Breakfast: it’s perhaps the menu with the most stumbling blocks for those living low-carb. Eggs are great, but—let’s face it—get old without some variety. At times we may find ourselves missing the traditional breakfast classics we might have enjoyed at one point—even when we know they don’t fit our current health goals.
But who said keto was about deprivation? Not us, for sure. With a huge array of keto-friendly classic recipes, we’re hellbent on showing the world just how great keto eating can be—with real food, full flavor and no compromises. So, back to breakfast now…. We dare you to bring this savory keto waffle breakfast sandwich to work—and see just how many people you convert.
Enjoy—and be sure to check out this week’s giveaway with our friends at Birch Benders (below)!
Servings: 2 sandwiches
Time In the Kitchen: 30 minutes
- 3/4 cup Birch Benders Keto Pancake and Waffle Mix
- 1/2 water
- 1 tbsp coconut oil
- 2 eggs
- 3 slices bacon
- 2 sandwich slices of cheddar (or cheese of choice)
Mix Birch Benders Keto Pancake and Waffle Mix with water and coconut oil according to package instructions.
Grease mini waffle iron with Primal Kitchen® Avocado Spray Oil. Pour batter into waffle iron and cook according to iron instructions.
While mini waffles are cooking (or before), scramble 2 eggs in small skillet.
Cook 3 strips of bacon (in oven at 400 ºF/205 ºC).
When mini waffles are done, let cool slightly on plate or cooling rack.
When cooled, top two of the waffles with cheese slices, 1 1/2 bacon strips each, and divided scrambled egg. Top with the remaining two mini waffles to make 2 sandwiches.
For a little extra spice, add Primal Kitchen Chipotle Lime Mayo. Now dig in….
Now For the Giveaway…
Have we won you over yet to Birch Benders easy and incredible mixes? (They have a paleo version, too, btw.)
One lucky (random) winner will score a Primal Kitchen package worth $100: Vanilla Collagen Fuel, Classic Mayo, Chipotle Lime Mayo, Ranch Dressing, Green Goddess Dressing, and Caesar Dressing.
Good luck—and bon appetit!
Nutritional Information (per sandwich):
- Calories: 415
- Net Carbs: 6.6 grams
- Fat: 32.6 grams
- Protein: 22 grams
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Chayote squash is having its day in the sun as of late, but it’s been used for centuries in Latin American cooking and baking. The chayote squash (also known as mirliton squash) is a mild-tasting, relatively low carb, and versatile fruit with a good dose of vitamin C. Because of its hardness, you’ll definitely want to eat it cooked, but the end result will be worth it: a tender but slightly crisp fruit that bears a resemblance to pear or jicama and that takes on the particular flavors of any recipe—sweet or savory.
Note: there’s a little extra prep involved with chayote, but we think the additional few minutes are well worth the approximately 50 grams of carbs spared (full recipe).
Time In the Kitchen: 20 minutes
- 5 cups chayote squash
- 1 tbsp cream of tartar
- 5 tsp cinnamon
- 1 tbsp lemon juice
- 1/2 cup Swerve (or equivalent of favorite sugar-free sweetener (e.g. monk fruit, etc.)
- 2 scoops Vanilla Coconut Collagen Fuel
- Good pinch of salt
- 1 tsp. cinnamon
- 2 c. almond flour
- 1/2 cup melted grass-fed butter
Preheat oven 350 ºF/175 ºC
Prep the squash. (This video has a good rundown of the process.) In a nutshell, cut the top inch off the fruit and let the liquid bubble up on the exposed flesh of the fruit. Rub the cut top piece over the exposed area for a full minute to draw up and out more liquid. This will create a froth as pictured. After the full minute, wipe off this froth with a clean paper towel. (Although the liquid/froth is completely safe, it may cause a mild tingly feeling if you get it on your fingers.)
Cut the fruit in half and remove the seed, along with the white flesh directly around it.
Cut squash into 1/4 inch slices.
Place in pot along with cinnamon, arrowroot or cream of tartar, lemon juice and sweenter. Cook over medium heat for about 10 minutes so that the squash starts to become tender.
Pour into ramekins.
Put all the crumble topping ingredients into a food processor and pulse until the butter is well incorporated and it looks good and crumbly.
Pour over top of squash.
Bake 30 minutes (or 45 minutes if baking as an 8-inch pie)
Nutritional Information (per serving)
- Calories: 345
- Net Carbs: 8 grams
- Fat: 28 grams
- Protein: 12 grams
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