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Low-Carb Sausage Gravy simmering in a cast iron skillet heavily speckled with coarse black pepper.

The Ultimate Low-Carb Sausage Gravy for a Comforting Breakfast

Enjoy a thick, creamy white Low-Carb Sausage Gravy loaded with browned breakfast sausage crumbles and coarse black pepper. This keto-friendly, flourless recipe delivers classic Southern comfort flavor using heavy cream and cream cheese.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 people
Course: Breakfast, Brunch
Cuisine: American, Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Gravy Ingredients
  • 1 lb (450g) Ground breakfast sausage Ensure it is sugar-free.
  • 2 tbsp (30g) Full-fat cream cheese Softened to room temperature.
  • 1 cup (240ml) Heavy whipping cream Provides the rich, luxurious texture.
  • 1/2 cup (120ml) Chicken bone broth Thins the sauce slightly and adds savory umami flavor.
  • 1/2 tsp (1.5g) Xanthan gum Crucial for thickening without flour.
  • 1 tsp (2g) Coarse black pepper Freshly cracked is best.
  • 1/4 tsp (1.5g) Kosher salt Adjust to taste based on your sausage brand.
  • 1 tbsp (4g) Fresh parsley Finely chopped for garnish.

Equipment

  • 1 10-inch or 12-inch Cast Iron Skillet Essential for browning the sausage and building flavor.
  • 1 Wooden Spoon or Silicone Spatula Used for scraping up the caramelized bits from the pan.

Method
 

Stovetop Instructions
  1. Place your cast iron skillet over medium-high heat. Add the ground breakfast sausage, breaking it up into large chunks. Cook for 3-4 minutes to develop a golden-brown crust, then flip and cook until no pink remains.
  2. Lower the heat to medium-low. Add the softened cream cheese to the browned meat and rendered fat. Stir and mash continuously until the cream cheese completely melts into a cloudy paste.
  3. Slowly pour in the heavy whipping cream and chicken bone broth, scraping the bottom of the pan to release any caramelized bits.
  4. Sprinkle the xanthan gum evenly over the surface of the simmering liquid. Whisk vigorously for 60 seconds to ensure it disperses without clumping.
  5. Simmer gently on low heat for 5-7 minutes until the gravy becomes thick and velvety. Stir in the coarse black pepper and salt.
  6. Remove from heat. Sprinkle heavily with finely chopped fresh parsley before serving hot.

Notes

Tip 1: If your sauce separates or looks greasy, remove it from the heat and vigorously whisk in 1 tablespoon of boiling water to re-emulsify it.
Tip 2: The gravy will thicken significantly as it cools. Stir in a splash of warm chicken broth to loosen it back up if needed.