Kirbie's Cravings

Keto Biscuit Breakfast Sandwiches

Breakfast sandwiches made with low carb keto biscuits, cheese, sausage and egg. This is my keto version of Sausage Egg McMuffins.

A few months ago, I shared a recipe for super easy cheesy low carb keto biscuits. I’ve made the recipe nearly a dozen times. Not only do they taste like restaurant drop biscuits, but they are so quick to make.

This is a version of those keto biscuits, except I removed the cheese, sliced them in half and used them for these mini breakfast sandwiches.

Because the biscuits are baked in a standard muffin pan they are a little smaller than a regular breakfast sandwich, but they are also quite filling. Their small size makes them great for an on-the-go breakfast.

They store and reheat well too, so you can make them ahead of time for meal prep.

Biscuit Texture

These are not your standard biscuits and are not flaky like traditional biscuits. But they taste like drop biscuits sometimes served at restaurants as an appetizer. They are very fluffy and tender. Some people describe them as tasting like a savory muffin.

Sandwich Variations

I filled my sandwiches with cheese, sausage patties and scrambled eggs. You can definitely mix it up with other fillings like ham, avocado, bacon. You can also add dried herbs and spices to the biscuit dough to change up the flavor of the biscuits.

I you are looking for more keto breakfast recipes you might like my Keto Donut Muffins, too. They taste just like old-fashioned baked donuts! Or browse all of my favorite keto breakfast recipes for even more ideas.

Keto Biscuit Breakfast Sandwiches

Servings: 8
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Easy low carb keto biscuit sandwiches. These mini sandwiches are made with the easiest drop biscuits. They reheat well and can be made for your weekly meal prep.
5 from 1 vote



  • 1 ½ cups superfine almond flour
  • ¼ tsp salt
  • 1 tbsp aluminum free baking powder
  • 3/4 tsp garlic powder
  • 3/4 tsp onion powder
  • 2 large eggs
  • 1/2 cup full fat sour cream
  • 4 tbsp unsalted butter melted


  • 1/2 tbsp oil you can use whatever oil you usually use for cooking eggs
  • 4 large eggs
  • 4 tbsp milk
  • salt and pepper to taste
  • 8 breakfast sausage patties cooked/heated according to box instructions
  • 8 small slices of cheddar cheese



  • Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
  • In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
  • In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
  • Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. 
  • Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up.
  • Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean. Allow biscuits to cool for about 15-20 minutes, until they are no longer too hot to touch.
  • Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.


  • In a medium bowl, add eggs, milk, salt and pepper. Beat eggs with whisk.
  • Add oil to large skillet. Swirl oil slightly to coat the surface of the skillet. Bring to medium heat. 
  • When skillet is hot, add eggs. Cook a few minutes until eggs are set and can be flipped in one piece. Flip eggs and cook a few more minutes until eggs are fully cooked.
  • Cut eggs into squares to fit with the biscuits. 
  • To assemble sandwiches, slice biscuits in half with a sharp bread knife. Layer with sausage, cheese and egg. 


Nutritional information provided is for the biscuits only. 


Serving: 1biscuit, Calories: 216kcal, Carbohydrates: 6g, Protein: 6g, Fat: 20g, Saturated Fat: 6g, Sodium: 102mg, Fiber: 2g, Sugar: 1g, NET CARBS: 4

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

12 comments on “Keto Biscuit Breakfast Sandwiches”

  1. Thank you for this wonderful and super easy recipe. Tried it and all turned up so tasty. I missed the Macdonald’s sausage muffins they served in SG 30yrs ago and now I can bake these to go with my Keto sausage.

  2. Can a dairy-free substitute be used for the sour cream.?

    I use “melt” as a butter substitute for all my baking so I would try that as well.

  3. I made these for the first time today; they’re my first keto baking attempt. They came out GREAT!!! Really, so much better than I imagined. I’m looking forward to trying more of your recipes. 

  4. May I ask… How are the biscuits stored after baking? I would like to make a double batch, if they can be frozen? Thank You.

  5. Hi Kirbie!

    I made these today, 01.21.2020. They were wonderful; soft, fluffy and so tasty.

    I didn’t have onion powder, so I also omitted the garlic powder and used 1.5 tsp. “Everything But the Bagel” seasoning from Trader Joe’s. I also added 3 or 4 Tbs finely sliced scallion, as it was sitting in the fridge and I wanted to use it up. Instead of greasing the tin, I used silicone muffin liners for easier cleanup. I got 9 biscuits (muffins?), and they were so delicious! Thanks for sharing the recipe!

  6. Hi, Thanks for sharing. I have a quick question…. Can you substitute almond flour for coconut flour. If so, does it drastically change the recipe? Thanks ?

    • Almond flour and coconut flour are not interchangeable. While you can make a recipe with only coconut flour, you would need a lot less coconut flour and other ingredients may need to be adjusted. It also doesn’t really taste or have the same texture either.