Preheat the oven to 350 F / 177 C and line a baking sheet with parchment paper.
In a large bowl add the eggs, one tablespoon cream cheese, and salt. Whisk for 30 seconds.
Pour the melted butter over the egg mixture and continue whisking.
Add the cheddar cheese, coconut flour, and baking powder and combine well. Let the biscuits dough sit for about 5 minutes so the coconut flour can absorb the liquid and make the dough thick.
Divide the dough into 9 equal biscuits. Place them 2 inches apart on the baking sheet.
Bake in the preheated oven for about 15 minutes or until they get a beautiful golden color.
To make the sausage gravy
In a large skillet add the ground sausage. Brown and crumble the meat into smaller pieces over medium heat until fully cooked. Add the chicken broth, cream cheese and whipping cream. Stir to combine well and let it simmer until it becomes thicker. Season with salt and pepper to taste (if necessary).
Serve one or two keto biscuits with 1/2 cup of gravy. Enjoy!
Store the leftover in the refrigerator for up to one week.
Serving: 2keto biscuits and 1/2 cup sausage gravy | Calories: 658kcal | Carbohydrates: 7g | Protein: 24g | Fat: 58g | Fiber: 3g | Net Carbs: 4g