Keto Waffles – A Delicious and Healthy Breakfast Option

If you’re on the keto diet, breakfast can become a bit mundane. Many traditional breakfast items are off-limits because they are loaded with carbs, leaving you with few delicious options for your first meal of the day if you choose to eat breakfast. Fortunately, if you’re looking for a tasty and keto-friendly breakfast option, you don’t have to look any further than keto waffles! Keto waffles are an excellent breakfast choice for any keto dieter.

Why Keto Waffles?
Keto waffles offer several benefits that make them an ideal breakfast food for anyone following the ketogenic diet. For example, they provide a good source of energy to start your day; they’re high in protein, which helps keep you full longer; and they contain healthy fats to fuel your body and brain. They can be made in a pinch, with minimal effort — perfect for busy mornings or lazy weekends!

Making Keto Waffles
Making keto waffles is surprisingly easy — all you need is a low-carb flour alternative like almond flour, coconut flour, eggs, and butter or keto-friendly oil. Simply mix all of the ingredients together until it forms a thick batter, spray your waffle iron with oil, and then pour it in. Cook until golden brown, about two minutes per side depending on how hot your iron gets. Voila! Delicious homemade keto waffles in no time at all.

Toppings & Variations
You can enjoy your keto waffles as-is or top them off with some delicious toppings like sugar-free syrup, fresh berries, almond butter, or whipped cream. You can also add spices like cinnamon or nutmeg or even add protein powder to the batter before cooking. The possibilities are endless!

Keto waffles are an excellent way to start off your morning right while still following the keto diet basics. They’re easy to make and packed with protein and healthy fats that will provide you with sustained energy throughout the day without compromising flavor or texture. So if you’re looking for a tasty breakfast option that won’t kick you out of ketosis – try making some keto waffles today! It’s sure to become one of your new favorite breakfasts!

Check out the recipe below.

KETO WAFFLES

2 Large Eggs

4 Tbsp Butter, Melted

⅓ Cup Unsweetened Vanilla Almond Milk or Heavy Whipping Cream

1 Teaspoon Vanilla Extract

¾ Cup Almond Flour

2 Tbsp Keto Sweetener (Lakanto is our favorite)

½ Teaspoon Baking Powder

Add wet ingredients to a blender, once blended then add dry ingredients. Blend together for a few minutes on high. The longer the batter is blended the fluffier your waffles will be. Pour batter onto greased waffle iron. Cook until golden brown. For toppings, place heavy whipping cream and mixed berries in a pan on the stovetop until warm. Pour over waffles and enjoy!

Keto Alfredo and Shrimp

Our homemade alfredo sauce was plate licking good!! The. Best. Alfredo sauce. EVER! The flavor was amazing and so rich! The perfect addition to your zoodles to make a meal the whole family will love. Recipe for the best alfredo sauce ever… comin’ atcha below.

Ingredients

½ cup butter

2 garlic cloves, minced

2 cups heavy cream

2 oz of cream cheese

¼ Teaspoon pepper

¼ teaspoon salt

1½ cups grated Parmesan cheese

Instructions

In a medium sauce pan over melt butter over medium heat. Add garlic, cream cheese, heavy whipping cream, pepper, and salt.

Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.

Remove from heat then slowly add parmesan cheese.

Return to stove on low and cook for 2 to 3 minutes, stirring constantly.

Serve hot.

Strawberry Cheesecake Fat Bombs

Strawberry Cheesecake Fat Bombs
Ingredients:
1/2 cup = strawberries, fresh or frozen
3/4 cup = cream cheese, softened
1/4 cup = butter or coconut oil, softened
2 tablespoons = powdered erythritol OR 10–15 drops liquid stevia
1/2–1 tablespoon vanilla extract

Directions:
Place the cream cheese and butter (or coconut oil) cut into small pieces in to a mixing bowl. Leave at room temperature for 30–60 minutes until softened. Make sure the butter is softened, otherwise it will be difficult to mix and achieve a smooth texture. Do not microwave the butter – the mixture needs to stay firm.
Meanwhile, wash the strawberries and remove the green parts. Place them into a bowl and mash using a fork or place in a blender for a smooth texture.
Add the powdered erythritol (or stevia), vanilla extract and mix well. Before you mix the strawberries with the remaining ingredients, make sure they have reached room temperature.
Add to the bowl with softened butter and cream cheese.
Use a hand whisk or food processor and mix until well combined.
Spoon the mixture into small muffin silicone molds or candy molds. Place in the freezer for about 2 hours or until set.
When done, unmold the fat bombs and drizzle with Lilly’s dark chocolate, place into a container. Keep in the freezer and enjoy any time!

Keto NO OatMeal

Keto No’atmeal is surprisingly easy to make and so healthy for you. At this point in the pregnancy game (26 weeks!) I am in need of some quick, healthy breakfast ideas. Flaxseed and Chia Seeds are nutrient-dense foods that have amazing benefits for your body (See graphics below).

There are so many variations of this recipe so I kept it simple and you can add in any other tasty ideas you might have.

NO’atmeal Recipe:

2 Tbsp Ground Flax
2 Tbsp Chia Seeds
1/2 C any keto-friendly milk, I use unsweetened Almond Milk carrageenan-free
Toppings or add-ins of your choice (some ideas: cinnamon, berries, Lakanto Monk Fruit Maple Syrup– use our link for 20% off)

Directions:

Heat everything in a saucepan on the stove until it simmers mixing constantly.
Remove from heat and add in your desired toppings. Enjoy right away or some prefer to let it sit in the fridge overnight and enjoy the next day.


Other yummy ways to enjoy 👇

Keto Hemp Seed Oatmeal

EASY LOW CARB KETO OATMEAL

No Oat Oatmeal

Keto Beef Stew

Meal prep? We got you covered! This is an awesome fall/winter dish to prepare for freezing and toss in whenever you see fit. Throw it in the slow cooker the night before and have a warm and hearty meal for the next few days. Can’t go wrong with Keto Beef Stew and who wouldn’t want to save time by having this prepped and ready for the crock pot or instant pot?

Here’s the recipe

Label and Fill a freezer bag with:

  • 2 lbs. beef stew meat
  • 1/2 of a white onion, sliced
  • 2 celery stalks, sliced
  • 1 bundle of radishes, quartered
  • 4 cloves garlic, minced
  • bundle of cilantro, chopped (add as much or as little as you like)
  • 12 oz. package sliced mushrooms
  • 14.5 oz. can diced tomatoes, undrained
  • 2 Tablespoons tomato paste
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon Worcestershire sauce or coconut aminos
  • 16 oz. Kettle and Fire Beef Broth or Organic Beef Broth
  • Spices: 1 teaspoon salt, 3/4 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano. ** Add any yummy seasonings you’d like.
  • Optional: a small amount of diced organic carrots

To Cook:  Dump defrosted contents in a slow cooker along with broth and cook covered for 8 hours on low or 4-5 hours on high until meat is tender, stirring occasionally. Serve hot for a tasty comfort meal. Enjoy!

Keto Pumpkin Spice Cream-Cheese Muffins

Keto Pumpkin Spice Cream-Cheese Muffins are one of my favorite fall keto desserts! Hope you enjoy! 

Pumpkin Spice Cream Cheese Muffins Recipe

Ingredients

Muffin
2 cups almond flour
2 tsp aluminum free baking powder
1.5 tsp pumpkin pie spice
⅛ ginger
⅛ cinnamon
3 tbsp. grass fed butter
3 large eggs
½ cup Lakanto Monk Fruit keto sweetener (20% off using our code!!)  

Filling
¾ tsp vanilla
1 tbsp. heavy whipping cream
1 tbsp. butter


Directions:

For the cream cheese filling:

  1. Beat cream cheese with keto sweetener, heavy whipping cream and vanilla extract until smooth. Set aside.
For the muffins
  1. Preheat the oven to 350°F degrees.
  2. In a mixing bowl combine almond flour, baking soda, salt, and spices. 
  3. In another bowl, mix butter, sweetener, eggs and pumpkin until smooth.
  4. Combine the wet ingredients into the dry ingredients.
  5. Grease muffins tins or place paper liners in the tins if you have them.
  6. Spoon the pumpkin mixture into the cups about 2/3 of the way up. Make a “well” in the mixture, pushing the mixture around the sides. A small spoon works great.
  7. Place about a teaspoon of the cream cheese filling into your “well” in the muffin mixture. Top with more batter to cover the cream cheese mixture and smooth over if needed.
  8. Bake for 20-25 minutes, until the top of the muffin is firm.
  9. Remove from oven and enjoy the warmth of Thanksgiving in your mouth. Store in the refrigerator.

Low Carb Keto Snack

Fresh Mozzarella, Garden Tomato, and Avocado

Such an easy, fresh, low-carb keto snack! A great way to wrap up the freshness of summer with some delicious garden ripe tomatoes. Yes, I said tomatoes. When you have eaten lightly for the day there’s room for a couple of these as a snack. Two was plenty! A medium sized tomato has 4.8 g of carbs and 1.5 grams of fiber. If you don’t go crazy with this snack, eating them all, you will be just fine with macros. I love that you can douse these with salt and pepper and add a little avocado and you have a full fat snack on the go.

Directions:
Slice fresh mozzarella, garden tomato, and avocado. Sprinkle with Pink Himalayan salt and pepper. If desired, drizzle with avocado oil, MCT oil, or a Vinaigrette.
Serve and enjoy!

Low Carb Taco Soup

This taco soup screams fall and comfort low-carb keto food! It was surprisingly delicious! What I love most about it is that I didn’t have to stand over the stove cooking. Just toss it all in the crockpot and when finished, top with some of your favorite full-fat keto options. I call that a win!

Simmering in the crock-pot

Recipe
5-6 chicken breasts
1 small onion diced
half diced green bell pepper
splash of v8 juice
1 pack full-fat cream cheese
1 can Rotel
1 tsp minced garlic
1 packet of taco seasoning (make it more keto friendly with this recipe)
1 tsp Better Than Bouillon (sub chicken broth if you prefer and just omit the cup of water below)
1 cup of water

Additional Optional Toppings: sour cream, avocado, cilantro for an extra zing!

Directions:
Throw all ingredients in the crock-pot and cook for 6-8 hours on high or until chicken shreds easily and is cooked thoroughly. Scoop a big bowl, top with your favorite full-fat toppings like avocado and sour cream, and enjoy!


Easy Keto/Low Carb Crock Pot Meals
All Day I Dream About Food
Keto Taco Casserole
Women’s Health Keto CrockPot Recipes
Crockpot Crustless Pizza
Keto Crockpot Recipes




Low Carb Buffalo Chicken Dip

This low-carb recipe is super easy and tasty for a rushed weeknight meal or game day. This has just the right amount of kick, is fully fat loaded, and has that crunch everyone misses on keto. 

Recipe 

  • 3 Cups Shredded Chicken(cooked) 
  • 1/2 Cup Ranch Dressing
  • 3/4 Cup Franks Red Hot Sauce
  • 8 oz Cream Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1/4 Cup Jalapenos

INSTRUCTIONS

Step 1. (Preheat oven to 350 degrees). Heat a medium sized pot on low to medium heat. Add cream cheese and hot sauce and stir consistently to mix.
Step 2. Once combined stir in the ranch dressing and shredded chicken.
Step 3. Next, add in mozzarella cheese and stir until melted and fully combined.
Step 4. After mixture has a smooth consistency and is well combined, transfer mixture to an 8×8 baking dish.
Step 5. Place in a 350 degree oven for 15 minutes until sizzling and well mixed.
Step 6. Serve warm and enjoy with celery sticks, cauliflower, or our favorite keto chips.

STUFFED PORTABELLO

After all this quarantine, stay at home business, this momma is over having to put thought into dinner each night. I had almost thrown in the towel and served lunch meat for dinner when I realized I had a simple recipe in the fridge waiting to be cooked. If you are looking for an easy, quick dinner idea, this is it. 

This is a super simple, versatile recipe that can be made in a pinch. 

Here’s the recipe!


KETO STUFFED PORTABELLOS

Ingredients
Portabellos
Raos Pizza Sauce
Mozzarella Cheese 
Avocado Oil
Pepperoni or any other pizza toppings desired

Directions

  1. Preheat oven to 375F degrees  
  2. Place a cast-iron skillet or oven safe skillet on medium on the stovetop. 
  3. Pour 1-2 Tbsp of avocado oil into the skillet until it is hot
  4. While it is heating, remove the stems from the portabellos 
  5. Chop/dice the stems for adding to the mushrooms 
  6. Place portabello caps top down into the skillet 
  7. Scoop a tsp or so of Rao’s pizza sauce into each cap
  8. Drop a couple of pinches of the chopped stems into the sauce of each portabello cap
  9. Cover the caps with shredded mozzarella 
  10. Let cook for 3-5 minutes on the stovetop
  11. Remove from stovetop and place in the oven for 15 minutes
  12. After removing from oven, add more cheese if desired 
  13. Let cool and enjoy

Other Delicious Keto Portabello Recipes

Wholesome Yum

I Breathe I’m Hungry

Cast Iron Keto

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