Easy Low-Carb Sausage Stuffed Pancake Muffins

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.

Step-by-step

1. 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.

2. 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.

   

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

   

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

   

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

   

Recipe

Easy Low-Carb Sausage Stuffed Pancake Muffins

★★★★★4.8 (41 ratings)

Easy low-carb breakfast muffins stuffed with sausage. A tasty on-the-go breakfast or lunchbox recipe.

Hands on

10m

Overall

35m

Servings

8

1.8 g

Net carbs

8.2 g

Protein

17.4 g

Fat

200

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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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

1. 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.

2. 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.

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

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

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

Nutrition per serving, 1 muffin

Carbs 4%Protein 17%Fat 79% of calories

Net carbs

1.8 g

Total carbs

3.8 g

Fiber

2 g

Sugars

1 g

Protein

8.2 g

Fat

17.4 g

Saturated fat

6.2 g

Calories

200 kcal

Sodium

274 mg · 11.9% RDA

Magnesium

42 mg · 10.5% RDA

Potassium

178 mg · 8.88% EMR

Nutrition by ingredient

Per 1 muffin	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.1 g	2.7 g	6.6 g	74
Coconut flour, organic	0.4 g	0.7 g	0.6 g	14
Salt, sea salt	0 g	0 g	0 g	0
Baking powder, gluten-free	0.1 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.4 g	1.8 g	27
Butter, unsalted, grass-fed	0 g	0.1 g	5.8 g	51
Almond milk natural (unsweetened)	0 g	0.1 g	0.1 g	2
Sausages, pastured, free of gluten and sugar	0.1 g	2.4 g	2.6 g	33
Total	1.8 g	8.2 g	17.4 g	200

Serving size 1 muffin

• Gluten free
• Dairy free
• Nightshade free
• Fish free
• Shellfish free
• Beef free