Keto Breakfast Sandwich Recipe
This low carb keto breakfast sandwich recipe is the ultimate freezer friendly keto breakfast meal prep, with just 3.2g net carbs! It has layers of pancakes, eggs, sausage, and cheese.
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- 2 cups Wholesome Yum Blanched Almond Flour
- 1/4 cup Besti Monk Fruit Allulose Blend
- 2 tsp Baking powder
- 1/4 tsp Sea salt
- 4 large Eggs
- 2/3 cup Unsweetened almond milk
- 1/4 cup Avocado oil
- 1 tsp Vanilla extract
- 1/2 tsp Maple extract
- 10 large Eggs
- 1/2 cup Unsweetened almond milk
- 1/2 tsp Sea salt
- 1/8 tsp Black pepper
- 2 lbs Breakfast sausage (no sugar added)
- 1 tsp Maple extract
- 2 cup Cheddar cheese (shredded)
In a large bowl, whisk together all the pancake layer ingredients.
Pour the batter into the lined pans and spread evenly. Bake side by side for 12 to 15 minutes, until firm and golden.
Slide the parchment sheets with the pancake layers off the pans and set aside to cool.
Leave the oven on at the same temperature. Line both jelly-roll pans with fresh sheets of parchment paper and grease well.
In a large bowl, whisk together the eggs, almond milk, sea salt, and black pepper.
Pour the egg mixture into one of the lined pans.
Bake for about 15 minutes, or until the egg is firm and cooked through.
Slide the parchment sheet with the egg layer off the pan and set aside to cool. Leave the oven on at the same temperature.
In a medium bowl, mix together the sausage and maple extract. Press the sausage onto the second lined pan in a thin layer, spreading across the entire pan. Press it up the edges of the pan as much as possible, because it will shrink during cooking. (Alternatively, use a slightly larger pan than the other layers, to account for shrinkage of the sausage layer.)
Bake for 12 to 16 minutes, until the sausage is cooked through. Drain off the liquid and pat dry with paper towels. Set aside to cool.
Leave the oven on, but reduce the oven temperature to 350 degrees F (176 degrees C).
Carefully slide a large spatula between the parchment paper and one of the pancake layers to release. Repeat with the other pancake layer, egg layer, and sausage layer.
Line one of the jelly-roll pans with a fresh sheet of parchment paper. Flip one of the pancake layers onto it, golden side up.
Place the sausage layer over the pancake layer, top with the egg layer, and sprinkle cheddar evenly on top. Finally, add the other pancake layer.
Return the pan to the oven for about 10 minutes, or until the cheese melts.
Let the pan rest for a few minutes, then cut the sheet pan sandwiches into squares. Cut in a grid pattern—3 the short way by 4 the long way, for 12 sandwiches total. Enjoy right away, or cool to room temperature and wrap sandwiches individually in foil or plastic wrap, place in a freezer bag, and store in the freezer.
Serving size: 1 sandwich or 1/12 of the entire pan
Recipe from The Easy Keto Cookbook.
Video Showing How To Make Keto Breakfast Sandwiches:
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