Ever had a breakfast craving for something sweet, salty, meaty and savory? Try these Keto French Toast Pigs in a Blanket with Maple Sausage and Candied Bacon for a real treat! If you're looking for a very special (and filling) keto breakfast for any occasion, we've got you covered with these tasty little morsels. Whip these up for a protein packed, flavor filled keto breakfast or brunch.
Disclosure: This recipe is a paid partnership with our awesome friends at Kiolbassa Smoked Meats! We are huge fans of their very high quality, amazing sausages, bacon and chorizo. This family owned company only focuses on using the best ingredients to make mouthwatering products. Every product is slow-crafted in small batches.
No fillers, just authentic recipes. You can always count on anything that you get from Kiolbassa to taste amazing, be completely gluten free, and have a very short ingredient list. You can read more about their story here!
About the recipe:
Now, on to this recipe! We chose Kiolbassa’s delicious Thick Sliced Dry Cured Hickory Bacon to make some super simple, keto candied bacon for this recipe. The candied bacon goes inside the french toast roll-ups, as well as gets crumbled on top before serving.
We are obsessed with this Premium, extra thick cut, dry-cured bacon. It's packed with flavor and doesn’t shrink or splatter like average bacon because it's not pumped with water like most bacon you find in stores.
The other star of these tasty little breakfast bites are of course, Kiolbassa's Fully Cooked Maple Breakfast Links. These heat and serve pork smoked sausages are juicy, protein packed and absolutely delicious. The maple flavor makes them the ideal choice for these tasty morsels.
Feel free to skip to the recipe card if you’re ready to get right into it. You will find a full recipe video there. We do cover common questions, tips, and tricks in the body of this post to keep reading if you’re wondering how these little piggies are made. You may also benefit from the step by step photos below.
- Kiolbassa Smoked Meats Dry Cured Hickory Bacon
- Brown sugar replacement of choice
- Kiolbassa Smoked Meats Maple Breakfast Links
- Whole milk or any low carb nut milk, heavy whipping cream, or half and half - To make the egg mixture. We'll add salt, vanilla extract, a sugar replacement, and some dry spices to it.
- Ground Cinnamon & Nutmeg (optional) - Cinnamon is pretty crucial to that
- Sugar free maple syrup - Choose your favorite here, any sugar free syrup will do.
- Low carb keto bread of choice, crusts cut off, flattened with a rolling pin, and cut in half - You could certainly make your own low carb bread with almond flour or coconut flour (something like 90 second keto bread) but at the moment we don't have a recipe of our own. We will be sure to update you when we do!
- Unsalted butter
- Confectioner's sugar replacement of choice (optional, for dusting at the end)
How to Make The Keto French Toast Pigs in a Blanket:
This recipe is now available as a Google Web Story!
Start by preheating your oven to 375°F. Dredge the bacon slices in your brown sugar replacement of choice, until they are covered on all sides. Transfer to a parchment lined baking sheet and bake until crispy, about 15-20 minutes.
Allow to cool for 20 minutes so the sugar replacement can harden and adhere to the bacon. Cut into bite sized pieces, set aside.
In a skillet over medium heat, heat and brown the sausages. You may want to do this in batches. Set aside.
In a large bowl, whisk together eggs, milk, vanilla extract, sweetener, salt, cinnamon, nutmeg and maple syrup replacement. Set aside.
On a large cutting board, cut the crusts off of your bread, then flatten with a rolling pin.
Cut each slice in half. In the center of each piece of bread, add a piece of candied bacon. You will have leftover candied bacon. We take the leftover and cut it up into small bites to top our french toast pigs in a blanket at the end.
Place a sausage link over top of the candied bacon piece in the middle of your bread, then roll the sides of the bread around it until they touch in the middle. Pinch the two ends of the bread together to form a seal. Dunk each sausage roll in your french toast mixture so it's all coated.
Preheat your oven to 200°F. In a skillet, over medium-low heat, melt half of your butter. Add the sausage french toast rolls seam side down touching the hot skillet to seal.
Cook in batches, 4-5 at a time, adding the remaining butter halfway through. Cook until french toast part is browned on all sides, then transfer to a baking sheet and place in the oven to keep warm while you cook the remaining french toast sausage rolls.
To serve, dust with a confectioner's sugar replacement (optional), drizzle with sugar free maple syrup, and top with remaining candied bacon. Enjoy!
Tips For The Best Keto Candied Bacon:
Kiolbassa's dry-cured hickory bacon is the perfect product to use to make keto candied bacon! It's thick cut and has minimal shrinkage, so it will hold up really nicely when you prepare it and cut it up later. We use the candied bacon both inside of the keto french toast pigs in a blanket, and to top them off like a little "bacon sprinkle" on top!
It could not be easier to prepare keto candied bacon, seriously. You can also experiment a bit with the seasonings you use. For this application, we kept it extremely simple, and just coated it with our favorite brown sugar replacement that is 0 net carbs and is compliant for the keto diet. Feel free to use regular brown sugar if you're not concerned with carb count.
Some people add extra salt to theirs. We don't feel the need to because Kiolbassa's hickory bacon is already the perfect salt level. Other great options (that we sometimes add) are black ground pepper, a little cayenne pepper, red pepper flakes, and our favorite low carb keto maple syrup replacement. You can definitely get creative!
A few tips and tricks. We like to cook our bacon at a fairly high heat, 375°F. It's hot, but not too hot to where things start burning quickly. You will want to line baking sheet with parchment paper, and spread make sure you don't crowd the pan. Crowding the pan will cause uneven cooking.
We dredge the bacon using a shallow dish filled with our favorite brown sugar replacement, then add it to the baking sheet. Bake it for 15-20 minutes, or until the texture is to your liking. We like our bacon a little crispy but not burnt. Set it aside to cool while you work on the other components. This allows the brown sugar replacement to solidify and adhere to the bacon strips.
Can I Wrap the Sausages with Bacon and Cook Them Instead?
Honestly, we wouldn't recommend it. We tried this, numerous times actually! (Trust us when we say we really TEST our recipes to make sure they're just right!) The problem with this method is, the bacon is thick cut, and wrapped up around the sausage, it overlaps, causing very chewy spots.
Since the maple sausage is already cooked, it dries out quickly and shrivels. In other words, while a good idea in theory, we opted for the candied bacon route (which is even better in our opinion!). We suppose you might be able to par-bake the bacon, then wrap it around the sausage to get it to a crispiness level you want, without overcooking the bacon. We haven't tried it yet ourselves, so we can't guarantee it. If you decide to try it, let us know in the comments!
Can I Make These Ahead of Time?
Yes! They will stay good in the fridge (covered) for about 5 days. To reheat, place in the oven at a low temperature (like 275°F - 300°F) until the sausages are warmed through. You can also place them in a skillet over low heat until they are nice and warm. You will need to re-dust them with your favorite confectioners sugar substitute before serving if you want that "look", since it will likely absorb while it warms up. This is optional, just something we thought we should mention.
Do I Need Toothpicks to Secure the Bread Around the Sausage?
This is really a preference thing, and it also depends on the size of your bread slices. We were able to just barely pinch together the ends of the bread when we wrapped it around. Then, after dunking in our french toast mixture, we put them in a hot skillet with melted butter seam-side down first.
This will allow the bread to sort of "close" around the sausage, then it won't unroll as you cook it in the skillet. If it does come a little unraveled while cooking however, don't worry. You will get the bread nice and toasty on all sides, then use your tongs to sort of squeeze the bread back around the sausage before removing it from the skillet. That actually happened with a handful of our little pigs in a blanket rolls, and in the end, it turned out completely fine.
We have tried using toothpicks to secure the rolls as well (like we mentioned, this recipe was tested numerous times!) but we felt like it was more hassle than it was worth in the end. The toothpicks don't let the sausages roll around to brown evenly on all sides, since the toothpicks sort of stop them in place, leaving some parts of the french toast bread wet and soggy. Just try without toothpicks, then you can always secure them when you're finished cooking, so they are easier to serve!
Looking For More Recipes That Use Kiolbassa Smoked Meats Products?
- Keto Brown Butter Cornbread Recipe with Bacon
- Sausage and Egg Breakfast Muffins
- Keto Stuffed Poblano Peppers with Chorizo
- Loaded Keto 'Potato' Soup
- Keto Chorizo 7 Layer Dip
- Shrimp and Sausage Skewers
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Until Next Time,
Briana & Chamere
Keto French Toast Pigs in a Blanket
For the Keto Candied Bacon:
- 10 ounces Kiolbassa Smoked Meats Dry Cured Hickory Bacon (7 slices, or half of a package)
- 1/2 cup brown sugar replacement of choice
For the French Toast Pigs in a Blanket:
- 20 links Kiolbassa Smoked Meats Maple Breakfast Sausage
- 4 whole eggs
- 3/4 cup whole milk (we used a lower carb milk, can use nut milk)
- 1/2 cup sugar replacement of choice
- 2 tablespoons sugar free maple syrup of choice
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon (or to taste)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg (optional and to taste)
- 10 slices low carb bread of choice, crust cut off, rolled out, and cut in half
- 4 tablespoons unsalted butter
- sugar free maple syrup of choice
- confectioner's sugar replacement of choice
To make the keto candied bacon:
- Preheat your oven to 375°F. Dredge each slice of bacon in your brown sugar replacement in a shallow dish, then place on a parchment lined baking sheet. Bake until desired level of crispiness is achieved, watching carefully for the last few minutes to avoid burning, about 15-20 minutes.
- Allow to cool for 20 minutes to let the sweetener adhere to the bacon and harden. Cut into bite sized pieces. Set aside.
For the keto french toast pigs in a blanket:
- Heat and brown the sausage in a cast iron skillet, until just warmed a slightly brown. You may want to do this in batches. Set aside.
- In a large bowl, combine eggs, milk, sugar free maple syrup, vanilla extract, cinnamon, salt, nutmeg and sweetener. Whisk to combine, and set aside.
- Cut the crusts off of your bread, then flatten with a rolling pin. Cut each slice in half. In the center of each piece of bread, add a piece of candied bacon. You will have leftover candied bacon. We take the leftover and cut it up into small bites to top our french toast pigs in a blanket at the end.
- Place a sausage link over top of the candied bacon piece in the middle of your bread, then roll the sides of the bread around it until they touch in the middle. Pinch the two ends of the bread together to form a seal. Dunk each sausage roll in your french toast mixture so it's all coated.
- Preheat your oven to 200°F. In a skillet, over medium-low heat, melt half your butter. Add the sausage french toast rolls seam side down touching the hot skillet to seal. Cook in batches, 4-5 at a time, adding the remaining butter halfway through. Cook until french toast part is browned on all sides, then transfer to a baking sheet and place in the oven to keep warm while you cook the remaining french toast sausage rolls.
- To serve, dust with a confectioner's sugar replacement (optional), drizzle with sugar free maple syrup, and top with remaining candied bacon. Store in the fridge in an airtight container for up to 5 days.
- Please note that macros are simply an estimate and will vary greatly depending on the brands you choose.
- We'd also like to note, that depending on the low carb bread you choose, it may require more or less french toast batter. It really depends on how absorbent the bread is.
- We prefer not to secure the pigs in a blanket with toothpicks, and rather just fry them in hot butter seam side down first to keep them closed.
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.