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

Keto Breakfast Sandwich Buns

What is your Keto breakfast go to?

Mine is, and has been bacon and eggs for months. I am quite loyal to routine and find that 5 out of 7 days I go for the easy, the reliable, bacon and fried eggs!

I will throw in pancakes or muffins sometimes for good measure, but mostly I stick with quick and easy so I can get on with my day!

Well these special breakfast sandwich buns are super easy!! You just whip it up in the blender, bake and eat! Then stack up a couple fried eggs with cheese and bacon and your set! Try with ham for a twist instead of bacon.

Lets get these buns in the oven😄

The only special ingredient needed you may not have is maple extract. This gives the buns a breakfast taste that really sets it apart from other “muffin” type sandwich buns.

Get some online. I recommend Frontier brand as it is the best one that doesn’t leave an aftertaste!

You will also need wide mouth canning rings as molds. I greased them then set on a parchment lined pan.

Bake until golden, then gently push out from the underside.

Keto Breakfast Sandwich Buns

2 large eggs

2 oz cream cheese

2/3 cup Almond Flour

1 tsp Baking Powder

1 tsp vanilla extract

1/2 tsp maple extract

10-15 drops liquid stevia

Place the ingredients for the buns into a blender and pulse until smooth.

Pour evenly into greased wide mouth canning rings (approximately 2-3 tbsp per lid) that are sitting on a silpat, foil or parchment. This all should be sitting on a flat cookie sheet.

Fill up till 1/4 inch from top.

Bake at 350F for 12-15 minutes or until set. Allow to cool slightly before removing from the rings.

Use in your sandwich of bacon, egg and cheese!

Will keep up to 5 days in fridge.


Keto Bacon Cheeseburger Pizza

When you have kids, there will be leftovers because they are most likely going to fall asleep during dinner.

If not, you are lucky! Well we recently had cheeseburgers and I saved my sons portion that he didn’t touch.

I then made this pizza crust and used part cheddar cheese in the recipe of the crust and topping!

I crumbled up the burger, abou 1/4 cup cooked, cut up some cooked bacon, 1/4 cup, into little bits.

Baked the 2nd time at 400°F for 6 min after topping the crust and then 5 min on broil.

Yum!!


Keto Sausage Breakfast Bars

I needed something quick and portable for school mornings. So I came up with this casserole! It holds together well, so I called it a bar😊

You can make these ahead and warm up through the week! They are so tasty!

Grain free, gluten free, it fits in anyone’s breakfast, keto or not!

You will start by browning up 1 lb of breakfast sausage. Drain if necessary but leave a little of the grease.

Now get a medium mixing bowl. I use my favorite glass 4 cup measuring pitcher.

Add 1/3 cup coconut flour.

Put 4 1/2 Tbsp butter in 9×13 pan and put in oven. Preheat to 375F.

Add baking powder, salt and sour cream.

Whisk well!

Now add the melted butter from the oven!

Pour in melted butter.

Mix well then add in 1 cup shredded cheese, all of the browned & crumbled sausage and 1/3 cup heavy cream.

Now spread into your 9×13″ pan evenly.

And bake for 20 minutes. Top with remaining 1 cup of shredded cheese and bake for additional 5 minutes.

It makes approx 12 pieces at 1g net carb each!

Keto Sausage Breakfast Bars

1 lb breakfast sausage browned and drained (can use mild or hot)

4 1/2 tbsp melted butter

1/3 cup coconut flour

2 tbsp full fat sour cream

5 eggs

1/4 tsp salt

1/2 tsp baking powder

2 cups shredded monterrey jack cheese

1/3 c heavy whipping cream

Instructions

Preheat oven to 375 and grease a 9 X 13 casserole dish. Melt butter in pan while preheating to save time.

Whisk all together except for butter.

After combined, THEN add in melted butter.

Stir in drained browned sausage and 1 cup shredded cheese.

Stir until combined then pour batter in the greased casserole dish. Spread evenly.

Bake for 20 minutes until it starts to brown a little around the edges.

Add remaining 1 cup of cheese on top. Bake 5 more minutes to finish!

Will keep easily in the fridge up to 5 days!