Keto Granola is just another way of saying Keto muesli. As a kid, my favorite breakfast was muesli with milk and a banana. Whilst I could still have this if I wasn’t following a ketogenic diet, you’d have to question how much sugar store-bought bought muesli. (way too much for the ketogenic diet).

How To Make Low Carb Keto Granola

As a dedicated recipe creator, I’ve been trying to up my game so that its easier for you to see how its made, without even reading the methods. How great is that? So that’s exactly how this next little section will proceed.

You have two options when making this keto granola recipe. Firstly, if you have a food processor, just blitz all the ingredients and they should be mixed pretty well (still keep them chunky).

However, if you don’t have one then simply chop all the nuts into at least 4-5 pieces. Adding all the mixed nuts and seeds to a bowl helps mix them through, whilst making sure there are no HUGE pieces still in the mix that you’ve forgotten to chop up.

This photo explains when you mix all the ingredients together with the sugar-free maple syrup. It should look slightly wet, but nothing should be dripping. You’ll want it to clump together, but not become keto granola cake…

Grab a baking sheet and place some parchment paper down like above. You’ll want to spread it out so that the keto granola can get maximum airtime in the oven without burning.

I cannot stress enough how quickly this recipe can burn if you’ve turned your back on it. Please make sure that your keto diet granola doesn’t burn! The easiest way is to set the timer for 5-10 mins and mix the ingredients each time you pull it out. The edges will crisp up, but the center might still be wet.

How Do I Store Keto Granola?

I love storing things in glass jars. They are reusable and don’t leach plastic all through your beautiful recipe. As you can see, I’ve just made a cone shape from a piece of paper to help funnel the keto granola into the jar. It’s as simple as that!

Final Thoughts

This recipe will feed 1 person for a whole week, or two people for a whole week if you switch it up between eggs and granola clusters.

This means that you’ll be able to make a big batch on Sunday and have a super quick breakfast recipe for during the week when getting the kids ready is more important.

Of course, this keto granola is homemade. Store-bought granola can be very expensive because it contains many expensive ingredients that then need to be “marked up” for profit. You’re saving yourself money, plus you’re getting the best ingredients possible. Win-Win.

You could also add 1 – 2 tablespoons of cocoa powder to make this into a Keto Chocolate Granola. YUM!

Related Recipes

Keto Gingerbread Granola

Keto Matcha Chia Seed Pudding

Keto Blueberry Cobbler

Print

Keto Granola

Keto Granola is honestly one of the most exciting recipes on this blog so far, why? because it honestly tastes like normal granola... It's crunchy, it's semi-sweet and it goes perfectly with some homemade keto yogurt and berries. This means that you have now found a perfect recipe for days when you don't want to eat eggs!

Course Breakfast

Cuisine Dairy Free, Gluten Free, Low Carb / Keto, Vegetarian

Keyword keto granola

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 10 Servings

Calories 391kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 3/4 Cup Almonds Chopped
• 1 Cup Walnuts Chopped
• 1/2 Cup Sunflower Seeds Chopped
• 1/4 Cup Almond Flakes Chopped
• 1 Tbsp Chia Seeds
• 1 Tbsp Flax Seeds
• 1/2 Cup Almond Flour
• 1/2 Cup Desiccated Coconut
• 1 Large Egg
• 1/3 Cup Butter Melted
• 1/4 Cup MCT Oil
• 1/4 Cup Sugar Free Maple Syrup

Instructions

• Preheat your oven to 180C (360F). Chop all the seeds and nuts into around 4 - 5 pieces each where possible (or pulse 12 times in a food processor). Place into a large bowl.
  
• Add the rest of the ingredients into the bowl, and mix around.
  
• On a baking tray with parchment paper, place the granola out into a flat even layer. Place in the oven for 15 mins.
  
• Once the timer goes off, pull it out and mix all the ingedients around, making sure that the edges don't burn. Keep putting it in the oven in 5 to 10 min intervals so that the mixture doesn't burn.
  
• 30 mins should be enough to make this granola crunchy, but depending on your oven it might be more or less, so please keep an eye on it. It should turn a golden brown all over.
  

Video

Notes

I cannot stress enough how quickly this recipe can burn if you've turned your back on it. Please make sure that your keto diet granola doesn't burn!

The easiest way is to set the timer for 5-10 mins and mix the ingredients each time you pull it out. The edges will crisp up, but the centre might still be wet.

Nutrition

Serving: 0.5cup | Calories: 391kcal | Carbohydrates: 13g | Protein: 9g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 35mg | Sodium: 75mg | Potassium: 239mg | Fiber: 5g | Sugar: 4g | Vitamin A: 216IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 2mg | Net Carbs: 8g

The post Keto Granola Crunchy Breakfast Cereal appeared first on FatForWeightLoss.

Using Gelatin For Gut Health

You might be used to using gelatin in cooking, but you probably haven’t used it for gut health?

Gelatin powder is actually hydrolysed collagen and can have an impact on your skin health, sleep, and mental health as well. The beneficial aspect of gelatin comes mainly from its glycine content.

If you are a strict carnivore, or you eat plenty of meat and animal products, you will have high methionine levels which in turn, boost your homocysteine levels. High homocysteine levels are a risk factor for serious diseases like heart disease, stroke, mental illness, and fractures.

Consuming plenty of gelatin will help balance out your homocysteine levels because glycine is able to neutralise homocysteine.

Gelatin also has a healing effect on your gut health by restoring a healthy mucosal lining in the stomach and aiding in gastric acid secretion.

I won’t go on too much about the benefits of glycene here too much, but just know that if you’re having trouble with your skin, sleep, joints or mental health, gelatin is going to be able to help.

Best Keto Electrolyte Powder

I have tried many electrolyte powders, and there are many pros and cons to using certain brands. The biggest factors that you might be concerned about when it comes to a ketogenic diet is:

1. Is it low carb? (since carbs are a precious commodity on keto)
2. Is it affordable? (as you’ll likely be taking it daily)

There are a few different brands that I tend to recommend to my clients, plus there is a homemade version which you can make using ingredients you might already have:

Ultima Electrolytes

Pros – I haven’t used ultima for a long time, but in my short experience, the flavours taste amazing. They are sweetened with natural stevia, which is fantastic because it doesn’t contain sugar alcohols, and they come in single servings or big tubs, depending on your preference.

Cons – They aren’t cheap, and if you live in Australia, you’ll likely have to by them online (postage can add up).

Note: this post is not sponsored by Ultima, I’m just using their brand for this sugar free jello recipe since the flavours are so good!

Endura Low Carb Electrolytes

Pros – I used this electrolyte drink extensively whilst training for my keto marathon, and it was great! Most sports stores will have this in stock, so you’re saving on postage, and it tastes fantastic also. It’s about mid-range in terms of cost, so this could definitely be an advantage over Ultima.

Cons – They only have 2 flavours (to my knowledge), so you might get over that taste quite quickly.

Homemade Electrolytes

Recipe:

• 1 cup of water
• 1 tsp lemon juice (Limonoids have anti-cancer properties)
• 1 Tbsp Apple cider vinegar (for its beneficial effect on blood sugar levels)
• 1/4 tsp cream of Tatar (which is potassium)
• 1/4 tsp baking powder (which is mainly calcium)
• 1/2 tsp salt (sodium)
• Optional liquid stevia drops for sweetness

You will also need to supplement daily with magnesium if you chose this option.

Pros – This option is cheap and highly accessible. You probably have everything you need (maybe except for cream of Tatar), so you can start today. You have the option of dialling up or down certain micronutrients if necessary, so it’s a more custom friendly option.

Cons – It tastes really bad. There is no way around this, it won’t taste good. However, if you’re living life on the cheap side, this is your best option.

Other Keto Electrolytes

Here are some other electroytes which I have done research on, but never tried:

• Bulk Nutrients Carb Free & Sweetener Free Electrolytes (apparently tastes bad also, but I would expect it to taste similar to the homemade recipe)
• Aldi has an electrolyte supplement which is cheap, but it contains 2g of carbs per serve, so this may not be a great option for everyone
• Hydralyte also does an electrolyte supplement which you can easily get at coles and Woolworths, but again, contains 2-4g of carbs per serve I believe.

Why Use Electrolytes For Keto?

When you go keto, the body no longer stores as much glycogen (energy from carbohydrates), which reduces the amount of water the body can hold.

The downside of reducing your glycogen levels is that you might lose many important minerals when water weight is reduced. This means that you have to pay close attention to your electrolytes on a ketogenic diet.

Ensuring that you drink electrolytes on a regular basis can help ward off nasty side effects of being in ketosis such as headaches, muscle cramps, joint pain and lethargy (all typical symptomps of dehydration or mineral imbalances)

Read more about electrolytes here

Best Way To Get Electrolytes On Keto

Honestly, I love making this jelly recipe for meal prep, especially if I’m going through a weight loss phase. I used this jelly recipe a lot when I went from 25% body fat to 15% body fat this year.

It adds a small amount of protein to your macros, but since there is generally a lot of volume in the recipe, it’s a great way to fill up after dinner without eating more carbs or fats, which can be problematic in a weightloss phase.

If you’re interested in losing weight yourself, I would suggest you book a 15-minute consultation with me to discuss your specific circumstances.

As a nutritinal therapist, clinical weight loss practitioner and a gut health expert, if you’re having troubles, I certainly have the knowledge and experience to know exactly what you’re currently doing wrong, and how to fix it.

Loved This Recipe? Here are some similar recipes:

• Keto Coffee Jelly
• Keto Coffee Gummies
• Electrolytes on a Ketogenic Diet
• Keto Blueberry Smoothie

Print

Sugar Free Jelly

keto electrolyte powder

Course Dessert, Drinks

Cuisine American, Australian, egg free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free

Keyword sugar free jello, sugar free jelly

Prep Time 5 minutes

Set time 6 hours

Total Time 6 hours 5 minutes

Servings 3 Servings

Calories 16kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 cup hot water
• 2 Tbsp gelatin powder
• 2 servings Ultima Electrolytes or any kind of flavoured electrolye powder
• 2 cup cold water

US Customary – Metric

Instructions

• Boil the kettle (or boil water in a saucepan). Pour the hot water into a heatproof mixing jug (glass is best) and add the gelatin powder. Stir until well combined, and no gelatin powder is visible
• Next, add the electrolyte powder and stir until the powder has fully dissolved thorughout the mixture.
• Pour in the remaining 2 cups of cold water and mix. Pour this mixture into 3 jars and set in the fridge for at least 6 hours (or overnight is best)
• Will keep for 2 weeks in the fridge.

Nutrition

Serving: 1.5cups | Calories: 16kcal | Protein: 4g | Sodium: 78mg | Potassium: 250mg | Vitamin C: 100mg | Calcium: 65mg

The post Sugar Free Jelly appeared first on FatForWeightLoss.

This post is sponsored by Atkins Au/Nz. All text and opinions are 100% my own. Thank you for continuing to support the brands that help make FatForWeightLoss possible!

Low Carb Granola Bars Recipe

These low carb granola bars are super easy to make, and they taste delicious! Using the products from Atkins, it makes this recipe very easy to put together, since you don’t have to start from scratch and make the granola yourself.

However, if you are in an area which doesn’t sell Atkins crunchy muesli, you can always substitute with my own Keto Granola Recipe Here

Which Silicone Mold Did You Use?

I made this fudge using a cheap silicone mold I found at Kmart. It’s the best way to go since silicone makes it so easy to remove the bar when it’s set in the freezer.Here is the link to purchase this item

The only downside to using a silicone mold like this is that it’s very flexible, so you’ll have to put a metal baking tray underneath before pouring the granola into the sections so that you are able to pick up the mold without the contents spilling everywhere

Low Carb Chocolate Bar Drizzle

The chocolate drizzle on top comes from the Atkins low carb endulge chocolate bar, which melts just like regular chocolate!

I melted this in the microwave for 1 minute, and mixed the chocolate around. Don’t ever overheat chocolate, otherwise the chocolate won’t flow when it’s melted, it will just clump and turn lumpy, or turn into a hard ball of cocoa butter.

Related Recipes

• Keto Granola Crunchy Breakfast Cereal
• Keto Gingerbread Granola – Gingerbread breakfast recipe
• Keto Salted Caramel Fudge Keto Cheesecake Fat Bombs
• Peanut Butter Fat Bombs
• Keto Chocolate Chip Cookies – Best Low Carb Super Soft Cookies
• Keto Pumpkin Bars
• Milk Chocolate Keto Muffins

Print

Low Carb Granola Bars

Low carb granola bars are a deliciously filling breakfast, and can be a great road trip snack. Regular granola bars are held together using sugar syrups or fibre gums, while this low carb friendly version is held together using the powder of coconut oil and peanut butter. YUM!

Course Breakfast, Dessert, Snack

Cuisine American, Australian, Dairy Free, Gluten Free, Low Carb / Keto, sugar free, Vegan, Vegetarian

Keyword low carb granola bar

Prep Time 10 minutes

Cook Time 5 minutes

Freeze Time 4 hours

Total Time 4 hours 15 minutes

Servings 6 Bars

Calories 367kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup peanut butter 90g / 3 oz
• 1/3 cup coconut oil 90g / 3 oz
• 1 cup Atkins Crunchy Granola 180g / 6 oz
• 2 bars Atkins Milk Chocolate melted (for topping)

Instructions

• Melt the coconut oil until warm, then pour into a medium sized mixing bowl. Add the peanut butter and mix together. Pour in the crunchy granola, and mix through the coconut and peanut butter mixture.
• Place a silicon mold into a tray (to keep the mold from flexing in the freezer), and evenly divide the mixture into each section. Place into the freezer for 1-2 hours or until set hard.
• Melt 2 atkins chocolate bars either in a bowl over hot water on the stove, or for 1 minute in the microwave. Remove the bars from the sililcone mold and place on top of a peice of partchment paper. Drizzle the chocolate over each bar, and set aside.
• Keep in the fridge (or freezer) for up to 2 weeks.

Video

Notes

How To Store Low Carb Granola Bars

Since these granola bars are mostly based on coconut oil, they are best stored in a cool area like the fridge or the freezer. If you live in a cool climate, you might be able to get away with storing these in the cupboard, but generally, I would advise keeping in the fridge.

Nutrition

Serving: 60g | Calories: 367kcal | Carbohydrates: 16g | Protein: 10g | Fat: 31g | Saturated Fat: 16.6g | Fiber: 7g | Sugar: 2g | Net Carbs: 9g

The post Low Carb Granola Bars appeared first on FatForWeightLoss.

Why Add Cream Cheese To Pancakes?

Keto pancakes are all too often dry and stiff. They tend to be made from flour which doesn’t contain gluten, which makes them very fragile and breakable.

These pancakes, however, benefit greatly from the addition of cream cheese, which not only adds some additional fat to keep the mixture and final product soft, but also provides structure to the pancakes whilst cooking, and whilst eating.

I’ve used this tactic also by putting ricotta cheese into waffles for the same reason since ricotta cheese adds fat, flavour and structure.

What To Serve With Cream Cheese Pancakes?

Here are a few of my favourite toppings for keto pancakes:

• Butter, sugar-free maple syrup and lemon (as pictured)
• Blueberries and lemon
• Strawberries and heavy cream (thickened cream or pure cream)
• Lemon and granular erythritol

I’ve also made these pancakes savoury, by using the following combinations:

• Sliced green onions, sliced chilli and garlic
• Served with a sauce made from lime juice, fish sauce, green onions and chilli (Thai inspired)

Where to buy sugar-free maple syrup?

In Australia, the brand Queens do great sugar-free maple syrups. It should be in the baking isles in either coles or Woolworths, and they have additional flavours such as cinnamon and apple, plus blueberry.

Outside of Australia, I know So Nourished do a great sugar-free syrup, which is easily purchased on amazon.

Helpful Tips

• I have used liquid stevia, but you can also use 1/4 cup of sweetener of your choice (including erythritol blends) – Don’t use sugar, honey or maple syrup since these are too high in carbohydrates.
• I have used almond milk, but feel free to use coconut milk or any other low carb milk of choice. If you want to learn how to make milk using heavy cream, read this post here
• This recipe makes 4 pancakes, with 4g net carbs per serving, or 2g net carbs per pancake.

Related Recipes

Keto Protein Waffles

Keto Waffles

Easy Keto Chaffles

Keto Pancakes with Maple Syrup

Print

Keto Cream Cheese Pancakes

These keto cream cheese pancakes are sugar free, nut free and super soft and moist. By using coconut flour (which is a drape, not a nut) these pancakes are suitable for those following a low carb ketogenic diet.

Course Breakfast, Snack

Cuisine American, Dairy Free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free, Vegetarian

Keyword keto cream cheese pancakes

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 People (4 pancakes)

Calories 228kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup Cream Cheese 2 oz / 60g (full fat)
• 1/4 cup Coconut Flour
• 2 large eggs
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• 1/4 tsp LIquid Stevia or 1/4 cup sweetener of choice
• 3 fl oz Unsweetened Almond Milk 90 ml (or milk of choice)
• 1 tsp Coconut oil for frying (or ghee)

Instructions

• Into a blender, place the cream cheese, coconut flour, eggs, baking powder, vanilla extract, sweetener of choice and milk of choice. Blend until smooth
  
• Pour the mixture into a measuring jug (or easy pour container) so you can pour into the frying pan easily.
  
• Heat a frying pan to medium heat, add a little ghee or coconut oil for frying, and pour 1/4 of the mixture into the pan.
  
• Spread out using a spatular to your desired size of pancake, and cook for 3 minutes, or until bubbles form all over the pancake surface.
  
• Flip, and cook for an additional 30 seconds on the other side, then set aside. Repeat for the remaining 3 pancaks (making 4 in total)
  
• Perfect served with butter, lemon or an additional sugar free syrup of choice. These pacnakes can be stored in the fridge for up to 5 days in meal prep containers.

Video

Notes

Helpful Tips:

• Blending all the ingredients helps to create a smooth consistency. If you don’t have a blender, just whisk all ingredients together.
• The mixture should be jiggly, or at least pourable. If the mixture is too stiff, add a little water to the mixture to ensure a pourable consistency.
• I have used liquid stevia, but you can also use 1/4 cup of sweetener of your choice (including erythritol blends) – Don’t use sugar, honey or maple syrup since these are too high in carbohydrates.
• I have used almond milk, but feel free to use coconut milk or any other low carb milk of choice. If you want to learn how to make milk using heavy cream, read this post here: https://www.fatforweightloss.com.au/make-milk-from-cream/
• This recipe makes 4 pancakes, with 4g net carbs per serving, or 2g net carbs per pancake.

Nutrition

Calories: 228kcal | Carbohydrates: 9g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 223mg | Potassium: 305mg | Fiber: 5g | Sugar: 3g | Vitamin A: 508IU | Calcium: 207mg | Iron: 1mg | Net Carbs: 4g

The post Keto Cream Cheese Pancakes appeared first on FatForWeightLoss.

Keto-Friendly Thai Dipping Sauce

A Thai dipping sauce can be very simple, usually comprised of lime juice, fish sauce and sugar. Since I wanted to make a sugar-free version of this sauce, I wanted to make sure that erythritol and monkfruit would be sufficiently sweet, without getting any minty or cooling aftertaste.

Sure enough, the combination of erythritol and monk fruit worked perfectly! So for future reference, here is how to construct a sugar-free Thai dipping sauce:

• 6 parts  lime juice
• 3 parts  fish sauce
• 2 parts sweetener of choice (eg erythritol and monk fruit)

If you want to use 100% stevia, or 100% monk fruit, please refer to my Keto Substitutes For Specific Ingredients guide.

What Inspired This Dish?

As a musician, I would play other genres of music and then bring them together. This idea is exactly what has made many new genres what they are today. But I realised that I was not doing the same with my cooking.

In Australia, we are very influenced by cuisines from China, Vietnam, Malaysia, Korea, Thai, Japan,  and many many other fantastic Asian countries. The problem is many don’t know how to cook these cuisines and rely heavily on takeaway food (generally because it’s so much easier to buy great Asian food than it is to learn how to cook it).

In my own little nieve cooking bubble, I have decided to become a jack of all cuisine and master the basics of different worldwide flavours, starting with Thai food, with the hope to one day be able to bring my own authentic combinations together.

Also, I’ve just been super inspired by Po, Brendan, Kahn and Jess on the latest Masterchef in Australia. Is anyone else with me?

Most Helpful Thai Cookbooks

From my research, I decided to purchase Hot Thai Kitchen (by Pailin Chonchitnant) and Thailand: The Cookbook (by Jean-Pierre Gabriel). Hot Thai Kitchen is a little more helpful because it explains why and how Thai dishes are put together, whereas the later cookbook focuses more on diverse recipes.

The links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through a make a purchase.

This Thai-style boiled egg with dipping sauce is inspired by Jean-Pierre Gabriel’s cookbook, but makes it low carb and corrects the amount of sauce needed for the number of boiled eggs that are made.

Related Recipes

Keto Deviled Egg Salad with Bacon

Keto Fried Eggs with Chilli Sauce

Keto Eggs Benedict

Keto Thai Beef Stir Fry

Keto Pork Larb

Print

Boiled Eggs with Thai Dipping Sauce

These boiled eggs with Thai Dipping Sauce are a fresh zingy change to your boring eggs for breakfast. With seasoned lime juice and a fresh hit of heat, it will be a fresh change to your breakfast routine.

Course Breakfast, Lunch

Cuisine Gluten Free, Low Carb / Keto, Nut Free, Paleo, sugar free, thai

Keyword boiled eggs with thai dipping sauce

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 5 Boiled Eggs

Calories 395kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 5 large eggs
• 1/4 cup green onions sliced, (scallions)
• 1 medium red cayenne chilli sliced, (remove seeds for mild)
• 2 Tbsp fresh lime juice
• 2 tsp fish sauce
• 1 tsp Monkfruit / Erythritol Sweetener

US Customary – Metric

Instructions

• Place a medium sized pot 1/3 filled with water onto the stove. Bring to the boil
• Once water is boiling, gently place the eggs into the hot water, and cook for 5 minutes (8 minutes for hard boil)
• While the eggs are cooking, slice the green onions and chili, set aside. Into a small bowl, mix together the lime juice, fish sauce and erythritol
• Remove the eggs from the hot water, run under cold water for 1 minute and peal shells. Slice in half and place into a wide bowl.
• Place the lime dipping sauce into the middle, and cover with green onions and chili.
• Dip the eggs into the dipping sauce, and enjoy.

Notes

Keto-Friendly Thai Dipping Sauce

A Thai dipping sauce can be very simple, usually comprising of lime juice, fish sauce and sugar. Since I wanted to make a sugar-free version of this sauce, I wanted to make sure that erythritol and monkfruit would be sufficiently sweet, without getting any minty or cooling aftertastes.

Sure enough, the combination of erythritol and monk fruit worked perfectly! So for future reference, here is how to construct a sugar-free Thai dipping sauce:

• 6 parts  lime juice
• 3 parts  fish sauce
• 2 parts sweetener of choice (eg erythritol and monk fruit)

If you want to use 100% stevia, or 100% monk fruit, please refer to my Keto Substitutes For Specific Ingredients guide.

Nutrition

Serving: 5boiled egg with sauce | Calories: 395kcal | Carbohydrates: 5g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 930mg | Sodium: 1306mg | Potassium: 559mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2028IU | Vitamin C: 78mg | Calcium: 158mg | Iron: 5mg | Net Carbs: 3g

The post Boiled Eggs with Thai Dipping Sauce appeared first on FatForWeightLoss.

Which Protein Powder Can I Use For Keto Protein Waffles?

I use whey protein isolate from Venom Protein Australia (VPA). I’ve tried using the vanilla flavoured protein, banana flavoured protein (my favourite), and strawberry flavoured protein powder.

Use this discount code for venom protein to purchase from Australia to save 15% on your first order:  REF1A2F71

Alternatively, you can use any whey protein powder, I prefer to use whey protein isolate since it contains less lactose (carbs found in dairy) and is usually less allergenic since some dairy can be inflammatory when consumed in excess if you have an intolerance to dairy.

Best Waffle Maker For Mini Waffles

The best waffle maker for making mini keto waffles is the Dash Mini Waffle Maker from Amazon.

This waffle maker is small enough to ensure the waffle is crispy, yet fluffy and moist on the inside. I find if you use larger waffle makers, the inside of the waffle doesn’t turn out quite as good.

How To Use A Dash Waffle Iron In Australia

A word of warning – You cannot use this waffle maker outside of the United States unless you have a step-down transformer.  Because the waffle iron runs on 110V, and Australia has 240V, you need to use this step-down transformer to convert the power down to a useable voltage.

Since the waffle iron is less than 500W, the model listed above will be sufficient.

What Are The Best Toppings For Keto Waffles?

In this recipe, I topped mine with yogurt and a blueberry compote.

Compote recipe here:

• 1/4 cup blueberries (frozen or fresh)
• 1 Tbsp erythritol (or 4 drops stevia)
• 1/4 cup water

1. Place all the ingredients into a small saucepan and bring to the boil.
2. Reduce to a simmer and allow most of the liquid to evaporate, squashing the blueberries as you go
3. Remove from the heat and allow to cool for 5 minutes. This will turn thick and syrup-like.

I’ve found a brand of yogurt at Aldi called Dairy Dreamer. Its a high protein, unsweetened variety of greek style yogurt which is super low in carbs, and very thick and creamy. This is the brand that I used for this recipe.

What Can I Substitute For Ricotta Cheese?

If you don’t have ricotta cheese, here are some keto-friendly substitutes that will work best in this recipe:

• Cottage Cheese – This will work well for this recipe, just make sure you blend very well since cottage cheese can typically be lumpy.
• Goats Cheese – Unsure if ricotta cheese will cause you to feel bloated from the dairy? No worries, just use goats cheese. The proteins inside goats milk are easier to digest, but generally are a little stronger in taste, so this one will change the flavour slightly.
• Sour Cream – Yup, sour cream will work in this recipe. I would suggest adding a little extra sweetness to your waffle if opting for sour cream since ricotta is sweeter.
• Cream Cheese / Mascarpone – Mascarpone especially will work well in this recipe, since its a slightly sweeter version of cream cheese.

Related Recipes

Keto Waffles 

Easy Keto Chaffles

Keto Snickerdoodle Crepes with Pumpkin Mousse

Keto Pancakes with Maple Syrup

Print

Keto Protein Waffles

These keto protein waffles are super moist on the inside, and crispy on the outside. Packed full of protein, and low calorie, these waffles are the perfect breakfast, or late-night snack to help you reach your protein goals.

Course Breakfast, Dessert

Cuisine American, Gluten Free, grain free, Low Carb / Keto, Nut Free, Paleo, Vegetarian

Keyword keto protein waffles, Keto Waffles, protein waffles

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 10 Waffles

Calories 50kcal

Author FatForWeightLoss (Aaron Day)

Equipment

• Waffle Maker (See Post)
• Blender

Ingredients

• 2 scoops Vanilla Protein Powder 2 oz / 60g
• 2 fl oz Unsweetened Almond Milk 1/4 cup / 60ml (or milk of choice)
• 2 large eggs
• 1 tsp baking powder
• 2 oz Ricotta Cheese 1/4 cup / 60g

US Customary - Metric

Instructions

• Into a blender, place the whey protein powder, unsweetened almond milk, eggs, baking powder and ricotta cheese.
  
• Blend this mixture until smooth and thick. If the mixture is too thick, add another 1 tablespoon of almond milk until it reaches a smooth consistency.
  
• Preheat your waffle iron and grease with a little ghee (or cooking oil of choice). It's important to wait until the waffle iron is hot before pouring your frist waffle into the surface.
  
• Pour enough mixture to just cover the surface (usually a little less than you think) since the mixture will expand in the waffle maker. Place the lid down and cook until the little light on top turns off (this means the waffle is cooked)
  
• Open the lid, and remove the waffle. Top with your favourite topping and enjoy.
  
• Will keep in the fridge for up to 5 days, or frozen for up to 2 months.

Video

Notes

Which Protein Powder Can I Use For Keto Protein Waffles?

I use whey protein isolate from Venom Protein Australia (VPA). I've tried using the vanilla flavoured protein, banana flavoured protein (my favourite), and strawberry flavoured protein powder.

Use this code to purchase from Australia to save 15% on your first order:  REF1A2F71

Alternatively, you can use any whey protein powder, I prefer to use whey protein isolate since it contains less lactose (carbs found in dairy) and is usually less allergenic since some dairy can be inflammatory when consumed in excess if you have an intolerance to dairy.

What Can I Substitute For Ricotta Cheese?

If you don't have ricotta cheese, here are some keto-friendly substitutes that will work best in this recipe:

• Cottage Cheese - This will work well for this recipe, just make sure you blend very well since cottage cheese can typically be lumpy.
• Goats Cheese - Unsure if ricotta cheese will cause you to feel bloated from the dairy? No worries, just use goats cheese. The proteins inside goats milk are easier to digest, but generally are a little stronger in taste, so this one will change the flavour slightly.
• Sour Cream - Yup, sour cream will work in this recipe. I would suggest adding a little extra sweetness to your waffle if opting for sour cream since ricotta is sweeter.
• Cream Cheese / Mascarpone - Mascarpone especially will work well in this recipe, since its a slightly sweeter version of cream cheese.

What is that blueberry topping?

In this recipe, I topped mine with yogurt and a blueberry compote. 

Compote recipe here:

• 1/4 cup blueberries (frozen or fresh)
• 1 Tbsp erythritol (or 4 drops stevia)
• 1/4 cup water

1. Place all the ingredients into a small saucepan and bring to the boil. 
2. Reduce to a simmer and allow most of the liquid to evaporate, squashing the blueberries as you go
3. Remove from the heat and allow to cool for 5 minutes. This will turn thick and syrup-like.

I've found a brand of yogurt at Aldi called Dairy Dreamer. Its a high protein, unsweetened variety of greek style yogurt which is super low in carbs, and very thick and creamy. This is the brand that I used for this recipe.

Nutrition

Calories: 50kcal | Carbohydrates: 0.8g | Protein: 7.5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 42mg | Potassium: 95mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 79IU | Calcium: 77mg | Iron: 1mg | Net Carbs: 0.5g

The post Keto Protein Waffles appeared first on FatForWeightLoss.

This post very detailed, so feel free to jump to the sections that help you make the best keto blueberry smoothie using the table of contents below:

How to make a keto smoothie

Making keto smoothies can come in all different shapes and sizes.

You can add yogurt, protein powder, or play mix and match between coconut milk or almond milk.

The beauty of a good smoothie really lies in the ingredients you have available, and the ingredients you find delicious.

Don’t ever let anyone tell you your smoothie is “wrong”. There should be no food shaming EVER.

Flavour Combinations

This smoothie gives you plenty of energy, plus the flavours of vanilla and blueberries are an absolute flavour aficionado.

The original recipe was made with yogurt and protein powder together, in combination with MCT oil, and coconut milk.

I’ve made this with almond milk, vanilla extract, ice and no ice, honestly, they all taste great, so get creative with your smoothie recipes!

This smoothie is a little lighter in comparison to other traditional keto smoothies, so if you’re looking for a super thick smoothie, I suggest you try out my avocado green smoothie.

Health Benefits and Micronutrients

Antioxidants

Blueberries provide an excellent source of antioxidants which effectively “mop” up the free radicals caused by oxidative stress (exercise).

This keto smoothie used as a post-workout refuel option not only helps the recovery process but tastes pretty good too!

Folate

Folate, or known as vitamin b9 – is a very important mineral for pregnant women, supporting normal fetal development by decreasing the risk of neural tube defects.

Vitamin C

Vitamin C is a powerful anti-inflammatory which aids in immune system support, as well as creating correct vassal dilation, which in turns helps rectify high blood pressure.  

Vitamin C is also used to prevent scurvy, but scurvy only occurs when your diet is completely devoid of any vitamin C (like being on a ship for 12 months with nothing but slop for food).

It’s not something you need to worry about these days!

Recipe Tips:

Suitable Substitutions

• MCT Oil – If you don’t have any MCT oil that’s totally fine, you can replace this with coconut oil, or any fat you like.
• Blueberries – Any berry will work (blackberry, raspberry, strawberry) and will have a similar carbohydrate content.
• Protein Powder – If you don’t have protein powder, you can simply omit this from the recipe. If you still want a fluffy texture, you could try adding a raw egg, but these can sometimes contain salmonella on the eggshell, so pregnant women should avoid this.
• Milk Alternatives – I’ve made this with unsweetened almond milk, unsweetened coconut milk, pea milk, and they all taste similar. Just find milk you like, and use that.
• Regular milk (cows milk) has a large amount of naturally occurring sugars (called lactose) which will increase the carbohydrate level of your smoothie, so just watch out for that one.
• Like to put ice in your smoothie? ice or no ice, it all tastes great, so get creative with your smoothie recipes!

Other Great Smoothie / Shake Recipes:

Beetroot Smoothie (for athletes)

Eggnog Smoothie

Avocado Smoothie

Alternate Berry Smoothie

Print

Keto Smoothie – Blueberry

This keto smoothie is perfect for a quick breakfast or a post-workout refuel option. It’s packed with antioxidants for better detoxification, vitamin c for a healthy immune system, and folate for proper cholesterol function.

Course Breakfast, Snack

Cuisine egg free, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free, Vegetarian

Keyword blueberry smoothie

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 Serving

Calories 215kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1 cup Coconut Milk or almond milk
• 1/4 cup Blueberries
• 1 tsp Vanilla Extract
• 1 tsp MCT Oil or coconut oil
• 30 g Protein Powder optional

Instructions

• Put all the ingredients into a blender, and blend until smooth.
  

Video

Notes

*If you like the swirl, I added a tablespoon of full-fat yogurt after the smoothie was in the cup, and swirled it around, touching the sides.*

Suitable Substitutions

MCT Oil – If you don’t have any MCT oil that’s totally fine, you can replace this with coconut oil, or any fat you like.

Blueberries – Any berry will work (blackberry, raspberry, strawberry) and will have a similar carbohydrate content.

Protein Powder – If you don’t have protein powder, you can simply omit this from the recipe. If you still want a fluffy texture, you could try adding a raw egg, but these can sometimes contain salmonella on the eggshell, so pregnant women should avoid this.

Milk Alternatives – I’ve made this with unsweetened almond milk, unsweetened coconut milk, pea milk, and they all taste similar, just find milk you like, and use that.

– regular milk (cows milk) has a large amount of naturally occurring sugars (called lactose) which will increase the carbohydrate level of your smoothie, so just watch out for that one.

Like to put ice in your smoothie? Ice or no ice, it all tastes great, so get creative with your smoothie recipes!

Nutrition

Calories: 215kcal | Carbohydrates: 7g | Protein: 23g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Cholesterol: 9mg | Sodium: 182mg | Potassium: 494mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1850IU | Vitamin C: 14.9mg | Calcium: 230mg | Iron: 0.7mg | Net Carbs: 5g

The post Keto Blueberry Smoothie appeared first on FatForWeightLoss.

What Makes a (Regular) Waffle?

Regular waffles tend to be a black hole for anything remotely nutritious. I’m talking about how most regular waffles contain nothing more than regular flour and lots of sugar and that’s a big no-no if you want to keep up with a healthy lifestyle.

But what about those waffle cravings? What about your dreams for pillowy soft on the inside, golden-brown toasted on the outside waffles? Well, it’s a good thing I’ve got just the perfect keto waffles recipe for you. It is packed with all the right keto-friendly ingredients that will surely result in one of the best tasting waffles you have ever had.

What Makes a Waffle Keto?

So what makes this keto waffle keto? The answer is almond flour. The almond flour in this waffle recipe is simply what makes this waffle low carb and healthy.

Anyone who has been on a ketogenic diet knows that eating low carb, low sugar, and high-fat meals is the way to go. Thus, you cannot consume food that contains all-purpose flour and regular granulated sugar. Most, if not all, baked goods and desserts contain these two ingredients and so eating these types of things can be a challenge for anyone on a keto diet.

Simple Can Be Good

Thus, let’s thank the keto gods for almond flour and erythritol/monk fruit blend as substitutes to your regular all-purpose flour and granulated sugar.

Going back to almond flour, what exactly is it made of and what makes it keto-friendly?

Almond flour is basically finely ground blanched almonds. Although you can buy it pre-made, you can also make it yourself if you prefer. Aside from it being low carb, it is naturally gluten-free, and rich in magnesium and vitamin E.

Sweet Can Be Healthy

A waffle isn’t a waffle without that signature sweet topping. For regular waffles, it means a heaping of maple syrup or whipped cream.

But in keeping up with this healthy, keto-friendly version of this beloved breakfast/brunch staple, I have a couple of topping options for you that are all still very much keto-friendly.

• Keto maple and ice cream – As seen in this recipe, you can add a scoop of keto ice cream, a drizzle of Lankanto maple syrup, and a sprinkling of sesame seeds, hemp seeds, and chopped hazelnuts.
• Fruit – For a fruity version, add a handful of assorted berries with a scoop of keto ice cream, or a dollop of yogurt or whipped cream.
• Chocolate and ice cream – Melt 3 squares of dark chocolate or 1/4 cup of sugar-free chocolate chips in a bain-marie. Top your waffles with a scoop of keto ice cream and a drizzle of the melted chocolate.

Other Recipes You Might Like

Easy Keto Chaffles

Keto Pancakes with Maple Syrup

Low Carb Pancakes Recipe – Strawberries and Cream

Print

Keto Waffles

There’s nothing quite like a good waffle to start or end the day! Waffles are super versatile and can be made into a delicious keto breakfast or a quick and easy dessert, it’s just all about the toppings!

Whilst some grain-free waffles can be a little on the heavy side, these keto waffles are light and can also be crisped if you like them that way!

Course Breakfast, Dessert

Cuisine Gluten Free, Low Carb / Keto

Keyword Keto Waffles

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 3 servings

Calories 199kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 1/3 cup blanched almond flour
• 1 to 2 tbsp Monkfruit/Erythritol Sweetener powdered
• 1.5 tbsp coconut flour
• 1 tsp ground psyllium husk
• 3/4 tsp baking powder gluten-free
• 1/2 tsp xanthan gum
• 1 pinch salt
• 1 large egg + 1 egg white separated, room temperature
• 4.5 tbsp unsweetened almond milk
• 2 tbsp butter melted and cooled to room temperature. If dairy-free, substitute with ghee or coconut oil.
• 1 tbsp almond butter
• 1/2 tsp vanilla extract

Suggested topping:

• 1/2 tsp hemp seeds
• 1/2 tsp chopped hazelnuts
• 1/4 tsp sesame seeds
• 1 tbsp Lakanto maple syrup
• 3 small scoops vanilla ice cream

US Customary - Metric

Instructions

• Mix the almond flour with the sweetener, coconut flour, psyllium, baking powder, xanthan gum, and salt in a mixing bowl.
• Place the egg whites in a clean mixing bowl and whisk using an electric whisk until light and fluffy.
• Add the egg yolk, almond milk, butter (ghee or coconut oil), almond butter, and vanilla to the dry ingredients and blitz until smooth using a stick blender.
• Gently fold in the egg whites using a spatula being careful not to over mix so that it doesn’t deflate.
• Allow the batter to rest for 10 minutes.
• Heat up a waffle iron. Spoon in the batter. It will be thick, so you can wet the back of a spoon to spread it out evenly over the waffle iron. Depending on the waffle iron you use, cooking times will vary and can be between 2 and 5 minutes. If you lift the lid and find they’re not done, don’t panic, just close the lid again and they will continue to cook. A mini dash maker takes about 1.5 to 3 minutes. My square-shaped waffle maker cooked waffles in about 5 minutes.
• If you prefer to crisp the waffles further, you can toast on low in a toaster or in a skillet set over low heat.
• Remove the fluffy keto waffles from the waffle maker (see tip above) and allow it to cool. Serve with your topping of choice. I chose keto ice cream, Lakanto maple syrup and mix of chopped hazelnuts, shelled hemp seeds and sesame seeds.

Notes

TOP TIPS FOR THE FLUFFIEST KETO WAFFLES

• Use a combination of blanched almond flour and coconut flour - This helps make the waffles fluffy and less dense.
• Melt the butter - Make sure the butter is melted and allow it to cool to room temperature before mixing.
• Room temperature - Make sure the eggs are at room temperature.
• Xanthan gum - This is non-negotiable in this recipe. The xanthan gum helps bind the waffles and gives them a nice, light texture.
• Psyllium husk - Please don’t skip this. This helps create structure and the perfect consistency for these light and fluffy waffles. It also helps the almond flour and the almond butter give the best crispness. Make sure you use ground psyllium husk over whole. If you don’t have ground on hand, simply place whole husks in your blender and blitz until fine.
• Separate the eggs - Whisking up the egg whites first helps make these keto waffles super light.
• Best sweeteners - My erythritol/monkfruit blend, Lakanto or allulose work best here. If using allulose add about 30% more as it’s not quite as sweet.
• Leave the batter to stand in the waffle maker for 30 seconds before lifting out. These keto waffles may appear soft when you first lift the lid but they crisp up as they cool. The secret to removing the waffles without tearing them is to lift the lid and leave for about 30 seconds (you can turn the machine off if you don’t want them to crisp up more), and then carefully tease the side with a fork and lift out. Place on a wire wrack to fully cool and firm up. The sweetener also helps make them crispy!

Nutrition

Serving: 1waffle | Calories: 199kcal | Carbohydrates: 6g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 40mg | Fiber: 3g | Sugar: 1g | Vitamin A: 233IU | Calcium: 45mg | Iron: 1mg

The post Keto Waffles appeared first on FatForWeightLoss.

It’s perfectly soft and fluffy, and delicately spiced. As you bite through the soft crumbling layers, you will get a surprise hit of sweet coconut cream cheese. It’s so delicious.

I like to serve the keto pumpkin loaf with a dollop of Greek yogurt or coconut yogurt for a little sharpness, but whipped cream or coconut cream would also be nice. Eating this au natural totally works too! 

This keto pumpkin bread is super pretty with the marbled cream cheese layers but don’t let it make you think … oh, that’s difficult… it’s so easy guys!

This is the perfect snuggle-down-and-hibernate-with-Netflix treat, but you could also wrap up a slice and take it to work for your healthy snack. Option two: take in the whole cake if you’re feeling generous! I hope you enjoy it as much as I did. 

WHAT DO I DO IF MY CREAM CHEESE IS TOO THICK OR TOO RUNNY?

If your cream cheese is too thin, add a little more coconut flour. If it’s too thick, add a little more almond milk. It all depends on the brand of cream cheese you use.

TOP TIPS TO MASTER THIS PUMPKIN BREAD WITH CREAM CHEESE

Melt the butter – Make sure the butter is melted and allow it to cool to room temperature before mixing.

Room temperature – Make sure all the ingredients are at room temperature, especially the eggs and melted butter. 

Mix all the dry ingredients together first – This will ensure the baking powder is evenly distributed through the mix which will mean even rising of this keto pumpkin bread.

WANT MORE CAKE RECIPES FROM FAT FOR WEIGHT LOSS?

If you love this pumpkin bread with cream cheese swirl recipe, I think you would also like the following keto desserts:

Lemon Poppy Seed Cake with Blueberries 

Carrot Cake 

Lemon Coconut Cake with Cream Cheese Icing 

Print

Keto Pumpkin Bread with Cream Cheese Swirl

It’s that time of year when pumpkins are plentiful. This keto pumpkin bread with cream cheese swirl is a total must if you’re getting pumpkin cravings.

Course Dessert, Snack

Cuisine Gluten Free, Low Carb / Keto, Vegetarian

Keyword Keto Pumpkin Bread, Keto Pumpkin Bread with Cream Cheese, Pumpkin Bread Keto

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 10 Slices

Calories 190kcal

Author FatForWeightLoss (Aaron Day)

Ingredients

• 2 cups almond flour 7.1 oz
• 1/2 cup chopped pecans or walnuts 2.3 oz/65 g
• 1/3 cup granulated monk fruit sweetener 2.4 oz
• 1 tsp gluten-free baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 3 large eggs room temperature
• 1 large egg white
• 3/4 cup 100% pumpkin puree 5.3 oz
• 3 floz unsweetened almond milk room temperature
• 5 Tbsp butter coconut oil or ghee, melted and cooled to room temperature
• 1 tsp sugar-free vanilla extract
• 3/4 tsp apple cider vinegar

Cream Cheese Filling

• 1/2 cup full fat cream cheese 4.2 oz
• 2 Tbsp coconut flour
• 2 Tbsp powdered monk fruit sweetener
• 1 Tbsp almond milk

US Customary - Metric

Instructions

• Preheat the oven to 350 F/180 C/160 fans.
• Place the almond flour, nuts, sweetener, baking powder, cinnamon, pumpkin spice and salt in a large bowl and mix to combine.
  
• Separate the egg whites from the yolks. Beat all the egg whites using an electric whisk until fluffy and stiff peaks form.
  
• In a clean bowl, add the egg yolks and beat with an electric whisk until pale yellow, about 30 seconds. Add the pumpkin puree, almond milk, melted butter, vanilla and apple cider vinegar, and beat with an electric whisk until combined.
  
• Add the dry ingredients to the pumpkin mixture and beat to combine. Using a spatula, gently fold in the egg whites so they don’t deflate.
  
• Pour the mix into a 5 x 7.5 x 3.5-inch (13 x 19 x 9-cm) nonstick loaf tin. If desired, line with oiled greaseproof paper. If using a vintage tin, it may have a tendency to stick.

Cream Cheese

• Whisk the cream cheese with the coconut flour, sweetener and almond milk until thick. If too thin, add a little more coconut flour. If too thick, add a little almond milk. It all depends on the brand of cream cheese you use.
  
• Add a third to half of the pumpkin cake mix to the bottom of the loaf pan. Spoon in a little of the cream cheese in random dollops. Repeat to create another one to two layers depending on whether you started with a third or half of the pumpkin mixture.
  
• Bake in the oven for about 50 minutes until you can insert and remove a toothpick without any crumbs sticking. Note: if you stick the toothpick into the cream cheese, it may stick to the toothpick a little but this is ok. Try to find a non-cheesecake bit instead. If the pumpkin bread starts to go too brown on top, simply loosely cover with a little tin foil but don’t seal it.
• Remove from the oven and allow to cool before removing from the tin. It will continue to firm up as it cools. Place on a wire rack to fully cool before slicing.

Notes

• Melt the butter - Make sure the butter is melted and allow it to cool to room temperature before mixing.
• Room temperature - Make sure all the ingredients are at room temperature, especially the eggs and melted butter. 
• Mix all the dry ingredients together first - This will ensure the baking powder is evenly distributed through the mix which will mean even rising of this keto pumpkin bread.

Nutrition

Serving: 1slice | Calories: 190kcal | Carbohydrates: 7g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 172mg | Potassium: 38mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3035IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg

The post Keto Pumpkin Bread with Cream Cheese Swirl appeared first on FatForWeightLoss.

What Are Chaffles?

As the name suggests, its a cheese waffle made with only 2 ingredients. Cheese, and eggs. They turn super crispy and can be covered in syrup, or made into the ultimate burger buns.

Chaffles have been a hit on Instagram recently, plus everyone has been searching for them on the website… so I thought I’d better master them before the weekend so you could get cracking!

Which Waffle Iron Should You Use For Chaffles?

Ideally, you should just use whatever waffle iron you have at home. Adapting the recipe is part of the fun, so don’t feel like you need to go out and buy a specific waffle iron for this recipe.

However, if you have the mini waffle maker, this will be ideal (since you can make a sandwich out of the chaffles)

Click here to view this waffle maker on Amazon

How Do I Make The Perfect Keto Chaffle?

I’ve put together some helpful graphics below to show you visually what too much egg might look like.

As you can see, the chaffle made above used 2 eggs (in a large waffle maker), which would be the equivalent of using 2/3rd of a large egg in a mini waffle maker.

Adding Too Much Egg:

• Turns soft (doubled the recipe)
• Doesn’t turn crispy
• Perfect for sweet waffles

As you can see in the image above, these chaffles will be perfect for crispy savory chaffles, and are made just right.

Following the recipe:

• Turns crispy
• Doesn’t turn soft
• Hardens once it cools
• Perfect for savory waffles

Expert Crunch Tips:

To make this recipe super crunchy, keep the original recipe. If you want your waffle slightly less crunchy and a little softer, add 1 more egg for the large waffle iron, or another 1/3 of a whisked egg for the small waffle iron.

Additional Chaffle Toppings / Fillings:

Sweet:

To make these chaffles sweet, you could use either 1/4 cup of queens sugar-free maple syrup (AUS) or same amount Walden Farms pancake syrup (US)

Queens Sugar-Free Maple Syrup (available at Coles and Woolworths)

Walden Farms pancake syrup (US)

Savory:

Try making two chaffles, and placing butter on the inside, and a beef burger pattie with bacon and a little side of arugula (rocket). Think of these chaffels as burger buns to which you can put as many toppings on as you like.

What does it look like on Instagram?

Here are some of the top posts from #chaffles over on Instagram. Some great inspiration here for anyone wanting to try to make the savoury version as delicious as possible.

This image above belongs to Instagram profile @culinarylionketo (go follow him for epic chaffles!)

Related Recipes

Keto Waffles

Eggs Benedict

Portabello Mushroom Burgers

That’s it, folks. If you have any questions on how to get the best chaffle recipe done right, be sure to leave it in the comments below!

Print

Easy Keto Chaffles (2 Ingredients)

So, what exactly is a chaffle? well, as the name suggests, its a cheese waffle made with only 2 ingredients. Cheese, and eggs. They turn super crispy and can be covered in syrup, or made into the ultimate burger buns.

Course Breakfast, Dessert

Cuisine American, Gluten Free, grain free, Low Carb / Keto, Nut Free, sugar free, Vegetarian

Keyword keto chaffles

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Servings 1 Large Waffle (or 2 mini waffles)

Calories 300kcal

Author FatForWeightLoss (Aaron Day)

Cost 2

Equipment

• Waffle Maker

Ingredients

• small spray of avocado oil or olive oil/coconut oil

Large Waffle Iron (as shown in photos)

• 2 oz cheese thinly sliced (cheddar or Colby work best)
• 1 large egg whisked

Small Waffle Iron (single waffle ingredients)

• 1 oz cheese thinly sliced (cheddar or Colby work best)
• 1/3 large egg whisked

US Customary - Metric

Instructions

• Spray avocado oil on first, then cover the bottom of your HOT waffle maker in thin cheese slices. (I cut mine into triangles because I have a larger waffle iron)
  
• Whisk together 1 egg (if you’re using a mini waffle iron, only use 1/3rd on an egg) and pour on top.
  
  
• Place another layer of thin-sliced cheese on top, making sure you have an even coverage.
  
• Cook the absolute shit out of it, until you can lift the waffle iron up without the cheese sticking (excuse my Aussie accent) - Usually takes around 6-8 minutes depending on your waffle iron
  
  

Video

How to make chaffles using a dash mini waffle iron

Notes

*You can also use shredded cheese, I just found sliced cheese works best for my waffle maker*

Expert Crunch Tips:

To make this recipe super crunchy, keep the original recipe. If you want your waffle slightly less crunchy and a little softer, add 1 more egg for the large waffle iron, or another 1/3 of a whisked egg for the small waffle iron.

Additional Chaffle Toppings / Fillings:

Sweet:

To make these chaffles sweet, you could use either 1/4 cup of queens sugar free maple syrup (AUS) or same amount Walden Farms pancake syrup (US)

Savory:

Try making two chaffles, and placing butter on the inside, and a beef burger pattie with bacon and a little side of arugala (rocket). Think of these chaffels as burger buns to which you can put as many toppings on as you like.

Nutrition

Calories: 300kcal | Carbohydrates: 2g | Protein: 19g | Fat: 24.5g | Saturated Fat: 12.3g

The post Easy Keto Chaffles appeared first on FatForWeightLoss.