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Delicious Low Carb Sausage Biscuit Recipe | Low Carb Diet Tips for Busy People

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Delicious Low Carb Sausage Biscuit Recipe | Low Carb Diet Tips for Busy People

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I know it's rude to talk with your mouth full, and greasy fingers aren't so great for my keyboard, but I just had to share this delicious recipe with you for low carb sausage biscuits! 😀

It's super easy. This is the same base recipe I use to make low carb garlic cheese bread, hearty low carb "leftovers" biscuits, and low carb cookies.

It's a very versatile base "dough", with tons of variations possible. You can get creative with it. It's very forgiving. I use Bob's Red Mill Almond Meal/Flour, which I order online from Netrition.

It only takes about 10 minutes to whip up and toss in the oven. The "dough" keeps well in the refrigerator if you want to cook a few fresh at a time, but the biscuits keep well too so I tend to cook plenty so I have something to "grab and go" on hand.

As you can see, they are "crisp" on the outside and "fluffy" on the inside.

You can try different variations or use different cheeses. I've tried Cheddar or Colby Jack shredded cheeses (mixed half/half with the Parmesan) in the recipe for example, which was delicious too!
How To Make Low Carb Sausage Biscuits:
This is considered a "half batch" so you can easily halve it again for a smaller batch, or double it for a larger batch.

As is, this recipe makes 8 biscuits which are 1.3 net carbs each (per biscuit), or 4 net carbs for 3 biscuits.
Ingredients:

1/2 cup Bob's Red Mill Almond Meal/Flour

2 Large Eggs

1 TBSP Real Butter, Melted

8oz raw Jimmy Dean Sausage (half a tube)

6oz Bag Finely Shredded Parmesan Cheese

Preheat oven to 350 degrees.

Line a baking sheet with Parchment Paper.

Directions: Melt the TBSP of butter in the microwave, stir the two eggs together, and combine all of the ingredients in a large bowl.

Note: Now is a good time to preheat your oven to 350 degrees and place parchment paper on a baking sheet. Your hands will be too icky in a second. 😛

I mix all the ingredients together with my hands, similar to the way you would make a meatloaf: by kneading all the ingredients through your fingers until the ingredients are evenly mixed. Yes it's cold and squishy, lol.

Patty out the dough into "biscuits" and place them on a parchment paper lined baking sheet. I just grab "a palm size" of the mixture and shape it with my hands:

This recipe made 8 low carb sausage biscuits.

Bake at 350 degrees until done, with a nice browned crisp texture on the outside. They may take 10-20 minutes to cook, or a little longer.

Just keep an eye on them, flip them halfway through to brown on both sides, and take them out when they are done and browned to your liking.
Note: They will be "greasy". Remove from baking sheet and place on a paper towel to soak up any excess grease. Here's a close up of the yummy bread-like texture: This will give you an idea of the size of these biscuits:
They are VERY filling! 🙂

Obviously you can make them as large or small as you please, but you'll want to adjust your servings and/or any variation to your ingredients when you add the recipe into your MyFitnessPal Recipe Calculator to log your biscuits.
Here's how mine came out in MyFitnessPal for three biscuits: It came out to 4 net carbs for 3 biscuits and 75% fat, 23% protein and 2% carbs - which are perfect Low Carb High Fat Macros!
Click here to view the complete Sausage Biscuit Nutrition Facts.
See: How I get Net Carbs in MyFitnessPal
As you can see they are very low carb, high fat, and a good source of protein. Great for a quick, easy meal or snack on the low carb diet! They're hearty, and very filling.

They are also gluten free. 😉

I've tried them with crumbled sausage I had already cooked. I used the same recipe except I used 1 cup (dry measure) of cooked sausage crumbles. They turned out very nice too. Like I said, this recipe is very versatile!

They're great as is, or you can top them with a dab of cream cheese. I always liked "moosetracks" (sausage biscuits with jelly), so I put just a little smear of Sugar Free Mountain Berry Preserves on mine sometimes. Delicious! 😀
Low Carb Sausage Biscuits Recipe
Ingredients:

1/2 cup Bob's Red Mill Almond Meal/Flour

2 Large Eggs

1 TBSP Real Butter, Melted

8oz raw Jimmy Dean Sausage (half a tube)

6oz Bag Finely Shredded Parmesan Cheese

Preheat oven to 350 degrees.

Line a baking sheet with Parchment Paper.

Melt the TBSP of butter in the microwave, stir the two eggs together, and combine all of the ingredients in a large bowl.

Mix all the ingredients together with your hands, like you would make a meatloaf: Knead all the ingredients through your fingers until they're evenly mixed.

Patty out 8 "palm sized" amounts of the dough into "biscuits" and place them on a parchment paper lined baking sheet. Bake at 350 degrees until browned on both sides. Flip halfway through to brown them evenly.

They may take 10-20 minutes to cook, or a little longer. Just keep an eye on them, flip them, and take them out when they are done and browned to your liking. Place on a paper towel to soak up excess grease.

🙂

I hope you enjoy this low carb sausage biscuit recipe!

Be sure to Pin the photos you like by hovering over them and clicking "Pin It" or scroll to the top of this post to share this recipe with your friends. 🙂

Best,
Lynn Terry,
aka@LowCarbTraveler

Netrition - The Internet's Premier Nutrition Superstore!

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Delicious Low Carb Sausage Biscuit Recipe

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I know it's rude to talk with your mouth full, and greasy fingers aren't so great for my keyboard, but I just had to share this delicious recipe with you for low carb sausage biscuits! 😀 It's super easy.

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Crispy Parmesan Potato Stacks Recipe | SimplyRecipes.com

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Crispy Parmesan Potato Stacks Recipe | SimplyRecipes.com

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Crispy baked potato stacks with Parmesan and garlic! So easy to make in a muffin tin.

Photography Credit: Lisa Lin

When the weather gets colder, I turn to baked potatoes for comfort. It's the perfect excuse to turn on the oven and warm up the house. Besides who doesn't want a side of roasted taters for dinner?

These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they're surprisingly easy to make.

A muffin tin is definitely required equipment for this recipe. I tried baking these stacks on a baking sheet, but nearly half of the potato stacks toppled over midway through the bake. The walls of a muffin pan help keep everything in place.

Because they need to fit in the muffin tin, look for relatively small potatoes when shopping. Potatoes that are 2 inches in diameter or so work well. (For reference, a standard muffin cup is 2 inches wide at the bottom and 3 inches wide at the top.)

I tried this recipe a few times with Russet potatoes, and in general, I found that these potatoes are just too big to fit into muffin cups. Yukons are usually a better size, plus they have a buttery flavor that I love. (Yukons are also our top choice for mashed potatoes here at Simply Recipes!)

Slice the potatoes as thinly as possible. A mandolin set to 1/16-inch is great for slicing uniform, thin slices, but you can use a chef's knife, too. Just try to slice as thinly as you possibly can.

If you're using a mandoline, make sure to be very careful with the blade. As an extra precaution, I always wear cut-resistant gloves when I'm operating the mandoline.

One or two stacks is usually enough for each person. If you have a big crowd coming around for dinner, feel free to double up the recipe! Just be sure to save a stack for me, okay?

Crispy Parmesan Potato Stacks Recipe

I purposely use a silicone pastry brush for this recipe because I found that a standard pastry brush with bristles added too much oil.

Ingredients

2 1/2 tablespoons olive oil

1/8 teaspoon garlic powder

3/4 teaspoon salt

1 3/4 pounds Yukon potatoes

1/2 tablespoons fresh thyme leaves

1/4 cup shredded Parmesan cheese

Method

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Crispy Parmesan Potato Stacks on Simply Recipes. Thank you!

More from Lisa

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Crispy Parmesan Potato Stacks Recipe | SimplyRecipes.com

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Photography Credit: Lisa Lin When the weather gets colder, I turn to baked potatoes for comfort. It's the perfect excuse to turn on the oven and warm up the house. Besides who doesn't want a side of roasted taters for dinner?

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Skip to Recipe
It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at half time, to the post game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail biters.

When I think of soccer season, I especially remember one thing: Valentina's brownies and rice crispy treats. Valentina, a tall, striking Venezuelan, never missed a game and always arrived with big smiles, huge hugs and loads of treats, the perfect antidote for a colossal whopping. I would share the recipes with you all - I tried to get them about a year ago - but Valentina swears she always just "followed the recipe on the box." Likely story, Valentina. Her brownies and rice crispy treats were legendary.

When I think of lacrosse season, again, I especially remember another surrogate mother, Mrs. Myers, and again, her treats. Mrs. Myers' banana bread was moist, perfectly sweet, and always first to disappear from the dessert buffet - I looked forward to it before the games even started. Midseason I remember even devising a post-game-buffet plan of attack, hitting up the dessert table first, tucking slices of banana bread under a napkin, sometimes stashing them in my bag for later. What can I say? This stuff was gold.

I was lucky enough to obtain Mrs. Myers' recipe from her daughter, a dear friend with whom I spent many hours in the kitchen, mostly baking, always some sort of biscotti, often cinnamon flavored with chocolate chips. I've been making this banana bread for about 10 years now, and it never fails to please, kids and adults alike.

I can't wait to assume the role as soccer mom. With this recipe on hand, I'm destined to become a legend, too.

Mrs. Myers' Banana Bread

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Skip to Recipe It likely comes as no surprise that many fond memories of childhood sports center around food. From the orange slices at half time, to the post game treats, to the end-of-season celebrations, food visions rival the victories, the losses, the nail biters.

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Scalloped Potatoes Recipe - Genius Kitchen

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Make and share this Scalloped Potatoes recipe from Genius Kitchen.

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Best Chocolate Toffee Recipe - How to Make Chocolate Toffee

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Best Chocolate Toffee Recipe - How to Make Chocolate Toffee

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Need a gift for friends, coworkers, and the babysitter? Chocolate toffee to the rescue. This recipe is really simple, but toffee in general can be a littttlllleee fussy. Our biggest piece of advice: WHISK CONSTANTLY! The moment you walk away from the saucepan, the butter and sugar will separate.

For more present ideas, check out our best mason jar Christmas food gifts.

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Flaky sea salt, for garnish

1. Line a baking sheet with parchment paper. In a saucepan over medium heat, combine butter, sugar, vanilla, and salt. Let butter melt and sugar dissolve and bring to a boil, then cook, stirring constantly with a whisk, so the butter and sugar don't separate, until mixture turns a dark amber and is thick, 12 to 15 minutes. (If you'd like to use a candy thermometer for this step, attach it to the saucepan and cook until the temperature reaches 285º.)

2. Pour toffee mixture onto a prepared baking sheet and immediately top all over with chocolate chips. Let sit 2 minutes so chocolate begins to melt, then spread chocolate all over with a spatula to create a layer on top of toffee.

3. Sprinkle all over with almonds and pecans (use chopped crumbs too for nice texture!) and flaky sea salt.

4. Refrigerate until set, about 1 hour, then cut or break into pieces and serve.

BUY NOW Delish: Eat Like Everyday's The Weekend, amazon.com

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Make This Chocolate Toffee For Everyone On Your Holiday Gift List

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Need a gift for friends, coworkers, and the babysitter? Chocolate toffee to the rescue. This recipe is really simple, but toffee in general can be a littttlllleee fussy. Our biggest piece of advice: WHISK CONSTANTLY! The moment you walk away from the saucepan, the butter and sugar will separate.

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Best Mexican Cheese Corn Dip Ever Recipe - Food.com

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Best Mexican Cheese Corn Dip Ever Recipe - Genius Kitchen

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This corn dip has been a really big hit for me. Its easy to make and everyone will ask you for the recipe when you take it to parties or have one of you own. I cant ever escape a party without someone stopping me and asking how to make that awesome corn dish.

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Best Slow-Cooker Creamed Corn Recipe-How To Make Slow-Cooker Creamed Corn—Delish.com

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Best Slow-Cooker Creamed Corn Recipe-How To Make Slow-Cooker Creamed Corn—Delish.com

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First time to make this was Thanksgiving this year. It was very easy and very good. And it made in a crockpot and didn't take up oven or stovetop space!

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Creamed corn on Thanksgiving is a super-common vegetable side dish, but it also can be the one that you a) make last minute b) doesn't take up any oven space c) will trick your family into thinking it simmered for hours.

This recipe is genius because it literally allows you to fry up some bacon and then dump it into your slow cooker along with canned corn, milk, butter, cream cheese, and a pinch of sugar.

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Slow-Cooker Creamed Corn Is The Thanksgiving Side That Won't Take Up Valuable Oven Space

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Creamed corn on Thanksgiving is a super-common vegetable side dish, but it also can be the one that you a) make last minute b) doesn't take up any oven space c) will trick your family into thinking it simmered for hours.

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Simply Gourmet: 183. Jalapeno Popper Dip

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Simply Gourmet: 183. Jalapeno Popper Dip

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Game day! That's right, it has become a huge deal in our home to sit and watch football. It only took my husband 44 years to finally decide that he likes football. I should rephrase that, that he likes to sit and watch football. He is no longer content to read the sports page and sip his coffee. He wants to see every play first hand.

I thought I was one of the few wives left on earth that was lucky enough to not have my Sundays and Mondays ruled by a football schedule.

It is a schedule because the NFL has the gall to play more than two teams on any given day...LOL

I am saying this all in tongue and cheek because I love football. I grew up watching it with my grandfather. That was back in the day when the Chicago Bears had the Refrigerator (a player).

I have enjoyed having the time to spend with my hubby and with our kids. We make yummy food, choose teams and wear our favorite colors. This season we hope to be wearing a lot of PURPLE...go RAVENS!

This dip is popular throughout the web and can be found on numerous blogs, Pinterest accounts and feeds. It's not that hard to throw together but it is still so dang good.

The dip can be made up the night before and the topping can be ready to go in a baggie. It's a great traveler to take to friends and family that are having game day parties. You can alter the temperature of the dip based on the jalapeno's used and wether you decide to have seeds or no seeds.

Recipe: Jalapeno Popper Dip

6-8 slices of bacon, diced and cooked crispy

2 8-oz packages of cream cheese, soft

4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.

1 cup of cheddar cheese, shredded

1/2 cup of mozzarella cheese, shredded

1/4 cup diced green onion

1 cup of crushed crackers ( I used Ritz)

1/2 stick of butter, melted

Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.

Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

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Game day! That's right, it has become a huge deal in our home to sit and watch football. It only took my husband 44 years to finally decide that he likes football. I should rephrase that, that he likes to sit and watch football.

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These Ruth's Chris Sweet Potato Casserole is creamy and topped with a brown sugar pecan crust just like they are at Ruth's Chris Steakhouse.

One of our family favorites and a must have at Thanksgiving, this Ruth's Chris Sweet Potato Casserole will turn even non-sweet potato lovers into avid fans.

RUTH'S CHRIS SWEET POTATO CASSEROLE

I used to despise sweet potatoes until last year when my sister-in-law Kim gave me a recipe that changed my mind. The only other time I have enjoyed sweet potatoes is when we go to Ruth's Chris steak house for special occasions and John orders them.

I always give him a little flack and say, "You ordered sweet potatoes ( imagine a 13 year old girl's voice with a lot of attitude)?! It's not Thanksgiving." But guess who always ends up licking the plate...me.

So this year when I stumbled across THE Ruth's Chris Sweet Potatoes recipe I was torn. Why try something new when I knew how good Kim's recipe was?

Then as I looked at the recipes closer I realized they were exactly the same except for Kim's had a little milk in them which I left out last year anyway because my potatoes were already looking a little on the wet side.

These are so good and are the only way to go as far as sweet potatoes go. They're creamy with a brown sugar pecan crust.

These could easily be dessert maybe even with a scoop of ice cream. You can make these up to a couple of days in advance and then bake the crust for 10 minutes before serving.

Just boil, bake, or even microwave your sweet potatoes.

Cream them together with some eggs, sugar, and butter.

Top with a brown sugar pecan crust...yum.

Can these sweet potatoes be made ahead of time?

Yes! Prepare the filling and bake then refrigerate until the day of baking. Bake for 10-20 minutes then sprinkle the topping on top and bake according to the directions.

If you love this Ruth's Chris Sweet Potato Casserole, you'll love these potato recipes:
Loaded Mashed Potatoes Ultimate Twice Baked Potatoes Jalapeno Popper Mashed Potatoes
Source: my SIL Kimi

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Ruth's Chris Sweet Potatoes Casserole - The Girl Who Ate Everything

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One of our family favorites and a must have at Thanksgiving, this Ruth's Chris Sweet Potato Casserole will turn even non-sweet potato lovers into avid fans. I used to despise sweet potatoes until last year when my sister-in-law Kim gave me a recipe that changed my mind.

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A friend gave me this recipe last year, and I love it! It makes a beautiful fruit salad and is good for summertime dining or holiday dining. Everyone likes it.

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This Grape Salad recipe is great for potlucks and barbecues! The crisp grapes with the creamy dressing is the perfect sweet treat for a hot day!
Don't let the name of this fool you.

It may be called a salad but it's definitely not healthy! But man, is it good!

I made this strawberry pretzel salad last week and my 3 year old kept asking me why it was red. After telling him over and over again that it was because it had strawberries in it, he told me that he wanted a purple one.

With grapes.

And grape jello.

Grape Salad!

And while I couldn't stomach anymore jello (I hate the stuff!) I knew the whole family would love this classic Grape Salad recipe.

It's red and green grapes tossed in a deliciously sweet dressing of cream cheese, sour cream, and sugar.

And then it's topped with brown sugar and pecans for a bit of a crunch. How can it be anything but delicious?!

We are all obsessed with it. This batch went so quickly in my house and my kids are already asking me to make it again! It's definitely going to become a regular at my house.

Plus, it will be perfect for all those outdoor get-togethers that we'll all be heading to in the coming months!

I'd double the recipe, though, because it's going to be the first thing gone from the table!

Things you may need for this recipe:

Want more fruit recipes?
Carrot Apple Salad Pineapple Salsa Marshmallow Fruit Salad
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This Grape Salad recipe is great for potlucks and barbecues! The crisp grapes with the creamy dressing is the perfect sweet treat for a hot day! Don't let the name of this fool you. It may be called a salad but it's definitely not healthy! But man, is it good!

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Cranberry Pecan and White Cheddar Cheese Ball - Eat. Drink. Love.

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Cranberry Pecan and White Cheddar Cheese Ball - Eat. Drink. Love.

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Cranberry Pecan and White Cheddar Cheese Ball

Oh yes, another appetizer. Sorry, but I'm also not sorry because this one is too delicious to pass up. Cheese is involved. Lots of cheese. If someone ever told me I could no longer eat cheese, I would punch them right in the face and then I would wear all black for a good month. I would have to enroll in Cheeseaholics Anonymous. It wouldn't be pretty.

Cheese Balls, where have you been all my life? If you have never made one, they are glorious. The flavor combinations are unlimited.

I kind of went crazy with buying dried cranberries this season. Since my pantry is basically a black hole of doom and despair, I kept thinking I was out of them and of course, I wasn't (which is pretty much the story of my life when it comes to grocery shopping), so I ended up with 3 huge bags. But it ain't no thing because it's totally cranberry season anyway. Cranberries, cream cheese and sharp white cheddar cheese are a brilliant flavor combination. Did I mention there is also toasted pecans?!

Cranberry Pecan and White Cheddar Cheese Ball

Ingredients:

Directions:

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Cranberry Pecan and White Cheddar Cheese Ball - Eat. Drink. Love.

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Oh yes, another appetizer. Sorry, but I'm also not sorry because this one is too delicious to pass up. Cheese is involved. Lots of cheese. If someone ever told me I could no longer eat cheese, I would punch them right in the face and then I would wear all black for a good month.