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!

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.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1/3 lb breakfast sausage browned & crumbled/ or 6 small links cooked & chopped fine
  • 4 lg eggs
  • 1/4 cup monkfruit sweetener/or erithrytol
  • 1/4 tsp stevia
  • 1/4 tsp vanilla extract
  • 1/4 tsp maple extract
  • 1/4 cup coconut flour
  • 1/4 cup butter / or coconut oil for dairy free melted
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon

Optional if batter is too thick

  • 1/3 cup water

Instructions
 

  • Preheat oven to 375F. Grease a 12 cup muffin tin well or use silicone muffin cups.
  • In a blender add eggs, monkfruit and extracts. Blend until smooth.
  • Add in coconut flour, butter, baking powder, salt and cinnamon. Blend. Let sit 10 minutes.
  • NOW add water if batter is too thick and blend again. Scrape down sides as you blend to incorporate everything.
  • Add batter to muffin tins by scooping with a cookie scoop, or 2 tbsp per well.
  • Evenly distribute the sausage crumbles/pieces amongst all muffin wells. Push down a bit so they are in the batter.
  • Bake 25-30 minutes until toothpick tested clean.
  • Cool in pan 10 minutes before enjoying with some Keto maple syrup!
  • These keep well as a meal prep option! Warm in a 350F oven for 8 minutes. Microwave is not recommended.

Notes

Here is my recipe for making your own Keto Maple Syrup!
Keyword baked, coconut flour

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

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 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snacks
Servings 12 muffins

Ingredients
  

  • 1 1/2 cup almond flour
  • 1 tbsp coconut flour
  • 2 tsp pumpkin spice or 1 tsp cinnamon+1/2 tsp ground ginger+1/4 tsp nutmeg+1/4 tsp ground cloves
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup oil it needs to be liquid at room temp oil, or melted and cooled like butter or coconut oil
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 1/2 cup keto brown sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree

Topping

  • 1/4 cup butter melted then cooled.
  • 1/2 cup monkfruit sweetener/or erithrytol
  • 2 tbsp ground cinnamon

Instructions
 

  • Preheat oven 375F. In large bowl whisk all the dry ingredients. In a small bowl whisk all of the wet ingredients.
  • Slowly add the wet ingredients to the dry ingredients while whisking. Whisk well then let it sit for 5 minutes to thicken.
  • Prepare a muffin pan by greasing the tin or placing muffin cups in it.
  • Bake 30 minutes until centers are set and toothpick test comes out clean.
  • 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.
  • Let the muffins cool for 10 minutes. Put monkfruit sweetener and cinnamon in a small shallow bowl.
  • Dip the tops of the muffins in the melted butter, let excess drip, then dip in monkfruit/cinnamon topping in bowl.
  • Store in the fridge up to 5 days.
Keyword almond flour, coconut flour

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.

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!
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine French
Servings 2 servings

Ingredients
  

  • 4 tbsp butter; melted
  • 4 tbsp heavy cream
  • 2 large eggs
  • 1/4 cup coconut flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tbsp monkfruit sweetener/or erithrytol

Dip Mixture for frying

  • 1 large egg whisked
  • 1 tbsp heavy cream
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

Instructions
 

  • Preheat oven to 350F.
  • Prepare your 8 inch cast iron skillet OR pie plate/pan by greasing AND lining with parchment paper.
  • In a medium bowl whisk all of the breakfast cake ingredients and pour into prepared pan.
  • Bake 15 minutes for skillet or 10 minutes for pie pan. You want it golden brown and toothpick tested clean in the middle.
  • Cut into 4 pieces or 6 pieces.
  • Whisk dip ingredients in medium bowl in beginning. Pour out onto a dinner plate.
  • Preheat a skillet over medium heat.
  • Melt 1 tbsp butter in skillet.
  • Being gentle, dip 1 piece into the dip mixture and fry in an 2 min each side as you would french toast.
  • Serve with butter and keto maple syrup.
  • Leftovers can be re-heated in the toaster.
Keyword baked, coconut flour

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!

scotch pancake muffin with butter and keto syrup

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.
Cook Time 25 mins
Total Time 25 mins
Course Breakfast, Main Dish
Cuisine Scottish
Servings 6 servings

Ingredients
  

  • 2 large eggs
  • 1/2 cup powdered erythritol
  • 1/4 cup butter; melted
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup blaanched almond flour
  • 1 tbsp coconut flour
  • 1/3 cup water
  • 1/3 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp maple extract

Instructions
 

  • Preheat oven to 350F. Grease or line a 12 cup muffin pan.
  • Add eggs and powdered erithrytol to a large mixing bowl. Whisk then slowly pour in cooled, melted butter while whisking.
  • Add remaining ingredients and whisk well until smooth.
  • Let it sit 5-8 minutes to thicken.
  • 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.
  • Store leftovers in fridge. Lasts up to 5 days. Reheat at 350F oven for 5 minutes.

Low Carb Raspberry Muffins

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!

Low Carb Raspberry Muffins

Make some with raspberry as listed, or change it up to a different berry, even chocolate chips would work!
Prep Time 10 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast, Snacks
Cuisine American
Servings 16 muffins

Ingredients
  

  • 2 cups almond flour
  • 3 tbsp monkfruit sweetener/or erithrytol
  • 1 1/2 tsp baking powder
  • 4 large eggs room temperature
  • 1 stick butter or sub in coconut oil for dairy free
  • 1/2 cup heavy cream or sub canned coconut milk for dairy free
  • 1 tsp lemon extract or sub 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp liquid stevia or powdered stevia
  • 1 cup frozen berries raspberry, blackberry, or blueberry

Instructions
 

  • Preheat oven to 350F
  • In a large bowl, whisk together almond flour, monkfruit and baking powder.
  • Whisk in eggs, cream, lemon extract, vanilla extract, and stevia.
  • Once incorporated, slowly mix in melted butter or coconut oil.
  • Gently fold in berries. Do not stir too much or berries will break down.
  • Scoop into muffin tins, 1/2 to 3/4 full.
  • Bake 20 - 25 minutes until toothpick tested clean.
  • Cool 10 minutes in the pan before enjoying!
  • Carbs vary per berry used, but this one is 1.5g net carb per muffin when it makes 16.
Keyword almond flour, baked, dairy free

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!

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
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp stevia
  • 4 large eggs room temperature
  • 1/3 cup butter can use coconut oil for dairy free
  • 1/2 cup Keto Mock Maple syrup
  • 3 tbsp heavy cream can use canned coconut milk for dairy free
  • 1/2 tsp apple cider vinegar
  • 1/3 cup sugar free chocolate chips

Instructions
 

  • Preheat oven to 350F. In a small bowl whisk coconut flour, stevia, baking soda and salt.
  • In a large bowl whisk together eggs, melted butter, heavy cream, and apple cider vinegar.
  • Slowly whisk the dry ingredients into the wet ingredients. Stir in the chocolate chips.
  • Fill a greased, or lined muffin tin, 3/4 full in each cup.
  • Bake 25-30 minutes until set and golden brown.
  • Let them cool in the muffin pan 5 minutes before completely cooling on a wire rack.
  • 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!

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 mins
Cook Time 25 mins
Total Time 1 hr 20 mins
Cuisine American
Servings 6 donuts

Ingredients
  

  • 1 1/4 cup almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 large eggs room temperature or warmed so it does not coagulate the butter
  • 4 tbsp heavy cream
  • 4 tbsp keto maple syrup nutritional figures are based on using my homemade keto syrup
  • 4 tbsp butter melted
  • 1/2 tsp vanilla extract

Maple Glaze

  • 2 tbsp keto maple syrup
  • 2 tbsp butter
  • 2 tbsp heavy cream
  • 2 tbsp keto brown sugar
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 3/4 cup confectioners erithrytol

Instructions
 

  • Preheat oven to 350F and set your donut pan on a baking sheet so it is ready.
  • In a small bowl, combine dry ingredients: almond flour, coconut flour, salt, and baking soda. Whisk well and set aside.
  • In a large bowl combine wet ingredients: eggs, heavy cream, keto maple syrup, melted butter and vanilla.
  • While whisking the wet ingredients, slowly add in the dry ingredients. Whisk well until batter is smooth.
  • 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.
  • Bake 20-25 minutes until it is set and lightly golden.
  • Let donuts cool in pan for 5 minutes before slowly turning onto a cooling rack with a pan underneath. Make your glaze!
  • In a small saucepan add all of the glaze ingredients and heat over medium heat while whisking until it is completely smooth and thin.
  • 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.
  • Donuts keep on the counter for 1-2 days. For longer storage keep in fridge up to 5 days.

Notes

Keyword almond flour, baked, coconut flour

Low Carb Fudge Brownies

Not only are these luscious brownies super fudgy but they come together in 1 bowl!!

You CANNOT skip the step of warming up the eggs, or making sure they are room temperature. If you do not, you will get clumpy batter and possibly scrambled eggs!!

Store them in the fridge and if you want MORE chocolate, top with a fudge icing!

Low Carb Fudge Brownies

Not only will you want to eat them all, they come together quickly in 1 bowl! The carb count depends on what chocolate chips you use. The recipe by itsself WITHOUT CHOCOLATE CHIPS is as follows for 1/12 of the recipe: 1.3 g carb/0.7g fiber/1.7g protein/ 11.2g fat
Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 10 mins
Course Desserts
Cuisine American
Servings 12 squares

Ingredients
  

  • 10 Tbsp butter; softened
  • 3/4 cup confectioners erithrytol this has no substitute if you want the brownies to turn out
  • 1/4 cup cocoa powder cacao powder is best, but any will work
  • 2 large eggs room temperature; warmed in bowl of hot tap water
  • 1/2 tsp vanilla extract
  • 1/2 cup fine almond flour this must be without the skins
  • 1/2 tsp baking powder
  • 1/3 cup Sugar free chocolate chips the brand you use will determine the total carb count

Instructions
 

  • Preheat oven to 350F
  • Line an 8x8 an with parchment paper.
  • Put your eggs in a bowl filled with hottest tap water and set aside.
  • In a medium saucepan on medium heat, melt butter and confectioners erithrytol and whisk until well combined.
  • Now whisk in the cocoa powder until smooth.
  • Remove from heat and let sit 5 minutes.
  • Now whisk in the vanilla and eggs one at a time until a very smooth batter is made with a shiny top.
  • Now whisk in the almond flour and baking powder. All batter should be very smooth.
  • Stir in 1/2 of the sugar free chocolate chips. Spread in prepared pan. Sprinkle other half of chips over the top.
  • Bake for 20 minutes. It should be set in the middle.
  • Cool for 30 minutes. YOU MUST COOL THEM COMPLETELY BEFORE CUTTING!!
  • Store in the fridge. Can be reheated in a 350F oven for 5 minutes for ultimate fresh taste!
Keyword almond flour, baked, chocolate chip

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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Low Carb Whisked Pancakes

Whisk up these pancakes quickly in the morning without the need for cream cheese OR your blender!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Cuisine Country Style
Servings 3 people

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup powdered erythritol
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 6 drops liquid stevia (or 1/8 tsp powdered stevia)
  • 5 large eggs
  • 1/3 cup Unsweetened almond milk
  • 3 tbsp butter; melted
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar

Instructions
 

  • Preheat a cast iron griddle over medium heat.
  • In a large bowl, whisk all of the dry ingredients, Set aside.
  • 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.
  • Pour the wet mixture in the middle of the dry mixture. Whisk until only a few lumps remain. Let it sit 5 minutes.
  • 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.
  • 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 Cannoli Pie

Cannoli are Italian pastries that originated on the island of Sicily and are today a staple of Sicilian cuisine as well as Italian-American cuisine.

I used to visit the Italian bakery in the city when I travelled there often for work!

The biscotti and cannoli were my go to treats there!!

I can now imagine I am there again with this fantastic version of the carby cannoli’s I used to enjoy!!

Perfect topped with additional whipped cream and chocolate shavings for presentation!

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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!

Low Carb Cannoli Pie

1 cup ricotta cheese

11 oz cream cheese; softened

1 1/2 Tbsp vanilla extract

1/2 cup confectioners erithrytol/swerve

1/2 tsp stevia drops

1 Tbsp gelatin

2/3 cup heavy cream; whipped with 8 drops liquid stevia

1 cup sugar free chocolate chips

Crust:

1 cup almond flour

5 Tbsp monkfruit or granulated erithrytol

1/8 tsp stevia powder

1/8 tsp maple extract

3 Tbsp butter; softened

Preheat oven to 350F.

Make the crust 1st so it can cool while you make the filling.

In a large bowl throw all of the crust ingredients in and mix with a fork. Keep working in the butter by pressing and stirring with the fork until it is all moistened. Press into an ungreased 9 inch pie pan. Bake for 15 minutes until golden brown. Set aside to cool.

Now make the filling.

Start by whipping the heavy cream with the stevia drops. Set aside. Now with a mixer, whip the ricotta cheese and cream cheese together until smooth. Add in the vanilla, confectioners erithrytol and stevia drops.

Whip together well. Lightly sprinkle the gelatin over the mixture while mixing to prevent clumps.

Now mix in the whipped cream last until smooth. Stir in the chocolate chips.

Spread into cooled crust and let sit overnight in the fridge! This really makes a difference in flavor and texture, do not skip this waiting process!!

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