Carnivore Keto Biscuits and Gravy

Name: Carnivore Keto Biscuits and Gravy
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 cup crushed pork rinds; 2 large eggs; 1/8-1/4 tsp baking soda; salt, to taste; 1 tbsp butter, for cooking; 1 package breakfast sausage, about 12-16 oz; 1 cup heavy cream; 2 oz cream cheese; black pepper, to taste

Biscuits and gravy without flour sounds crazy until pork rinds and cream cheese pull the whole thing together.

Crushed pork rinds, eggs, baking soda, and salt turn into quick skillet biscuits that cook up golden on the outside with a soft, hearty texture inside. They are simple, low carb, and built to hold a thick layer of creamy sausage gravy right on top.

The gravy keeps things just as easy. Breakfast sausage gets browned in the same skillet, then heavy cream and cream cheese melt into it until the mixture turns thick, peppery, and rich without needing flour at all.

Big flavor, simple ingredients, and that classic biscuits-and-gravy feel make this a solid carnivore-style keto breakfast when you want something filling and comforting.

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Why You’ll Love This Recipe

Low carb biscuits and gravy without flour.
Made with simple carnivore-style ingredients.
Cream cheese thickens the gravy instead of traditional flour.
Hearty, filling, and perfect for a keto breakfast.
Cooked in a cast-iron skillet for extra flavor.

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Ingredients

The biscuit base uses crushed pork rinds instead of flour, which keeps the recipe low carb while still giving the biscuits structure. Eggs hold the mixture together, a small pinch of baking soda helps with texture, and salt keeps the flavor balanced.

The gravy is made with breakfast sausage, heavy cream, cream cheese, and plenty of black pepper. Cream cheese thickens the gravy without flour, while the sausage adds the salty, savory flavor that makes this feel like classic biscuits and gravy.

1 cup crushed pork rinds
2 large eggs
1/8–1/4 tsp baking soda
Salt, to taste
1 tbsp butter, for cooking
1 package breakfast sausage, about 12–16 oz
1 cup heavy cream
2 oz cream cheese, or 1/4 of an 8 oz block
Black pepper, to taste

How To Make Carnivore Keto Biscuits and Gravy

Step 1: Make Biscuit Mixture

Add the crushed pork rinds, eggs, baking soda, and salt to a bowl.

Step 2: Mix Dough

Mix everything together until it forms a thick, cookie-dough-like consistency.

Step 3: Shape Biscuits

Divide the mixture in half and shape it into two biscuit patties.

Step 4: Melt Butter

Melt the butter in a cast-iron skillet over medium heat.

Step 5: Cook Biscuits

Place the biscuits in the skillet and cook for about 3 minutes. Flip and cook the other side for another 2 to 3 minutes, or until both sides are golden brown. Remove the biscuits from the skillet and set them aside.

Step 6: Brown Sausage

Add the breakfast sausage to the same skillet. Cook while breaking it apart until completely browned.

Step 7: Add Heavy Cream

Pour in the heavy cream and stir it into the sausage.

Step 8: Add Cream Cheese

Add the cream cheese and continue stirring over medium-low heat until it melts and the gravy becomes thick and creamy.

Step 9: Season Gravy

Season the gravy with plenty of black pepper.

Step 10: Serve

Place the biscuits on a plate, spoon the sausage gravy over the top, and serve immediately.

Recipe Variations

Use hot breakfast sausage if you want a spicier gravy. The heat mixes into the cream sauce and gives the whole plate a stronger flavor.
Add a little shredded cheddar to the biscuit mixture for a cheesy biscuit version. The cheddar melts into the pork rind mixture and adds extra richness.
Season the biscuits with garlic powder or onion powder if you want more flavor in the biscuit base. A small amount goes a long way since the pork rinds are already savory.
Make smaller biscuit patties instead of two larger ones if you want bite-sized portions. They cook a little faster and are easier to top with gravy.
Add extra cream cheese if you want the gravy thicker. Start with a small amount and stir until melted so the gravy stays smooth.

Tips for Success

Crush the pork rinds finely so the biscuit mixture holds together better and has a smoother texture.
Let the biscuit mixture sit for a minute before shaping if it feels too loose, because the pork rinds will absorb moisture from the eggs.
Cook the biscuits over medium heat so the outside gets golden without burning before the inside sets.
Break the sausage into small pieces while it cooks so the gravy has sausage in every bite.
Keep the heat at medium-low after adding the cream cheese so the gravy thickens smoothly without scorching.
Add plenty of black pepper at the end for that classic biscuits-and-gravy flavor.

Frequently Asked Questions

Can pork rinds really replace flour in biscuits?

Yes, crushed pork rinds can work as a low carb base for skillet-style biscuits. They do not taste exactly like traditional flour biscuits, but they create a savory biscuit patty that holds together well with eggs. The texture is hearty and works especially well under creamy sausage gravy.

Why use cream cheese in the gravy?

Cream cheese helps thicken the gravy without using flour or cornstarch. As it melts into the heavy cream and sausage, it creates a thick, creamy texture that coats the biscuits well. It also adds richness and helps balance the peppery sausage flavor.

Can I use a different sausage?

Yes, you can use mild, hot, or sage breakfast sausage depending on the flavor you want. A spicier sausage will make the gravy bolder, while mild sausage keeps it more classic. Just make sure the sausage is fully browned before adding the cream.

How do I keep the biscuits from falling apart?

Make sure the pork rinds are crushed well and the mixture is thick before shaping the biscuit patties. If the mixture feels too wet, let it sit briefly so the pork rinds can absorb more moisture. Flipping gently also helps keep the biscuits intact while they brown.

Is this recipe good for meal prep?

The gravy reheats well, but the biscuits are best fresh from the skillet. If making it ahead, store the biscuits and gravy separately in airtight containers. Reheat the gravy slowly and warm the biscuits in a skillet or air fryer for the best texture.

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Carnivore Keto Biscuits and Gravy

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Low carb biscuits made with crushed pork rinds and eggs, topped with creamy sausage gravy thickened with heavy cream and cream cheese.

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Prep Time 10

Cook Time 15

Servings: 2 servings

Ingredients Method Video

Ingredients

1 cup crushed pork rinds
2 large eggs
1/8-1/4 tsp baking soda
salt, to taste
1 tbsp butter, for cooking
1 package breakfast sausage, about 12-16 oz
1 cup heavy cream
2 oz cream cheese
black pepper, to taste

Method

Add the crushed pork rinds, eggs, baking soda, and salt to a bowl.
Mix everything together until it forms a thick, cookie-dough-like consistency.
Divide the mixture in half and shape it into two biscuit patties.
Melt the butter in a cast-iron skillet over medium heat.
Place the biscuits in the skillet and cook for about 3 minutes. Flip and cook the other side for another 2 to 3 minutes, or until both sides are golden brown. Remove the biscuits from the skillet and set them aside.
Add the breakfast sausage to the same skillet. Cook while breaking it apart until completely browned.
Pour in the heavy cream and stir it into the sausage.
Add the cream cheese and continue stirring over medium-low heat until it melts and the gravy becomes thick and creamy.
Season the gravy with plenty of black pepper.
Place the biscuits on a plate, spoon the sausage gravy over the top, and serve immediately.

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Hey, I'm Scotty

What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.