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These Keto Sausage McGriddles are pretty much everything you could want from a low-carb breakfast sandwich: a maple-infused pancake bun, savory sausage, perfectly cooked egg and melty cheese. It’s the perfect flavor combination that won’t make you feel like you just ate fast food.
Keto McGriddles: A low carb take on a breakfast classic
Remember when McGriddles came out? Maybe I’m dating myself just a bit--but when I was a young teenager and those bad boys were released into the world, they became my new go-to breakfast favorite (and coming from a family that frequently ate fast food when I was a kid, that’s a pretty big deal).
I hope that the recipe developer behind McGriddles made millions, because they nailed a perfect combination of flavors. Those sweet little pockets of maple… the subtle spice from the sausage patty… the perfect softness of the folded egg… and of course, that ooey gooey slice of American cheese. I would venture it’s one of the greatest fast food inventions of all time.
But when you’re on keto, it’s easy to think that cool menu items like McGriddles are simply off the table forevermore (probably because the original version has 45 grams of carbs). Not anymore! I tested dozens of pancake prototypes to get you the perfect maple-infused flavor while keeping the macros keto-friendly. They have just enough fluff to mimic a griddle cake without falling apart.
I tried to keep these Keto Sausage McGriddles as true to the original version as possible, with one exception: the egg. McGriddles normally come with a folded egg, which I recently learned has a lot of weird additives including maltodextrin (which can spike your blood sugar). If you’re making a keto-friendly McDonald’s run, avoid the folded egg and get a fresh cracked whole egg (which they are always happy to substitute when a menu item normally calls for folded eggs).
Keto Sausage McGriddles: Important notes
If you’re going to make this McDonald’s copycat recipe, you’ll want to make note of a few things:
First of all, a silicone ring mold is going to be your best friend if you’re trying to capture the perfect breakfast sandwich shape. I had two at the ready, since occasionally there was a little bit of food sticking on one at any given time and I wanted to quickly swap them into my pan. These molds give your eggs and griddle cakes the perfect circular shape for one pretty looking sandwich.
And on the note of food sticking: butter or another fat is very important for this recipe. For the most part, it prevents your griddle cakes and eggs from sticking to the ring molds, and will help you lift the molds up clean when it’s time to flip them. If you’re really worried about sticking, don’t be afraid to use a little extra fat and/or grease the ring molds themselves--otherwise you’ll have to carefully run your knife around the edges to get them to release, and things can get messy.
It’s also very important to follow the directions closely for the griddle cakes. They must be covered during the cooking process, or they won’t cook through properly. I tried tons of different cooking variations, and covering always delivered the best results. If you find that your first few pancakes are burning, lower your heat even more--but still cover your pan when the instructions call for it. A good McGriddle just can’t be rushed.
You’ll want to make sure you’re using a finely ground almond flour for those griddle cakes, too. This is the brand we used, and it helped create more of a pancakey texture than a normal grind of almond flour. Because of the griddle cake proportions, you’re going to get five total (which means you’ll have an odd one out after the recipe is complete). Just consider it a bonus. :)
Approximate nutrition facts per serving (1 sandwich):
Saturated fat: 16.9g
Total carbs: 14.3g
Sugar alcohols: 1.6g
Net carbs: 7.9g
- 1/2 cup almond flour (this is the brand we used)
- 2 Tbsp coconut flour (this is the brand we used)
- 1/2 tsp baking powder
- 5 eggs
- 1.5-2 Tbsp granulated sweetener (we used Golden Lakanto this time to complement the maple, but a brand like Swerve would also work)
- 1 tsp xanthan gum
- 2 tsp maple extract (here's what we used)
- 1/8 cup sour cream
- 1/4 cup unsweetened vanilla almond milk
- pinch of salt
- 1 Tbsp unsalted butter, cut into ½ tsp chunks (about 6 pieces)
- 2 sandwich sized breakfast sausage patties (a little over 2 oz each--buy or make your own)
- 2 slices sharp cheddar or American cheese