I really wanted to share with everyone a recipe from my cookbook. It’s one of the fan-favorites when it comes to breakfasts, for both my readers and my own family. If you loved McDonald’s McGriddle Sandwich before you went keto, you’ll find this is an amazing low-carb copy cat!
Keto-fied! Comfort Foods Made Keto is the cookbook that the recipe is featured in. You can also find awesome keto recipes throughout it, such as Pasta, Cinnamon Rolls, General Tso’s Chicken, and Gumbo – among others. I tried to put together a big assortment of comfort foods that I myself loved to eat before keto, and know you will love these keto-fied versions.
Remember that buying my cookbooks also supports the website. It allows me to purchase all of the ingredients to produce recipes (think of how many failed experiments end up in the garbage) as well as improve my photography by purchasing new equipment. Not to mention it helps me improve the speed and optimization of the site so it keeps loading faster and faster!
Without further ado, here it is! Just a small tip before you make it: place cheese on hot bun after cooking to help the melting process.
Yields 1 Low Carb Pancake Sandwich
The Preparation
Pancake Bun:
- 3/4 ounce pork rinds
- 1 tablespoon almond flour
- 1 large egg, whisked
- 2 tablespoons low-carb maple syrup
- 1 tablespoon heavy whipping cream
- 1/4 teaspoon vanilla extract
Filling:
- 2 ounces ground hot italian sausage
- 1 ounce cheddar cheese, sliced
- 1 large egg
The Execution
1. Measure out 2 Oz. Sausage and set aside. You can use a silicone ring mold from Amazon to help with the whole process to keep everything the same size.
2. Grind pork rinds in a food processor until a powder is formed.
3. Heat a pan to medium high heat on the stove. Add sausage in ring mold and cook until medium-well temperature. Once cooked, set aside in some foil to rest.
4. While the sausage is cooking, mix together pork rinds with all bun ingredients.
5. Put an egg ring mold inside the pan and fill 3/4 of the way with bun batter (this should be half of the batter).
6. Once the bun is browned on the bottom, remove the ring mold and flip to the other side. Cook until this side is also browned. Repeat the process with the other half of the batter to create another bun.
7. In the same pan, add an egg to the ring mold and lightly scramble. Cook completely until solidified.
8. Assemble together with 1 bun on bottom, 1 slice of cheese, hot egg, sausage, and the last bun on top. Then, serve!
This makes a total of 1 serving of Low-Carb Pancake Sandwich. The serving comes out to be 668 calories, 50.9g fats, 5.1g net carbs, and 43.3g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 3/4 ounce pork rinds | 121 | 7.6 | 0 | 0 | 0 | 11.5 |
| 1 tablespoon almond flour | 41 | 3.5 | 1.5 | 0.9 | 0.6 | 1.5 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon low-carb maple syrup | 0 | 0 | 0 | 0 | 0 | 0 |
| 1 tablespoon heavy whipping cream | 51 | 5.4 | 0.4 | 0 | 0.4 | 0.4 |
| 1/4 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 2 ounce ground hot italian sausage | 195 | 15.5 | 2.4 | 0.1 | 2.4 | 10.8 |
| 1 ounce cheddar cheese | 115 | 9.4 | 0.9 | 0 | 0.9 | 6.5 |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| Totals | 683 | 51.8 | 6.2 | 1 | 5.2 | 44.6 |
Low-Carb Pancake Sandwich
Ingredients
Pancake Bun:
- ¾ ounce pork rinds
- 1 tablespoon almond flour
- 1 large egg whisked
- 2 tablespoon low-carb maple syrup
- 1 tablespoon heavy whipping cream
- ¼ teaspoon vanilla extract
Filling:
- 2 ounce ground hot italian sausage
- 1 ounce cheddar cheese sliced
- 1 large egg
Instructions
- Measure out the sausage and set aside. Silicone rings work great for creating uniform patties.
- Powder the pork rinds in a food processor.
- Place a pan on the stove over medium-high heat. Add the sausage to the ring mold and cook until medium-well. Once cooked, wrap in foil and set aside to rest.
- While the sausage is cooking, combine the pork rinds with the remaining bun ingredients.
- Place another ring mold inside the pan and fill it three-quarters of the way full with batter.
- Once browned on the bottom, remove the ring mold and flip to the other side. Cook until browned. Repeat with the remaining batter.
- In the same pan, add an egg to the ring mold and lightly scramble it. Cook until completely solidified.
- Assemble the sandwich by placing the sausage patty, cheese, and egg between the bun halves. Serve and enjoy!
I made this sandwich this morning and it was great! Thanks for another wonderful recipe.
Thanks Dora – glad to hear you liked it!
Is it 2oz or 4oz of sausage? (Planning on making this tomorrow morning)
Sorry Madeline – it’s 2 oz. That was a typo on my end (I just fixed it) 🙂
I just made this. It was great. The pancake part was superb – I will use it in other contexts to this recipe it was that great!
I did not have an egg ring so I took the bottom off a can of beetroot, washed the can, and used it instead.
Looks freaking delicious – glad you liked it!
Damn that looks good!
I’m hungry!
Are the pork rinds necessary? Is it possible to make it without?
They do help with the texture and flavor a lot, but I’ve also made this with 2-3 tbsp. flaxseed meal in place of the pork rinds.
Just finished eating this. The wife loved it and I loved it as well. My buns did t come out like yours though, they were much thinner. I did leave out the pork rinds so maybe there is something in them that helps it rise. Good either way though. Thanks a lot!
That’s probably it – the pork rinds really give some puffiness and texture to the buns. If you used flaxseed meal instead, they come out a little “soggier” but I’ve still enjoyed it that way. Glad you liked it, though!
Did you grind up the hot sausage? or did you buy it that way?
I just bought it that way, but many uncooked sausage comes like that. Just slice the coating on the sausage and take the actual meat out 🙂
is it possible to use chicken “cracklin” skin in place of the pork rinds and get the same effect?
I’d imagine so, but you may need a bit more chicken skin than pork rinds, since chicken skins are quite a bit “airier”.
Can you freeze these? if so, how would you reheat them?
I’m not sure to be honest – I personally would think so, and re-heat in a toaster or something. But I usually just make a couple and throw them in the fridge, then re-heat in a pan.
I’d imagine so, but you may need a bit more chicken skin than pork rinds, since chicken skins are quite a bit “airier”.
I made the pancake part for the first time this morning… the batter is wonderful. It stuck to my ring molds – so they are going into the trash. I made the rest like a pancake and that worked fine topped with an egg, bacon and a little cheese. I wish I had some extra keto maple syrup made up but next time I will be better prepared. Dang that was good. Thank you for the recipe.
That looks good. Now I’m hungry!
Thanks – hope you get the chance to make it. It’s a favorite in our house!
I, admittedly, loved McGriddles. It is very delicious although I couldn’t find my egg ring so my sandwich isn’t as pretty but I’m okay with that (what matters is whats on the inside) ahaha. I was curious of how filing this is and the answer is yes it is, one sandwich and I’m full. Thanks!
Sure thing – hope you liked it as much as me! I’m usually experimenting with new recipes, but this is one of the few “special” occasion recipes I make over and over.
I made this and it’s absolutely delicious. Thanks for this recipe. We love it. I have a question about the pancake. It was so good and we’re wondering if there’s a way to incorporate this recipe for a savory bread? Something less sweet. The texture was so nice, I think it would be great for a toasted muffin in the morning with jam. I thought about substituting the maple syrup with olive oil. Just wondering what you think.
I’ve never really had great success with a real “loaf”. I’d recommend just making a simple savory mug cake in a round ramekin. I do this often, then I slice it in half and toast it in the pan with a little butter. It’s very similar to bread and does well with some high fiber/no sugar added Polaner brand jam.
This is a VERY good recipe I must admit. Great job.
Yay! I’m glad you liked it! 🙂
0 carbs in maple syrup?
Click the link for the “maple syrup” recipe. 🙂
Does any low carb maple syrup work in this recipe, or do you need to use the homemade version?
Gonna make this on Saturday. Can’t wait to try this out!
I think you will enjoy it!
Is there any reason I couldn’t use my Vitamix to blend the pork rinds into a fine powder? I notice a lot of your recipes mention a food processor but never a blender.
Also, I’m not a fan of snacking on pork rinds and the tub is HUGE; if I just grind it all up and shove it in an airtight container, would it still taste as good later(as a cooking ingredient) and stay as fresh? I’m a n00b when it comes to food science.
My dad takes me for a Mcgriddle a couple times a week since we work together. It’d be cool if this recipe is good enough to impress him so he can stop spending his money at Mc D’s haha.
Most blenders would have more trouble with it than a food processor, but a vitamix should work fine!
https://uploads.disquscdn.com/images/b6a87b2630086d15fe825d398a6c8492de62114b59f4ae16717abc19b6a41677.jpg
That looks goooooood!
https://uploads.disquscdn.c…
This was so good and so filling. I had to eat it in two parts! Pancake was fluffy sweet and golden brown. Perfect breakfast sandwich. Thank you. I love your recipes!
Hello, I have a question. I am trying to find recipes that I can just pop in the microwave in the morning. Can I make these ahead of time and freeze?
Yes! They should freeze pretty well. I would thaw them completely before reheating the egg again though. (Maybe throw one in the fridge the night before.)
Made mine with bacon. This thing is amazing! https://uploads.disquscdn.c…
Beautiful! Now I’m hungry. 🙂
This is amazing and I would argue, better than the mcgriddle since I tend to make mine a little bit bigger, use better cheese, and I do my egg without scrambling first so the yolk runs a little. Flavour is amazing. I used Walden’s sugar-free pancake syrup since I had it on hand. I premade and froze a bunch of sausage patties which made a repeat performance of this meal faster and just as delicious this weekend!
If i dont eat porkrinds what can i sub?
You could try some flaxseed meal and a little bit more liquid + a small amount of baking powder to keep the fluffiness that the pork rinds lend.
Thank you. About how much flax would you use? Im not a talented cook
Just made these for the first time yesterday.. SO GOOD! Better than McDonald’s. Things I observed: pork Patty became very small, would probably free form it next time instead of using the mold. Also, not that I am complaining, but it messed with my macros – too much protein. I will need to play with it as bit to see how I can keep the fats high, but reduce the protein. Not even sure that’s possible…
You could make the bun with some almond flour in place of the pork rinds and reduce the egg to 1. This should help with the protein and add some fat as well 🙂
Hi! Jenn here. I’m just starting my keto journey. I weight 295 lbs and finally am ready to give it my best effort. So glad I found your site! So far I’ve made the lasagna (delish!) and this. I didn’t have the mold or maple syrup so I made do. It was really tasty AND very filling. Pic below of my successful attempt. 🙂 Thanks!! https://uploads.disquscdn.c…
Still looks delicious! Glad you enjoyed it.
If you need any help on your keto journey, let me know. Best of luck!
Would be nice to know the measurements of pork rinds Not the weight, have no scale…use cups and spoons..thank you..
Pork rinds come in all shapes and sizes so it would be very inaccurate to list a cup measurement. If I had to guess, it would be about 1/2 cup of the crushed pork rinds.
Thank YOU. Made this for breakfast and it was damn delicious.
Gald you enjoyed it, Christine!
Thanks for sharing! And cheers for your new ebook! If it just was a paperback, I would go stright to order a copy, but fon now I’ll wait despite I”m sure that it worth the effort of accept a format that I can’t stand and I found not comfortable to manage with above all for recipes (personal preference, no criticism at all!). Would it be interest to know if the recepis are all illustrated, if ther’s a conversion scale in nutritional infos, if there are swaps for dairy-free options and other details like these… Also, how many recipes are brand new and the percentage of the ones from your blog.
Thanks for your constant will to help, inform and delight your readers 🙂
This recipe was posted several years ago, so the cookbooks is somewhat old now, though we still don’t have a printed book. I tried to find publishers that would help me in that but they just offer deals that aren’t in favor of the author. The best offer I got from a publisher was for them to get all rights to the content and sell the books in the places they determined best and I’d get 4% of the profits. I’d much rather own the content myself (since I made it), and publish it in digital format so that I can re-invest the profits into the website and more free content for everyone. Nowadays we mainly focus on our meal planning app, though. We have over 1500 recipes in it and it helps you create meal plans specific to your macros. The meal planning app will give you much more control over just a regular book since it can go between us/metric, you can filter out things you don’t want (like having dairy-free recipes only), or avoid certain proteins. Glad you like the recipes, though!
I totally understand your legit and fair point of view, I hadn’t calculate how much the publishers may be overwhelming trying to suck off all the work done by the author and take just advantages from somebody’s effort. If I’d be more “mediatic” yours would surely be some resources I’d pay for to partecipate keeping your blog flourishing, so thanks again for the constant effort you do to improve and mantain it at your level!
I appreciated that and certainly understand that digital media isn’t for everyone. I would like to get some printed cookbooks done at some point in the future, but I find that focusing on our meal planner is just helping a lot more people with managing keto and sticking to it. I just refused to go the printed route since the publishers were not willing to bend at all and I’ve read too many horror stories of publishers simply not paying out on any of the work. They keep the rights to it and you get nothing (especially since they are paying only a small % of profits, and they can inflate the value of their staff on the project). A lot of publishers will promise smaller websites and bloggers a lot of stardom but they end up seeing none of it which is really, really unfortunate. I hope in the future I can either self-print through a service and list on Amazon or find a publisher that’s willing to compromise and enter a fair deal.