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.
Servings Prep Time
12muffins 20min
Cook Time
25min
Servings Prep Time
12muffins 20min
Cook Time
25min
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!