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.
Prefer berries, choc chips, or bacon with your low-carb pancake muffins? Just swap out them for the sausage.
This Keto Sausage Pancake Muffins recipe makes 12 serves. 1 serving is 1 muffin with only 2g net carbs.
Keto Pancake Muffins Ingredients
- 8 ounces of Ground Sausage
- 1 cup of Almond Flour
- ¼ cup of Sukrin Gold
- 2 tablespoons of Coconut Flour
- 2 teaspoons of Baking Powder
- ½ teaspoon of Vanilla Essence
- ¼ cup of Butter, melted
- ¼ cup of Heavy Cream
- 4 Eggs
How to Make Keto Pancake Muffins
- Preheat your oven to 175C/350F.
- Line a 12-cup muffin pan with cupcake papers or silicone 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, and mix well.
- Add the vanilla, butter, and heavy cream, and 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.
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!
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Print Pin Share EmailServings: 12 servings
Calories: 194kcal
Unit Conversion
Ingredients
- 8 ounces Ground Sausage
- 1 cup Almond Flour
- ¼ cup Sukrin Gold
- 2 tablespoons Coconut Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Vanilla Essence
- ¼ cup Butter melted
- ¼ cup Heavy Cream
- 4 large Eggs
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
Made this recipe?Tag me at @myketokitchen
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.
Want more Keto Breakfast Recipes? Try our;
- Keto Sausage & Egg “Muffin”
- Keto Cinnamon Granola Cereal
- Keto Spanish Baked Eggs
- Keto Bacon Egg Muffins
To make a larger batch of this pancake muffins recipe adjust the servings above.
