McGriddle Clone
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
12
minutesCalories
114
kcalTotal Carbs
16
gramsNet carbs
4
gramsFat
2
gramsProtein
2
gramsI haven’t eaten at McD’s for at least 5 years — but there’s still one thing I crave: the McGriddle. It took some work, but I believe I have really nailed the flavor with this keto-fied version.
Ingredients
1/2 cup coconut flour
2 TB psyllium husk powder
1 tsp baking powder
1 dash ground cinnamon
1/2 cup Log Cabin sugar free “maple” syrup
1/2 cup warm water
1 tsp Now maple flavored stevia
Directions
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients in a separate bowl or Pyrex 2 cup measuring cup.
- Pour wet ingredients into dry and mix — first with a spatula, then with your hands as it starts to come together.
- When the dough forms a ball, wrap it in plastic wrap for 5-10 minutes as you preheat your Dash griddles.
- Divide the dough into eight pieces (bigger than a ping pong ball, smaller than a golf ball). Flatten each ball slightly between your palms before putting in the griddle. Press the lid down firmly to flatten the dough.
- At around 2 minutes and again at 4 minutes, you will see the dough puff up and lift the griddle lid. Press the lid down so that the bun will expand outward.
- The buns should stop steaming at around 6 minutes. Remove them to a wire rack as you make the remaining buns.
- Create your breakfast sandwich with your favorite McGriddle fillings: sausage, egg, bacon, and/or cheese. Be aware that real McGriddles use American cheese.
- NOTE: You can make all eight McGriddle buns at once or you can tightly wrap the dough in plastic wrap and store in the refrigerator for up to 2 days. Let come to room temperature before cooking.
Recipe Video
notes:
- Macros are based on a 2 bun serving and do not include sandwich fillings, since that will be variable based on whatever type and quantity of sausage, cheese and egg you use.
Love all the videos, i am having a hard time founding the Sugar free Log cabin.
Only one grocery store near me carries it, so I generally get it from Amazon.
Can you cook these in a skillet?
I have not tried it. I doubt you would get the same texture as you would in the Dash griddle. I’ve had some YouTube followers tell me that they’ve made it in the Dash mini-waffle maker and felt it turned out well.
These are an awesome replacement for McGriddles.
We didn’t have the maple flavored stevia, so I added a packet of it to the mix and it was still good.
Thanks for all your efforts!
Have you experimented with waffles yet? I found one waffle recipe that’s pretty good… it doesn’t get crispy on the outside, but I’ll gladly let that go for the good flavor and texture. I’ll give you the link to it if you want to fiddle with it. 🙂
I’ve done a number of waffle experiments, so I think I’m good there. But thanks for offering.
In your video, your mock McGriddle seemed to stay thick and spongy. As soon as I take mine off my dash, it immediately deflates and is thin. Any suggestions on what I’m doing wrong?
Hard to say without witnessing you cook. I push down on the griddle once or twice during the cook as it puffs up, so that it expands to the edge of the griddle. I also let it cook until I just barely see a wisp of steam coming out of the griddle. I feel that the longer it stays puffed up in the griddle, the better chance it will retain its structure after I pull it off. That said, I have frozen these and then toasted them and they don’t puff up much at all the second time around.
Today is July 3, 2021. Has the corn dog or the McGriddle recipes been tweaked anymore since this video was made? I am interested in purchasing the corn dog maker. Thank you.
They have not.
I must have done something wrong. Instead of the sugar free pancake syrup, I used sugar free maple syrup. They did not rise at all and even after 7 min was doughy inside. The maple syrup must have been too thick. I even tried to add water to the rest of the batch and it did not help at all.
These are REALLY good. I will totally get another Dash for next time!
Is there anything we can use other than psyllium husk powder? I can’t seem to find any where I live 🙁
That’s a huge component to the texture. You may be able to grind up whole psyllium husks in a spice grinder, but I’m not sure how they will turn out. Certainly not as chewy.
Hi Steve. How did you reheat the assembled sandwiches? Thanks!
I don’t preheat the assembled sandwiches. I just reheat the “buns” in a toaster.
Try Trader Joe’s
For psyllium husk
Steve these are a hit thank you. I appreciate your recipes and reviews. ‘They are spot on’ dependable! I always make a new recipe exactly as written before I try any variation. So my question is: can I double or triple this? We are 3 on keto and busy so making the griddles ahead and freezing or fridge (for a week) would be helpful. Peace and Grace on you and your family 🙂
You can absolutely make a bigger batch and store them. They are best fresh (they are puffier). They get a bit more dense after being refrigerated or frozen. They still taste good, though.
Just came upon this recipe. We typically buy Jones link sausage..not too spicy for us. I was wondering what your go to patty sausage is for this video.
Both Aldi and Walmart have a sausage patty that is the right size. I don’t know the specific brand name.
I hadn’t had a mcgriddle since like 2008 since I was diagnosed with hashimotos and stopped eating gluten. The McDonalds breakfast sandwiches were always my favorite, only thing I liked at McDonalds really. So it’s been awhile but I feel like it’s spot on for taste. It’s a really fun recipe too, feels like a treat, doesn’t seem like you’re eating keto at all! So I didn’t want to buy a dash, as a self proclaimed minimalist I like to try to use what I have. I decided to heat up a tortilla pan and stock pot and use that instead. I put some butter in the tortilla pan and nested the stock pot on top to heat up and butter the bottom of the stock pot. Then I placed 4 buns in between them once they were heated, the weight of the stock pot presses them down a little, though I still had to squeeze them a bit and push down. I feel like this trick worked ok but yours looks way fluffier. Still I thought they were very tasty and will make again! I used the goodgood maple syrup, but only used a 1/4 cup of it since the stuff is precious. I also added about a 1/4 teaspoon of mapeline extract for extra maple flavor!
hi – you mentioned maple “bursts” in the video – take a look at this recipe – maybe you could make it yours 🙂
https://www.allrecipes.com/recipe/256420/flavored-baking-chips/
These were super easy to put together and tasted great! Reheated wonderfully in the toaster oven too. Didn’t have maple flavored stevia so I used vanilla creme instead – still worked well.
I wonder if you freeze a bit of maple syrup on a small pan, then smash it into small bits and sprinkle on the top right before cooking, could that create those maple bursts of flavor?
Hey Steve, I love this recipe but that Better Stevia maple flavoring is like hard to find right now. I went straight to there website & it’s out of stock. Amazon doesn’t have any stock as well. What’s a good substitute for it? Thanks in advance
Seems to me there were a couple of other brands out there that make a maple stevia. You could also just add a little plain liquid stevia and a few drops of maple extract.
Steve, are those macros for one bun, or for a pair?
Ah, nevermind, I found the answer on your youtube page for this recipe–it’s for both buns.
I did a batch of these today and failed miserably on the pancake maker.
Added some egg and heavy whipping cream and zapped them on the waffle maker.
Bim Bam Boom!
Deeeeeelish! (Even for my non keto wife!)
I really enjoyed this recipe. If you would ever consider expanding the McD’s breakfast line recipes, I would love a version of the Egg McMuffin – so basically an English Muffin recipe. The one’s I’ve tried are okay, but you tend to use a wider variety of ingredients, and get much closer than other people do. Thanks for all you do Steve!!