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Keto Biscuits and Creamy Egg Gravy

Keto Biscuits and Creamy Egg Gravy

  • Author: Whip & Wander
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 7 portions 1x
  • Category: Breakfast & Brunch
  • Cuisine: American



See this link for the Grain-Free Biscuits – 2 Ways (Classic and Cheddar) recipe ingredients. I used the Cheddar Biscuits for this recipe.

For the Creamy Egg Gravy:

This recipe should make enough gravy for about 7 biscuits. Note that a full batch of biscuits makes about 16, so you may consider doubling this gravy recipe if you are serving a crowd.

  • 6 large hard-boiled eggs, chopped
  • 1 1/2 cup half & half (I prefer this lactose-free option, but you can use classic as well)
  • 1/2 cup chicken broth
  • 1 tbsp arrowroot flour
  • 1 tsp cracked black pepper
  • 1/2 tsp sea salt
  • small pinch ground nutmeg
  • small pinch cayenne pepper (optional)
  • 2 tbsp chopped chives (optional)



Hard-boiled eggs: This is my go-to way to make hard-boiled eggs, but feel free to use your favorite method. I know many who bake their eggs, or even use their pressure-cooker. You do you.

  1. Cover eggs in a large pot with water, then add a pinch of salt and a splash of white vinegar.
  2. Set on medium-high heat until eggs have come to a boil, then cover with lid and remove from heat for 15 minutes.
  3. After 15 minutes, drain all of the hot water and place eggs in an ice bath for 5 minutes, or until they have cooled enough to peel without burning your fingers.
  4. Chop eggs and reserve to the side.

For the Creamy Egg Gravy:

  1. Prepare the Grain-Free Biscuits. I chose to prepare the Cheddar Biscuits for this recipe, but you can use the Classic Biscuits if you prefer.
  2. In a small mixing bowl add the half & half, chicken broth, and arrowroot flour, whisking the ingredients together until well-combined.
  3. Add the mixing bowl ingredients to a large saucepan, over medium heat. Stir consistently until the gravy begins to thicken. Season with cracked black pepper, salt, nutmeg, and cayenne pepper.
  4. Add the chopped hard-boiled eggs to the gravy, folding them in gently until well combined.
  5. Turn heat down to ultra-low to keep the gravy warm until you are ready to serve it over the top of the biscuits.
  6. Once the biscuits are out of the oven, allow to cool for a few minutes then slice in half. Pour about a half a cup of gravy over the top of the sliced biscuit and enjoy. If you wish, I find that these are really good with a tsp of chopped fresh chives on top.


The nutrition facts for the Creamy Egg Gravy on its own is:

Serving: 1/2 cup, Cal: 165, Fat: 12g, Chol: 232mg, Sod: 223mg, Carb: 4g, Fib: 0g, Sug: 3g, Protein 8g

The nutrition facts below are for a 1/2 cup serving of Creamy Egg Gravy on 1 Grain-Free Cheddar Biscuit.


  • Serving Size: 1/2 cup of Creamy Egg Gravy on 1 Grain-Free Cheddar Biscuit
  • Calories: 310
  • Sugar: 2 g
  • Sodium: 365 mg
  • Fat: 26 g
  • Saturated Fat: 13 g
  • Carbohydrates: 7 g
  • Fiber: 1 g
  • Protein: 13 g
  • Cholesterol: 273 mg