A traditional favorite gets an update with coconut crème and almond butter, making this recipe for sausage and gravy your new favorite for any meal of the day! Double this recipe and enjoy several times of the week, or freeze half to have later!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 tablespoon of ghee or butter
1 pound of ground pork
2 teaspoons sea salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried fennel seeds
1 tablespoon smoked paprika
¼ cup of canned coconut crème
2 tablespoons creamy almond butter
Add ghee or butter to a skillet place on the stove set to medium-low heat.
Add ground pork and season with sea salt, black pepper, garlic powder, dried fennel seeds and smoked paprika.
Sauté and minced with a wooden spoon until the pork has cooked through, about 10 minutes.
Add coconut crème and almond butter and stir together until very creamy.
Remove from the heat and serve over a bed of baby kale, roasted veggies, scrambled eggs or simply by itself.
Store any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 1