Low Carb Sausage & Pancake DIppers

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You know the little pancake and sausage dippers you would get in the frozen section?

I remember from the 80s, since you know I am an 80s kid, lol. Well this could also be a to-go version of pancakes and sausage together as well if you are not having the nostalgia like me!

These come together in the blender and will be perfect for quick morning on-the-go breakfasts when you need something more than a smoothie or bar…. you need some MEAT and FAT to carry you till lunch! This packs it all into a little muffin size punch!

To reheat, I recommend the oven on 350 for 5-8 minutes. The microwave will make these rubbery….. just a warning!

If you are looking for more low carb recipes you can make ahead, check out my 2nd cookbook, “Chaffles, Cast Iron and The Crock” here for 86 more!

Print Recipe
 Low Carb Sausage and Pancake Dippers
Get a meat and pancake punch in the morning with these to-go version of a breakfast combo fave! Freeze some individually up to 3 months and re-heat as needed. Microwave is NOT recommended for these.
Course Breakfast, Snacks
Cuisine American
Keyword baked, coconut flour
Prep Time 20 min
Cook Time 25 min
Servings
muffins
Ingredients
Optional if batter is too thick
Course Breakfast, Snacks
Cuisine American
Keyword baked, coconut flour
Prep Time 20 min
Cook Time 25 min
Servings
muffins
Ingredients
Optional if batter is too thick
Instructions
  1. Preheat oven to 375F. Grease a 12 cup muffin tin well or use silicone muffin cups.
  2. In a blender add eggs, monkfruit and extracts. Blend until smooth.
  3. Add in coconut flour, butter, baking powder, salt and cinnamon. Blend. Let sit 10 minutes.
  4. NOW add water if batter is too thick and blend again. Scrape down sides as you blend to incorporate everything.
  5. Add batter to muffin tins by scooping with a cookie scoop, or 2 tbsp per well.
  6. Evenly distribute the sausage crumbles/pieces amongst all muffin wells. Push down a bit so they are in the batter.
  7. Bake 25-30 minutes until toothpick tested clean.
  8. Cool in pan 10 minutes before enjoying with some Keto maple syrup!
  9. These keep well as a meal prep option! Warm in a 350F oven for 8 minutes. Microwave is not recommended.
Recipe Notes

Here is my recipe for making your own Keto Maple Syrup!

Low Carb Pumpkin Pie Muffins

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So muffins are popular and pie is popular……lets put them together! A handheld, portioned out way to enjoy both!

It is pumpkin season, you know, and I am finding as many ways as possible to use my favorite veggie in new low carb creations!

You have the option to bake as directed, or bake a little longer to firm it up a bit more and get a sturdier crumb that is more muffin like. I of course tried both ways and preferred the shorter bake time so I got the ultra moist crumb that was pie like!

Speaking of pumpkin, have you tried my Pumpkin Pie Spread from my 2nd cookbook “Chaffles, Cast Iron and The Crock” yet?

It comes together quickly and without much effort in your crockpot!! Perfect for spreading on biscuits, pancakes, waffles, or layered with my No Bake Cheesecake in a dish for a pumpkin delight!

Get your hardcopy or e-book copy of my 2nd cookbook here!

My 2nd Cookbook
Print Recipe
 Low Carb Pumpkin Pie Muffins
Taking muffins to a new level when it takes on a moist pie texture BUT still holds together for portion control and transport!
Course Breakfast, Snacks
Keyword almond flour, coconut flour
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Course Breakfast, Snacks
Keyword almond flour, coconut flour
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
Instructions
  1. Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  2. Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  3. Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  4. Bake 30 minutes until centers are set and toothpick test comes out clean.
  5. If you desire a LESS moist muffin , cook an additional 5-10 minutes but watch so they do not burn as this may occur if baked too long.
  6. Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  7. Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  8. Store in the fridge up to 5 days.

Keto Baked French Toast

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This is a way to have cake for breakfast and add in some protein with eggs!

It is a 2 part process, but goes quick once you are done with the baking. I recommend an 8 inch cast iron skillet as I used, but if for some reason you do not have one, you can go with a pie pan, glass preferred.

DO NOT FORGET to line your skillet or pie plate with parchment paper. Greasing it simply will not get out the cake after baking. DO NOT SKIP LINING WITH PARCHMENT! Ok, I will quit shouting, lol!

If you love cast iron as much as I do, then you would absolutely LOVE my 2nd cookbook “Chaffles Cast Iron and The Crock” !!

Get your copy here in my shop! I currently have hard copies OR e-book downloadable versions.

Print Recipe
 Keto Baked French Toast
Take french toast to a new level with this keto breakfast cake you fry up like bread! The crispy outside gives it a taste like doughnts!
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Course Breakfast
Cuisine French
Keyword baked, coconut flour
Prep Time 5 min
Cook Time 15 min
Passive Time 10 min
Servings
servings
Ingredients
Dip Mixture for frying
Instructions
  1. Preheat oven to 350F.
  2. Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  3. In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  4. Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  5. Cut into 4 pieces or 6 pieces.
  6. Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  7. Preheat a skillet over medium heat.
  8. Melt 1 tbsp butter in skillet.
  9. Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  10. Serve with butter and keto maple syrup.
  11. Leftovers can be re-heated in the toaster.
scotch pancake muffin with butter and maple syrup

Low Carb Scotch Pancake Muffins

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I do love a good pancake and have made them before here in the blender, and here in a bowl and here in a cast iron skillet…….BUT NOT IN A MUFFIN PAN yet!

Here is a light and fluffy pancake muffin that gets baked and then cooled to warm before enjoying! You can double the recipe and make a large batch. Once recipe makes about 12 muffins. Don’t forget to get some of my Keto Maple Syrup to top them with!

Print Recipe
 Low Carb Scotch Pancake Muffins
Make these up quick and go get something else done as they bake! Don't forget to top with plenty of butter and make up some of my Keto Maple Syrup to go on them! Approx. 1g carb each. This is general and will vary on your brand of flours used. I use Bobs Red Mill.
scotch pancake muffin with butter and keto syrup
Course Breakfast, Main Dish
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
Course Breakfast, Main Dish
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
scotch pancake muffin with butter and keto syrup
Instructions
  1. Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  2. Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  3. Add remaining ingredients and whisk well until smooth.
  4. Let it sit 5-8 minutes to thicken.
  5. Scoop into a prepared muffin pan. Bake 25-30 minutes. Toothpick tested done. Will be golden brown, not dark. If it is turning too dark too fast, tent with foil last half of baking time.
  6. Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Low Carb Crepes

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I have not really had many crepes before in my life. Pancakes, yes, but crepes, no. So when my husband asked for some I had to figure out a low carb version that would work, and this one does!

I had strawberries with mine, but you could easily go with a different berry! Berries are low in carbs and high in fiber so they are a perfect fit for a low carb lifestyle!

Print Recipe
 Low Carb Crepes
Enjoy crepes again with this quick recipe that comes together easy in your blender! Use cream cheese in place of mascarpone if you cannot find mascarpone. Makes 2 to 3 large crepes @ 1g net carbs each. Add in berries, I used 1/2 cup fresh strawberries at 6g net carbs. Blackberries are less, blueberries are more.
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Course Breakfast
Cuisine French
Prep Time 5 min
Cook Time 3 min
Servings
crepe
Ingredients
Instructions
  1. Preheat a griddle skillet on medium heat. Add all ingredients in order to a blender.
  2. Blend until very smooth.
  3. Brush oil onto warmed skillet. Tilt the skillet at a side angle and pour 1/4 cup batter in a swirl pattern while swirling the skillet until all covered.
  4. Wait until the edges dry then carefully with a scraper/spatula work it under the crepe to the center.
  5. Move spatula around to loosen the whole crepe then carefully flip over.
  6. Cook an additional minute to set the other side.
  7. Put onto a plate and fill with berries and top with Keto Maple Syrup. Top with sugar free whipped cream for ultimate enjoyment!

Low Carb Raspberry Muffins

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I love any type of muffin and raspberry is one of my favorite kinds! You can of course use blueberries or blackberries as well! This recipe makes about 16-18 muffins. I use silicone liners, or paper liners. I also fill my muffin wells 1/2 to 3/4 full.

What is YOUR type of favorite muffin? Leave a comment below!

Print Recipe
 Low Carb Raspberry Muffins
Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Course Breakfast, Snacks
Cuisine American
Keyword almond flour, baked, dairy free
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Course Breakfast, Snacks
Cuisine American
Keyword almond flour, baked, dairy free
Prep Time 10 min
Cook Time 20 min
Passive Time 10 min
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F
  2. In a large bowl, whisk together almond flour, monkfruit and baking powder.
  3. Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  4. Once incorporated, slowly mix in melted butter or coconut oil.
  5. Gently fold in berries. Do not stir too much or berries will break down.
  6. Scoop into muffin tins, 1/2 to 3/4 full.
  7. Bake 20 - 25 minutes until toothpick tested clean.
  8. Cool 10 minutes in the pan before enjoying!
  9. Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.

Medicinal Mushrooms in my coffee

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My Low Carb Maple Donuts with a cup of Mushroom Coffee

Have you ever tried medicinal mushrooms before?

This is my go to for getting a good jump on the day with tons of benefits! You see in the picture my favorite coffee cup with some Lion’s Mane & Chaga Blend coffee. I use 3 tbsp. of the ground blend in my French press and add in 2 tbsp. collagen (for gut health plus benefits to nails, skin and hair) and 2 tbsp. heavy cream.

I used to not be able to drink coffee without issues regarding acidity. I don’t have a definitive answer to WHY this version is ok with me, but it is and I am overjoyed considering I do LOVE coffee for the warm roasted flavor!

I purchase mine from Four Sigmatic! They have options without coffee too like hot cocoa and tea. Go check them out and get some for yourself!

Here is $15 to go towards your 1st order! Click here!

My favorite blend includes Lions Mane and Chaga. I also have tried the instant coffee with Cordyceps!

I enjoyed my cuppa joe with these French Toast Chaffles! You can find this recipe in my 2nd cookbook, “Chaffles, Cast Iron, and The Crock”. Click the picture to be taken to a digital copy of it you may purchase and then immediately download my over 86 Low Carb and Gluten Free recipes that take you from the waffle iron, cast iron and then the slow cooker!

Low Carb Chocolate Chip Muffins

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Have you ever wanted to have cookies for breakfast? Maybe when you were a kid, but now you can have that for breakfast WITHOUT it being a cookie!

These muffins come together quickly and taste very much like a chocolate chip cookie! The use of coconut flour helps keep these nut free but also balances out the ingredients so it has a moist and tender crumb!

They do keep well in the fridge and are even better when warmed up!

Print Recipe
 Low Carb Chocolate Chip Muffins
Have your muffins AND chocolate together for breakfast or a small snack! Makes 12 muffins. Info per muffin: 0.6g carb 0.2g fiber 2g protein 6.7g fat
Course Breakfast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
muffins
Ingredients
Course Breakfast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
  2. In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
  3. Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  4. Fill a greased, or lined muffin tin, 3/4 full in each cup.
  5. Bake 25-30 minutes until set and golden brown.
  6. Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
  7. Store in the fridge up to 5 days.

Low Carb Maple Donuts

5 Comments

You know those donuts you can get at the local bakery that are slathered with the maple icing…….yes, these are what I used as my memory to re-create them into low carb!

It is so close to the real thing that my kids went crazy over them!

First you need to make sure you have some Keto Maple Syrup either made with my recipe HERE, or purchased. AND you also need to make sure you have some Keto Brown Sugar made up with my recipe HERE, or purchased.

You will also need a donut pan, silicone preferred for easy removal from the pan! Non stick may not release in one piece once baked!

Using maple extract will give you the closest possible flavor to what I have created. If you sub maple syrup for the maple extract it may add too much moisture and result in runny glaze and too moist donuts. Following the recipe as stated is how you will get the results I did!

Print Recipe
 Low Carb Maple Donuts
Now you can enjoy maple glazed donuts again with this re-creation of a carby favorite! The donuts turn out moist and the glaze is perfectly set and keeps up to 5 days! This recipe makes 6 donuts. 1 donut = 8g carb // 4.2g fiber // 3.8g NET carbs --- 6g protein // 23g fat
Cuisine American
Keyword almond flour, baked, coconut flour
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Maple Glaze
Cuisine American
Keyword almond flour, baked, coconut flour
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Maple Glaze
Instructions
  1. Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  2. In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  3. In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  4. While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  5. Now put all of the batter into a piping bag, or use the corner end of a gallon ziploc bag. Pipe batter evenly into each donut well in your pan. Smack pan on the counter to release any bubbles in batter and to make it even.
  6. Bake 20-25 minutes until it is set and lightly golden.
  7. Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  8. In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  9. In a quick motion, drizzle glaze over each donut. It works best to follow the golden circle on the donut so you cover it as evenly as possible. You MUST do this in a swift motion as the glaze will harden and crystallize in the pan before you are able to coat them all if you take too long. If it hardens in the pan before you are able to coat them all, reheat and try again with the remaining amount.
  10. Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.
Recipe Notes

11 Low Carb Recipes Using Coconut Flour

2 Comments

If you have access to a lot of eggs, then coconut flour will be more economical for you in the long run versus other low carb flours!

It absorbs a ton of moisture so the eggs help accomplish that need, plus in any given recipe you will use up to 1/2 cup total versus with the equivalent in almond flour equaling 2-3 cups! This helps me to conserve my low carb baking ingredients when I change it up to use coconut flour only.

So in celebration of coconut flour I have compiled a list of 11 of my own creations using coconut flour! I have broken it up into meal type as well so you can meal plan!

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BREAKFAST

Keto Berry Breakfast Bars

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Keto Low Carb Blender Pancakes

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Keto Waffle with Quest Protein Powder

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Keto Sausage Breakfast Bars

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Keto Cinnamon Swirl Bagels

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DINNER

Keto Skillet Pot Pie

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Keto Mexi Casserole

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DESSERT

Low Carb Chocolate Chip Cookies

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Keto Chocolate Chip Chaffle

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Keto Vanilla Raspberry Chaffle

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Chewy Low Carb Chocolate Chip Cookies

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