Keep the flavor, ditch the carbs with this sugar-free maple breakfast sausage recipe. Get the delicious taste of maple syrup without the guilt in this healthified version of a morning classic.
I’ve lost 19 pounds since starting my weight loss journey in January, whoo hoo!! One of my secrets has been scaling back on the amounts of carbs I take in. I’m doing mostly calorie in/calorie out but cutting the extra calories found in carbs helped me to get a steady rhythm going to drop the fat. This recipe is a go-to for breakfast but can be used at any meal of the day.
I start with an 80/20 ground pork since higher fat helps to make the sausage patties more flavorful. But the benefit of this ratio is that it’s not too fatty, making them too greasy.
I throw in a few spices and a little olive oil. The olive oil adds moisture without a greasy texture.
But what gives these breakfast delights their maple sweet taste without the added sugar is a combination of maple extract and a little stevia.
To get uninformed patties, I use a cookie scoop but you can eyeball it. It also helps to keep your hands clean.
Another little trick I use to keep the mess to a minimum is to press them between to sheets of parchment paper with the back of my spatula. Hope these tips help but I’m already certain you will LOVE these low carb maple breakfast sausages!
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- 1 lb ground pork
- 1 tsp Truvia non-calorie sweetener
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp ground sage
- 1/2 tsp cinnamon
- 1/2 tsp garlic powder
- 1/2 tsp maple extract
- Add all of the ingredients to a mixing bowl and blend well.
- Use spoon or cookie scoop to make 8-16 uniform balls of pork to form patties.
- Lay scoops about 1-2 inches apart between two sheets of wax paper. Use a spatula to flatten into patties.
- Cook patties over medium heat in a well-seasoned cast iron skillet; about 3-5 per side until done.*