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Savory keto sausage gravy in a skillet served with breakfast sides

Savory Keto Sausage Gravy - Easy & No flour

Rich, Creamy, Flour-Free Comfort Gravy
A rich, creamy, low-carb sausage gravy made without flour or a roux. Use breakfast sausage or seasoned ground chicken, then build the gravy with heavy cream, cheese, onions, garlic, and layered seasonings.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Breakfast, meal prep, Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

Sausage Base
  • 1 roll Breakfast Sausage Aldi pork sausage recommended; one source notes No MSG
  • 1 lb. Ground Chicken
If Using Ground Chicken
  • 2 tbsp Olive Oil
  • 1 tsp Sage
  • 1 tsp Poultry Seasoning
  • 1 tbsp Ground Mustard/Prepared Mustard
  • 1 tsp Chicken Bouillon
  • 1 tsp Mrs. Dash Onion & Herb
  • ½ tsp Smoked Paprika
  • ½ tsp Black Pepper
Creamy Keto Gravy
  • 16 oz. Heavy Whipping Cream adjusted to desired richness
  • ½ stick Butter
  • 1/4 bag Colby Jack Cheese
  • 1/4 cup Chicken Bouillon
  • 1 cup Water
  • 1 tbsp Minced Garlic jarlic
  • 1 tsp Garlic Powder
  • 1 tbsp Onion Powder to taste
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 tsp Nutritional Yeast
  • 1 tsp Dried Basil
  • ½ tsp Dried Thyme
  • 1 small Vidalia Onion diced
  • ¼ cup Red Onion diced
  • 2 tbsp Cottage Cheese for added creaminess
  • 1/2 Xanthan Gum only if needed for thickening

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 set Measuring cups & spoons
  • 1 Whisk
  • 1 Large serving spoon
  • 1 Cutting board
  • 1 Knife

Method
 

Prepare the Meat
  1. Place ground chicken into a large pan, add in olive oil, sage, poultry seasoning, ground mustard, chicken bouillon, Mrs. Dash, smoked paprika, black pepper and 1 cup water and cook over medium heat until the water cooks off. This step helps reduce excess grease while building a deeper flavor base.
Start the Gravy Base
  1. In a Dutch oven or deep skillet, melt the butter over low-medium heat. Add the Vidalia onion and red onion. Cook for 5–7 minutes, until softened but not mushy.
Build the Gravy
  1. Lower the heat and add the heavy whipping cream, minced garlic, Parmesan, Colby Jack, chicken bouillon, garlic powder, onion powder, crushed red pepper flakes, nutritional yeast, basil, and thyme. Stir continuously until the cheeses melt and everything is smooth and well blended.
Bring It Together
  1. Add the cooked sausage or ground chicken to the gravy. Simmer gently for 5–7 minutes. Stir in the cottage cheese for extra creaminess. If the gravy still needs thickening, add xanthan gum a pinch at a time.
Rest and Adjust
  1. Let the gravy rest for 5–10 minutes before serving so it can thicken naturally. If it gets too thick, add a splash of broth, water, or cream until it reaches the texture you want.

Notes

Add xanthan gum slowly. Too much can make the gravy gummy.
Freshly shredded cheese can give the gravy a smoother finish.
For a little more heat, add extra crushed red pepper flakes or hot sauce.
A traditional flour-and-roux version can still be made if desired, but this version is intentionally flour-free.
Turkey sausage can be used as a lighter variation.
Mushrooms can be added for extra depth.
 
Estimated Nutrition
Per serving, based on 6–8 servings: approximately 450–550 calories, 20–25 g protein, 4–6 g carbs, and about 40 g fat.