 |
Low Carb Southern Bacon Gravy with Low Carb Biscuits
along with fried eggs, sugar free preserves and grape tomatoes |
If we are truly what we eat, most Southerners would consist of half fried food and half cream gravy. I’m not lyin’ to you and yes, that includes the “New Southern Cuisine” movement. And part of me deep down in my Southern soul, mourns. And feels shame about that. Yes, I grew up eating those foods. Yes, I love them. And yes, I still have a weight problem today, despite low carbing for 98% of 12 years.
(On the plus side, I have lost around 80lbs and the low carb lifestyle halted a PCOS-driven 8pound per month weight gain cycle I was locked into 12 years ago when I begain this way of eating.)
Yep, Southerners are as a region, some of the portliest people this side of the Mason Dixon. And we have some of the highest rates of diabetes, kidney disease, cancer, heart disease, many “-eases”. Jesus.
So why on earth, am I blogging about bacon gravy then? Yes, that’s bacon gravy in the picture there. Isn’t it a pretty sight? But aren’t I just contributing to the delinquency of Southerners the world-over
with this recipe for homestyle Southern Bacon Gravy and
Biscuits? Aren’t I contributing to the artery clogging heart disease of an entire nation? Well. I hope not. I hope the fact that the carbs are low and because it will be consumed by ketogenic adapted individuals, this meal will not act on our bodies as it would if it were made of flours and high carbage nonsense.
I will tell ya, it surely tastes great. The sock monkeys approve even though this bacon gravy is not made of bananas…or peanut butter. They smacked their little sock monkey lips, clapped their little thumbless hands together and made the “MMMMmmmmmmm” sound that only comes from very satisfied sock monkeys.
 |
I'm not lyin' -- it's a treat meal for me. I can't eat this everyday
and expect to lose weight. |
But I will confess. This is a “treat” meal. I don’t eat it every day. I might make something like this as a Sunday brunch or brinner (breakfast for dinner). It’s a heavy, comforting meal and falls into the category of “the necessaries”.
The Necessaries are a group of dishes I created to get us out of the diet slumps—you know, those times when you start feeling a little sorry for yourself; that your backside doesn’t look like other DFSW’s in their white shorts? And you feel put-upon that you are the only one person in the entire world who has to restrict their food intake and can’t chow down on carbs…
The Necessaries lift you out of those valleys when you just aren’t convinced that there isn’t “anything that tastes as good as thin feels.” That’s the day you whip up this recipe and eat it with glee, and without guilt, knowing that even if you don’t lose weight the day after you eat this meal, you won’t be gaining anything either. And you won’t be sending your blood sugar on a carb-fueled ride straight to the moon. So there is that!
Bacon gravy tastes delicious served over one of
Fluffy Chix Cook’ easy and quick
Low Carb Biscuits. Just follow the recipe for the biscuits, they take 10 minutes to whip up and cook. Toast one, split it and serve the gravy on one side, and a teaspoon of sugar free preserves on the other side. Then chop a few grape tomatoes, add a couple of eggs and boom! You’re done and enjoying a true Southern delicacy. Bacon gravy for breakfast, brunch or brinner...now THAT's low carb deprivation!
Southern Bacon GravyRecipe By: Susie T. Gibbs
Serving Size: 4
Preparation Time: 5 Minutes
Cooking Time: 15 Min Baking Time
Start to Finish: 20 Minutes
Thick, delicious, comfort food better than Mama used to make. This is stick-to-your-ribs kinda food for breakfast or dinner. Recipe doubles well.
Ingredients:
 |
| Low Carb Southern Bacon Gravy - so delicious |
8 slices bacon
½ cup onion -- chopped finely
2 cloves garlic -- peeled and sliced thinly
1 ½ cups mushrooms -- sliced
½ teaspoon Kosher salt
½ teaspoon black pepper
2 tablespoons bacon grease
4 ounces cream cheese -- cubed
1 cup heavy cream
1 teaspoon parsley, freeze-dried
¼ teaspoon red pepper flakes
2 tablespoons water (optional)
¼ cup green onions, whites and greens -- chopped (optional)
Sauté bacon until crispy. Remove and drain on a paper towel. Pour off all but about 2 tablespoons of bacon grease.
Add onion and sauté on medium low until onion begins to turn translucent.
Add mushrooms, garlic, salt and pepper and cook until mushrooms are done—about 5 minutes.
Reduce heat to low and add cream cheese. Stir until cream cheese melts.
Add cream. Bring sauce to a slow simmer and simmer until thick and delicious. Add parsley and red pepper flakes.
Add half of the bacon, crumbled, back into the gravy. Taste and adjust seasoning for salt and pepper. If you need or want to thin the gravy a little, just add a tablespoon or two of water.
Serve immediately. Garnish each serving with 1 slice of crumbled bacon and 1 tablespoon of chopped green onion.
Per Serving: 454 Calories; 45g Fat (87.6% calories from fat); 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 130mg Cholesterol; 581mg Sodium; 5g Net CarbsServing Ideas: Serve over low carb biscuits or over sautéed chicken breasts and pork chops. It's a delicious gravy over low carb chicken-fried-anything!
SUSIE T's NOTES: This is one of those comfort food meals reserved for days when you need to embrace your Southern roots. It's high calorie, and super high fat, coming in at 88% of calories from fat. So why on earth would I want to eat something like that? Cuz it's good! And I figure if I keep my carbs down around 10g net for the meal, it'll be just fine. It's a treat meal. I might be inclined to eat it as a Sunday breakfast or brunch, or for a quick and hearty weeknight dinner.
It's truly delicious. Who needs sausage gravy or heavy roux-based gravies, when you have bacon gravy waiting for you?
Copyright © 2013 Fluffy Chix Cook. All rights reserved.
Wash and dry pork tenderloins. (I always rinse meat under running, cold water--a trick taught to me by our sweet little departed daddy.)
