Southern Keto Gravy

I know it’s been several weeks since we’ve had an “In The Kitchen with Sharky and Jackie” but it’s been a rough March and April- with sickness and health issues. It’s been hard to try new recipes when everyone just feels rough and you having giving up and just eat bags of Oreos.

BUT- we are back on it and back to making amazing Sharketo recipes on Sundays!!!

I saw some stuff about this amazing book called “Southern Keto” by Natasha Newton so we got it from our local library (my wife is a librarian) and started making up some of her recipes. Normally, we find cool recipes and adapt them to what works best for us and then share those- however, this recipes is STRAIGHT from this amazing book. I highly suggest you get a copy (not a paid ad) and try some of them out- there are SO many we are going to be trying. We have NOT adapted this recipe at all- it was perfect.

**Side note- we actually made TWO recipes from this book, however, the biscuits were NOT good. We have found that we just aren’t fans of biscuits made with almond flour; they taste more like cornbread when they are hot and then they just get nasty as they cool off. We much prefer our Carbquick recipes that you can find HERE!**

Since we did NOT like the biscuit recipe from the book, we will not be sharing it- so, instead of biscuits and gravy- you get a recipe for gravy and a link (above) for biscuits- put them together and you have an amazing Sharketo friendly breakfast.

Let’s cook!

INGREDIENTS

1 lb breakfast sausage
1 c heavy whipping cream
¾ c water
½ tsp xanthan gum
Salt and black pepper- to taste

In a large sauce pan, cook the sausage over medium heat and crumble up the sausage as it cooks- for about 10 minutes or until it’s well browned.

Reduce the heat to low. Combine the cream, water and xanthan gum in a separate cup and then pour into the sausage. Continue cooking, stirring frequently, until the gravy starts to thicken- about 10 minutes. If it starts to get too thick, thin it with some additional water- adding a tablespoon at a time.

Season the gravy to taste with salt and pepper.

The gravy was pretty amazing and my wife thought it was better than carb filled gravy- so that was a plus!

The MACROS all depend on the type of sausage and heavy whipping cream you use.

Love, Peace and Sharkyness
~~~~~shArky~~~~~

Author: Administrator

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