and butter provide richness without flour.
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Season aggressively – Without the flavor-muting effect of flour, season boldly with salt, pepper, herbs, and spices.
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Add aromatics – Onion, garlic, shallots, and mushrooms enhance flavor. Sweat them first before adding liquid.
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Use broth – Chicken, pork, or vegetable broth boosts moisture and intensity of taste.
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Finish with fat – Stir in a pat of butter or splash of cream at the end for a smooth, glossy texture.
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Simmer and stir – Let the gravy bubble gently and stir frequently for the best consistency.
With the proper techniques and ingredients, you can absolutely make an irresistible sausage gravy without a speck of flour. Get creative with your own flavor variations too. Add hot sauce, bacon, cheese, herbs – anything that complements the savory sausage. With a warm homemade biscuit, egg, or fried chicken to top it off, your flourless gravy will satisfy any craving for down home comfort food.
Flourless Sausage Gravy Recipe
Now that you know the secrets behind making sausage gravy without flour, try out this simple recipe. It uses cream cheese for thickness and chicken broth for flavor. Feel free to adapt it to your dietary needs by swapping in your preferred thickener and seasonings.
Ingredients:
- 1 lb bulk breakfast sausage
- 4 ounces cream cheese, room temperature
- 1 cup chicken broth
- 1⁄2 cup whole milk or heavy cream
- 1 tsp dried sage
- 1⁄2 tsp onion powder
- 1⁄2 tsp garlic powder
- Salt and pepper to taste
Instructions:
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In large skillet over medium heat, cook and crumble sausage until browned, about 10 minutes. Drain excess grease.
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Reduce heat to low and stir in cream cheese until melted and incorporated.
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Whisk in chicken broth, cream, and seasonings until smooth.
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Simmer for 5-10 minutes, stirring occasionally, until thickened to desired consistency.
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Adjust seasonings to taste. Serve warm over biscuits, eggs, toast, or other breakfast sides.
Makes about 3 cups of gravy.
This simple sausage gravy comes together easily with flavorful ingredients like sage, onions, and garlic. The cream cheese provides a rich, creamy texture without any flour needed. Feel free to play around and make it your own perfect version of flourless sausage gravy.
Frequently Asked Questions About Making Sausage Gravy Without Flour
What can I use instead of milk or cream?
Unsweetened non-dairy milks like almond, cashew, coconut, or oat milk can substitute for dairy. For extra richness, add a spoonful of non-dairy yogurt. Using all broth rather than cream will also make a lighter gravy.
How can I make it gluten-free?
Use gluten-free certified sausage, double check all seasonings, and avoid thickeners with gluten like regular soy sauce or wheat-based cornstarch. Cream cheese, xanthan gum, or coconut flour are all gluten-free options.
It’s too thin! How can I thicken it more?
Simmer the gravy uncovered for 10-15 minutes to reduce excess liquid. You can also stir in more thickener like cream cheese, xanthan gum, or coconut flour. For a quick fix, mix some cornstarch with water and add to the gravy, stirring constantly.
It’s too thick! How can I thin it out?
Gradually whisk in additional broth, milk, or cream until it reaches the desired consistency. You can also add a splash of water or an extra splash of oil or melted butter to thin it out.
Can I make it ahead of time?
Absolutely! Make the gravy completely then let cool and refrigerate for 3-4 days or freeze for up to 3 months. Reheat gently over medium-low heat, adding more liquid as needed until hot and bubbly.
What are good serving ideas?
Serve your sausage gravy over biscuits, toast, hash browns, eggs, grits, cauliflower mash, rice, or even pasta! You can also stuff it into an omelet or breakfast casserole. Get creative!
With the techniques in this article, you can confidently make flavorful, hearty sausage gravy without a trace of flour. Experiment with different thickeners and seasonings to make it your own. Just be prepared for lots of requests for second helpings!
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Recipe ingredients I used.
Heavy cream, cream cheese, breakfast ground sausage, salt, and black pepper are all you need for this very easy recipe. You can also use ground beef and seasonings, or any kind of sausage. However, breakfast sausage tastes the best and is the easiest to use.
I used Bob Evans pork sausage that you get a roll. You don’t want links or anything with casings. It doesn’t matter what brand it is but I always get Bob Evans at Aldi.
As an extra kick of heat, you could also add some hot pepper flakes or cayenne pepper. It seems to have enough salt already, so I don’t think you’ll need to add any.
What is sausage gravy and how do you make it keto friendly?
Traditional sausage gravy is a southern breakfast staple that is usually served over biscuits. It’s made with loose sausage that you brown in a pan. Then you take it out and make a roux, which is a way to brown all-purpose flour with some seasonings and the rest of the pork fat in the pan. They you whisk in milk to make the gravy.
That’s right, heavy cream is used instead of milk in this southern gravy recipe… Regular dairy milk has a lot more carbs. We also don’t use flour like most people do when they make gravy. Instead, we use cream cheese to make the sauce thicker. The result is a rich and creamy sauce that goes great with the flavor of the breakfast sausage.
To make a keto gravy, you could also use unsweetened almond milk (or any other non-dairy milk) and a keto thickener like xanthan gum or glucomannan root. But I not many people have xanthan gum on hand so I went with the cream cheese.