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!