Keto Pancake Muffins Recipe (2g Carbs)

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These easy Keto Pancake Muffins are a great way to enjoy your favorite breakfast food with half the effort they are soft, fluffy, and super yummy.

Keto Sausage Pancake Muffins - easy breakfast recipe
Keto Sausage Pancake Muffins

Prefer berries, choc chips, or bacon with your low-carb pancake muffins? Just swap out them for the sausage.

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This Keto Sausage Pancake Muffins recipe makes 12 serves. 1 serving is 1 muffin with only 2g net carbs.

Keto Pancake Muffins Ingredients

Keto Sausage Pancake Muffins Ingredients - easy breakfast recipe
Keto Sausage Pancake Muffins Ingredients

How to Make Keto Pancake Muffins

How to make Keto Sausage Pancake Muffins - easy breakfast recipe
How to make Keto Sausage Pancake Muffins
  1. Preheat your oven to 175C/350F.
  2. Line a 12-cup muffin pan with cupcake papers or silicone cups.
  3. Saute the sausage in a large nonstick frying pan over high heat, breaking it up until it is cooked through.
  4. Spoon half the sausage into the bottom of the muffin tin. Set the other half aside.
  5. In a mixing bowl add the almond flour, sukrin gold, coconut flour, and baking powder, and mix well.
  6. Add the vanilla, butter, and heavy cream, and stir in.
  7. Add the eggs and whisk into a thick batter.
  8. Pour the batter evenly over the sausage in the muffin tin, then sprinkle over the remaining sausage.
  9. Bake in the oven for 25-35 minutes until cooked through and spring back when touched.
  10. Serve drizzled with Sugar-Free Maple Syrup.
Keto pancake muffins recipe.

Keto Pancake Muffins

These easy Keto Pancake Muffins with sausage are a great way to enjoy your favorite breakfast food with half the effort! They are soft, fluffy and super yummy!
5 from 13 votes
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Course: Breakfast, brunch
Cuisine: American, Canadian
Cook Time: 35 mins
0 mins
Total Time: 35 mins
Servings: 12 servings
Calories: 194kcal
Author: Matt

Ingredients

Instructions

  • Preheat your oven to 175C/350F.
  • Line a 12-cup muffin pan with cupcake papers or silicon cups.
  • Saute the sausage in a large nonstick frying pan over high heat, breaking it up until it is cooked through.
  • Spoon half the sausage into the bottom of the muffin tin. Set the other half aside.
  • In a mixing bowl add the almond flour, sukrin gold, coconut flour and baking powder, mix well.
  • Add the vanilla, butter and heavy cream, stir in.
  • Add the eggs and whisk into a thick batter.
  • Pour the batter evenly over the sausage in the muffin tin, then sprinkle over the remaining sausage.
  • Bake in the oven for 25-35 minutes until cooked through and spring back when touched.
  • Serve drizzled with Sugar-Free Maple Syrup.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 3g | Protein: 8g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 101mg | Sodium: 186mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 0.2mg | Calcium: 65mg | Iron: 1mg

How To Store Pancake Muffins

Store pancake muffins in the fridge for up to 4 days or freeze for up to 3 months, they can be quickly reheated in a microwave.

Sugar-Free Sausage Pancake Muffins - easy keto breakfast recipe
Sugar-Free Sausage Pancake Muffins

Want more Keto Breakfast Recipes? Try our;

To make a larger batch of this pancake muffins recipe adjust the servings above.

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