At heart, I am a Southern boy raised on Southern food. But once you get past the naked protein and a few greens, an awful lot of Southern food is not compatible with any sort of low-glycemic diet, including keto, especially the classic of biscuits & sausage gravy. I was resigned to foregoing this treat for, well forever except on special occasions, until I came across three resources that helped put it all together:
The first, and most critical element of any baked keto alternative is replacing traditional flour. The solution is at Victoria's Keto Kitchen and her New Standard Keto Flour 2.0. This stuff is just amazing. It's worth the effort to secure the bamboo fiber, almond flour, egg white protein, and Xanthan gum. And it is decidedly worth the effort to weigh it precisely and mix it up correctly. If you don't have a kitchen scale [seriously?], now is the time to get one.
I actually found Victoria's Keto Flour recipe accidentally on YouTube when I came across High-Falutin' Low Carb's video using Victoria's flour to bake the ATK dream biscuits. I love a good biscuit. This is a great biscuit.
Finally, this recipe for the sausage gravy at Wholesome Yum was not the only one I found, but it is the one I found most appealing, and it is superb. A couple of others I plan to try are here at Natasha's Southern Flavor and here at Perfect Keto; they both employ heavy cream rather than cream cheese.
Last but not least, my latest fave cookbook.