Sausage Gravy- Just Like Grandma Used To Make But Low Carb

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Sausage Gravy- Just Like Grandma Used To Make But Low Carb

Low Carb Country Comfort Cookin never tasted so good. But wait, there’s more- This old favorite is now low carb! That’s right, you can still enjoy grandmas sausage gravy on a low carb diet! Don’t let the title fool ya. Everyone at your table will love this low carb sausage gravy. 

Sausage Gravy- Just Like Grandma Used To Make But Low Carb

Two things southerners love and that is biscuits and gravy. It is almost considered blasphemy to mess with a comfort food recipe like this, but I did. I had too. My granny’s recipe wouldn’t cut it with our new low carb way of eating and I coudln’t stand the thought of never eating it again. 

Enter Xanthan Gum

Xanthan Gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.

It’s generally agreed upon in the scientific community that it is safe to consume up to 15 grams of xanthan gum per day.

Now that I had a low carb and keto-friendly thickening agent, would my coveted sausage gravy taste the same? The answer is an astounding YES. 
The best part about this recipe? It only uses 3 ingredients. That’s right 3. Not 5 or 10, just 3 ingredients standing between you and this amazing low carb sausage gravy. 

Low Carb Sausage Gravy 

I used seasoned pork sausage in this recipe (like my sausage spicy), but you can use any ground sausage you like. 
8 servings. 297 calories and only 3 net carbs. 


    • 16 oz ground pork sausage (we use hot sausage)
    • 1 Cup Milk or Heavy Whipping Cream
    • 1 tsp of Xanthan Gum


  1. Brown sausage in a large skillet over med heat.
  2. Using the spatula, break the meat up into little bits as you cook. 
  3. Reduce heat to low, add the xanthan gum and stir
  4. Slowly add the milk or heavy whipping cream a little at a time. 
  5. Each time you add the milk, let it get thick. Stir, and add more milk. 
  6. Repeat the process until you get the desired thickness. 
  7. Serve up your delicious gravy on some low carb biscuits, scrambled eggs or country fried steak.   
Nutrition Facts
Servings 8.0
Amount Per Serving
calories 297
% Daily Value *
Total Fat 21 g 32 %
Saturated Fat 8 g 38 %
Monounsaturated Fat 0g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 69mg 23 %
Sodium 229 mg 10 %
Potassium 52 mg 1 %
Total Carbohydrate 4 g 1 %
Dietary Fiber 1 g 2 %
Sugars 3 g  
Protein 22 g 44 %
Vitamin A 1 %
Vitamin C 0 %
Calcium 4 %
Iron 2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Do You Need Some Low Carb Biscuits To Go With Your Gravy? 

We have the BEST low-carb biscuit recipe for you. So easy to make, you can whip them out in no time. 

Low Carb Homemade Biscuits- Just Like Grandma Used To Make

Low Carb Biscuits Not Your Thing?

We’ve got you covered. Here are 5 of the BEST homemade biscuit recipes. 

5 Of The Best Recipes For Homemade Biscuits

Sausage Gravy- Just Like Grandma Used To Make But Low Carb


Everything Bagels-Low Carb- Gluten Free- Keto


  • Rhema

    Can I use almond milk?

    March 27, 2018 at 4:48 pm Reply
    • Amber


      March 29, 2018 at 3:20 am Reply
  • Darlene

    I now need a good keto biscuit recipe to with this.

    April 2, 2018 at 2:15 pm Reply
    • Amber

      I will be sharing that soon!

      April 3, 2018 at 5:32 am Reply
    • Amber

      Hey Darlene, I didn’t forget about you. We moved and are living off-grid so it’s been hard for me to put this together, but I finally have my low-carb, and gluten-free biscuit recipe for you. Here is the link

      July 24, 2018 at 3:15 pm Reply
  • Denise

    Do you drain the grease from the meat?

    May 10, 2018 at 5:17 am Reply
    • Amber

      I don’t but you can. There is very little grease in my sausage.

      May 11, 2018 at 10:52 am Reply
  • Delores

    Why does on need to add the gum for thickening when you can just reduce the cream for a bit

    May 13, 2018 at 6:58 pm Reply
    • Amber

      I guess you don’t “need” to, but I prefer the consistency to using the gum. If gluten isn’t an issue then I would use flour. It’s just the way I’ve always done it.

      May 14, 2018 at 7:38 am Reply

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