Reviews
Breakfast
Ingredients
| 4 Sausage patties | |
| 4 Slices of cheese | |
| 6 Eggs divided | |
| 4 oz Cream cheese | |
| 1 tsp Vanilla extract | |
| ½ tsp Maple extract | |
| 3/4 cup Almond flour | |
| 1 tbsp Lakanto Monk Fruit, or choice of sweetener | |
| 1 tsp Baking powder | |
| 2 tsp ChocZero maple syrup, optional |
Nutritional Information
533
Calories
45g
Total Fat
-3g
Net Carbs
29g
Protein
Directions
1
Cook 4 sausage patties on the stove top over medium heat while you are preparing the pancake batter.
2
Beat together 3 eggs and the cream cheese until smooth.
3
Add in the almond flour, sweetener, baking powder, maple extract, ChocZero maple syrup, and vanilla extract. Beat on high until creamy and well combined.
4
Let the batter sit while you finish cooking the sausage patties. Remove the sausage from the skillet and set aside.
5
Place a small amount of the pancake mix in a heated skillet, and cook for 2 minutes or so on each side until done. The pancakes should be handheld size, not large. Remember that these are creating the “bread” for our breakfast sandwiches, so you only want them to be a little larger than your sausage patties. This mixture should make 8 small pancakes, enough to create 4 sandwiches.
6
Once the pancakes are cooked, mix together the remaining 3 eggs in a bowl.
7
Place a metal circle cookie cutter or a metal jar lid into a greased skillet, and pour a little of the egg mixture into it. Be sure to grease the inside of the cookie cutter or lid so the egg does not stick to it. Once the egg on the bottom has cooked, remove the mould, and flip the egg to cook the other side. Add salt and pepper to taste.
8