Paleo Grits
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Paleo Grits With Savory Sausage And Mushrooms

Paleo and Keto version of Paleo grits.  This egg-free breakfast recipe is perfect for breakfast, brunch, or even light supper. It also reminds me of Asian porridge. You can pack and layer them in glass jars.  It will become one of your favorite portable meal !
Course Breakfast, Brunch, Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 446kcal
Author ChihYu


Paleo grits:

  • 1 ½ cups water
  • 1 ⅓ cups almond flour Use 1 ½ cup almond meal for thicker texture grits
  • Salt to taste


  • 1 cup diced berkshire sausages
  • 2 cups button mushrooms quartered
  • 2 tbsp sliced scallions + more for garnish separate green and white color parts
  • 1/2 tsp sea salt
  • ½ tsp fresh thyme leaves
  • ½ tsp fresh marjoram oregano
  • ½ tbsp olive oil



  • Boil 1 ⅓ cups water seasoned with little salt. Slowly stream in the almond flour. Whisk constantly to prevent lumps. Bring to a simmer and cook for 10-15 mins. Turn off the heat and let the grits sit over stovetop. Cover with a lid.


  • In the meantime, In a medium saute pan over medium-high heat, when hot, add 1 cup of diced sausages. Saute until the meat is cooked through to golden brown color. Set aside. Use the remaining fat in the saute pan, saute the white parts of the scallions until fragrant. About 5-10 secs.
  • Add quartered mushrooms. Season with 1/2 tsp of sea salt. Cook until the mushroom is tender but not mushy. Scoop out the ingredients. Set aside.

To assemble:

  • Layer with cauliflower mash, sausages, and mushrooms. Sprinkle with thyme leaves, oregano, and green color part of scallions. Drizzle ½ tbsp of olive oil & enjoy!


Calories: 446kcal