This low carb breakfast meal prep has the most incredible keto sausage McMuffin sandwiches paired with creamy coconut chia seed pudding.
Make the chia pudding by combining everything but the chia seeds in a bowl and whisking well. If using maple syrup, start with 2 tablespoons and and more as needed. Taste the liquid and add enough stevia drops, if using, to taste. Add the chia seeds, a little at a time, and whisk very well. Let the pudding sit 10 minutes and then whisk it very well, repeat this process one more time then move the pudding to the fridge to set up overnight. The next day it will be thick and have the consistency of pudding. Pudding can stay in the fridge for 5-7 days.
I used outer aisle cauliflower thins in the Facebook video for this recipe. You can get them at Whole Foods(by the refrigerated tortillas) or Trader Joe's(in the produce section) makes their own version.
Marcos per serving, makes 5:
146 calories per serving
1.4 grams of net carbs per serving
12.6 grams of fat per serving
1.4 grams of protein per serving
1 gram of fiber per serving
Macros per sausage, cheese, & egg combo, makes 3 servings
297 calories per serving
1 gram of net carbs per serving
19.6 grams of fat per serving
29.3 grams of protein per serving
Macros per biscuit, makes 8 biscuits:
300 calories per biscuit
2.5 net grams of carbs per biscuit
29.2 grams of fat per biscuit
7.8 grams of protein per biscuit
3 grams of fiber per biscuit
Cook’s notes: The chia pudding will make enough for 5 servings, but the sandwiches will only make enough for 3 servings, that’s because cooked eggs will only last in the fridge for 3 days. So you could make more eggs and freeze them for later in the week, and double the chicken sausage portion.
The biscuit recipe will make 8 total, you will only need 6 for the sandwiches, the other 2 you can snack on.