No Carb Sausage Gravy

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Biscuits in gravy has been one of the most often missed things since I became a diabetic and I have tried several different recipe hacks to make a version that was both delicious and diabetic-friendly. The traditional ones use flour and milk, which both have a bunch of carbs. This recipe has zero carbs. That’s right, zero. Not counting the water, it is only 4 ingredients. And it has the taste and consistency I learned to love before being dx’d!

Cut a 1 lb. tube of your favorite sausage in half. Crumble up in a medium size saucepan.

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Brown sausage over medium heat. Make sure you get all the browned bits off the bottom of the pan. Those crunchies are just bursting with flavor. Once browned, to up the fat content add 1 tbl of grass fed butter. Mix up well.

Add one tsp of Guar Gum and stir in well as you would flour. This is the thickening agent. A little of this goes a long way. Reduce heat to simmer.

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In a a 2 cup measuring cup, add 1 cup purified water and 1 cup Heavy Whipping Cream and stir up well. Slowly pour contents into the sauce pan, using a whisk to keep it from sticking.

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Simmer until the gravy has thickened to your satisfaction. (as you refine the recipe for yourself you may want to reduce the water to make it thicken quicker. I like to thicken it slowly, allowing time for the sausage flavor to transfer and for me to fine tune the salt and pepper to taste. Remove from heat and immediately serve!

Ingredient List

1/2 Lb. Sausage

1 Tbs Butter

1 Tsp. Guar gum

1 Cup HWC

1 Cup Water

Salt & Pepper to taste

BISCUITS!!! Several weeks ago I posted a hack for low carb biscuits. You can find the recipe by following this link:

Low Cab Biscuits

 

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Low Carb Biscuits

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Who misses biscuits? That has been one of my most missed things since being dx’d as a diabetic. I have tried the Golden Flax (mild, wacky flavor), Coconut Flour (too cakey), and Almond Flour (too nutty) and have not had any luck at finding a low carb biscuit that has the taste and fluffiness that I had come to love. I used to use Bisquick a lot and loved the consistency. But using it caused one biscuit to be 28 carbs. Just one….

Through some experimentation, I have created an awesome recipe that uses 1/2 bisquick, 1/2 Almond flour, eggs and heavy whipping cream. By subbing the Almond Flour and HWC instead of regular milk and regular flour,  I have reduced the carb load per biscuit to around 11 grams. This biscuit is crunchy on the outside, soft and fluffy on the inside, and has a flavor and consistency of what us biscuit lovers look for.

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INGREDIENT LIST

Dry Ingredients

2 Cups of Bisquick

2 Cups of Almond Flour

1 Teaspoon of Baking Powder

Wet Ingredients

4 Large Eggs

1/3 Cup of Heavy Whipping Cream

Dry – Add almond flour and baking powder into a medium size bowl. Mix up very well so that the baking powder is integrated into the almond flour. Then add the bisquick and mix all together very well.

Wet – Add 4 complete eggs into a medium bowl and using a mixer eat the eggs until they have tripled in size, then add the heavy whipping cream and continue to beat the mixture until they are very frothy. This adds air into the biscuits and helps them to be light and fluffy inside.

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Combine the wet and the dry mix well together. Add a slight amount of bisquick to give the dough the correct consistency.

20160507_141639.jpgCover for 20 minutes and let the dough rest.

20160507_141718.jpgAt about 5 minutes before the time is up, preheat the oven to 450 degrees. Pat out the raised dough and using a biscuit cutter, press straight down when making the biscuit. Twisting the tool will not correctly seal the biscuit properly so it will fluff up as it should.

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We use a baking stone as it seems to work well and cook very evenly. Bake for 10-12 minutes until golden brown. Slap some butter on and enjoy! We have found that the slight nuttiness combined with that good bread taste is very hard to beat. These are a treat for diabetic and non diabetic alike. Enjoy!

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Right at 11 grams of carbs per biscuit!!