OMG, these are so-o-o good! I was given a recipe for a similar pancake sausage muffin that was called a pancake bite (for me, they are too large to call a bite) but it called for 3/4 cup of expensive low carb/keto pancake syrup. For the price I pay the syrup alone would be about $7.00-8.00! My budget doesn't allow that.
The syrup gets mixed with the cooked sausage, glazing the sausage so I figured I could make my own syrup in the pan while cooking the sausage and it worked. :-)
These are great because you can eat them hot out of the oven or keep them in the fridge for a few days to rewarm for breakfast during the week and they are supposed to freeze well. Mine won't make it to the freezer. Lol! If you use a lean sausage, add 1 or 2 tablespoons of oil to the skillet as you cook it.
The original recipe also said to serve it with more syrup but I thought they were plenty sweet without so I'm happy to eat mine out of hand. If you don't like super sweet pancakes, you can decrease or omit the stevia, just taste the sausage before you add stevia to taste.
1.23 net carbs per pancake muffin, if 14 muffins were made, not including the sweeteners or maple flavoring as they don't raise blood sugar.
Maple Keto Pancake Muffins
1 lb. ground breakfast sausage (your choice of chicken, turkey, pork, etc.) 1/2 cup Confectioners' style (powdered) sweetener (I use this brand) Stevia equivalent to 1/4 cup sugar, Optional or less to taste* 2/3 cup water 1/8 tsp. glucomannan powder or xanthan gum (I used this) 2 tsp. maple flavoring (I used Frontier brand) 1/2 tsp. vanilla extract 1 cup scooped almond flour (109 gm) (I use this brand) 1/2 tsp. baking powder (gluten free) non-GMO (grain free if needed) (I use this brand) 1/2 tsp. unrefined sea salt (less if sausage is salty) (I use this brand) 3 lg. eggs, beaten 1/4 cup full fat ricotta cheese 1 cup shredded Cheddar cheese
1. Preheat oven to 375.F. Lightly grease 12-14 muffin cups.
2. In a large skillet over medium heat, cook sausage until browned and cooked through. Drain if there is a large amount of fat. Stir in powdered sweetener and water. Sprinkle with glucomannan powder or xanthan gum. Bring to a boil, stirring constantly until mixture thickens slightly. Remove from heat and stir in maple flavoring and vanilla extract. Taste and add stevia to taste if you like sweeter pancake bites. Set aside to cool.
3. In a medium bowl, combine almond flour, baking powder and salt; mix well. Add eggs and ricotta; mix thoroughly. Stir in Cheddar cheese and sausage mixture; mix until thoroughly combined. Spoon equally into prepared muffin cups. If larger pancake bites are desired fill 12 muffin cups. If smaller pancake bites are desired fill 14 muffin cups. Bake 20-25 minutes or until a wooden pick inserted in center tests clean.
4. Serve hot. The original recipe said to serve with keto maple syrup but I think they are plenty sweet. I like them just the way they are.
Nutrition Facts Serving size: 1/14 of a recipe (2.7 ounces).
Nutrition information calculated from recipe ingredients. The sweeteners and maple syrup were not included in the recipe nutrition data as they don't raise blood sugar.
Amount Per Serving Calories 211.65 Total Fat 17.45g Saturated Fat 5.65g Cholesterol 77.79mg Sodium 395.02mg Potassium 122.91mg Total Carbohydrates 2.12g Fiber 0.89g Sugar 0.4g Protein 11.86g