If using Jimmy Dean sausage, just cut the log in half and go ahead and get started. If not, measure out the sausage and break it up into small pieces.

Turn a pan up to high heat and fry the outsides of the sausage until crisp. The insides will continue to cook during the baking process.

Preheat the oven to 350F. Add the eggs, coconut milk, maple syrup, vanilla extract, and liquid stevia in a mixing bowl.

Combine well, ensuring that all of the ingredients are evenly distributed.

In a separate bowl, measure out the almond flour, baking powder, erythritol, psyllium husk powder, and salt.

Mix the wet and dry ingredients, then add all of the seared sausage pieces to the mixture.

Divide the batter into silicone cupcake molds and bake for 20–25 minutes.

Once cooked, remove from the oven and let cool for 5 minutes.

Remove from the silicone cupcake molds and place on a cooling rack, if storing in the fridge. Otherwise, serve warm.

Enjoy!