This low carb twist on the quintessential fast food breakfast sandwich is pure perfection. What could possibly be better than an entire American breakfast all wrapped up in one sandwich, with only 2 net carbs??
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The correct answer here is ABSOLUTELY NOTHING.
You can make these sandwiches with any combination of fillings that you like or even just eat the “buns” for a less messy pancake. I personally think that there isn’t anything better than bacon, egg and cheese with sausage as a close second 🙂
UPDATE: I Recently came up with an even easier way to make these McGriddles, which I added to the recipe card. The video shows the new, easier way, but either way is delish!
To ensure that the pancake “buns” came out uniform and round I baked them in a whoopie pie
- Sugar-Free Maple Syrup – I use Lakanto. It’s got the best flavor and the cleanest ingredients of any that I’ve found yet. With that said, any syrup should work.
- The pancake recipe listed is my favorite, but as keto diets have gained popularity, there are many commercial pancake mixes available. You should be able to use any pancake batter that you like, although you may have to adjust the cooking times.
- I always get questions about substitutions for the almond flour. If you can’t have almonds then my suggestion is to sub the entire pancake batter with a pancake batter that works for you 🙂
Not counting carbs?
No problem! Just use your favorite maple syrup in place of the sugar free syrup and traditional pancake batter. The cooking and freezing instructions will be the same.
The best part of these keto McGriddles is that they are completely freezer friendly! This makes them perfect for busy mornings, since they can be hot and ready in less time then it would take you to swing through a drive through.
To freeze them, assemble the sandwiches and allow to cool completely. Then, wrap them individually in parchment or foil and then place them in a large freezer bag or other airtight, freezer-safe container then freeze. They will keep for several months in the freezer.
If you don’t have time to thaw them, don’t worry. Just wrap in a paper towel and microwave for two minutes. Microwaves vary, so be sure to check that it’s completely heated through before eating. If it’s still cold, just continue cooking for 30 second intervals until hot.
Be sure to check out these other great recipes from This Mom’s Menu:
Make AheadBreakfast Scramblers 4 Ways
- Low Carb Breakfast Casserole
- Fluffy Keto Waffles
- Sausage Pancake Muffins | Keto, Gluten Free
Keto McGriddle Sandwiches
For Pancake “Buns”
- 6 Large Eggs
- Salt and Pepper to taste
- 6 slices cheese
- 6 slices bacon or sausage cooked
- METHOD 1: Heat the syrup to a boil in a small saucepan over medium-high heat, stirring constantly. Continue to boil for several minutes until syrup has thickened and reduced by half. Pour the syrup onto a parchment lined pan and place in into the freezer for at least 1 hour.
- METHOD 2: Heat the syrup to a low boil in a small saucepan over medium heat. Remove from heat and stir in the gelatin powder. Continue whisking until there are no lumps. Line a small dish with aluminum foil or parchment paper. Pour the syrup mixture into the foil-lined dish and place in the freezer while you prepare the pancake batter.
- Preheat your oven to 350 degrees F and line a cookie sheet with foil and place 12 mason jar rings onto the pan (or grease a 12 cavity whoopie pie pan). Spray the inside of the rings with non-stick spray.
- Place the remaining ingredients for the buns into a blender and pulse until smooth. Pour evenly into the rings (approximately 2-3 tbsp per lid)
- Remove the syrup from the freezer and gently peel the parchment or foil away from the syrup. cut it into small pieces and evenly distribute the pieces into the batter.
- Bake for 12-15 minutes, or until set. Allow to cool slightly before removing from the rings or the whoopie pie pan.
- For the Eggs: You can make them fried or scrambled based upon your preference. I like to bake the eggs to make them like a real fast food sandwich. Just beat the eggs with salt and pepper, then pour into a greased 7×11 or 9×13 baking dish and bake in the preheated oven for about 15 minutes or until the eggs are set. Allow them to cool, then slice into 6 even pieces.
- Assemble the sandwiches by topping one pancake bun with one slice of bacon or sausage, one egg and one slice of cheese, then top with a second bun.