Keto Breakfast Sandwich with Pancakes

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

4.75 from 12 votes

This Keto Breakfast Sandwich stacks a sausage patty and soft scrambled eggs between two fluffy low carb pancakes. With maple flavor in the batter and a drizzle of sugar-free syrup on top, it’s a homemade McGriddle copycat ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Keyword: recipe for keto breakfast sandwich

Servings:

Calories: 566

Author: Jennifer Banz

Ingredients

½ lb ground breakfast sausage

Pancakes

2 tablespoon Coconut flour
2 large eggs
1 teaspoon baking powder
1 tablespoon oil
1 tablespoon sugar free maple syrup
pinch of salt
cooking spray

eggs

2 large eggs
kosher salt to taste

garnish

sugar free maple syrup

US Customary - Metric

Instructions

Patty up the breakfast sausage into 2 patties and place in a cast iron skillet over medium high heat. Cook on each side until a crust forms and an internal temperature reads 165F
Heat a large non-stick skillet over medium heat. Mix all of the ingredients for the pancakes into a small bowl. Spray the skillet with cooking spray and spoon the batter into 4 round pancakes in the skillet. Let the pancakes cook until bubbles start to form in the batter around the side. Flip and continue to cook on the other side until the center on the pancake springs back when lightly touched.
For the eggs, beat the 2 eggs in a medium sized bowl until whites and yolks are combined. Heat a medium skillet (I used the same skillet as the pancakes) over medium-low heat. Spray with a little more cooking spray and then add in the beaten eggs. Let the eggs cook until the edges begin to set. push the eggs with a rubber spatula scraping the bottom of the pan. scrape occasionally to get large folds of soft scrambled eggs. When the eggs are just set and still a little runny, remove from the heat.
To assemble the sandwiches: place a sausage patty on one pancake, followed by half of the eggs, followed by another pancake. Garnish with sugar free syrup.

Notes

Almond flour option: Replace the 2 tablespoons of coconut flour with ¼ cup of finely ground almond flour. Keep the remaining pancake ingredients the same.
Pancake batter: If using coconut flour, let the batter sit for a few minutes to thicken before cooking. Divide into four small pancakes for two sandwiches.
Cooking the sausage: Cook ground pork breakfast sausage to an internal temperature of 160°F, or 165°F for turkey or chicken sausage.
Soft scrambled eggs: Cook over medium-low heat and gently fold with a spatula. Remove from the heat as soon as the eggs are set, with no liquid egg remaining.
Optional toppings: Add butter and sugar-free maple syrup just before serving. Optional toppings are not included in the nutrition estimate.
Storage: Refrigerate leftovers in separate airtight containers within 2 hours and use within 3–4 days. Reheat the sausage and eggs to 165°F, warm the pancakes, and assemble before serving.

Nutrition