Chaffle and Gravy
One of my favorite breakfast meals is biscuits and gravy. If you are following a keto lifestyle, you know that biscuits are not allowed....so I improvised! I was very hesitant about trying this recipe, but I'm glad I did because it's my new favorite recipe. Let's get cooking!
Biscuit substitute. For the biscuit substitute, I made my cinnamon chaffles. You can try plain chaffles, but cinnamon is so good for you and it tastes wonderful! You can either make your chaffle ahead of time, at the same time, or after you make the gravy.
Collect ingredients. Brown your pork sausage in a skillet. I seasoned mine with a little Lawry's seasoning salt and garlic. Next add in your heavy cream and cream cheese. Lastly, I added some cayenne pepper, salt, and pepper to give it a little kick. I had the mixture come to a boil, stirring frequently. Cooking Tip: If your gravy is not thickening up on it's own, put a tablespoon of almond flour in it and stir. Once it's boiled for a couple minutes, shut off the burner and let it set for a little bit.
Create your chaffle and gravy. After you've prepared your chaffle, pour the gravy mixture over the top.
Serve warm and enjoy!
Chaffle and Gravy Recipe
Course: Breakfast
Prep Time: 15 minutes
Serving: Gravy mixture is enough for 8 mini chaffles
Gravy Ingredients:
1lb pork sausage
1 1/2 cup heavy cream (preferably organic)
3 oz cream cheese
cayenne pepper, pepper, and salt to taste