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An old southern favorite turned Keto! Light, fluffy cookies topped with a creamy sausage sauce – you wouldn't believe they are low in carbs!
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I use my same Keto Drop Biscuits recipe and top it with a wonderful sausage sauce. This recipe only takes about 15 minutes from start to finish and really satisfies!
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This low carb cookie and sauce recipe is a snap to make and is really a nice change from daily breakfast eggs!
These cookies really freeze very well so you can double a batch and freeze some for later.
How to make Keto biscuits and sausage sauce
Ingredients
For the cookies
1 1/2 cups almond flour
2 beaten eggs
½ cup sour cream
4 tablespoons grass-fed butter (melted)
½ cup grated cheddar cheese
1 teaspoon of confectionery sweets (or erythritol powder)
1 tablespoon of baking powder
1/2 teaspoon of baking soda
For the sauce
1 pound uncured breakfast sausage, crumbled
1/2 cup unsweetened almond milk
1/2 cup of mascarpone cheese
1 cup heavy cream
1/4 teaspoon nutmeg
Salt and pepper to taste
1/2 teaspoon xanthan gum
Preparation
For the cookies
Preheat oven to 450 degrees.
Add the almond flour, baking powder, baking soda, and rotate to a bowl and mix using a hand mixer or fork.
In a separate bowl, add the eggs, sour cream, and melted butter and mix until combined. Add the cheese to the wet ingredients and continue mixing.
Add dry ingredients to moisture and mix.
Scoop the cookie mix into the silicone muffin tin molds (or spray a nonstick muffin with nonstick spray).
Bake for 10-12 minutes (mine took exactly 10 minutes).
For the sausage sauce
Add the sausage to a saucepan and cook over medium heat.
Add the remaining ingredients, except the mascarpone cheese and xanthan gum.
Cook over medium heat for a few minutes and then add the mascarpone cheese. Cook another 5-7 minutes, then add the xanthan gum while stirring.
Let the cookies cool slightly before opening. Once it has cooled slightly, cut the cookies in half and pour a little of the sausage sauce on top. Enjoy!
Store leftovers in the refrigerator or freezer.
More Keto and Low Carb Breakfast Recipes…
Ricotta and Almond Pancakes
Coffee cake
Pepper Sausage Egg Casserole
Pumpkin muffins with cream cheese filling
Italian sausage and spinach quiche
Cranberry Lemon Muffins
store my favorite products on Amazon and check out my pantry list Keto!
An old southern favorite turned Keto! Light, fluffy cookies topped with a creamy sausage sauce – you wouldn't believe they are low in carbs!
As an Amazon Associate, I earn from qualifying purchases.
INGREDIENTS
For the cookies
- 1 1/2 cups almond flour
- 2 beaten eggs
- ½ cup sour cream
- 4 tablespoons butter, melted
- ½ cup grated cheddar cheese
- 1 teaspoon of confectionery or erythritol powder
- 1 tablespoon of baking powder
- 1/2 teaspoon of baking soda
For the sauce
- 1 pound uncured breakfast sausage crumbled
- 1/2 cup unsweetened almond milk
- 1 cup heavy cream
- 1/2 cup of mascarpone cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- 1/2 teaspoon xanthan gum
PREPARATION
For the cookies
-
Preheat oven to 450 degrees.
-
Add the almond flour, baking powder, turn, baking soda, and salt to a bowl and mix with a whisk or fork.
-
In a separate bowl, add the eggs, sour cream, and melted butter and mix until combined. Add the cheese to the wet ingredients and continue mixing.
-
Add dry ingredients to moisture and mix.
-
Scoop the cookie mix into the silicone muffin tin molds (or spray a nonstick muffin with nonstick spray) and bake for 10-12 minutes (mine took exactly 10 minutes).
For the sausage sauce
-
Add the sausage to a saucepan and cook over medium heat. Add the remaining ingredients, except the mascarpone cheese and xanthan gum. Cook over medium heat for a few minutes and then add the mascarpone cheese. Cook another 5-7 minutes, then add the xanthan gum while stirring.
-
Let the cookies cool slightly before opening. Once it has cooled slightly, cut the cookies in half and pour a little of the sausage sauce on top. Enjoy!
-
Store leftovers in the refrigerator or freezer.
