breakfast, diets, Keto, ketogenic, low-carb, nutrition, recipe, waffles, weight loss

Waffling!

Okay you may be thinking, waffles those are for breakfast! But, having lived in the south now for a while, I have come to view waffles in a new light. They are not just for breakfast anymore! Nor are they just something to dump syrup on.

Waffles make a quick and easy, make-a-bunch-ahead and freeze meal. Pair them with some chicken, or add bits of bacon, cheese, and/or veggies. Or put the sweet in them and eat them with a bit of butter or plain, or throw in a handful of berries. The only limit to the kinds of waffles you can make, is your own imagination.

I am posting 2 waffle recipes today. The first is a more traditional keto waffle and is a bit higher in carbs. The second is a keto dairy and tree nut free waffle recipe. I am trying a bit less dairy right now to see if it increases my weight loss. The dairy and tree-nut free recipe has the lower amount of net carbs of the 2 recipes and I like it just a bit better as a sweet waffle, than a savory as the *coconut adds a natural sweetness. In the second recipe, I use an unsweetened macadamia nut milk, which is not tree-nut free, but it works just as well with *coconut milk, which is why I labelled it as tree-nut free.

*The FDA does list coconut as a tree-nut, however, it’s botanical classification is a seed, coconut allergies are pretty rare, but, if you have any doubt, check with your allergist before eating it or especially before feeding it to a child with known nut allergies.

Remember you can click on the name of the recipe to be taken to a printer friendly version.
 

1 Tbsp butter-melted

3/4 cup nut or sunflower seed flour
1 scoop MCT powder (optional)
2 tsp baking powder
1/2 Tbsp Creme Fraiche or Sour Cream
4 eggs
For sweet waffles:
1/2 tsp vanilla or other flavoring
1 tsp keto friendly sweetener
1/2 tsp spice (cinnamon, nutmeg, pumpkin pie spice, mace…etc)
For savory waffles:
1/4 cup parmesan cheese
1/4 cup romano cheese
2 Tbsp real bacon bits

How to:

Preheat and lightly oil waffle iron.

In microwave safe dish melt butter (about 15 seconds on high).

Mix in all ingredients, adding eggs last.

 

Mix thoroughly to batter consistency.

 

(This is the point where I add in any extras to my batter (this is with bacon, Parmesan, and Romano cheese.)

Add batter to waffle iron (I add about 1/2 cup to keep it from spilling out edges).

 

Serve hot.

 

These do not refrigerate well (they dry out) however they do freeze well.
 

1 Tbsp coconut oil melted

1/4 cup coconut flour
1 scoop MCT powder (optional)
2 tsp baking powder
2 Tbsp Unsweetened nut milk
4 eggs
For sweet waffles:
1/2 tsp vanilla or other flavoring
1 tsp keto friendly sweetener
1/2 tsp spice (cinnamon, nutmeg, pumpkin pie spice, mace…etc)
For savory waffles:
1/4 cup parmesan cheese
1/4 cup romano cheese
2 Tbsp real bacon bits

How to:

Preheat and lightly oil waffle iron.

In microwave safe dish melt coconut oil  (about 60 seconds on high).

Mix in all ingredients, adding eggs last.

 

Mix thoroughly to batter consistency.

(Note about the coconut batter, it does require much more beating than the other recipe, to speed things up you could put in blender or use mixer) 

Add batter to waffle iron (I add about 1/2 cup to keep it from spilling out edges).

 

Serve hot.

 

These do not refrigerate well (they dry out) however they do freeze well.
 
 
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