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These Sausage Stuffed Pancake Muffins are a great on-the-go keto breakfast! It’s literally a pancake in muffin form stuffed with sausage, how cool is that? These low-carb breakfast muffins are also great for meal prep as they freeze well.
You could top these with a keto-friendly maple flavored syrup or even add in a bit of maple flavoring to the batter. Be sure to use a sugar-free and gluten-free breakfast sausage or simply make your own with ground pork and a few spices! Feel free to swap the sausage for a chunk of feta or cheddar cheese.
Hands-on Overall
Serving size 1 muffin
Nutritional values (per 1 muffin)
Net carbs1.8 grams
Protein8.2 grams
Fat17.4 grams
Calories200 kcal
Calories from carbs 4%, protein 17%, fat 79%
Total carbs3.8 gramsFiber2 gramsSugars1 gramsSaturated fat6.2 gramsSodium274 mg(12% RDA)Magnesium42 mg(10% RDA)Potassium178 mg(9% EMR)
Ingredients (makes 8 servings)
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin pan with 8 liners. Form the sausage into little balls and cook over medium high heat until cooked through.
- In a medium size bowl whisk together the almond milk, butter, and eggs. In a large bowl whisk together the dry ingredients. Pour the wet ingredients into the dry while whisking to incorporate.
- Place a piece of sausage in the bottom of each muffin cup and pour the batter of the sausage.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Sausage Stuffed Pancake Muffins
Ingredients (makes 8 servings)
- 1 cup almond flour (100 g/ 3.5 oz)
- 1/4 cup coconut flour (30 g/ 1.1 oz)
- 1/2 tsp sea salt
- 1/2 tsp gluten-free baking powder
- 3 large eggs
- 1/4 cup melted butter or ghee (60 ml/ 2 fl oz)
- 6 tbsp unsweetened almond milk (90 ml/ 3 fl oz)
- 1/4 lb gluten-free breakfast sausage (115 g/ 4 oz)
Instructions
- Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line a muffin pan with 8 liners. Form the sausage into little balls and cook over medium high heat until cooked through.
- In a medium size bowl whisk together the almond milk, butter, and eggs. In a large bowl whisk together the dry ingredients. Pour the wet ingredients into the dry while whisking to incorporate.
- Place a piece of sausage in the bottom of each muffin cup and pour the batter of the sausage.
- Bake for 15-20 minutes until a toothpick comes out clean.
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition (per 1 muffin)
Calories200kcal
Net Carbs1.8g
Carbohydrates3.8g
Protein8.2g
Fat17.4g
Saturated Fat6.2g
Fiber2g
Sugar1g
Sodium274mg
Magnesium42mg
Potassium178mg
Detailed nutritional breakdown (per 1 muffin)
| Total per 1 muffin |
| 1.8 g | 8.2 g | 17.4 g | 200 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 14 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.4 g | 1.8 g | 27 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 5.8 g | 51 kcal |
| Almond milk natural (unsweetened) |
| 0 g | 0.1 g | 0.1 g | 2 kcal |
| Sausages, pastured, free of gluten and sugar |
| 0.1 g | 2.4 g | 2.6 g | 33 kcal |
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