The base for most breakfast recipes is a starch or maybe a mixture of a starch and protein. A healthy serving of vegetables isn’t all that common. This is especially true for keto breakfast options. That is why we love this stuffed bell pepper recipe!

These Breakfast Stuffed Bell Peppers have a healthy balance of fats, protein, and vegetables while staying under 5 net carbs per serving. Better yet, it only takes a few pantry staples and it is customizable so if you are missing an ingredient you can likely supplement with something you do have on hand.

The recipe only takes a few simple steps and the ingredients are common, inexpensive items you can easily find at any grocery store if you happen to be missing something from the ingredients list. The recipe’s simplicity make it one of our favorite choices when we’re looking for a more hearty breakfast or morning potluck.

Recipe Ingredients

How to Make Breakfast Stuffed Bell Peppers

In addition to the ingredients listed above you will need a 9 x 13 baking dish, skillet, cutting board, and knife to make this delicious, well-rounded keto breakfast recipe!

Saute the onion

Preheat oven to 375 degrees and grease a 9 x 13 baking dish. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 

Cook the stuffing ingredients

Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 

Bake the bell peppers

Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.

Add the cheese

After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired. 

Serve

These stuffed bell peppers are well-rounded and can served alone for a low carb breakfast, but there are also some excellent side dish options. These keto biscuits or breakfast bagels are two of our favorite choices.

Storage and Reheating Instructions

You can store these stuffed bell peppers for up to 3 days in the refrigerator. Allow to cool completely before placing in an airtight container to store in the refrigerator. You can reheat them in the oven or microwave in 30-second increments until heated to your desired level. If reheating in the oven, reheat at 350 degrees F for about 10-15 minutes or until heated to your desired level.

Tips and Tricks

• Save money with green bell peppers. We like to use a mixture of red, yellow, and green bell peppers, but you can save a noticeable amount by choosing only green bell peppers.
• Customize your stuffed bell peppers with the protein of your choice. Bacon, chicken, and andouille sausage are some good options just to name a few.
• Add some heat by choosing a spicy breakfast sausage or adding a dash of hot sauce.
• For consistent cooking, choose similarly sized bell peppers. Otherwise, some may be done prior to others.

Stuffed Bell Peppers FAQ

Other Keto Breakfast Recipes

• Keto Pancakes– These fluffy keto pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!
• Sausage Egg and Cheese Bites– The perfect on-the-go breakfast. They’re cheesy packed full of protein, and only have one net carb each!
• Ham and Cheese Chaffles– Requires just 5 ingredients and about 1 net carb each! This is an easy keto breakfast or snack recipe! 
• Low Carb Breakfast Casserole– This recipe is super filling and full of healthy ingredients! Tender mushrooms, peppers, onions, and kale pair perfectly with your favorite sausage, eggs, and cheese.
• Egg Bites– This Egg Bites Recipe is so much better than the coffee shop version! You only need a few ingredients to make these cheesy, bacon-filled egg bites that are perfect for weekly meal prep!

Yield: 6

Breakfast Stuffed Bell Peppers

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This Breakfast Stuffed Bell Pepper recipe is less than 5 net carbs per serving and packed full of protein and vegetables. Look no further for an easy, hearty breakfast recipe that is great for a weekday breakfast or your next family gathering!

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 7 minutes

Total Time 1 hour 17 minutes

Ingredients

• 3 large bell peppers, cut in half and seeds/pith removed
• 1 tbsp avocado oil
• ½ medium yellow onion, diced
• 1 lb breakfast sausage
• ½ cup sliced mushrooms
• 1 cup fresh spinach
• ½ tsp salt
• ¼ tsp black pepper
• 6 large eggs
• 1 ½ cup shredded mozzarella

Instructions

1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
2. Heat the oil over medium heat, then add the diced onion and saute until translucent, about 2-3 minutes. 
3. Add the breakfast sausage, crumbling it as it cooks. When cooked through, add the mushrooms, spinach, salt, and pepper, stirring occasionally and cooking until the mushrooms are soft and the spinach is wilted. 
4. Place the bell peppers in the baking dish and fill each evenly with the sausage and vegetable mixture. 
5. Whisk together the eggs in a medium bowl, then slowly pour the egg mixture evenly into each bell pepper (it’s okay if you spill a little!). Cover and bake for 30 minutes.
6. After 30 minutes, uncover and sprinkle the cheese over the bell peppers evenly. Return to the oven for 15 minutes, broiling for the last 2-3 if desired.

Notes

• Store leftovers in the fridge for up to 3 days. 
• I used red bell peppers but any color will work! Just make sure you get fairly large ones, otherwise, you’ll have leftover filling! 
• I used turkey sausage, but any breakfast sausage will work! 

Nutrition Information:

Yield:

6

Serving Size:

1 stuffed bell pepper
Amount Per Serving: Calories: 272Total Fat: 13.4gCholesterol: 247.8mgSodium: 930.1mgCarbohydrates: 6.7gNet Carbohydrates: 4.5gFiber: 2.2gSugar: 3.1gProtein: 30.6g

The post Breakfast Stuffed Bell Peppers appeared first on The Best Keto Recipes.

Keto Smoothie Ingredients

Here’s a quick overview of what you’ll need for this easy low-carb smoothie recipe. You will find exact measurements in the printable recipe card at the bottom of the page.

• Coffee – I used my favorite cold brew coffee, but you can easily just brew a cup and let it cool off first. I have not tried this with any substitutions.
• Frozen Avocado – This can be mashed, pureed, or cubed, whatever is convenient. You can use fresh avocado, but you’ll want to add ice to help make your smoothie cold.
• Full-Fat Coconut Milk – You want the canned coconut milk, unsweetened. Give it a good shake before opening to get the best consistency. You could use coconut cream, heavy cream, or a low-carb Greek yogurt if you prefer. You can use unsweetened almond milk, but it will make the smoothie quite thin.
• Nut or Seed Butter – I used peanut butter, but an almond butter (or pecan, cashew, or macadamia) would be great as well. Sunflower butter or even tahini are good nut-free options as well.
• Monk Fruit Sweetener – You could also use Swerve, Stevia, or another alternative sweetener if you prefer. If you’re sensitive to the erythritol in a lot of alternative sweeteners, try a few drops of this liquid monk fruit instead.
• Ground Cinnamon & Vanilla Extract – These add a great, full-bodied flavor that we loved! Feel free to skip, substitute, or adjust these how you’d like without worrying about much effect on the texture of the smoothie.
• Optional: Unsweetened Cocoa Powder – I sprinkled a bit on top for a pretty garnish, but sometimes I add a scoop into the blender for a chocolate smoothie! This isn’t necessary, just adds a nice touch.

How to Make a Keto Smoothie

This recipe is incredibly easy and requires no cooking at all! You just need a blender, and you’re good to go. Simply pour all of the ingredients into your blender and give it a whirl! When the mixture is smooth and creamy with all the ingredients well mixed, you can pour into a glass and serve! Even better–Use a blender with a to-go cup to save time and dishes!

I know it sounds a bit odd, putting avocado in a smoothie. But it really doesn’t taste like anything, so this recipe just tastes like a coffee peanut butter smoothie! Want to make it extra special for a birthday, a big interview, or a special occasion? Add some homemade espresso whipped cream!

What to serve with keto smoothies

I’ll often have this smoothie on its own (or with some Grain Free Granola I tossed in my bag), but if it’s going to be a really long day, I love warming up a Keto Sausage and Biscuit just in case I have to skip lunch! If you love a sweet treat in the morning, consider adding a Keto Blueberry Muffin or a Pumpkin Cinnamon Roll instead. For those who prefer one big meal to get them through the day, get your protein from this Steak Omelet, add more fiber with this Swiss Chard, and enjoy a Keto Biscuit on the side!

Can you make smoothies ahead of time?

The best keto smoothies are super chilled and creamy. The best way to make this happen is to make the smoothies fresh with at least one frozen ingredient. The frozen avocado blends into a super cold, creamy mixture that helps thicken the smoothie without watering it down like ice would. Freshly blended smoothies have the best taste, texture, and appearance.

If you love this keto breakfast, you have to try these easy recipes!

• Keto Lemon Chia Cheesecake Parfaits – It tastes like dessert but is an excellent no-cook keto breakfast! Each one has under 4 net carbs and is easy to make ahead of time.
• Bacon Keto Biscuits – These are perfect for meal prepping, freezing, and then enjoying on-the-go after a quick reheat! Works for breakfast or lunch, just 2 net carbs apiece.
• Air Fryer Denver Eggs – When you want a fancy omelet but don’t have the time, this easy ramekin recipe is the perfect compromise!
• Sausage Stuffed Chaffles – Seriously, this is SO easy! There’s tons of protein and fats to keep you fueled and energized throughout your day.
• Keto Sausage Egg & Cheese Bites – A whole breakfast rolled up in neat little baked breakfast balls! These low-carb bites are freezable and reheat perfectly for a great meal prep option.

Want more keto coffee? My three top favorites are my Peppermint Mocha Frappuccino, a low-carb copycat of Starbucks’ Frappuccino, and this Keto Caramel Frappuccino. Check this recipe roundup for even more low carb coffee recipes!

Keto Smoothie FAQs

Yield: 1 smoothie

My Favorite Keto Smoothie

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My FAVORITE Keto Smoothie is full of coffee, avocado, and peanut butter for the perfect breakfast on the go! This low-carb smoothie recipe is like a super filling keto fat bomb in a cup!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 1 cup (8 oz) cold brew coffee (or cooled brewed coffee)
• ½ cup frozen avocado
• ¼ cup full-fat coconut milk
• 1 tbsp peanut butter (or other nut butter)
• 3-4 tsp monk fruit sweetener 
• 1 ½ tsp cinnamon
• 1 tsp vanilla extract

Instructions

1. Add all ingredients to a blender and blend and blend until smooth. Dust with cocoa powder if desired. Drink up!

Notes

This smoothie isn’t overly sweet, but you can add as much monk fruit sweetener as you wish! 

You can’t taste the avocado, and it has good caffeine content for a morning smoothie or afternoon pick-me-up! 

You can also sub in ice instead of avocado but the result is a less creamy smoothie. The avocado makes this one extra creamy!

Nutrition Information:

Yield:

1

Serving Size:

1 smoothie
Amount Per Serving: Calories: 337Total Fat: 31gCholesterol: 0mgSodium: 74mgCarbohydrates: 10.6gNet Carbohydrates: 5.gFiber: 5.6gSugar: 1.3gProtein: 6.8g

The post My Favorite Keto Smoothie appeared first on The Best Keto Recipes.

A healthy, low carb breakfast can be a challenge when following a low carb or keto diet. Especially when cooking for a larger group! We love this recipe because it is a healthy breakfast option packed full of flavorful vegetables and protein. It provides 6 servings, so it is perfect for a larger family or small gathering.

This recipe is also great for the picky eaters in your house. When preparing for kids, you can make it even better by using a cookie cutter to cut the eggs into fun shapes. Your kids can get a healthy serving of protein and vegetables and have a fun time doing it! While this recipe is a perfect choice for serving a larger group, it also works well to cut into smaller servings and then add to a biscuit, bagel, chaffle, etc. It freezes and reheats well so you can even make this ahead of time and thaw servings out as needed.

Why You Will Love This Recipe

• Kid-Friendly. This is a perfect, kid-friendly breakfast recipe. Make it even more fun by using a cookie cutter to cut out fun shapes!
• Easy. This recipe only requires a couple simple steps and a few common pantry staples.
• Make ahead of time. This recipe freezes well and can easily be made ahead of time. With 6 servings, there should enough for a large family breakfast or small gathering.

How to Make Sheet Pan Eggs

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. Here is a step-by-step guide for making these delicious sheet pan eggs!

Add Filling

Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13×18) with cooking spray. Arrange the cooked sausage, bell pepper, tomato, spinach, and green onions evenly around the baking sheet. This is a great recipe to customize so feel free to change things up and add different veggies you love.

Mix Eggs

In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables. Then, using a spatula or spoon, evenly distribute the egg mixture. Top with the cheddar cheese. 

Bake

Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Then cut into squares, and you are ready to serve!

Storage and Reheating Instructions

• Reheating Instructions: You can easily reheat the eggs in the microwave. Reheat for about 30 second then in 15-second increments until heated to your desired level.
• Refrigerator Storage: Cut into individual servings then allow to cool completely. You can then store the eggs in the refrigerator for up to 3 days in an airtight container.
• Freezer Storage: First, cut the leftover eggs into individual servings and wrap with plastic wrap. Then you can place the leftovers in a freezer safe container and store in the freezer for up to 3 months.

Sheet Pan Eggs FAQ

Other Sheet Pan Recipes

• Keto Sheet Pan Chocolate Chip Cookies
• Sausage Veggie Sheet Pan Dinner
• Garlic Butter Salmon and Broccoli Sheet Pan Dinner
• Sausage Broccoli Cheddar Sheet Pan Dinner

Yield: 6

Sheet Pan Eggs

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These Sheet Pan Eggs are a healthy breakfast with less than 4 net carbs per serving. With these step-by-step instructions, you can easily prepare a delicious breakfast that provides enough to feed a crowd!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 lbs cooked sausage (pork or turkey)
• 1 red bell pepper, diced
• 1 Roma tomato, diced
• 1 cup chopped baby spinach
• ¼ cup chopped green onion
• 12 large eggs
• ¼ cup whole milk OR heavy cream if keto
• 1 tsp garlic powder
• ¾ tsp onion powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees and generously grease a half-sheet baking sheet (13x18) with cooking spray. 
2. Arrange the cooked sausage, bell pepper, tomato, spinach and green onions evenly around the baking sheet. 
3. In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the mixture over the vegetables, using a spatula or spoon to evenly distribute the egg mixture. Top with the cheddar cheese. 
4. Bake for 18-22 minutes, until the eggs are set and cooked through in the middle. Cut into squares and serve!

Notes

• If you don’t have a half-sheet baking sheet, you can divide this recipe between 2 smaller baking sheets (but not standard baking sheets). This is the pan I used. 
• Generously greasing the pan is 100% necessary so the eggs don’t stick. I would also recommend using a nonstick baking sheet if possible. 
• Leftovers keep well in the fridge for up to 3 days. You can also cut the omelet with cookie cutters for fun shapes for the kids! 
• Feel free to sub in bacon or ham instead of sausage. 

Nutrition Information:

Yield:

6

Serving Size:

1/6 of pan
Amount Per Serving: Calories: 250Total Fat: 16.8gCholesterol: 397.8mgSodium: 723.3mgCarbohydrates: 4.3gNet Carbohydrates: 3.3gFiber: 1gSugar: 2.3gProtein: 19.4g

The post Sheet Pan Eggs appeared first on The Best Keto Recipes.

A low carb or keto diet doesn’t have to always mean you miss out on the foods you love the most. Growing up in the south, light, buttery biscuits with breakfast is a favorite food for many of us. Unfortunately, those traditional biscuits aren’t low carb or gluten free. However, our love for those biscuits has led to us creating a keto-friendly version that is just as tasty!

This biscuit recipe only requires about 20 minutes to bake and can be made ahead of time. We love to freeze these biscuits and then thaw them out for those days or weeks that we know will be especially busy.

What You Will Love About this Recipe

• Easy. This recipe is incredibly simple and only requires a handful of ingredients.
• Classic, Delicious Flavor. There are many keto biscuit recipes out there but few offer that classic breakfast biscuit flavor like your grandmother used to make. This recipe creates that light, fluffy breakfast biscuit but it is keto-friendly with less than 6 net carbs per biscuit!
• Versatile. These biscuits are great because they go well with so many other foods. Serve them with sausage, ham, bacon, or fried chicken just to name a few!
• Make ahead of time. This recipe is great for meal prepping. Make them ahead of time so your busy mornings don’t include having to prepare breakfast from scratch.

Ingredients for Keto Biscuits

As always, this is a quick overview of the ingredients you will need to make low-carb biscuits and some substitution suggestions. These biscuits do not have many components, so this is the kind of recipe where the quality of ingredients matters.

• Cream Cheese: full-fat or reduced-fat cream cheese will work in this recipe. Just be sure the cream cheese has softened before you begin, or microwave in 10-second increments until it is soft and can be stirred easily.
• Shredded Cheese: cheddar or sharp cheddar cheese produces the best taste and texture.
• Eggs: size large eggs are used for this recipe.
• Super fine blanched almond flour: we do not recommend an alternative like coconut flour with this recipe. Almond flour provides a light, fluffy texture which is perfect for biscuits. Coconut flour is more dense and provides a texture similar to cake which is not ideal for a biscuit recipe.
• Baking powder and salt: Provides some lift to help keto biscuits rise
• Heavy cream: A higher fat content in heavy cream makes it a great choice for keto biscuits. However, if you’re not on a keto diet and simply wish to reduce carbs, you could use plain, unsweetened almond milk.
• Butter: we recommend unsalted butter for this recipe

How to Make the Best Keto Biscuits

In addition to the ingredients listed above you will need a mixing bowl, spatula, and baking sheet. The best part about this recipe is that it doesn’t require any fancy kitchen equipment or hard-to-find ingredients. Follow the step-by-step guide below to make these amazing keto breakfast biscuits.

Make the Dough

Preheat the oven to 350 degrees. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter. Stir until combined.

Chill and Bake

Next, chill the dough for 10 minutes. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and pat it into biscuit shapes. Remember, you want the dough to be nice and thick, like the photos. Place the biscuits onto a greased or silicone-lined baking sheet. Then bake for 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melted butter.

Storage and Reheating Instructions

• Reheating Instructions: To reheat the biscuits wrap in a paper towel and microwave in 30-second increments until warmed though.
• Refrigerator Storage: Allow to cool completely, then place in an airtight container and store in the refrigerator for up to 4 days.
• Freezer Storage: These biscuits can be frozen for up to six months. Allow to cool completely, then place in a freezer safe bag or container before freezing.

Tips and Tricks for the Best Keto Biscuits

• You can use unsweetened almond milk instead of heavy cream, if you want, but the fat content decreases. That’s great if you’re just low-carb, but you want a high fat content if you are keto.
• The dough should be relatively thick. Make sure you don’t over-mix the dough.
• Combine these biscuits with sausage, eggs, bacon, country ham, or any other breakfast protein for a complete, delicious breakfast whether you’re at your kitchen table or eating on-the-go!

Other Keto Biscuit Variations

This keto biscuit recipe creates that classic breakfast biscuit only with much fewer carbohydrates. We have also made several other biscuit variations that are great for breakfast or as a side dish with dinner.

• Ham and Cheese Biscuits– These Keto Ham and Cheese Biscuits are a great on-the-go breakfast. Each soft, fluffy biscuit is loaded with cheese and ham and is less than 2 net carbs!
• Cheddar Garlic Biscuits– These cheddar garlic biscuits are a perfect low carb Red Lobster Biscuit copycat! Only 2 net carbs each and loaded with flavor! 
• Sausage Cheddar Biscuits– These are made with sausage and are loaded with flavor and have less than two net carbs each. Pair with scrambled eggs and enjoy the perfect keto breakfast! 
• Keto Sausage and Biscuits– This sausage and biscuit recipe is everything you love about a traditional sausage and biscuit but with fewer carbs!
• Three Cheese Biscuits– These Keto Three Cheese Biscuits are loaded with sharp cheddar, mozzarella and fresh basil and just 2 net carbs each!  

Keto Biscuits FAQ

Other Keto Breakfast Recipes

• Keto Pancakes
• Low Carb Breakfast Casserole
• Ham and Cheese Bites
• Bagel Breakfast Sandwiches
• Cinnamon Roll Chaffle

Yield: 6

The Best Keto Biscuits

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This keto biscuit recipe offers that classic buttery flavor and light biscuit texture only these biscuits have about 3 net carbs per serving! This recipe is surprisingly simple and can even be made ahead of time!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 3 ounces softened cream cheese
• 1 cup shredded cheddar cheese
• 2 large eggs
• 2 cups super fine blanched almond flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup heavy cream
• 1 tablespoon melted butter

Instructions

1. Preheat the oven to 350 degrees.
2. In a mixing bowl combine the softened cream cheese, shredded cheddar cheese, and eggs. Stir until cream cheese is smooth with no clumps.
3. Add the super fine almond flour, baking powder, salt, heavy cream, and melted butter.
4. Stir until combined. Chill the dough for 10 minutes.
5. Lightly sprinkle almond flour onto a cutting board and turn the dough onto the floured surface. Cut the dough into 6 equal portions and it pat into biscuits shapes. Remember, you want the dough to be nice and thick like the photos.
6. Place the biscuits onto a greased or silicone-lined baking sheet.
7. Bake 18-22 minutes until golden brown. Optionally, you can brush the tops of the biscuits with 1 tablespoon of melter butter.

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Nutrition Information:

Yield:

6

Serving Size:

1 Biscuit
Amount Per Serving: Calories: 398Total Fat: 35gCholesterol: 106mgSodium: 382mgCarbohydrates: 6.4gNet Carbohydrates: 3.7gFiber: 2.7gSugar: 0.3gProtein: 15g

The post The Best Keto Biscuits appeared first on The Best Keto Recipes.

In the world of culinary delights, there are few combinations as beloved as chicken and waffles. This seemingly unlikely pairing of crispy, savory chicken with fluffy waffles has captured the hearts and taste buds of foodies everywhere. Typically, this is considered a Southern dish, but it has become so well loved I think it is a dish that transcends geographical boundaries. And now, thanks to a few simple changes it can also eclipse dietary boundaries! Let me show you exactly how to make perfect Chicken and Waffles that happen to be low carb, keto-friendly and gluten free!

What You’ll Need

As always, this is a quick overview of the ingredients needed for this recipe. For the complete, printable recipe card scroll to the bottom of this post.

• Chicken: I used chicken breasts, but you could use tenderloins to skip the slicing step. You could also use thighs if you prefer. 
• Egg and Mayonnaise: This helps the breading stick and ensures the chicken stays nice and juicy. Eggs are also used in the waffle recipe.
• Almond Flour and Parmesan: We use almond flour and parmesan for the breading on the chicken. The parmesan is essential and helps to make it nice and crispy. Almond flour is also used to make the low-carb waffles.
• Spices: Garlic powder, onion powder, paprika, Italian seasoning, garlic salt. These are general all-purpose seasonings, and you could swap this out with a tasty blend you prefer more.
• Butter: This is melted and brushed on the chicken to ensure the breading is crispy and delicious!
• Shredded Cheese: an essential ingredient in the low carb waffle recipe.

How to Make Chicken and Waffles

In addition to the ingredients listed above you will need a few bowls, large baking sheet and of course a waffle maker! I use this mini waffle maker and cannot recommend it enough! Below you will find the step by step photos and directions to make this easy chicken dish. Remember, the printable recipe card is at the bottom of the post as well.

Bread the Chicken

Preheat the oven to 425 degrees F and spray a large cookie sheet with cooking spray or line with aluminum foil. Combine the egg and mayonnaise in one shallow bowl and beat with a fork until thoroughly combined. Set aside. In another shallow bowl, combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are entirely coated.

Bake the Chicken

Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter. Bake 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through. Remember, the cook time will vary based on the size and thickness of your chicken.

Make the Waffles

While the chicken is in the oven make the waffles. Combine the eggs, shredded cheese, almond flour, and baking soda together. Carefully add the batter to the hot waffle maker, be sure not to overfill, a little goes a long way. The allow the waffles to cook 3-5 minutes (it will vary by machine) the waffles are done when steam is no longer emitting from the machine.

Serve

Serve the crispy chicken and fresh waffles while they are piping hot! If you are keeping low carb skip the traditional syrup and use a sugar free syrup. If you love a sweet and savory combo, serve this with a dash of hot sauce along with the syrup!

Storage and Reheating

• Separate the chicken from the waffles. This will help prevent the waffles from becoming soggy.
• Allow the chicken and waffles to cool to room temperature before storing them in separate airtight containers.
• Consume the leftovers within 3-4 days for the best taste and quality.

To reheat chicken and waffles preheat the oven to 300°F. Place the waffles on a baking sheet and the chicken on another. Cover the chicken with aluminum foil to prevent it from overcooking or drying out. Heat in the oven until both the waffles and chicken are warmed through. This usually takes around 10-15 minutes, but times may vary depending on your oven.

Variations

1. Spicy Chicken and Waffles: Add a kick to your dish by seasoning the chicken with spices like cayenne pepper and serving it with a dash of hot sauce in the syrup.
2. Chicken and Waffle Sliders: Mini waffles sandwiched with bite-sized pieces of fried chicken make for a fun and shareable version of this dish.
3. Toppings Galore: Get creative with your toppings. You can add bacon, cheese, fried eggs, or even fruit to enhance the flavors.

Recipe FAQ

Other Comfort Food Recipes

• Keto Shrimp and Grits: Does it get any more comforting than creamy, cheesy grits paired with spicy, perfectly cooked shrimp? No! Now, you can enjoy a true comfort food classic for just 5 net carbs per serving!
• Broccoli Chicken Casserole: Broccoli Chicken Casserole is packed with shredded chicken, tender broccoli and a creamy cheddar cheese sauce!
• Easy Mushroom Chicken Bake: Seasoned chicken breasts are smothered in a creamy mushroom sauce and baked until they are tender and juicy! 
• Air Fryer Apples: Cinnamon spiced apples that are perfect over ice cream, oatmeal and more.
• Shrimp Creole: Under 6 net carbs a serving, this flavor-packed low carb seafood dish will make your weekly rotation!

Yield: 6

Chicken and Waffles

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Chicken and Waffles are the ultimate comfort food! You can enjoy a plateful of crispy breaded chicken and light, fluffy waffles for fewer than 5 net carbs with this easy recipe!

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

For the Chicken

• 1 1/2 pounds chicken breast, cut into 12 strips
• 1 egg, beaten
• 1 tablespoon mayonnaise
• 3 tablespoons butter

For the Keto Breading

• 3/4 cup almond flour
• 3/4 cup grated parmesan cheese
• 1/2 teaspoon EACH garlic salt, garlic powder, onion powder, paprika, and black pepper

For the Keto Waffles

• 3 large eggs
• 1 cup shredded cheddar cheese
• 1/4 cup blanched almond flour
• 1/2 teaspoon baking powder

Instructions

For the Chicken

1. Preheat the oven to 425 degrees F
2. Spray a large cookie sheet with cooking spray, or line with aluminum foil.
3. In one shallow bowl combine the egg and mayonnaise, beat with a fork until it is completely combined. Set aside.
4. In another shallow bowl combine the Keto Breading ingredients. Dip each sliced chicken tender into the egg mixture, then dredge in the breading. Make sure the tenders are completely coated.
5. Once each tender is coated well, lay it on the cooking sheet and brush it with the melted butter.
6. Bake for 15 minutes, turn the tenders carefully using tongs, and bake an additional 5-10 minutes until the chicken is cooked through.

For the Waffles

1. Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
2. Preheat a waffle maker according to the directions and lightly spray with cooking oil if needed.
3. Spoon the batter into the waffle maker and cook 2-3 minutes until steam is no longer coming from the machine.
   This recipe makes 6 chaffles using the Dash Mini Waffle Maker.

Notes

Chicken Air Fryer Instructions:
Preheat the air fryer to 390 degrees F. Place the chicken tenders (without the melted butter) and lightly spray with cooking oil. Cook for 5 minutes, flip, and cook for 2-3 more minutes until chicken is cooked through.

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• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly

Nutrition Information:

Yield:

6

Serving Size:

1 waffle + 2 chicken tenders
Amount Per Serving: Calories: 460Total Fat: 24gCholesterol: 220mgSodium: 501mgCarbohydrates: 5.3gNet Carbohydrates: 4.6gFiber: 0.7gSugar: 1gProtein: 40g

The post Chicken and Waffles (keto + low carb) appeared first on The Best Keto Recipes.

Low Carb Pancakes

Your search for beautifully fluffy, light keto pancakes is over! You found it–The PERFECT keto pancake recipe. These pancakes use almond flour and psyllium husk flakes to achieve a low-carb stack of pancakes that feels like it came from a diner.

I know psyllium husk flakes (or powder) aren’t a common ingredient, and I usually try to avoid asking you to buy uncommon things. However, there really is a great reason! Flours without gluten simply do not have the elasticity required for fluffy pancakes full of air bubbles. It just chemically can’t happen… UNLESS you add something that can thicken and stretch without gluten.

Psyllium husk acts as a bulking agent, thickening and being the “glue” for recipes. When combined with the remaining ingredients, it creates perfect air pockets and bubbles when the baking soda is activated. It gives us that chemical reaction that all non-gluten flours are missing. So yes, you CAN create these pancakes without the psyllium husk powder, but they will not be the fluffy cakes of your dreams.

Keto Pancake Ingredients

Here’s a quick overview for what you’ll need for this recipe. For exact measurements, scroll down to the printable recipe card near the bottom.

• Eggs – Size large, room temperature. Cold eggs struggle to mix well, so take them out of the fridge for at least 30 minutes before cooking.
• Monk fruit sweetener – Your favorite granular keto-friendly sweetener will work in this recipe. I used Lakanto Classic Monk Fruit Sweetener.
• Butter – Unsalted, melted but slightly cooled. You want it warm enough to stay liquid but not so warm that it cooks the eggs in the batter.
• Whole milk, Water, Vanilla extract – This gives the perfect balance of flavor and fluffiness. You could easily swap out the extracts for orange, lemon, almond, or your favorite flavor.
• Almond flour, Baking powder, Fine sea salt – If possible, use the superfine blanched flour. That makes these perfectly fluffy and eliminates any graininess. Baking powder provides lift, so don’t forget that part. If you don’t have fine sea salt, you can use an equal amount of table salt instead.
• Psyllium husk flakes (optional but HIGHLY recommended) – This is not a required ingredient for decent keto pancakes, but you want them if you’re looking for super fluffy pancakes that are indistinguishable from the “normal” carb-filled, gluten-filled diner stacks. This ingredient is the key to a true pancake texture.
• Sugar free keto syrup (optional) – Obviously you don’t have to eat your pancakes with syrup, but these fluffy pancakes are truly begging for a delicious topping. You could make this Keto Caramel Syrup or top them with Sugar Free Strawberry Sauce.

How to make pancakes keto?

Keto pancakes can be simple and delicious! With one secret ingredient and just a touch of patience, you can make the BEST low-carb pancakes with this step-by-step guide.

Mix wet and dry ingredients separately

In one bowl, mix together room temperature eggs, monk fruit sweetener, melted (but cooled) butter, milk, water, and vanilla. In another bowl, mix together the almond flour, psyllium husk, baking powder, and salt.

Combine and wait

Add the flour mixture to the egg mixture, whisking until just combined. Don’t overmix as this can cause the almond flour to absorb too much liquid, leading to dry pancakes. Once you don’t see any pockets of dry ingredients, stop mixing.

Allow the batter to sit for 3-5 minutes to thicken. This will help create thick, fluffy pancakes with a lot of lift and air pockets.

Cook

Heat a large, nonstick skillet over medium-low heat. If you’re using a good, new pan, skip the cooking spray as it is unnecessary and can burn quickly. If your nonstick coating is a bit worn off or poor quality, use the spray to avoid sticking.

Scoot 2 tablespoons of batter per pancake into the hot skillet, using a spoon to spread it a bit. I was able to fit 3 pancakes (2 1/2″ in diameter each) in my skillet.

Immediately cover the pan with a lid and cook for about 3 minutes. When the pancake begins to look set and bubble, uncover the pan and flip the pancakes. Cover again and cook another 2-3 minutes or until fully cooked through.

TIP: Cook the first pancake by itself. It’s going to be ugly and weird-looking; there’s just no way around it. Use this as your test pancake to determine how long the rest of the batter will need to cook.

Serve

We love serving these with keto syrup, fresh whipped cream, strawberry sauce, or caramel syrup. Add a side of Sugar-Free Candied Bacon or Homemade Breakfast Sausage. When serving a special breakfast in bed, add these Bacon Roses for an over-the-top keto-friendly surprise!

Store

Pancakes should be stored in an airtight container in the fridge up to 1 week. You can make the batter up to 3 days in advance, keeping refrigerated until you’re ready to cook. Old ketchup bottles are perfect for storing and squeezing out pancake batter! You may lose some fluffiness as the batter gets older.

Freeze

You can freeze cooked pancakes up to 3 months, making them great for meal prepping! Allow pancakes to completely cool and then stack one serving (3 pancakes) together, wrap tightly with 2-3 layers of plastic wrap, and store in a freezer bag.

Reheat

You can reheat pancakes in several different ways, depending on your preferences.

• Microwave – This is the quickest method, but you lose any crispiness you might have had on the exterior. Heat in 30 second blasts until warmed throughout. Overheating can dry out the pancakes.
• Oven – This is perfect for reheating a large batch for company! Place on a baking sheet (layering if you need to, but no more than 3 pancakes in a stack), cover with foil, and reheat on 360 degrees for about 5 minutes. If you love some crispness on the edges, remove the foil for the last minute or two of reheating.
• Air Fryer – If you love it crispy, the air fryer can work! On 350 degrees F, air fryer pancakes for about 1-3 minutes (depending on how many you’re reheating at once). Check in halfway through to make sure it’s not drying out the edges too much.

If you love these keto pancakes, you’ll love these low carb breakfast recipes:

• Keto Strawberry Shortcake Waffles – You will LOVE a tasty stack of these waffles with strawberries and whipped cream! It feels like such a treat, but the whole stack is just 5 net carbs.
• Egg Bites – These taste and feel like everyone’s favorite Starbucks menu item! Perfectly gooey and cheesy, also great for meal prep.
• 5 Ingredient Keto Sausage Balls – The best on-the-go breakfast recipe is also meal prep friendly, easy to make keto, and great for potlucks!
• Eggs in Air Fryer – Crispy prosciutto makes the perfect cup in this creamy, cheesy egg recipe. These cook quickly and taste like a special breakfast without being a lot of work.
• Easy Keto Blueberry Muffins – These muffins have that great, classic taste and texture you love! About 4 net carbs each make these a great pairing with coffee in the morning.
• Easy Keto Breakfast Recipes under 5 Net Carbs
• The BEST Keto Coffee Drinks

Keto Pancake FAQs

Yield: 12 Pancakes (4 servings)

Keto Pancakes

Print

These fluffy Keto Pancakes come out perfect every time! Enjoy three low-carb, gluten-free pancakes for less than 5 net carbs!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

• 2 large eggs, at room temperature
• 1 tablespoon monkfruit sweetener
• 3 tbsp unsalted butter, melted and slightly cooled
• 1/4 cup almond milk
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup almond flour (the superfine blanched version is best), spooned and leveled
• 1 teaspoon baking powder
• 1/2 tbsp psyllium husk flakes
• 1/4 teaspoon fine sea salt
• Sugar free keto syrup, optional for serving

Instructions

1. In a large bowl, whisk together the eggs, monkfruit sweetener, melted butter, milk, vanilla extract, and water.
2. In a medium bowl, whisk together the almond flour, psyllium husk, baking powder, and salt.
3. Add the dry ingredients to the liquid ingredients and whisk until just combined.
4. Let the batter sit for 3-5 minutes to thicken.
5. Heat a large nonstick skillet over medium-low heat. Grease the skillet with butter or spray oil.
6. Scoop 2 tablespoons of batter per pancake into the hot skillet and use the spoon to spread it a bit so the pancake is about 2 1⁄2” in diameter. You should be able to fit about 3 pancakes in the skillet.
7. Immediately, cover the pan with the lid and cook for about 3 minutes until the pancake begins to look set and bubbly. Uncover the pan and flip the pancakes, cover again, and cook for another 2-3 minutes or until fully cooked through.

*You can test 1 pancake as a reference to ensure it’s cooked through and then you’ll know how long to cook the remaining pancakes for.

Notes

Most important tips:

• Cover the pan while cooking!
• Cooking the pancakes low and slow will yield fluffy, soft, and evenly cooked pancakes. Don’t be tempted to rush please!
• The first pancake will ALWAYS be ugly and maybe cook unevenly or burn. Don’t worry, it’s normal! For some reason, the first pancake is never the prettiest.
• Psyllium husk flakes are the secret ingredient to giving these pancakes a real
  pancake-like texture. Technically it can be left out, but your pancake won’t be as fluffy with a real pancake-like texture.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lakanto Monkfruit Sweetener, 1:1 Sugar Substitute, Keto, Non-GMO (Golden - 1 Pound)

Nutrition Information:

Yield:

4

Serving Size:

3 pancakes
Amount Per Serving: Calories: 280Total Fat: 16.2gCholesterol: 115mgSodium: 285mgCarbohydrates: 6.2gNet Carbohydrates: 4.8gFiber: 1.4gSugar: 1.2gProtein: 7.3g

The post Keto Pancakes appeared first on The Best Keto Recipes.

Sausage and Veggie Breakfast Casserole

A good Low Carb Breakfast Casserole can make all the difference for a productive, busy day! This delicious casserole is full of onions, peppers, kale, mushrooms, and garlic for loads of nutrients and fresh flavor. Your favorite sausage (I chose turkey chorizo) adds just the right amount of moisture and spice, too. Add a little hot sauce and some melty cheddar cheese for the BEST breakfast!

Why you’ll love this recipe:

• Easy – This recipe requires a lot of chopping, but it’s very simple and flexible. Beginner cooks don’t need to worry about perfect knife skills, so this one is great for practice. Kids who love to be kitchen helpers will love whisking and pouring the eggs.
• Healthy – American breakfasts are often loaded with sugar, but this one is packed with veggies! The variety of ingredients gives you balanced nutrition and helps keep you full for MUCH longer than a few donuts would! It’s also gluten-free and low-carb.
• Meal prep friendly – Chopping all your veggies and cooking your sausage the night before will make this an easy dump-and-bake recipe in the morning! You can even freeze individual portions so you’ll have an easy, healthy breakfast ready to go anytime.

Low Carb Breakfast Casserole Ingredients

Here’s a quick overview of what you’ll need for this recipe. For exact measurements, keep scrolling down to the printable recipe card at the bottom of the page.

• Sausage – I used turkey chorizo, but you can use breakfast sausage, Italian sausage, even chicken apple sausage for a sweeter flavor! Pork, turkey, or chicken sausage will work fine. You can cook this ahead of time to shave 10-15 minutes off breakfasttime in the morning!
• Yellow onion, red and green bell peppers, mushrooms, garlic, and kale – These nutritional powerhouses add tons of flavor and great texture to this casserole! You can easily use your favorite type of veggies to make this more convenient, too. Chopping these up ahead of time can help speed this recipe up in the morning, too.
• Large eggs – If cholesterol is a concern, feel free to replace some egg yolks with egg whites! Replacing ALL the egg yolks would change the texture quite a bit (more airy, not so rich or moist), though, so consider only replacing half.
• Plain Greek yogurt, milk, hot sauce, salt, and pepper – These combine with the eggs to keep the casserole moist and flavorful! I used almond milk, but you can use the milk of your choice (coconut milk would work great with chicken apple sausage). I used sriracha hot sauce, but this can be swapped out for your favorite, too.
• Cheddar cheese – Shredded. Feel free to replace with your favorite type of cheese or use a mixture of multiple flavors. 

You’ll need a baking dish and some spray oil or other grease for the dish. You’ll also need a large mixing bowl, a whisk and spatula, and an oven.

How to make a breakfast casserole low carb

This is a simple recipe that can be meal prepped to save time! Here’s a step-by-step guide with tips and suggestions. I have documented each step of this recipe so you can make the perfect hearty breakfast casserole at home!

Cook & crumble sausage

In a large skillet over medium high heat, cook your preferred ground sausage. Break up the meat as it cooks, crumbling it and ensuring it’s cooked through. Drain excess oil from the sausage, then transfer it to a large mixing bowl.

While the sausage is cooking, preheat the oven to 375 degrees F. Grease a 9×13 baking dish and set it aside.

Mix with vegetables

Add the diced onion and bell peppers, sliced mushrooms, minced garlic, and chopped kale to the mixing bowl with the sausage. Toss or stir with a spatula until veggies and meat are well mixed. Pour this combination into the greased baking dish.

Add egg mixture

Now that the bowl is empty, whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper. Fold in 3/4ths of the cheese, then pour this mixture over the sausage and vegetables in the baking dish.

Toss or fold the ingredients to distribute the cheese and coat everything in egg. Finally, top with remaining shredded cheese.

Bake casserole

Add the baking dish to the preheated oven and cook 40-45 minutes. Once cheese is melted and the eggs are completely cooked through, remove from the oven. Allow the casserole to sit for a few minutes, then serve!

What to serve with a breakfast casserole?

This breakfast casserole is super nutritious and can easily be served all on its own with sour cream, avocados, and maybe a few cherry tomatoes if you’d like! Add a keto coffee (we highly recommend this Peppermint Mocha Frappuccino) for a caffeine boost! Simple keto biscuits stretch this casserole even further and can be made ahead of time for your convenience.

More low-carb breakfast sides:

• Keto Pumpkin Spice Muffins (or pancakes)
• Cinnamon Rolls (or chaffles)
• Bacon Roses (okay, this one’s just for fun)
• Lemon Chia Pudding (or Strawberry Cheesecake Parfaits)
• Keto Breakfast Chaffle Toast

Store

Leftovers should be stored in an airtight container in the fridge up to 4 days. If you want it to last longer, wrap individual portions in multiple layers of plastic wrap, then freeze in a freezer bag. You can bake in an aluminum pan and freeze the entire casserole for a second meal, too! This makes holiday travel and visiting SO easy… Just bake and freeze weeks before, let it thaw in the fridge, and reheat in the oven when you’re ready!

Reheat

Individual portions reheat easiest in the microwave–Simply place on a plate and reheat in 30-second increments. To reheat the entire dish, place in the oven at 350 degrees F (covered to prevent too much browning) for about 10 minutes. Remove the cover in the final 2-3 minutes so the cheese can get nice and bubbly again.

If you love this breakfast casserole, you’ll love these low-carb recipes!

• Easy Keto Breakfast Casserole – This is a more kid-friendly, less nutritious, and lower-carb casserole option. Sausage, eggs, and cheese remain the star!
• Overnight Breakfast Casserole – If you want some veggies but not ALL the veggies, here’s a great compromise! Sausage, eggs, and cheese are paired perfectly with spinach and bell peppers.
• 5-Ingredient Keto Sausage Balls – Another great, low-carb option perfect for having company during breakfast. These are easy to make ahead of time and easy to share!
• Keto Sausage and Cabbage Breakfast Hash – Super simple and healthy; this is a great keto breakfast! This is easy to reheat, too, so feel free to make enough for the week.
• Chorizo Breakfast Scramble – If you don’t have the time for a casserole but want a spicy, egg-based breakfast, this is perfect for you!
• Spinach & Sausage Quiche – These always look so impressive and are perfect for a festive brunch! These make great midday snacks over the holiday season, too.
• Want more? Check this list for keto breakfasts or this list for the PERFECT low-carb holiday breakfasts (great for company).

Low Carb Casserole FAQs

Yield: 10

Low Carb Breakfast Casserole

Print

This Low-Carb Breakfast Casserole is the best way to start the day! This spicy breakfast recipe is healthy and super filling!

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Ingredients

• 1 lb breakfast sausage or chorizo*
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 8 oz sliced mushrooms
• 3 cloves garlic, minced
• 1 cup chopped kale
• 12 large eggs
• ½ cup low carb plain Greek yogurt
• ½ cup milk of choice
• 2 tbsp hot sauce (use your favorite!)
• ¾ tsp salt
• ½ tsp black pepper
• 2 cups shredded cheddar cheese, divided

Instructions

1. Preheat the oven to 375 degrees and grease a 9x13 baking dish. Cook and crumble the sausage in a large skillet, drain, then transfer to a large mixing bowl.
2. Add the onion, bell peppers, mushrooms, garlic, and kale to the mixing bowl with the sausage and toss to combine. Pour the vegetables into the greased baking dish.
3. In a large bowl (you can use the same one you just used for the sausage and vegetables), whisk together the eggs, Greek yogurt, milk, hot sauce, salt, and pepper.
4. Stir in 1 ½ cups of the cheddar cheese, then pour the egg mixture over the vegetables. Toss to coat the vegetables and sausage in the egg mixture.
5. Sprinkle the remaining ½ cup cheese over the casserole, then bake in the preheated oven for 40-45 minutes, until the cheese is melted and the eggs are cooked through. Serve!

Notes

*Shave 10-15 minutes from the cooking time if you cook and drain your sausage ahead of time!

• I used turkey chorizo, but you can use any type of ground sausage. Italian, breakfast, hot, even apple sausage would work for a spicy-sweet combination!
• This casserole is very nutrient-dense meaning that even a small portion will help fill you up!
• Delicious served with avocado, sour cream/Greek yogurt, and salsa.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pyrex Glass Mixing Bowl Set (3-Piece)

Nutrition Information:

Yield:

10

Serving Size:

1/10th
Amount Per Serving: Calories: 294Total Fat: 18.4gCholesterol: 287mgSodium: 801mgCarbohydrates: 5.7gNet Carbohydrates: 4.7gFiber: 1gSugar: 2.7gProtein: 25.6g

The post Low-Carb Breakfast Casserole appeared first on The Best Keto Recipes.

Today I’m coming at you with a delightful little treat we are obsessed with. I took my Classic Chaffle recipe and took it up a notch by adding a whole sausage patty on the inside! As if that isn’t enough I put the whole thing on a stick for the ultimate low-carb, grab-and-go breakfast! This is such a fun breakfast and it reheats and freezes perfectly so go ahead and make a double batch!

What are chaffles?

Chaffles are a term used to describe low-carb cheese waffles. Chaffles have become a major staple in a keto diet because they are super simple to make and very versatile. You can enjoy chaffles in the same manner you would enjoy traditional waffles. They also make excellent low-carb bread substitutes. It is how we always enjoy our favorite Keto Cheeseburgers. 

To make a basic chaffle, you simply combine shredded cheese, eggs, almond flour, and baking powder. This helps to achieve a nice bread-like texture. Personally, chaffles using only eggs and cheese are a bit too eggy to create that nice bread texture for my tastes.

Ingredients for Sausage Stuffed Chaffles

As always, this is a quick overview of the ingredients needed to make this easy low-carb breakfast recipe. For the complete, printable recipe simply scroll to the recipe card below. 

• Sausage: you can use any variety of sausage in patty form. This can be something you shape yourself or store-bought pre-pressed patties. Spicy, mild, or even chorizo will work in this recipe. 
• Almond Flour: this recipe requires super fine blanched almond flour. 
• Baking powder: this is used to provide lift and rise and helps create the bread-like texture. 
• Shredded Cheese: any variety of shredded cheese will work in this recipe. Each variety of cheese will result in slightly different results but all are excellent in flavor. I have used mozzarella, cheddar, Colby jack, pepper jack, and a mixture of some of these and everything has resulted in a great flavor and texture. 
• Eggs: you will want to use size large eggs for this recipe for the correct ratio. 
• Popsicle sticks: this is of course an optional step. This does not improve the taste or texture of the overall recipe, it just makes it nice and easy to get in and out of the waffle maker. And let’s be honest, food on a stick is more fun! 

How to make Sausage Stuffed Chaffles

This is possibly the easiest recipe ever! You need to follow three super simple steps. I have documented the entire process below so you can easily make these chaffle sticks at home. 

1. The first step is to carefully slide a popsicle stick into a raw sausage patty. That sounds easy enough, but here are a few things to keep in mind. You want to use raw, uncooked sausage patties for this recipe. I purchased already patted sausage, however, if you can certainly do this on your own you just need to make sure the width is around 1/4 inch so it cooks though. 
2. Combine the eggs, shredded cheese, almond flour, and baking powder in a mixing bowl. Once the mixture is completely combined set it aside. 
3. Lastly, plug in your handy dash waffle maker (I love this thing!), and when the light goes off you are ready to go! Add a small amount, about 1 tablespoon to the waffle maker. Next, place the sausage patty on the batter and lightly press down. Top with another tablespoon of waffle batter and close the machine. The waffle machine will steam a lot and the lid will slightly lift as the waffle rises. When the steam has stopped emitting from the machine (about 4 minutes) open the waffle maker and when the waffle is golden brown you can remove it from the machine. 

Serve

The only real thing you need to know about serving these amazing sausage chaffle sticks is that you need to let them cool slightly before you dig in! I enjoy these with mustard, but sugar-free maple syrup is also an excellent option and helps to give this dish “McMuffin” vibes. You can also serve this alongside scrambled or fried eggs for a protein-packed breakfast. 

Storage and Reheating

This recipe stores and reheats perfectly. To store extra chaffles simply place them on a wire rack and allow them to cool completely. Place them in an airtight container or bag and keep them in the refrigerator. To reheat place in the air fryer for 1 minute heated to 350 degrees. Alternatively, you can microwave in 30-second increments until warmed through. 

To freeze simply cool completely and place in a freezer-safe bag. The waffles can be frozen up to 3 months. To reheat place in the air fryer for 2 minutes heated to 350 degrees. Flip the chaffles and heat for 1-2 more minutes until warmed through. Alternatively, you can microwave for 60 seconds, then an additional 30-second increments as needed. 

Tips and Tricks

• Do not overfill the waffle maker. These small machines take very little batter. It is better to put less than you need than more than you need. 
• To make the perfect sausage stuffed chaffles it is important to keep the sausage patties the right size. If patting out your own sausage patties keep the width to 1/4 inch so it cooks completely. 
• Change up the flavor profile by using different variations of shredded cheese. 
• You can also add components to create a really amazing flavor combo. For example, add chopped jalapeños, green onions, and green chilies, or add your favorite all-purpose seasoning. 

Recipe FAQ

Other Chaffle Recipes

• Sweet Chaffles: packed with sugar-free white chocolate chips for a treat of around 1 net carb each.
• Pepperoni Pizza Chaffles: the perfect way to shake up breakfast or makes a quick and easy lunch!
• Keto Bacon Cheeseburger: seriously the best way to get your burger fix and keep things low carb.
• Breakfast Chaffle Toast: super quick and easy!

Yield: 6

Sausage Stuffed Chaffles

Print

These Sausage Stuffed Chaffles feature crispy, cheesy waffles stuffed with a perfectly cooked sausage patty! Each chaffle contains less than 2 net carbs and requires just 5 simple ingredients!

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 5 minutes

Ingredients

• 6 sausage patties (uncooked, 1/4 inch thick)
• 3 large eggs
• 1 cup shredded cheese (any variety or mixture)
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 6 popsicle sticks (optional)

Instructions

1. Carefully slide a popsicle stick into the sausage patty and set aside. See the images in the post if you are unsure how to do this.
2. Combine the eggs, shredded cheese, almond flour, and baking powder in a small bowl and mix well.
3. Preheat a Dash mini waffle maker according to the directions and lightly spray with cooking oil if needed.
4. Spoon 1 tablespoon of batter into the center of the waffle maker. Next, top with the sausage patty and 1 more tablespoon of the chaffle batter. Cook for 3-5 minutes until steam is no longer coming from the machine.

Notes

This is the waffle maker I used.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Anthony's Blanched Gluten Free Almond Flour, 4 lb, Gluten Free & Non GMO, Keto Friendly
• 
  Dash Mini Maker

Nutrition Information:

Yield:

6

Serving Size:

Nutrition calculated per sausage stuffed chaffle
Amount Per Serving: Calories: 215Total Fat: 15.2gCholesterol: 139mgSodium: 312mgCarbohydrates: 2gNet Carbohydrates: 1.8gFiber: 0.2gSugar: 0.3gProtein: 13.7g

The post Sausage Stuffed Chaffles appeared first on The Best Keto Recipes.

Maple Bacon Candy

This keto Candied Bacon is made by using fresh cracked pepper and delicious sugar-free maple syrup. Super flavorful, low-carb, and even great as an edible gift! Drop crispy, sweet, peppery slices in a plastic party favor bag for an easy present.

Whether you enjoy crispy or chewy bacon, you can make this perfect for you! Only 3 ingredients needed for this delicious, easy candied bacon recipe.

Candied Bacon Ingredients

As always, here’s a quick overview of what you’ll need. Keep scrolling down to the printable recipe card for specific amounts.

• Thick Cut Bacon – Because the bacon has so much syrup, it requires a long cooking time. If you use thinly sliced bacon, they will burn before the syrup has time to get baked in.
• Sugar Free Maple Syrup – I used Lakanto’s maple syrup; it has the perfect flavor for smoked bacon, too. The cinnamon version also creates a tasty candied bacon with a fall-inspired twist!
• Cracked Pepper – Freshly cracked pepper has the best taste and texture, but you can LIGHTLY sprinkle regular table pepper if you don’t have cracked pepper.

How to Make Maple Bacon keto

Here’s a step-by-step guide to make keto candied bacon! If you aren’t keto, simply swap out the sugar-free syrup with real maple syrup.

Stretch

Lightly stretch the bacon strips to reduce the amount of shrinkage they will experience in the oven. If you skip this step, your bacon will still be delicious, just a little small.

Add toppings

Once stretched, place bacon on a rack on a baking pan. Brush the bacon with maple syrup, then sprinkle over freshly cracked pepper. Flip bacon over and continue to brush with syrup and top with pepper.

Bake

On the rack, cook bacon 45-55 minutes. If you like chewy thick bacon, cook closer to 45 minutes. If you prefer super crunchy bacon, cook closer to 55 minutes instead. You can flip the bacon and pour off bacon grease about halfway through cooking time, but I didn’t notice much of a difference.

Store

Maple bacon should be stored in an airtight container in the fridge up to 4 days. Make sure to allow to cool completely before storing, especially if storing in a gift bag (otherwise the steam will soften the bacon).

Freeze

Bacon can be frozen both cooked and raw. To freeze this maple bacon, allow to cool completely and then freeze in a single layer. After 1-2 hours, transfer the bacon into a freezer bag and keep up to 3-6 months.

Reheat

You can reheat this bacon in several ways. In the microwave, zap in 30-second increments until warm. In the air fryer, reheat at 390 degrees for 3-5 minutes. In the oven, reheat on 400 degrees F for 5-10 minutes.

If you like this candied bacon, you’ll love these keto recipes!

• Cheesy Brussels Sprouts with Bacon – This one pan dish is great as a side or even a meal! Bacon adds the perfect crunchy touch.
• Avocado Bacon Dip – Creamy mixed with crunchy is perfect with some Keto Chips! Sour cream gives this dip that perfect texture you’ll love!
• Chicken Bacon Ranch Zucchini Boats – Making this classic sandwich a bit healthier has led to an absolutely DELICIOUS dinner!
• Fried Cabbage with Bacon – So few ingredients means each one can shine! Bacon adds a great texture with the cabbage, perfect side dish.

FAQ’s about Candied Bacon

Yield: 6 servings (2 pieces each)

Candied Bacon Recipe

Print

You will love this Candied Bacon recipe, a salty, sweet, peppery snack that is also low-carb! This keto-friendly snack has just 3 net carbs per serving!

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Ingredients

• 12 slices thick-cut bacon
• 1/3-1/2 cup sugar-free maple syrup
• Cracked pepper to taste

Instructions

1. Preheat oven to 425 degrees F while you place a baking rack on a pan.
2. Lightly stretch the bacon, then lay each piece on the rack.
3. Brush each strip of bacon with maple syrup, then top with pepper. Turn bacon over and again add syrup and pepper.
4. Bake bacon 45-55 minutes, depending on how you prefer your bacon. 45-50 minutes will result in a chewier bacon. 50-55 can result in crispier pieces.

Notes

I do not recommend thin-cut bacon.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  USA Pan Bakeware Jelly Roll Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

6

Serving Size:

2 bacon strips
Amount Per Serving: Calories: 49Total Fat: 3.5gCholesterol: 8.7mgSodium: 188mgCarbohydrates: 2.1gNet Carbohydrates: 1.6gFiber: 0.5gSugar: 0gProtein: 2.9g

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Bacon Roses

These Bacon Roses are perfect for the non-traditional partner or friend! Skip the flowers–We know they’ll die soon anyway! Skip the candy–Nobody can resist eating an entire box in one sitting. Instead, stick with bacon roses, the edible gift that’s great for a snack, breakfast, adding to dinner, or even dipped in dark chocolate for a sweet-and-salty treat!

These roses look complicated, but one easy step takes these from looking like “that’s just bacon rolled up” to “woah, that actually looks like it has petals!” Just one ingredient needed for this thoughtful, keto-friendly gift.

How to Make Bacon Roses

Take a careful look at the photos below — The rolling forwards and backwards step can be a little confusing at first, but you can easily get your rhythm down quickly. Here’s a step-by-step guide for making Bacon Roses with thick-cut bacon.

Roll

First, roll your bacon towards you for one “loop” or roll. Instead of continuing to roll towards you, begin to roll away from you like the second picture above. This will create a “petal” type look instead of just rolled up bacon.

Secure

Continue rolling just like this — Towards you for one “loop,” away from you for one “loop.” If you prefer them to look like rosebuds, roll them tight. If you prefer them to look large and blooming, spread them out a little so the petals have room to “open up.” You have to be careful, though–If the bacon is too spread out, it won’t look like a rose at all.

Secure with a toothpick, making sure to keep them in place. Feel free to use a second toothpick if you need because making sure they stay together is the key to pretty roses.

Bake

Place each secured raw bacon rose into a muffin tin well, filling it up for a dozen “roses.” Bake these at 425 degrees F for 50 minutes. Begin checking around the 40 minute mark to make sure you get yours the way you prefer.

Place Roses on Stems

Once your bacon roses are baked, carefully remove the toothpicks and transfer the roses to a plate lined with paper towel. Dry them as best you can, preferably sitting them out to cool for 30 minutes.

Grab your roses (these can be real or fake, your choice). Cut the rose bud off the stem about 1-2 inches above the first leaves. this will ensure that the bacon roses sit nicely on the stems like real roses. Once the stem is cut, simply push the bacon rose onto the stem.

NOTE: Some people may not prefer to stick the bacon onto a real rose stem. That’s perfectly fine–You can buy faux roses at craft stores and sometimes even dollar stores. This would make it easy to make a bacon rose bouquet for every event without having to buy a dozen roses every time.

Final Presentation

Once your roses are on their stems, put together your edible bouquet. Similar to a real flower bouquet, you want to remove any leaves that are below the top of your vase. You can add water to the vase for the look of real flowers, but it’s obviously not necessary.

Store

These roses should be stored in the fridge in an airtight container. If you’re making ahead of the event, I recommend keeping the bacon in the fridge, then placing them on the stems right before presentation. Reheating directions are below in case you want to have them hot when gifting them.

Freeze

Bacon can be frozen, so these rosebuds are good to freeze as well! Place cooked or raw bacon roses on a baking sheet in the freezer. After 1-2 hours, transfer to a freezer bag and enjoy within 3-6 months.

Reheat

If you’d like them heated, rewarm them in the air fryer (390 for 2-3 minutes) or oven (400 at 5-10 minutes). You can also use the microwave, but some may get a bit soft. DO NOT REHEAT BACON ROSES WHILE THEY ARE ON THE STEM. If you are using real roses, the leaves will immediately die and look awful. If you are using faux flowers, they likely have some metal wire inside and will ruin your microwave and burn in the oven or air fryer.

For the bacon lovers in your life, try these other recipes:

• Bacon Wrapped Green Beans & Bacon Wrapped Cabbage – If you love your vegetables, you’ll love them even more when you wrap them up in deliciously crispy bacon!
• Bacon Wrapped Pork Tenderloin, Bacon Wrapped Chicken, and Bacon Wrapped Scallops all give you a big dose of protein while also enjoying that salty, tasty bacon.
• Keto Bacon Egg and Cheese Rolls – Such a perfect breakfast, and they can be frozen, too!
• Bacon Cheddar Cauliflower Tots – Low carb and absolutely drool-worthy! Great with keto chicken strips, too.

FAQ’s about Bacon Roses

Yield: 12 Roses

Bacon Roses (easy edible gift)

Print

These Bacon Roses make the BEST edible gift for your favorite friend or partner. This keto-friendly holiday gift is perfect for Valentine's Day, graduations, and celebrations all year long!

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

• 12 pieces bacon

Instructions

1. Lay out 12 pieces of bacon on parchment paper while preheating your oven to 425 degrees F.
2. Begin rolling one piece of bacon towards you (tightly but not so much that you're squeezing it), then on the next roll, switch directions and roll away from you. Hold the bacon there, then continue rolling towards and away from you until you meet the end of the bacon.
3. Secure the bacon rolls with 1-2 toothpicks and place each one inside the well of a muffin pan.
4. Bake roses 45-55 minutes, depending on your preference.

Notes

You can dump the bacon grease out of the muffin pan about halfway through to reduce the fat and the cooking time. However, I've found that it takes so long to safely dump the bacon that it hasn't been worth it for me.

Nutrition Information:

Yield:

12

Serving Size:

1 bacon rose
Amount Per Serving: Calories: 44Total Fat: 3.5gCholesterol: 8.7mgSodium: 177.6mgCarbohydrates: 0.1gNet Carbohydrates: 0.1gFiber: 0gSugar: 0gProtein: 2.9g

The post Bacon Roses (Easy Edible Gift!) appeared first on The Best Keto Recipes.