This Keto Chicken Fried Steak with keto gravy is the ultimate in low carb comfort food. Perfect for breakfast, lunch, or dinner.
Country fried steak / chicken fried steak is my husband’s absolute favorite breakfast. He orders it nearly every time we go out to eat. I was always confused by it. As he was eating it, I would ask him questions like, “Why is it called chicken when it is actually beef?” and “Why do some places call it country fried steak and some call it chicken fried steak?” “Are they just trying to confuse people?” There were some deep conversation had over breakfast. Not only is chicken fried steak delicious, it is a classic comfort food. I knew that I had to create a low-carb version of it. This keto chicken fried steak recipe, or low carb country fried steak (whatever you want to call it), is sure to impress and is easily as good as any carb laden version. One bite, and you will be in love!
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Keto Chicken Fried Steak with Creamy Sausage Gravy
- Total Time: 45 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Ingredients
For the Chicken Fried Steak
- 1 pound cube steak, 4 pieces pounded ¼ inch thick
- Sea salt and black pepper
- ¼ cup heavy cream
- 2 large eggs
- 1 ½ cups crushed pork rinds
- ½ cup Parmesan cheese, grated
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 teaspoon paprika
- Pinch of cayenne pepper
- Cooking oil
For the Creamy Sausage Gravy
- 2 tbsp butter
- 12 oz pork breakfast sausage links (I like to use maple sausage links)
- ⅔ cup onion, diced
- 3 cloves garlic, minced
- 11/2 cups heavy cream
- 1 tbsp fresh parsley, chopped
- ½ tsp sea salt
Instructions
For the Chicken Fried Steak
- Sprinkle the cube steaks with sea salt and black pepper on both sides.
- In a shallow bowl, combine the heavy cream and eggs. Fork whisk.
- Combine the pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne pepper. Pour the mixture into a thin layer on a large plate. This will be your breading.
- In a large cast-iron skillet over medium-high heat, heat ¼ to ½ inch of oil.
- Dip the cube steak into the egg wash and then dredge in the breading, coating thoroughly on both sides.
- Drop the breaded cube steak into the oil. Fry until crispy and golden brown, about 3 minutes for each side.
- Top with the Creamy Sausage Gravy.
For the Creamy Sausage Gravy
- Heat the butter in a large skillet over medium heat. Once the butter is melted, add
- the sausage (crumbled if ground, sliced if using link sausage). Cook until the sausage is browned. Using a slotted spoon, remove the sausage from the pan, retaining the drippings. Set the sausage aside.
- To the drippings in the pan, add the onion and garlic. Lower the heat to medium-low and cook until the onion is translucent and soft. Stir often to avoid burning the garlic.
- To the pan, add the heavy cream, parsley and sea salt. Increase the heat to medium and bring to a boil. Once the gravy begins to boil, lower the heat to low and simmer. Once the gravy begins to thicken, add the sausage back to the pan.
- Pour the gravy over top of the Chicken Fried Steak and ENJOY!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Beef Recipes
- Method: Fried
- Cuisine: American
Nutrition
- Calories: 676
- Fat: 51g
- Carbohydrates: 5g
- Protein: 47g
Temre Morgan says
I made it with venison meat and did not do the gravy. Do you know what the net carbs, fat protein and calorie macros are without the gravy?
Marcella says
Awesome, loved the gravy. Used leftover oil to fry a head of cabbage yum
Marcy says
Still awesome. This is my favorite recipe of all time. It takes me about 90
Minutes to make so I double the recipe and freeze half.
Aaron says
Seriously delicious! I have had a lot of issues trying to do a proper breading, but this mix did very nicely! The flavors all went together very nicely. Will definitely make this again and again! (My wife love country-fried chicken and steak, so finding this recipe was a great win for both of us!)
Kevin says
If you've been missing chicken fried steak, you after you make this one. So delicious. Thanks again for a knock-it-out-of -the- park, recipe.
Sandy says
Found your recipe tonight because the smothered steaks I cooked for the family would have been a week’s worth of carbs. Everyone at the table got a taste of ‘my’ steak and it’s unanimous...this is how I fix tenderized round steak from now on. Yay!! (Now, if I could just coax the 8 y/o over to broccoli and cauliflower.) This is an absolutely delicious recipe and that’s coming from someone who hates pork rinds.
Tracy says
Once again a recipe of yours did not disappoint. This was so good. My picky husband couldn’t stop raving about it. He thought the gravy complemented the coating on the steak perfectly. I too started the gravy first and it thickened wonderfully. I fried my steaks in a combination of bacon grease and avocado oil. This type of breading always looks a little darker after cooking than a typical flour breading does (for me) but tastes wonderful . I served mine with collard greens.. Thank you for making staying Keto so easy.
Kris R. says
The first time I made this recipe was for my son and his friends, they absolutely loved it! My husband said this recipe was a keeper! None of them knew it was a keto recipe because if they did, they would not have eaten it. Also, the gravy flavor and consistency was amazing!
Janet says
I have been trying and trying to send a reply to Beth regarding what temperature she set her air fryer to for this recipe and I keep getting a message that my message is spam!!!! What gives????
Beth says
This is exactly what I have been looking for! I just made it for breakfast and my husband wants to have it again tomorrow. To the person who suggested starting the gravy first so that it has time to thicken, great tip! The gravy was the perfect thickness by the time the steak was done. I made two tweaks. After breading, I sprayed the steak with avocado oil and cooked it in my air fryer for 8 minutes, flipping over half way through. Instead of sausage links, I used spicy ground sausage. We love spicy food in our house. I was concerned that the spicy sausage would ruin the flavors of the gravy, but it didn’t. Thanks for sharing your recipe with us! It was magnificent!!!
Morris Branson says
We're starting back with our Keto diet January 2nd and decided to try some recipes. Whether you are on a low carb diet or not, this recipe is fantastic.. I read on one of the other reviews to start the gravy first and that's a good idea. With no thickening agent it takes quite a while to thicken.