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Start by browning the ground sausage and breaking it up into small pieces. When the meat is cooked through, add the butter and almond flour to the pan and whisk it all together. Add the heavy cream and water and whisk it all together. Season with salt and pepper, to taste. As the gravy bubbles, it will get thicker.
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Slowly stir in the almond flour and then the cream. Warm until hot but not boiling. About 3-5 minutes on medium heat. Taste and add sea salt and pepper as needed. Serve immediately. Refrigerate leftovers after cooling to room temperature. Keto gravy will last 4-5 days refrigerated.
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STEP 1: COMBINING THE INGREDIENTS. First, take out a medium saucepan and put it over medium-high heat. Then add all of the ingredients to it - the butter, beef broth, onion powder, garlic powder, and xanthan gum, and whisk them together to combine. Then, after giving them a good whisk, bring the mixture to a low boil.
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While the biscuits are baking, make the keto sausage gravy. In a large non-stick pan, brown the crumble sausage over medium heat until cooked through - about 3-4 minutes. If your meat sticks to your pan, drizzle 1 teaspoon of olive oil into the skillet. Remove the pan from the heat.
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Instructions. Place a skillet over medium heat and melt the butter with cream cheese. Add the almond flour and stir for 2-3 minutes. Pour in the heavy cream and milk. Cook on low heat until the gravy thickens, stirring from time to time to dissolve the lumps. Add salt and ground pepper, stir, and set aside.
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Add the sausage and cook for about 6 minutes. Add onion and cook for 2 minutes. Stir in broth, heavy cream, cream cheese, and gelatin powder. Reduce to medium-low heat. Cook about 5 minutes until the mixture thickens, whisking constantly. Add in Himalaya salt, garlic powder, and black pepper.
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Almond Flour. Almond flour is a must-have for keto dieters. You can substitute almond flour or almond meal for wheat flour to get a similar texture and consistency, without consuming too many carbs. Almond flour is packed with essential nutrients and works great for gluten-free and low-carb diets. Just a quarter-cup of almond flour contains.
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Put the burner on medium and bring the liquid to a boil. Next, add some xanthan gum ¼ tsp at a time to begin the thickening process. Xanthan gum can thicken quickly so hence the reason to add a little at a time. Once you have reached your desired thickness then add salt and pepper to taste and serve.
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In a saucepan over medium heat melt butter until it's bubbling. Add arrowroot powder and almond flour if using and whisk vigorously for 10 seconds to create a rue. While continuing to whisk add pan drippings, or chicken stock. Add salt and pepper to taste and reduce heat to low and allow gravy to thicken. Stir occasionally.
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Take about ¼ cup of the stock and place into a small bowl or glass, whisk in the xanthan gum. Slowly pour the xanthan gum slurry mixture back into the stock, continually whisking the entire time. (NOTE: You may want to use a little more or little less of the xanthan gum to reach your desired gravy thickness).
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How to make keto gravy. To start, first gather all your ingredients in one place. Then in a sauce pot, combine the butter, beef broth, and garlic powder. Then sprinkle with the xanthan gum and season to taste with salt and pepper. Cook the gravy over medium-high heat until it boils. This will be about 1 minute.
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Step #2: Melt the butter. In a medium to large-sized skillet, melt 3 Tablespoons of butter over medium heat. Step #3: Slowly whisk in the heavy cream and chicken broth. Allow to gently simmer for 6 to 8 minutes. white gravy in a cast-iron skillet with a whisk.
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Instructions. Cook ground pork in a skillet over medium-high heat for 10-15 minutes, until cooked through and at desired doneness. Stir in the butter, garlic powder, and onion powder. Cook for two minutes more, stirring occasionally. Sprinkle in the almond flour and stir until well combined.
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Add wet ingredients. Add eggs, melted butter, and sour cream, until a wet dough forms. Form biscuits. Use a cookie scoop to plop blobs of dough onto a cookie sheet, at least 2 inches apart. Flatten into a biscuit shape. Bake. They are done when the tops are slightly golden.
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Next, add the drippings to a small saucepan over medium heat and whisk in 1/4 cup of almond flour. Cook the mixture for a minute or two, stirring constantly, then whisk in 1 cup of chicken broth. Bring the gravy to a simmer and cook until thickened. Season to taste with salt and pepper and serve.
