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 Baked Pecan Pancake

Now you can whip up a pancake breakfast quickly and have extras for the week!

That is IF you have leftovers😊

You can easily double this recipe to make a 9×13 pan and freeze some also!

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 Baked Pecan Pancake

3 large eggs

1 cup Low Carb Baking Mix

1/2 cup unsweetened almond milk

1/4 cup heavy whipping cream

3 Tbsp monkfruit/or any granulated sweetener

1/4 tsp powdered stevia

1 tsp ground cinnamon

2 tsp baking powder

2 pinches of salt

1 tsp vanilla extract

1 tsp maple extract

1/4 cup chopped pecans

Preheat oven to 350F.

In a medium bowl whisk eggs, almond milk and heavy cream.

Now add all ingredients except pecans.

Whisk until incorporated.

Whisk in chopped pecans.

Bake in a greased 8×8 pan for 30 minutes.

Cool 10 min in pan before cutting into 9 pieces.

Top with butter and some sugar free maple syrup.

Make my Mock Maple Syrup to top it with! My syrup recipe is only 1g carb per 1/4 cup!

2.5g carb per piece

Come check us out on FACEBOOK for Low Carb Tips and my Low Carb Community!


Low Carb Chocolate Breakfast Bread

This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!

Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❀

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 Chocolate Breakfast Bread

1/3 cup creamy unsweetened almond butter

1 Tbsp coconut oil

2 Tbsp Keto Mock Maple Syrup

2 Tbsp Greek/or Skyr Yogurt (for dairy free use unsweetened applesauce)

2 Tbsp Keto Brown Sugar

1 Tbsp unsweetened almond milk

1/2 tsp vanilla extract

3 Tbsp almond flour

2 Tbsp cocoa powder

1/2 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

Preheat oven to 375F

Melt oil & almond butter in saucepan with a whisk. Add the rest of the ingredients EXCEPT egg.

Whisk well.

Add egg.

Whisk well.

Spread into a parchment lined 8×11 bread pan.

Bake 20 min until toothpick inserted in middle comes out clean.

Makes 8 servings.

6g carb per serving

Add additional 2g carb per serving with applesauce sub.


Low Carb Carrot CakeđŸ„•

It was the cake I made for my babies 1st birthday, so every time I have it now it reminds me of when she was little!

My daughter will soon be 9 so it was some time ago! She even loved this one, but had no idea it was made without sugar!

Now if you haven’t already, go make some of my baking mix!! It is the basis for over 6 of my recipes and counting!

Now that you have the baking mix ready, let us make some cake!!

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 Carrot Cake

1.5 cups low carb baking mix

1/4 cup Bobs Red Mill plain whey powder

1/3 cup unsweetened shredded coconut

3/4 cup Swerve granulated (or regular erithrytol)

3/4 tsp powdered stevia (pure is best)

1.5 tsp ground cinnamon

1/2 tsp each: nutmeg, allspice, ginger

1/4 tsp ground cloves

1/4 tsp sea salt

2 tsp baking powder

1/2 cup unsweetened almond milk (may need more if your almond milk is store bought)

3 Lg eggs

3 to 4 egg whites to make 1/2 cup

1/3 cup coconut oil/OR butter melted

2 small (5″long) carrots finely shredded

Quick frosting:

4oz cream cheese, very soft

1/2 stick butter, softened

1 tsp vanilla

2.5 Tbsp Swerve Confectioners sugar

1/4 tsp liquid monkfruit sweetener /OR liquid stevia

……………..

Preheat oven to 350F. Grease an 8×8 pan. Glass is preferred.

In a large bowl whisk all dry ingredients.

In a separate small bowl whisk eggs and almond milk.

Slowly whisk egg/milk mixture into dry ingredients 1/4 at a time.

After well whisked, slowly add in melted coconut oil /OR butter a little at a time.

Each small addition should be followed by a folding/whipping motion.

Once all incorporated, fold in the carrot shreds.

Bake at 350F for 35 to 40 minutes until set in the middle and edges are golden brown.

Cool completely.

………..

Start making frosting!

With a hand mixer, or with a whisk, mix all frosting ingredients in a small bowl.

It should be smooth and thick.

Spread over cooled cake.

…………

Optional: sprinkle with 1/4 cup chopped pecans

_________________

When cut into 16 pieces……

2g net carb each.

When cut into 8 pieces…….

4 net carb each.

This will vary depending on your brand choice of sweeteners, length of carrots used, and type of coconut.


Low Carb French Waffle Casserole

Have you made low carb waffles before?

You will need to make some for this low carb spin on an old classic breakfast casserole!!

Visit my two previous posts where I give you great, quick and easy recipes for low carb waffles!

>>KETO WAFFLES<<

>>KETO WAFFLES W/QUEST PROTIEN POWDER<<

>>KETO WAFFINS<<

Ok, now you have your waffles which is the base of this casserole!

If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!

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 FRENCH WAFFLE CASSEROLE

4 to 5 cups low carb waffles

4 lg eggs

1 cup unsweetened almond milk

1/2 cup heavy cream

1 tbsp monkfruit granulated sweetener

1/2 tsp caramel stevia drops(or regular liquid stevia)

1 1/2 tsp vanilla extract

1/4 tsp salt

1/2 tsp ground cinnamon

….

2 Tbsp cold butter; cut into pea sized cubes

….

2 tbsp monkfruit

1/2 tsp maple extract

1 tsp cinnamon

Preheat oven to 350F.

In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.

Cut waffles into small squares and distribute evenly in a greased 8×8 pan.

Pour liquid mixture over waffles.

Press down with a spoon to soak up mixture better.

Dot the top with cold butter cut into pea-sized amounts.

Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.

Sprinkle on top of casserole.

Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.

The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.

You can let this sit for overnight covered in the fridge if desired.

Reheats well in 350F oven for 8 min.

Store in fridge up to 5 days.

Carb count depends on your waffle you choose.

Makes approx. 6 servings.


Sweden Celebrates Waffle Day! VĂ„ffeldagen!

Waffles are eaten all the year round in Sweden but they are particularly popular on 25 March when we celebrate VĂ„ffeldagen (Waffle Day). Swedish waffles are flatter then the more well known Belgian waffle and are normally made in a special waffle maker that is in the shape of hearts!

So today I took my Keto Pancake recipe and added 1 Tbsp melted butter and 2 Tbsp almond flour to thicken it up!

I also made a new batch of my Keto Mock Maple Syrup to go with it!

I am in waffle heaven😍😇

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!

What are your favorite types of waffles?

How do you top your waffle?

Leave a comment below and share!


Keto Mock Maple Syrup

Since starting keto I have found that there are many different companies catching on and making sugar free versions of the most beloved condiments. Ketchup, dressings and maple syrup.

I have and still do enjoy pancakes and waffles😋 They are the ultimate breakfast, especially when they are keto!

I have tried monkfruit maple syrup topping and walden’s calorie free maple syrup. They are ok. They work for what they are but I think they are too thin.

I figured I could get the ratios right if I tried and I DID!!

There are two odd ingredients in this recipe, one is glucomannon. I have brought it up before and you can get it online. I recommend the NOW brand one. Its a small investment that lasts as you only use a tiny 1/4 to 1/2 tsp per recipe. It is used in my baking mix as well. Its worth it, get some!

The 2nd is Organic Maple Extract. I get both of these online. The extract is not only good for this maple syrup recipe but also for my Keto Breakfast Sandwich recipe and make your own Keto Brown Sugar! I love adding a little to my Keto Pancakes too!

Keto Mock Maple Syrup

3/4 cup water + 2 Tbsp

3 Tbsp erithrytol

1/4 tsp stevia

1 tbsp butter

1/2 tsp maple extract

Pinch salt

1/2 tsp blackstrap molasses

1/4 tsp glucomannon

Put all in a medium saucepan EXCEPT for glucomannon. Bring to boil then sprinkle glucomannon in while whisking briskly.

Turn down to simmer while still whisking. Whisk 1 to 2 minutes until thickened.

Remove from heat and let it cool a little before putting in a jar, or recycled syrup bottle!

1g carb per 1/4 cup