Almond Waffles

Almond Waffles

In the large blender bowl of the Nutri-Bullet or regular blender… Add…

4 lg. eggs

1 cup Heavy Cream or Half-n-Half

½ tsp. vanilla extract

2 Tbsp. Avocado Oil

1 ¼ cup Almond Flour

2 tsp. baking powder

¼ tsp. Himalayan Pink Salt

Blend well, and set for a few minutes while your waffle iron is getting HOT…. Spray the waffle iron with a non-stick spray and pour blended batter onto hot waffle iron… cook until done, 3 minutes or so…. Cool each on a cookie rack….Continue on until batter is cooked…  Makes 6 waffles…

Each waffle equals to

Calories 382

Fat 35 g.

Carbs 6 g.

Fiber 3 g.

Net Carbs 3 g.

Protein 9 g.

Bacon “Freshover” French Toast

Bacon “Freshover” French Toast

When I cook, I LOVE to make extra servings, so I have meals ready for other days… A few days ago, I make some coconut pancakes…. And stored the rest in the fridge… Today, I was in the mood to create a new recipes, so I got out the remainder of the leftover pancakes and here is what I came up with…. I put in the nutrients for with or without pancakes so you could add in your own pancakes to the equation…. I LOVE what I came up with!... Very bread-like!.... They are so delicious!... Definitely a KEEPER! Enjoy!

In a large skillet, (I used my square electric skilled) turn on to medium heat…. Add first 4 ingrients… Then cover with lids to warm it all up…

8 tiny Low Carb Pancakes, leftover, refrigerated, cut into small pieces

2 tbsp. butter, dotted over the pancake pieces

2 Tbsp Bacon drippings, drizzled over pancake pieces and bacon

6 slices of cooked thin bacon, chopped

In a mixing bowl, add below ingredients and mix very well, then, gently pour over above ingredients….Cover with lid and cook over medium heat until set, flip over and cook a bit more…

6 large eggs, very well blended with…

2 Tbsp heavy whipping cream

1 tsp cinnamon

1/8 tsp salt

1 tsp vanilla

When finished cooking, cut into 4 squares, then each into a triangle…. Serving size is 2 triangles or ¼ recipe… Serve with butter and Sugar Free Syrup (not included in nutrition totals…)

Makes 4 servings…

Each serving without pancakes equals…

Calories 303

Fat 25

Carbs 7

Fiber 4

Net Carbs 3

Protein 13

Each serving with pancakes equals…

Calories 429

Fat 35

Carbs 9

Fiber 6

Net Carbs 3

Protein 17

Maple Bacon Waffles

Maple Bacon Waffles

In a blender, add….

4 large eggs

¼ cup Plain Greek Yogurt

¼ cup Bacon Drippings

1 tsp. granulated Stevia or like sweetener

1 tsp. Maple Extract

¼ tsp. Pink Himalayan Salt

¾ tsp. Baking Powder

1/3 cup Coconut Flour

4 slices of cooked bacon, crumbled ( to be added to waffle iron with batter)

Blend well, then sit for 10 minutes, and blend again while Waffle Iron is getting HOT… Spray waffle iron with a coconut nonstick spray…. Crumble a slice of cooked bacon and sprinkle onto hot waffle iron… pour ½ cup of batter on top of cooked bacon … cook until browned…. Remove and finish the rest of the bacon and batter…. Serve hot with butter, sugar free syrup and bacon if desired…. Enjoy!

Makes 4 waffles…

Each waffle equals…

Calories 262

Fat 21 g.

Carbs 6 g.

Fiber 3 g.

Net Carbs 3 g.

Protein 10 g.

Nutty Coconut Granola

  

Nutty Coconut Granola

1/2 cup Almond Flour

1/4 cup Coconut Flour

1/4 cup Chia Seeds

1 cup chopped Walnuts

2 cup Unsweetened Shredded Coconut

1/4 cup Organic Golden Flax Meal

1/2 tsp. Cinnamon

1/4 tsp. Pink Himalayan Salt

1/2 cup or equivalent -Pyure Stevia Powdered 

1/4 cup, Avocado Oil

1-2 Tbsp. water

1 X-large Egg White raw well-beaten

Oven 350

Mix dry ingredients together in a bowl... Add wet ingredients, mix well to combine well...

place into an even layer on a ungreased cookie sheet... Bake for about 20 minutes or until golden ... Make sure to stir well EVERY 5 minutes while baking.... Cool well, stirring often as it cools...store in an airtight container to stay crunchy... I store in my freezer or fridge... in a jar to keep out the humidity...Great served over Greek Yogurt.... Delicious!

Makes 20 (1/4 cup) servings ...

Each serving is...

Calories 194

Carbs 7g.

Fiber 6 g.

Net Carbs 1 g.

Protein 4 g.

Candy Cane Coffee

Candy Cane Coffee

Make yourself a delicious cup of HOT coffee…

Add 1 peppermint teabag and steep for a couple of minutes

Add cream and stevia to taste….

Awe…. So delicious and couldn’t be easier!

Sausage Maple French Toast

Sausage Maple French Toast

By Kathryn

I wanted to create a Low Carb version of a Sausage “McGriddle”…. So here is what I came up with…. So easy to make and lots of delicious flavor!

·         1 lb. Spicy or Regular Sausage, ground

Break up and brown in a covered nonstick skillet, I used my 12 in. Electric Nonstick Skillet….

Meanwhile, add the ingredients below, into a blender, I used my NutriBullet… Large cup…blend well and sit, while browning sausage…

·         8 large eggs

·         1 Tbsp. Almond Flour

·         1 Tbsp. Coconut Flour

·         ½ tsp. Baking Powder

·         Salt

·         Pepper

·         ¼ tsp. Stevia

·         ½ tsp Maple Extract

·         1 tsp Cinnamon

When sausage is browned…. Spread sausage evenly over the skillet bottom…. Re-blend the egg mixture…. And gently pour over the cooked sausage…. Turn to medium heat and slowly cook with lid on…. Until top starts to look done… peek up the edge to make sure it is not too dark on the bottom side…. Carefully cut into equal quarters…. And flip each over with a spatula to continue cooking on other side(covered)… When done… serve 1 piece on plate with butter and sugar-free maple syrup!... Enjoy!

Makes 4 servings…

Each equals to…(without butter or syrup topping)

Calories 523

Fat 41 g.

Carbs 3 g.

Fiber 1 g.

Net Carbs 2 g.

Protein 33 g.

Kat's Low Carb Nutty Granola

Kat's Low Carb Nutty Granola

By Kathryn

-In a large (4 qt.) saucepan, Add, melt and mix together...

3/4 cup Organic Coconut Oil

1 Tbsp. Vanilla

1/4 cup water

1 tsp. green stevia powder, (could substitute white packaged)

1/4 cup powdered Erythritol

2 tsp. liquid Stevia

-In a large bowl, add and mix together well...

3 oz. macadamia nuts, raw, chopped

1/4 cup raw, Raw Pumpkin Seeds

1 cup pecans, chopped

1/2 cup Raw Sunflower Seed

2 cup walnuts, chopped

1 cup Sliced Almonds

1 cup Flaked Coconut, Unsweetened

1 cup Medium Shredded Coconut, Unsweetened

1/4 cup Coconut Flour

1/4 cup Almond Meal/Flour

1/2 cup Ground Flax Meal

1 cup Hemp Hearts

2 Tbsp. ground Cinnamon

1 tsp. salt

When all is mixed together well.... Place out onto 2 parchment lined baking sheets.... Bake at 300 degrees, Stirring well, every 5 minutes, being careful to not let burn, Bake for around 30 minutes, or until golden...  ..... Remove from oven and COOL very well before putting into a closed container, (I used glass jars).... I store in refrigerator and use as needed.....

Makes 11 cups.... Makes 44 - (1/4 cup) servings.... Each 1/4 cup serving - 
180 Cal.
18 g. Fat
5 g. Carb
3 g. Fiber
2 g. Net Carbs
4 g. Prot.

-Delicious served over Greek Yogurt.. (as shown below) etc...

 

~Pumpkin Custard

Pumpkin Custard

By Kathryn

(Baked as a custard, or enough to fill 2 pie shells)

1 (15oz) can pure pumpkin (1.5 cups)
3 c. Half-n-half or heavy cream
1.5 c. or equivalent sugar-free sweetener,( I use 1.5 tsp liquid Stevia)
5 eggs
1 Tbsp. pumpkin pie spice
1/2 tsp. sea salt

Place all ingredients into a blender, blend until well mixed....pour into a greased glass baking dish or into 2 unbaked pie shells or low carb shells..... Bake at 350 degrees until done.... How to tell when done.... Reach into oven, with oven mitt ...grasp pan and shake .... When the center does not jiggle it is done.... About 50 min.... Cool, refrigerate, cut into 16 equal portions.

Makes 16 servings:
Total per serving: (without pie shells)
calories=101
net carbs=5
fat=7

Total Recipe....(without pie shells)
Calories-1,613
Total Carbs-96
Fat- 110
Protein-61
Fiber-19

Per Serving: (without pie shells)
Calories-101
Total Carbs- 6
Fat-7
Protein- 4
Fiber-1

~ Sunshine Chia Waffles

Sunshine Chia Waffles (makes 1 hearty waffle)

By Kathryn

Dry mix.....

1 Tbsp. Almond flour

1 Tbsp. Coconut Flour

1 Tbsp. Ground flax

1 Tbsp. Chopped pecans

1 Tbsp. Dried shredded coconut, unsweetened

1/4 tsp. Xanthum Gum

1/4 tsp. Himalayan Pink Salt

1/4 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp yeast

Wet ingredients...

2 eggs

1 Tbsp. Cream cheese

2 Tbsp. Heavy cream

2 Tbsp. Water

1/2 tsp. maple extract

1 Tbsp. Coconut oil

6-8 drops liquid stevia

1 tsp. Chia Seeds, mix in to the final mix...stir often

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cool until dark brown to insure inside is done.... About 5 minutes.

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 58 fat, 21 protein, 11 fiber, 

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!.... Or mix up a big batch, divide into portions and cook off and freeze, ready to warm up for a hearty breakfast!

............................

8X Recipe.... Makes 8 waffles

Dry mix.....

1/2 cup Almond flour

1/2 cup Coconut Flour

1/2 cup Ground flax

1/2 cup Chopped pecans

1/2 cup Dried shredded coconut, unsweetened

2 tsp. Xanthum Gum

2 tsp. Himalayan Pink Salt

2 tsp. cinnamon

4 tsp. baking powder

1 Tbsp. Yeast

Wet ingredients...

16 eggs

1/2 cup Cream cheese

1 cup Heavy cream

1 cup Water

4 tsp. maple extract

1/2 cup Coconut oil

1- 1 1/4 tsp. Liquid stevia

1/4 cup Chia Seeds, mix in to the final mix...stir often

Mix dry ingredients in a large mixing bowl.... Mix all the wet ingredients into a large blender or another large mixing bowl....mix well...then pour wet into the dry, blend well with a large whisk.... Add chia seeds and mix well...set for a minute and mix again...mix every minute or so until mixture thickens up from the chia seeds expanding.... Then divide into equal sizes bowls or containers....and cook each one....cool and freeze flat...then place in baggies, for future breakfasts!.... Enjoy!

Makes 8 waffles...

Each Waffle = 5 net carbs, 58 fat, 21 protein, 11 fiber, 

~ Garden Omelet

Garden Omelet

By Kathryn

In a small bowl, add...and mix together

2 eggs, slightly beaten
1/2 Tbsp. Full fat sour cream
1 sweet mini pepper, cut up
3 little cherry tomatoes, cut up
1 Tbsp. Cilantro, chopped small
1/2 oz. grated cheese, (1/2 in bowl) reserve 1/2 for top
Salt
Pepper

In a small skillet, on medium heat, add

1/2 tsp. Bacon grease

Then, add mixed up omelet ingredients, cover with lid....cook for a few minutes, then turn over with spatula... Cook more until inside is almost done...turn back over and add remaining grated cheese, top with lid until melted...slide onto small plate...enjoy!...makes 1 serving.

Variation: add bacon, sausage, avocado, ...

258 Cal... 3 Net carbs... 18 Fat... 16 Protein...

~ Cheese Biscuit Recipe...

Recipe from KathrynRecipe from Kathryn

Recipe from Kathryn
Cheese Biscuit Recipe
(Makes...4 biscuits)

1 cup Kathryn's Low Carb Baking Mix
About 1/4 cup heavy whipping cream
1/2 cup grated cheddar cheese

Mix the above together until just mixed....Form a round ball...place onto UNgreased baking pan... Do NOT press down, keep round as it flattens as it bakes... Bake at 400 degrees, toaster oven, for 25-30 minutes.... Let set a couple minutes....enjoy!

Each biscuit =
Cal. 293 ...Net Carbs 2 ...Fat 26 ...Protein 9 ...Fiber 5

~ Belgian Waffle (using my low carb baking mix

Recipe from Kathryn
Belgian Waffle
(Using my low carb mix)

1/4 cup low carb baking mix
2 Tbsp. Cream
1 Tsp. Coconut oil
1 egg
Couple drops of Stevia
Couple drops of Vanilla or maple extract

Blend above ingredients together in magic bullet
Cook in hot waffle iron.....

Cal.366... Protein 11... Net Carbs 2... Fat 26... Fiber 5...

~ Kathryn's Low Carb Baking Mix

Recipe from Kathryn
Kathryn's Low Carb Baking Mix

4 cups almond flour
2 cups ground golden flax
1/2 cup coconut flour
4 Tbsp. baking powder
1 Tbsp. xanthum gum
1 Tbsp. salt

Mix all the above together and work through a fine strainer to remove any lumps....

1/2 cup coconut oil, cut into small cubes, cold
1/2 cup butter, cut into small cubes, cold,

Then, cut in with a pastry blender or put into the food processor to cut into dry mixture above...

Store in airtight container, in the fridge....

Makes about 8 cups of mix....

Each serving is 1/4 cup.
Cal. 174 ...Net Carbs 2 ...Fat 16 ...Protein 5 ...Fiber 5

This baking mix does not contain oats or oat fiber like many other recipes that I have come across.... This recipes is a more hearty "whole grain" taste, due to the flax being used.... I love that since before going low carb, I was into "whole grains"..... So it'll be fun to experiment with it!...

~ Sunshine Waffles (makes 1 hearty waffle)

Recipe from Kathryn

Sunshine Waffles (makes 1 hearty waffle)

Dry mix.....
1 Tbsp. Almond flour
1 Tbsp. Coconut Flour
1 Tbsp. Ground flax
1 Tbsp. Chopped pecans
1 Tbsp. Dried shredded coconut, unsweetened
1/4 tsp. Xanthum Gum
1/4 tsp. Himalayan Pink Salt
1/4 tsp. cinnamon
1/2 tsp. baking powder

Wet ingredients...
2 eggs
1 Tbsp. Cream cheese
2 Tbsp. Heavy cream
2 Tbsp. Water
1/2 tsp. maple extract
1 Tbsp. Coconut oil
6-8 drops liquid stevia

Add all ingredients to the magic bullet.... Blend well... Scrape sides with butter knife or this rubber spatula...blend again.....

Pour onto HOT waffle iron...cook until dark brown to insure inside is done....

Serve with a couple melted maple butter cream fat bombs or regular butter, and your desired sugar free syrup.... Enjoy!

Waffle alone= 5 net carbs, 57 fat, 20 protein, 9 fiber,

Link to Maple Butter Cream Fat Bombs... (8 fat gr. per little scoop) http://kathrynslowcarbkitchen.blogspot.com/2014/03/maple-butter-creams-fat-bombs.html

*Note..... I like to make up baggies of the dry mix....and store them to help in the measuring on future mornings....then, all I have to do is pour into the magic bullet and add the wet ingredients, mix, cook and breakfast is served!....

~ "Oopsi Batter Waffles"

Revised Recipe from Kathryn
"Oopsi Batter Waffles"
(make 3 waffles)

Whip 3 egg whites untill stiff, set aside.

.....In another bowl mix
3 egg yolks,
1/2 tsp. vanilla
1/2 dropper liquid stevia
3 oz cream cheese,
1 Tbsp. coconut flour,
1 scoop protein powder of choice. (Stevia sweetened)

Add carefully to whipped egg whites .... Mixture will be lumpy....cook in a hot well greased waffle maker....

Serve with sweetened whipped cream and a drizzle of your favorite low carb syrup.... Or berries....delicious!

Per Waffles...

218 Calories

3 Net Carbs

4 Total Carbs

15 fat

16 Protein

1 Fiber

*Note.... Tweaked from the original recipe from John Debbie OPhelan