Mini Keto Sausage Muffins

These delicious mini keto sausage muffins make the perfect snack, breakfast or even appetizer. Easy to make and they taste like a savory sausage and cheese pizza in muffin form. They freeze well and are great for keto meal prep on a keto diet. One mini muffin has just only 0.8 grams net carbs and 4.3 grams protein!.

You might also like these low carb savory breakfast cookies.

I made these mini keto sausage muffins along time ago and recently remembered them and thought they might make a good keto snack to have in the freezer. Also I wanted to update this post and I remembered we really liked them.

So now I remember why we liked them so much. They are really easy to make and great for meal planning when on a low carb diet. But while they are mini muffins, they are really filling. They are filled with Italian seasonings and Italian sausage and have the flavor of a sausage and cheese pizza!

And while I originally intended these to be a quick keto friendly breakfast or even a keto snack, they would be great as an appetizer too. You could roll them into balls and maybe even serve with some marinara sauce! All in all it’s a very versatile recipe using basic ingredients that I think you will love.

This recipe was an adaptation of a recipe from Traveling Low Carb which I don’t think is around anymore but she does have a great Facebook group for a 90 Day Low Carb Challenge if you are interested.

Recipe ingredients I used and substitutions.

The simple ingredients that I used for these breakfast muffins were almond flour, eggs, parmesan cheese, cheddar cheese, Italian seasoning, oregano, fresh garlic, butter and Italian sausage. I didn’t add any salt or black pepper because there are quite a few spices in the sausage.

Almond Flour
I only use blanched almond flour and you can get it everywhere. I often buy it from Aldi but today I just had the finely sifted almond flour. While I haven’t tried it, you could also use almond meal. These are a very simple muffin so the texture won’t be effected much.

Italian Sausage
I only use 1 link of Italian sausage in this whole recipe. You can use either sweet or hot flavors depending on your tastes. I used the Italian flavor because I wanted more of those flavors in my muffins. And if you want a bit more heat you can add hot pepper flakes.

Note I used raw sausage and not cooked sausage. If you have leftover cooked sausage you could probably use it though since you don’t bake these very long.

Italian Seasoning, Oregano and Fresh Garlic
Again I wanted those Italian flavors and that is when I used these seasonings. You could also substitute dried basil or thyme for the oregano if you want. I like the flavor of fresh garlic so I would not substitute with garlic powder but if you have no other choice you can. You would use ¼ teaspoon of garlic powder for every clove of fresh garlic.

Grated Parmesan and Shredded Cheddar Cheese
I like the parmesan in this recipe to add flavor and to act as a flour of sorts. The cheddar is used for its melting and flavor attributes. You can substitute with other types of cheese mozzarella, Monterey Jack, pepper jack or other shredded cheese for the cheddar but I would keep the grated parmesan cheese.

Other ideas to change up this recipe is to add cooked veggies like onions, bell pepper, spinach, green onions, fresh herbs, mushrooms, etc.. Just make sure to cook them first and finely dice them so they can fit in the small muffins.

You could also use other types of sausage like regular breakfast sausage you find in roll, flavored pork sausage, ham or even bacon but I would use cooked bacon and not raw.

How to make these mini keto sausage muffins.

Step 1: Preheat the oven to 350°F. Get out a mini muffin tin pan and spray with non-stick cooking spray. Set aside.

Step 2: Get out a medium bowl and add the eggs. Beat them then add the almond flour, crushed garlic, spices, parmesan and half of the cheddar. Mix together well.

Step 3: Take the casing off one of the sausage links and break it up in to little pieces. Mix together with the batter. Lastly pour in the melted butter and mix well to combine.

Step 4: Using about a heaping tablespoon of the sausage mixture, roll into small ball that fit the muffin cups. When you have them all in there, press down just a bit so they fill up the tin. Then sprinkle the rest of the cheddar cheese on top. I got about 20 mini muffins out of this batch.

Step 5: Place the mini muffin tin into the oven and bake for about 10 minutes. When they start to turn golden brown they should be done. Take out and let cool before eating. Note baking time may vary.

Store leftover keto muffins in an airtight container. I like to freeze these for a quick keto snack or a low carb breakfast in the morning. Just pop them in the microwave for a minute or so until heated through. Please scroll down for the printable recipe card.

Make sure the store these keto muffins in the refrigerator or the freezer. They can keep in the refrigerator for a few days.

More keto breakfast ideas you might like.

I think a low carb diet has some of the best breakfast recipes. And you can even eat these delicious recipes for snacks, lunches and even dinner. Here are all of my low carb breakfast recipes and a few of my favorite breakfast options listed below.

• keto biscuits and sausage gravy to go with them
• low carb banana bread protein granola
• keto peanut butter, chocolate, pumpkin, cherry and berry whipped cottage cheese
• keto jalapeno cheddar waffles or blueberry waffles
• low carb caprese omelet

So next time you want a quick breakfast, low carb snack or even an appetizer for a party but want to stick to your low carb diet, the keto sausage muffins are a great option. They are very filling and great to grab and go for busy mornings Enjoy! 

The nutritional information for 1 mini breakfast muffin is 84 cals / 7g fat / 1.4g carbs / 0.6g fiber / 4.3g protein = 0.8g net carbs

These with my friend Zuzana’s keto sausage gravy!