Easy Low-Carb Sausage Stuffed Pancake Muffins

by KetoDietApp.com

Step 1Preheat 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.

Step 2In 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.

Step 3Place a piece of sausage in the bottom of each muffin cup and pour the batter of the sausage.

Step 4Bake for 15-20 minutes until a toothpick comes out clean.

Step 5Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.