How To Make Almond Flour Waffles
Ingredients
∎ 1 cup almond flour sifted (add more if needed)
∎ 1 ½ teaspoons baking powder
∎ ¼ teaspoon salt
∎ ¼ teaspoon xanthan gum optional
∎ 1 cup heavy cream or heavy cream and a little water
∎ 2 Tablespoons oil
∎ 3 eggs
US Customary – Metric
Instructions
1. In large bowl, whisk together flour, baking powder, salt and xanthan gum (if using).
2. Stir in oil and eggs. Mix until blended.
3. Note: The full 1 cup liquid is usually not used. Slowly add heavy cream until desired batter thickness is achieved. If your batter ends up too thin, add in more almond flour to get it thicker.
4. Pour into waffle maker to cook.
Notes
To clarify, one serving is ¼ of a full waffle that’s been divided into 4 wedges. So 2 wedges has approximately 6g net carbs.
Be sure to use a non-stick waffle iron and keep an eye on the steaming to determine when it’s done. The steaming will slow down as it cooks so wait until that happens before opening the waffle iron.
Nutrition
Serving: 1waffle wedge | Calories: 237 | Carbohydrates: 4g | Protein: 5g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 108mg | Potassium: 120mg | Fiber: 1g | Sugar: 0g | Vitamin A: 525IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 0.9mg
Air Fryer Breakfast Egg Bites
Quick, easy and filling low-carb egg bites for breakfast made with cheese, ham, tomato and sour cream.
Try these quick, easy and filling low-carb egg bites for breakfast made with cheese, ham, tomato and sour cream using an air fryer - get recipe here
Ingredients
∎ 4 eggs
∎ 1 tbsp sour cream
∎ 3 oz ham or bacon, diced
∎ 3 oz cheddar cheese shredded (divided)
∎ 3 cherry tomatoes quartered
∎ 1 jalapeno pepper sliced
∎ ½ tsp Italian seasoning
∎ ¼ tsp chili powder
∎ sea salt and black pepper to taste
∎ 1 tbsp parsley chopped
US Customary – Metric
Instructions
1. In a bowl, whisk eggs with sour cream, Italian seasoning, chili powder, salt and pepper.
2. Divide diced ham between muffin cups or ramekins (we used ½ cup silicone muffin molds). Add cherry tomatoes, jalapeno slices, and shredded Cheddar to each ramekin. Pour beaten eggs on top.
3. Preheat your air fryer to 300F.
4. Air fry egg bites for 10 minutes. Open the air fryer and sprinkle each bite with shredded Cheddar. Continue to cook for 2-3 more minutes or until the eggs are set and cheese melts.
5. Serve with some chopped parsley and enjoy!
How To Make Almond Flour Pancakes
Ingredients:
½ cup almond flour
½ cup flax seed meal
4 large eggs
5 tablespoons coconut oil
½ cup coconut milk
2 tablespoons erythritol
2 tablespoons butter
1 tablespoon coconut flour
1 teaspoon baking powder
½ teaspoon nutmeg
½ teaspoon cinnamon
THE EXECUTION
1. In a mixing bowl, add your almond flour, flax seed, erythritol, salt, and baking powder.
2. Mix the dry ingredients together well so everything is distributed evenly.
3. Add your 4 eggs to the mixture.
4. Mix everything together until a liquid consistency is achieved.
5. Add in 4 tablespoons coconut oil and the coconut milk. Mix it together well until it’s a slightly more liquid consistency.
5. Add your coconut flour and spices to the mixture and mix them in well until they are distributed in the pancake batter.
6. In a skillet, heat up 2 Tbsp. Butter and 1 Tbsp. Coconut Oil. Wait until the butter starts to bubble well and is starting to turn brown.
7. Add 1/4 Cup of pancake mix at a time. Try to only cook 2 at a time. When I cooked 3, they did not cook as evenly as I’d have liked.
8. When the top starts to bubble, you know that side is ready. Flip it over with a spatula.
9. Cook on the other side until it’s browned and doesn’t fall apart.
10. Remove from the pan and enjoy!
11. Optional: I added Walden Farm’s Maple Syrup to these with a knob of butter on the top. They were absolutely fantastic.
This makes a total of 8 servings of Almond Flour & Flax Seed Pancakes. Each serving comes out to be 225.5 Calories, 20.42g Fats, 2.05g Net Carbs, and 6.43g Protein.
How To Make Pumpkin Pancakes
THE PREPARATION
∎ 1 cup almond meal
∎ 2 large eggs
∎ ¼ cup pumpkin puree
∎ ¼ cup sour cream
∎ 2 tablespoons butter
∎ 1 teaspoon pumpkin pie spice
∎ 1 teaspoon baking powder
∎ ¼ teaspoon salt
THE EXECUTION
1. Mix the eggs, pumpkin puree, sour cream and butter together.
2. Mix the almond meal, pumpkin pie spice, baking powder and salt together.
3. Slowly add wet ingredients to dry ingredients to get a smooth consistency. There will be some clumps in there, but don’t worry yourself too much about these.
4. Put a pan on medium heat. Use some butter to grease the pan. Then, pour pancake batter into the pan and cook until bubbles appear on the top.
5. Flip pancakes and cook on the other side until browned. Remove from the pan and serve warm.
This makes a total of 8 Low Carb Pumpkin Pancakes. Each pancake come out to be 141.18 Calories, 12.59g Fats, 3.53g Net Carbs, and 5g Protein.
How To Make Bacon & Eggs
Bacon and eggs is a staple ketogenic breakfast for many people on the keto diet, so I figured I’d add this in here to really let you take it to the next level!
The key to great scrambled eggs is to never overcook, and always add more richness to them. This one will be sure to please anyone you serve them up to, keto dieters or not.
THE EXECUTION
Crispy Bacon
Not many people know that oven cooked bacon is the absolute best bacon. It’s extremely delicious and crispy, and will always be a winner no matter who give it to (sorry vegetarians)!
1. Preheat your oven to 350 F
2. Lay the bacon on a cookie sheet and pop them in the oven when it’s heated.
3. That’s it! Just wait until they look crispy and pull them out. It takes about 10-15 minutes.
4. When it gets to this point, you can just about take them out. They will cook a little bit more from the heat of the cookie pan.
Perfect Scrambled Eggs
1. Make sure that your eggs are room temperature, this is vital. Most places in the world known for having great eggs never even store them in their fridge!
2. Add your cream in with the eggs and whisk LIGHTLY. You don’t want them to be completely yellow, you want to have streaks of egg whites running through. This will ensure different textures in every bite you take.
3. Heat your pan to medium-low on the stove and add the butter.
4. Once the butter has melted, add your egg mixture. DON’T EVEN THINK ABOUT TOUCHING THEM. You want to make sure they’re set properly on the bottom. The less stirring, the better.
5. Gently stir in with a spatula in figure eight pattern. Only 3-4 times to bring up the eggs at the bottom, you want them to stay intact as much as possible.
6. Leaving them be? I hope so. Once they have set on the bottom again, stir once more. This time you will need to fold the eggs over to ensure all of the mixture is cooked.
7. You want them to be slightly runny when you take them out the pan. They will continue to cook from the heat that’s emitting from them.
8. Add your salt and pepper.
Sometimes, the less work you do the better. This certainly applies to bacon and eggs. You want to keep all the ingredients in-tact and not do any extra fussing. Eggs and great, bacon is amazing, and together they’re one of the best combinations.
Each serving comes out to be 761 Calories, 68.15g Fats, 3.68g Net Carbs, and 32.77g Protein.
How To Make Low Carb Bacon Frittata
Frittata’s are a great way to get those fluffy eggs you want, while packing in tons of protein and fat from meats and cheese. Add some vegetables in there and you’re golden.
If you’re on a low carb diet, I really suggest you try this bacon and cheese frittata recipe out and let me know what you thought of it.
You should have most of these ingredients laying around the house, so just grab a muffin tray and let’s get this thing started!
THE PREPARATION
🛡 8 large eggs
🛡 ½ cup half n’ half
🛡 6 ounces bacon, cooked and chopped
🛡 ½ cup cheddar cheese
🛡 1 tablespoon butter
🛡 2 teaspoon dried parsley
🛡 ½ teaspoon pepper
🛡 ¼ teaspoon salt
🛡 Optional: sauteed spinach, minced broccoli, or spring onion.
THE EXECUTION
1. Preheat oven to 375 F. Make sure your bacon is already cooked and chopped!
2. In a large bowl, mix the eggs and half n’ half.
3. Mix well until eggs are almost scrambled. You still want to have streaks of egg whites.
4. Fold in the bacon, cheese, dried parsley, pepper and salt.
5. Grease the muffin tin with the butter, this recipe makes about 8 frittatas.
6. Pour in the mixture, filling each “cup” about 3/4 of the way.
7. Stick them in the oven for about 15-18 minutes, or until they are puffy and turning a little bit golden on the edges.
8. Remove from the oven and let cool for 1 minute. Remove frittatas from the muffin tray, and eat up!
If you like making things in bulk then this is the breakfast for you. They freeze very well, just toss them in the freezer (seperated) for 2 hours.
You can then put them all together in a ziploc bag. If you need to reheat, put them in the oven at 375 F and warm them through.
If you have any other ideas on how to make this better or if you have your own spin you’d like to share – please feel free!
How To Make Sausage, Spinach, Feta
Cheese Omelette
Start your day off right with this Sausage, Spinach and Feta Frittata recipe. This easy frittata recipe is perfect for breakfast or brunch.
Let’s take this low carb egg phase to the next level and crank out an omelette. I’ve noticed people are scared of making omelettes for some reason.
They’re really easy once you get the hang of them, and they’re worth it. You’re giving yourself a new experience, a new texture, a new taste.
THE PREPARATION
✅ 3 large eggs
✅ 2 small breakfast sausage
✅ 1 cup spinach leaves
✅ ¼ cup half n’ half
✅ 1 tablespoon feta cheese
✅ ½ tablespoon olive oil
✅ Pinch salt
✅ Pinch freshly ground black pepper
THE EXECUTION
1. Heat both pans to medium heat on the stove – put your olive oil in one of them.
2. Crack your eggs into a bowl and start scrambling them with the half n’ half.
3. Add salt and pepper to your eggs – seasonings are king here!
4. Start by adding your sausage to the clean pan. Let it cook while you are doing the rest. Remove the sausage from the pan, place on paper towel to let some grease ease out.
5. In the pan with olive oil, saute the spinach with salt and pepper.
6. Once sausage and spinach are cooked down, put them in a bowl together.
7. Transfer all the olive oil to the same pan as your sausage fat. Heck yes we are going to re-use that delicious fat!
8. Pour your eggs into the pan with drippings. You should hear a sizzle, leave it alone! We need the bottom of the omelet to set.
9. Once you see the edges curling a bit and is starting to get cooked through, add your sausage, spinach, and feta cheese.
10. Wait! You don’t want the omelet to break open while we’re trying to flip it – this ain’t scrambled eggs.
11. About 1 minute after adding your fillings, you can flip half of the omelet over.
12. Let it cook for about 2-3 minutes more, and flip it over. It shouldn’t be completely cooked inside, but it should have enough structure to hold together for the flip.
13. Cover the first pan with the second pan you have handy, letting the omelet cook by steaming. This makes it perfectly done and not overcooked on the inside. If you did it right, the eggs should have some air pockets, the fillings are not overcooked, and the cheese is creamy. I trust you got this one down 🙂
How to make Spinach and Cheddar
Scrambled Eggs
This is a breakfast staple for me, where it’s my go-to a lot of the time. It’s fast (only takes about 10 minutes), tastes great, and it’s packed full of nutrients.
THE PREPARATION
∎ 4 large eggs
∎ 1 tablespoon olive oil
∎ 1 tablespoon heavy cream
∎ Pinch salt
∎ Pinch pepper
∎ 4 cups fresh spinach
∎ ½ cup cheddar cheese
THE EXECUTION
1. Crack your 4 eggs into a bowl or container.
2. Add 1 Tbsp. heavy cream to the mixture with some salt and pepper to taste.
3. Mix them up so that there is still some egg white showing in the mixture.
4. Get a large pan and turn to high heat. Add 1 Tbsp. Olive Oil.
5. Let the olive oil get to smoking point, and add your spinach.
6. As it’s sizzling away, add some salt and pepper. Make sure you are stirring it frequently as it can burn if you are not careful. Once it has reduced down, turn your heat to medium low.
7. Add your egg mixture to the spinach.
8. Slowly stir the eggs when the bottom sets.
9. Add your 1/2 Cup of cheddar cheese and stir that deliciousness in.
10. Once the cheese is starting to melt, get it on a plate.
It might look like the eggs are a little undercooked, but as they are resting, the eggs will cook through. If you need to up the fat content, you can add some ranch to these – it’s fantastic.
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