Low Carb Sausage & Pancake DIppers

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

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!
Prep Time 15 min
Cook Time 30 min
Servings
muffins
Ingredients
Topping
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.

pumpkin bread

Low Carb Pumpkin Bread

Its that time again…… PUMPKIN TIME!!

I understand not EVERYONE is excited about pumpkins but boy am I excited!! I never really used to like pumpkin before but tastes change and now it is one of my favorites!!

Here is a pumpkin spice recipe for you that I make up to have on hand for all of my pumpkin recipes each fall!

Print Recipe
Low Carb Pumpkin Bread
Now you can enjoy the flavors of fall with this super moist pumpkin bread that is not only low carb but gluten free, sugar free and grain free!
pumpkin bread
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
Prep Time 20 min
Cook Time 45 min
Servings
slices
Ingredients
pumpkin bread
Instructions
  1. Preheat oven to 350F
  2. Line a 9x5 loaf pan with parchment paper and set aside.
  3. In a small bowl combine flours, baking powder, pumpkin spice, salt and xanthan gum. Whisk well. Set aside.
  4. In a large bowl of a stand mixer cream butter and monkfruit until light and fluffy.
  5. Scrape down the sides and add in eggs one at a time.
  6. Mix in the pumpkin puree and vanilla until well combined.
  7. While mixer is running, slowly add in the pre-whisked dry ingredients in 1/3 increments mixing after each.
  8. Batter should be thick. Spread into prepared pan.
  9. Sprinkle chopped nuts on top if desired. My favorite is pecans.
  10. Bake 45-50 minutes, or until toothpick test clean when placed in the center. Cool 5 minutes in the pan.
  11. Gently pull up by the sides of the parchment paper and let finish cooling on a cooling rack before slicing. Store leftovers in the fridge.

Keto Baked French Toast

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

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
Cuisine Scottish
Cook Time 25 minutes
Servings
servings
Ingredients
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 Chocolate Chip Muffins

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

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
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
Prep Time 30 min
Cook Time 25 min
Passive Time 25 min
Servings
donuts
Ingredients
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


Low Carb Whisked Pancakes

I have another pancake recipe called Keto Blender Pancake Recipe , but it uses cream cheese and the blender, which usually is not a problem, but I wanted to re-create the pancakes that mix in a bowl!

Spring is approaching and it has gotten me thinking of recipes I can have on hand for camping season!

This recipe works out well for any mix and pour situation! Another nice thing about these is that the texture is improved with the mixing of the flours in the base 🙂

They also re-heat well in a toaster!

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Print Recipe
Low Carb Whisked Pancakes
Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
Course Breakfast
Cuisine Country Style
Prep Time 10 min
Cook Time 30-40 min
Servings
people
Ingredients
Course Breakfast
Cuisine Country Style
Prep Time 10 min
Cook Time 30-40 min
Servings
people
Ingredients
Instructions
  1. Preheat a cast iron griddle over medium heat.
  2. In a large bowl, whisk all of the dry ingredients, Set aside.
  3. In a small bowl combine the apple cider vinegar and unsweetened almond milk. Let sit while you mix the stevia, eggs, vanilla in a large bowl. Now whisk in the unsweetened almond milk/ACV combination.
  4. Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
  5. Pour onto hot skillet that has been greased with a little butter or oil in 1/4 cup amounts. Let it cook until the sides round out and it lifts up a bit. Ease the turner under it and in one swoop flip it. Let it cook an additional 4-5 minutes until it is set in the middle and springs back when gently pressed.
  6. Store under a cloth towel as you cook the rest. Will keep up to 5 days in the fridge. Warm up in a toaster or oven.

Low Carb Chocolate Chip Cookies

You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies!
When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie.
Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.

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If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!

Print Recipe
Low Carb Chocolate Chip Cookies
You have tried my coconut flour cookies, my low carb blondies and even my cookies made with my baking mix, and now you get a quick dairy free version! . SO many to choose from, so everyone, allergies considered, can enjoy chocolate chip cookies! . When using the Nutiva Coconut Sugar as suggested they come to 4g carb per cookie. . Otherwise, if you use all erithrytol, they are approximately 1.5g carb each.
Prep Time 10 minutes
Cook Time 16 minutes
Servings
cookies
Ingredients
Prep Time 10 minutes
Cook Time 16 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat your oven to 350F.
  2. Place shortening and egg in a food processor. *See below for instructions without a food processor. Process 3 to 4 pulses. Scrape sides.
  3. Add monkfruit/erithrytol, stevia, and extracts. Pulse 3 to 4 times. Scrape Sides.
  4. Add flours, baking soda and salt. Pulse 3 to 4 times. Scrape sides again.
  5. Pulse 3 to 4 more times. Remove blade and remove container. With a wooden spoon stir in the chocolate chips.
  6. Scoop out batter with a cookie scoop or tablespoon. Form into balls. Then with slightly damp hands, press flat to about 1/4 inch.
  7. The cookies will not spread much so get them the size you are wanting. 12 should fit on a standard cookie sheet, 3 deep, 4 wide.
  8. Bake at 350F for 15 to 18 minutes.
  9. Cool on pan for 5 minutes before removing to a cooling rack. Store in an airtight container or zip bag up to 6 days on the counter.
Recipe Notes

If you do not have a food processor, cream the shortening and sweeteners together first. Then add egg. Then add flours. Mix well. Now stir in the chips. All other instructions still apply.

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