Keto Sausage Gravy on Chaffles

High-Protein • Low-Carb • Keto-Friendly Breakfast

A crispy, cheesy chaffle topped with creamy homemade sausage gravy makes a delicious alternative to traditional biscuits and gravy. This recipe uses almond flour, eggs, cheese, and savory sausage for a filling breakfast without regular flour.

Prep time

10 min

Cook time

20 min

Servings

2

Ingredients

For the chaffles

• 2 large eggs
• 1 cup (100 g) shredded mozzarella cheese
• 2 tablespoons almond flour
• ¼ teaspoon baking powder
• ¼ teaspoon garlic powder, optional
• Butter or oil for greasing the waffle maker

For the sausage gravy

• 8 oz (225 g) ground breakfast sausage
• 2 oz (56 g) cream cheese, softened
• ½ cup (120 ml) unsweetened almond milk
• ¼ cup (60 ml) heavy cream
• ¼ teaspoon garlic powder
• ½ teaspoon black pepper
• Salt, to taste
• ¼ teaspoon xanthan gum, optional, for thickening
• 1 tablespoon chopped parsley, optional

Instructions

Step 1: Make the chaffle batter

1. Preheat your mini waffle maker.
2. In a bowl, whisk the eggs until combined.
3. Add the mozzarella, almond flour, baking powder, and optional garlic powder.
4. Stir until a thick batter forms.

Step 2: Cook the chaffles

1. Lightly grease the waffle maker.
2. Pour half the batter into the center, spreading it evenly without overfilling.
3. Close the lid and cook for 3–5 minutes, until golden and crisp.
4. Repeat with the remaining batter to make two chaffles.
5. Set aside on a wire rack to help them stay crisp.

Step 3: Brown the sausage

1. Heat a skillet over medium heat.
2. Add the ground sausage and cook for 6–8 minutes, breaking it into small crumbles.
3. Cook until browned and fully cooked through.
4. Drain excess grease if necessary, leaving a little for flavor.

Step 4: Prepare the creamy gravy

1. Reduce the heat to low.
2. Add the cream cheese and stir until melted into the sausage.
3. Slowly pour in the almond milk and heavy cream, stirring continuously.
4. Add the garlic powder and black pepper.
5. Simmer gently for 3–5 minutes until creamy.
6. For a thicker gravy, sprinkle in a small amount of xanthan gum while whisking. Add gradually because it thickens quickly.
7. Taste and adjust the salt and pepper.

Step 5: Assemble and serve

1. Place one warm chaffle on each plate.
2. Spoon half the sausage gravy over each chaffle.
3. Garnish with chopped parsley and extra black pepper, if desired.
4. Serve immediately while the chaffles are crisp and the gravy is warm.

Estimated nutrition

Per serving · 1 topped chaffle

Calories

650–750

Protein

30–38 g

Total carbs

6–9 g

Net carbs

4–7 g

Fat

52–62 g

Estimates vary by sausage, cheese, cream, and serving size. Check product labels for accurate macros.

Tips for the best results

• Keep chaffles crispy: Let them rest on a wire rack instead of stacking them.
• Make the gravy thicker: Use a small pinch of xanthan gum rather than flour or cornstarch.
• Boost the protein: Choose leaner breakfast sausage or turkey sausage with a high protein content.
• Reduce calories: Use less heavy cream and choose a leaner sausage, adjusting the gravy consistency with almond milk.
• Storage: Refrigerate the chaffles and gravy separately in airtight containers for up to 3–4 days. Reheat the chaffles in an air fryer and warm the gravy gently in a skillet.

Diet suitability: This recipe is low-carb and keto-friendly when prepared with unsweetened almond milk and sausage without added sugar. It provides a substantial amount of protein, though the calorie and fat content can be high.