Keto Breakfast Sandwich (McGriddle Copycat)

Name: Keto Breakfast Sandwich with Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1/2 lb ground breakfast sausage; 2 tbsp Coconut flour; 2 large eggs; 1 tsp baking powder; 1 tbsp oil; 1 tbsp sugar free maple syrup; pinch of salt; cooking spray; 2 large eggs; kosher salt to taste; sugar free maple syrup

4.75 from 12 votes

Recipe Print Pin

This keto breakfast sandwich stacks a sausage patty and soft scrambled eggs between two fluffy low carb pancakes. Add a drizzle of sugar-free maple syrup for a sweet and savory breakfast you can make at home in 30 minutes. Several readers say it tastes just like a McGriddle!

low carb breakfast sandwich dripping with sugar free maple syrup

Why You'll Love This Recipe

It has that sweet and savory flavor. The pancakes have a little sugar-free maple syrup mixed into the batter. Pair them with sausage and buttery scrambled eggs, and you have a breakfast worth sitting down for.
Readers compare it to a McGriddle. Several commenters say this keto breakfast sandwich tastes like the fast-food favorite. You can make it at home with simple ingredients and adjust the toppings to your liking.
The pancakes make a great bun. The thick batter is easy to spoon into small, round pancakes. They're fluffy but sturdy enough to hold the sausage and eggs.
The eggs are soft and buttery. Cooking them slowly over medium-low heat gives you tender folds of scrambled eggs. It's a simple step that makes the sandwich even better.
It's a filling low carb breakfast. Each sandwich has a sausage patty and two scrambled eggs tucked between the pancakes. Serve it with coffee for a weekend breakfast or brunch.
You only need 30 minutes. You'll make all three parts from scratch, but each one is simple. No special equipment or pancake mix needed.

Ingredients You'll Need

You'll make three simple parts for this keto breakfast sandwich: sausage patties, low carb pancakes, and scrambled eggs. Here's what you'll need. See the recipe card below for the amounts and full instructions.

Ground breakfast sausage: Shape it into patties about the same size as your pancakes so you get sausage in every bite.
Coconut flour or almond flour: The recipe includes an option for either flour. They absorb liquid differently, so use the amount listed for the flour you choose.
Eggs: You'll use eggs in the pancake batter and more for the scrambled egg filling.
Baking powder: Helps the pancakes rise and gives them a fluffy texture.
Oil: Adds moisture to the pancakes. Use a mild oil, such as avocado oil, so it doesn't change the flavor.
Sugar-free maple syrup: A little goes into the pancake batter for that sweet maple flavor. You can also drizzle some over the finished sandwich.
Salt: You'll need a pinch for the pancakes and more to season the scrambled eggs.
Cooking spray: Keeps the pancakes from sticking and makes them easier to flip.
Butter: For cooking the scrambled eggs. You can also add a little to the warm pancakes when serving.

How to Make a Keto Breakfast Sandwich

You'll cook the sausage, make four small pancakes, and scramble the eggs before putting the sandwiches together. Have two skillets ready so you can cook the sausage and pancakes at the same time.

homemade turkey sausage cooking in a black skillet

Step 1 - Cook the sausage

Shape the breakfast sausage into two patties, about the same size as your pancakes. Make a small dent in the center of each patty to help it cook evenly.

Heat a skillet over medium heat. Add the patties and cook until browned on both sides and the center reaches 165°F. Transfer to a plate and cover to keep warm.

Step 2 - Make the pancakes

Mix the pancake ingredients in a small bowl until combined. If you're using coconut flour, let the batter sit for a few minutes so it can thicken.

Heat a large nonstick skillet over medium heat and lightly coat it with cooking spray. Spoon the batter into four small, round pancakes, leaving space between them so they're easy to flip.

Cook until the edges begin to set and small bubbles appear. Gently flip and cook the other side until the centers are set and spring back when lightly touched. If the pancakes brown too quickly, turn the heat down.

Step 3 - Scramble the eggs

Beat the eggs in a bowl until the whites and yolks are fully mixed. You can use the pancake skillet for this step. Reduce the heat to medium-low and let the pan cool slightly before adding the butter.

Once the butter melts, pour in the eggs. Let the edges begin to set, then gently push the eggs toward the center with a rubber spatula. Slowly scrape and fold as they cook to make soft, tender folds. Remove from the heat when the eggs are just set, with no liquid egg remaining. Season with salt to taste.

low carb pancake breakfast sandwich dripping with sugar free maple syrup on a plate

Step 4 - Assemble the sandwiches

Place a sausage patty on one pancake and top with half of the scrambled eggs. Add a second pancake on top, then repeat for the other sandwich.

Serve warm with a little butter and a drizzle of sugar-free maple syrup, if you like.

Tips for Best Results

Measure the flour carefully. Coconut flour absorbs more liquid than almond flour, so they aren't a one-for-one swap. Use the amount listed in the recipe card for your chosen flour. Too much can make the pancakes dry.
Keep the pancakes small. Divide the batter into four pancakes of about the same size. Smaller pancakes are easier to flip and work better as sandwich buns.
Allow for the sausage to shrink. Shape the raw patties a little wider than your pancakes. They'll shrink as they cook, giving you a better fit for the sandwich.
Let the skillet cool before cooking the eggs. If you're using the pancake skillet, give it a minute to cool after lowering the heat. A hot pan can turn soft scrambled eggs dry in a hurry.
Add syrup just before serving. This keeps the pancakes from soaking up too much syrup and getting soggy. For a sandwich you can pick up, serve the syrup on the side for dipping.

Substitutions and Variations

Try a different breakfast meat. Swap the sausage patties for cooked bacon or ham. Turkey breakfast sausage also works well if you prefer it.
Add cheese. Place a slice of cheddar, American, or pepper jack on the hot sausage patty so it starts to melt while you finish cooking the eggs.
Change the eggs. A fried egg makes a good filling if you prefer those over scrambled eggs. A fully set yolk will make the sandwich easier to pick up.
Choose your flour. You can make the pancakes with either coconut flour or almond flour. Follow the amount listed for each in the recipe card, since they don't absorb the same amount of liquid.

How to Store and Reheat

Refrigerator: Store the pancakes, cooked sausage, and scrambled eggs in separate airtight containers for up to 3-4 days. Keep the syrup separate so the pancakes don't get soggy.

Freezer: For the best texture, freeze the pancakes and sausage and make fresh eggs when you're ready to serve. Place parchment paper between the pancakes to keep them from sticking, then store in freezer bags for up to 2 months. Thaw overnight in the refrigerator.

To reheat: Place the sausage and eggs on a microwave-safe plate and cover loosely. Heat in short bursts until they reach 165°F throughout. Warm the pancakes in a nonstick skillet over low heat or briefly in the microwave. Assemble the sandwich and add butter and sugar-free maple syrup just before serving.

Frequently Asked Questions

Is this breakfast sandwich gluten-free?

The pancake ingredients are naturally gluten-free, but check the labels on your breakfast sausage, baking powder, and sugar-free syrup if you need the whole sandwich to be gluten-free.

Why is my pancake batter too thick?

Too much flour, especially coconut flour, can make the batter thick and dry. Measure carefully and use the amount listed for your chosen flour. The batter should be thick but easy to spoon into the pan. If it's too stiff to spread, stir in water a teaspoon at a time.

Can I double the recipe?

Yes! Double all the ingredients and cook the pancakes and sausage in batches so the pans aren't crowded. Wait to scramble the eggs until the other parts are ready so you can serve them fresh.

Why You'll Love This Recipe

Ingredients You'll Need