Keto French Toast Pigs in a Blanket

keto french toast pigs in blanket with maple syrup drizzle

5 from 1 vote

Keto French Toast Pigs in a Blanket

These Keto French Toast Pigs in a Blanket are the ultimate breakfast treat with Maple Breakfast Sausage and Sugar Free Candied Bacon. These tasty, bite sized morsels can't decide if they are dessert, or breakfast, but pack a punch of protein, and are low in carbs and sugar! Satisfy sweet and salty cravings all wrapped up in the perfect package, only 2 net carbs each!

Prep Time20

Cook Time30

Total Time50

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 165kcal

Author: Briana

Ingredients

For the Keto Candied Bacon:

10 ounces Kiolbassa Smoked Meats Dry Cured Hickory Bacon (7 slices, or half of a package)
½ 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
¾ cup whole milk (we used a lower carb milk, can use nut milk)
½ cup sugar replacement of choice
2 tablespoons sugar free maple syrup of choice
2 teaspoons vanilla extract
2 teaspoons ground cinnamon (or to taste)
½ teaspoon kosher salt
¼ 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

For serving:

sugar free maple syrup of choice
confectioner's sugar replacement of choice

Instructions

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.

Video

Notes

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.

Nutrition