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

Print

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

Print

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.

Recommended Products

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

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.

Turkey Soup Recipe

Well, folks, the Thanksgiving feast is over, and you’re left with a fridge full of leftovers that’s starting to resemble a culinary jigsaw puzzle. What’s a turkey-loving hero to do? Fear not, for the answer lies in the unsung hero of post-Thanksgiving meals: turkey soup! It’s the soup that’s so good; even the turkey wishes it could be in it.

Think of it as the turkey’s encore performance, a star-studded sequel that takes those leftover turkey bits and turns them into a belly-warming masterpiece. It’s like a cozy hug in a bowl, and it’s here to save you from the dreaded turkey fatigue. So, grab your ladle and prepare for a journey into the land of comfort food, where leftovers become legends and flavor is the name of the game!

Why you’ll love it:

• Easy – This recipe comes together in just __ minutes, and it’s a good soup for beginners! You do temper the eggs (a neat skill to learn), but it’s not a complicated process.
• Healthy – This recipe is low in calories, fat, and carbs for a delicious, healthy meal! Even though it’s incredibly creamy, it includes no dairy, gluten, or nuts. It works with the keto, low-carb, whole30, and paleo diets.
• Uses leftover turkey – We love having this soup after holidays to use up the leftover turkey in the fridge! It’s an easy, inexpensive way to reduce waste and make the most of holiday sales.

Leftover Turkey Soup Ingredients

Here’s a quick overview of what you’ll need for this recipe. Scroll to the bottom of the page for the printable recipe card with exact measurements.

• Olive oil – Feel free to swap this with your preferred cooking oil of choice.
• Onion, Celery, Carrots, and Garlic – You can chop your onion, celery, and carrots up to a week in advance to help cut down your prep time! Jarred minced garlic can speed things up as well. Feel free to use frozen chopped veggies–Just add a minute or so to the first step.
• Cooked turkey – This can be holiday leftovers or freshly cooked. You can use smoked, air fried, roasted, or slow cooker turkey. Dark meat adds a bit more fat but stays nice and juicy.
• Broth or stock – Store-bought chicken broth is fine, but feel free to make your own stock to save money and add more flavor. If you cooked a full turkey for the holidays, use that carcass to create your own broth! It’s a great way to reduce waste that also adds loads of flavor.
• Eggs – These are used to thicken the soup and add a delicious creaminess. I’ve not tried any egg substitutes in this recipe.
• Lemon juice – This brightens the flavor and shouldn’t be skipped! Store-bought is fine, though freshly squeezed has more flavor.
• Fresh dill, Salt, and Pepper – Added for flavor, feel free to adjust for your own taste preferences.

For this recipe, you’ll also need a large pot or Dutch oven, a mixing bowl, a whisk, and a stovetop or hot plate.

How to Make Turkey Soup with Leftovers

This wholesome, delicious soup comes together easily. Here’s a quick step-by-step guide for this easy keto dinner.

Saute veggies

Place a large pot or Dutch oven over medium heat, then add in olive oil. Pour in the chopped onion, celery, carrots, and garlic, then saute for 4-5 minutes. Stir occasionally until the vegetables have softened and the garlic is fragrant.

Simmer

Add the cooked, seasoned turkey and the broth into the pot and increase the heat to medium-high. Bring the broth to a boil, then reduce the heat to medium-low. Simmer, stirring occasionally, for 15 minutes.

Temper eggs

In a mixing bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture while you continue whisking. This process allows the eggs to slowly warm up, preventing them from cooking too quickly and turning into scrambled eggs. Repeat this two more times until you have 1 1/2 cups of broth mixed into the lemon and egg mixture.

Stir together

Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you pour. Serve the soup immediately with fresh dill, salt, and pepper. Add lemon wedges for a nice additional hit of acidity.

Store

Allow soup to cool, then store in an airtight container in the fridge up to 3 days. Pouring leftovers into individual-sized containers is great for grab-and-go lunch packing! If you don’t have time or access for reheating, pack some in this thermos, and it’ll stay hot all day long! For offices, this little electric lunch box is super convenient!

Freeze

Allow soup to completely cool, then transfer to a freezer bag or container. Make sure to leave enough room for the soup to expand as it freezes, or your container may burst! This soup is best eaten within 3 months. Thaw overnight in the fridge before reheating.

Reheat

You can easily reheat this soup in the microwave or in a pot on the stove.

• Microwave – Reheat in 1-minute increments at 50% power, then stir between each blast. Consider covering with a paper towel to prevent splatters.
• Stovetop – Pour soup into a pot over medium low heat, stirring occasionally until warmed throughout.

Soup may thicken up in the fridge. You can always thin out the soup a bit with a splash of broth.

If you love this easy dinner idea, check out these soup recipes!

• Buffalo Chicken Soup – All the great flavors of your favorite wings but with the comforting vibe of a soup! This healthy recipe is easy, quick, and still low-carb.
• Beef & Cabbage Soup – This is a super hearty soup that will fill you up without all the carbs or dairy of other soups. Each bowl has about 6 net carbs and works great as a leftover lunch.
• Keto Chicken Soup – This simple soup is a lot like the classic noodle soup but made low-carb. Carrots are used for that comforting vibe, but each bowl still is under 9 net carbs.
• Cheesy Jalapeno Chicken Soup – Talk about SUPER creamy! This soup is so flavorful and will be everyone’s new favorite. It’s like a jalapeno popper in a soup!
• Creamy Tomato Soup with Sausage and Spinach – This soup is so loaded with delicious ingredients, there’s something for everyone! It’s the perfect healthy recipe you can have ready in 30 minutes!

Want more? Check out this great list of keto soup recipes or this post for keto soup toppers and garnishes!

Turkey Soup FAQs

Yield: 6 servings

Easy Turkey Soup Recipe

Print

This delicious Turkey Soup is healthy, easy, and low-carb comfort food you'll love! This soup recipe is the perfect way to use up leftover turkey or chicken for a light dinner that is easy to freeze for later!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrots, chopped
• 1 tablespoon garlic minced
• 3 1/2 cups cooked turkey (usually about 1-1.25 pounds)
• 32 ounces chicken broth
• 4 large eggs
• 1/4 cup lemon juice
• 1/4 cup fresh dill for serving
• salt and pepper to taste

Instructions

1. Heat the olive oil over medium heat in a large pot or Dutch oven. Add the onion, celery, carrots, and minced garlic and saute for 4-5 minutes, stirring occasionally until the onions have softened.
2. Add the cooked, seasoned turkey and the broth, increase the heat to medium-high, and bring the broth to a boil. Reduce the heat to medium low and simmer, stirring occasionally, for 15 minutes.
3. In a bowl, whisk the eggs and lemon juice together. Scoop 1/2 cup of the hot broth out of the soup and very slowly pour it into the egg and lemon mixture as you whisk. This tempers the eggs and ensures you do not have tiny bits of scrambled eggs in your soup.
4. Continue this three times until you have incorporated 1 1/2 cups of broth with the eggs.
5. Once the eggs have been tempered, slowly pour them into the soup pot with the chicken and veggies, stirring as you do this.
6. Serve the soup immediately with fresh dill, salt, and pepper to taste and lemon wedges.

Nutrition Information:

Amount Per Serving: Calories: 243Total Fat: 9.3gCholesterol: 212.9mgSodium: 730.2mgCarbohydrates: 8.1gNet Carbohydrates: 8.4gFiber: 1.7gSugar: 3.3gProtein: 31g

The post Turkey Soup 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

Print

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.

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

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.

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.

Lemon Cake Mix Cookies

These soft and chewy Lemon Cake Mix Cookies are keto, low carb, and PERFECT for Spring! Turn a simple keto yellow cake mix into a citrusy cookie the whole family will love. A simple 2-ingredient lemon glaze brings these over the top adds a fantastic sweet, bright flavor.

At under 1 net carb per cookie, this is an easy keto dessert perfect for beginners. It’s versatile and can be altered for different flavors, too (swapping out lemons for oranges would make a great creamsicle flavor, I think!).

Why You’ll LOVE This Recipe:

• EASY – These little cookies have just 0.9 net carbs each with glaze (0.8 without), and they don’t require a ton of ingredients! One store-bought keto cake mix is jazzed up with lemon juice, zest, and extract for super easy cookies that don’t take a ton of measuring or investing in alternative flours and sweeteners
• SOFT & CHEWY – The beauty of cake mixes lies in their moisture and their ease. Using a keto yellow cake mix means you’ll get a thick, chewy cookie that stays nice and soft for several days. They can stand up well to sugar free white chocolate chips as well if you’d like to make them extra special!
• FREEZER FRIENDLY – It’s hard to keep keto treats in the house because it’s so tempting to have them all at once! This recipe is perfect for making and freezing a big batch, then you can take out a couple each day for a lunchbox treat or midnight snack. It’s also perfect for freezing multiple batches to prepare for holidays, cookie swaps, and special occasions.

Ingredients for Keto Lemon Cake Mix Cookies

Here’s a quick overview of what you’ll need for this recipe. Keep scrolling down to the printable recipe card below for exact measurements.

• Keto Yellow Cake Mix – Unfortunately, I’ve yet to find a lemon cake mix that’s also keto. So to improvise, we’ll start with a yellow cake mix and add that great lemon flavor on our own. I used Duncan Hines Keto Yellow Cake Mix.
• Eggs, Melted Butter – Melted butter could be swapped out for vegetable oil if you prefer this, but I love the buttery flavor. Eggs should be size large and room temperature.
• Lemon zest, juice, and extract – This is where that bright, citrus flavor comes in! For the amount of zest, you’ll need 2 large or 3 small lemons. You can use fresh or bottled juice if you must. Lemon extract helps provide a lemony flavor in every bite.
• Optional: Confectioners sweetener, additional lemon juice – These two ingredients combine to make an easy, delicious glaze to cover the cookies.

Keto Lemon Glaze

The optional lemon glaze is made with just TWO ingredients! All you need is lemon juice (bottled or fresh will work) and a keto-friendly confectioners sweetener. I used Lakanto’s Confectioners Monk Fruit. You can thin this down (using water) and cover the whole cookie, or keep it just thick enough to drizzle stripes across your cookies.

How to Make Keto Cookies

This recipe is so easy–You’ll need 2 mixing bowls (one large, one small), a baking sheet and liner (parchment paper or silicone liners), a small ice cream scoop, and a spoon. Here’s a step-by-step guide for creating these tasty keto cookies.

Prep

Preheat the oven to 350 degrees F. Line a baking sheet (or 2) with a silicone baking mat or parchment paper. If you don’t have either of these, make sure to spray the pan with a nonstick spray so that the cookies can easily be removed later. Melt the butter in a small bowl and give it time to cool.

Mix

Pour your keto cake mix into a large mixing bowl, then use a spatula or spoon to create a well in the middle for all of the wet ingredients. Place the melted (and cooled!) butter into the bowl along with the eggs, lemon extract, juice, and zest.

Begin gently whisking the wet ingredients to break the eggs, then slowly begin incorporating more and more of the flour mixture. Keep whisking until there are no air pockets with unmixed pockets of flour and the mixture is nice and thick. Chill for at least 10 minutes to let the almond flour absorb the liquid.

TIP: If you’re prepping, you could simply store this dough in a container for 5-7 days in the fridge, then scoop and bake later. Alternatively, you could form it into a log and wrap with plastic for slice-and-bake style cookies.

Shape

Scoop the dough using a small ice cream scoop, then roll each piece into a nearly perfect sphere. Place them at least 2″ apart from one another until the pan is full. Finally, gently press each piece with a spoon, slightly flattening the top of the dough.

Why press the cookies?

Keto and gluten free mixes have less elastic, stretchy properties, so they don’t spread out like your average cookie made with all-purpose flour. If you don’t press the cookies, they come out very sphere-shaped, and it can be difficult to keep the glaze on.

Bake

Bake cookies for 10-12 minutes. Remember, they will continue cooking a bit on the pan, so remove them from the oven when they look just BARELY cooked. Allow them to cool on the pan while you make the glaze.

Glaze

In a small bowl, mix together your sweetener and lemon juice. Whisk until nice and smooth, then use a spoon to drizzle this in stripes over the cookies. If you prefer a pour-over glaze the covers the whole cookie, simply thin the glaze with a bit of water or more lemon juice. Don’t touch the glaze for at least ten minutes (preferably not for an hour, but self control is difficult).

Store

• COUNTERTOP: Cookies in an airtight container on the counter will last about 5-7 days. They can begin to feel a bit stale after day 4, but 10 seconds in the microwave soften them up beautifully!
• FRIDGE: Cookies stored in the fridge will stay fresh for 7-10 days. The cookies are a bit harder when cold, so allow it to sit and come to room temperature for the best soft and chewy texture.
• COOKIE DOUGH: If you’re not ready to bake the cookies, the dough will last 5-7 days in the fridge. This is perfect meal prepping before a party or when you want fresh cookies multiple days in a row!
• LEMON GLAZE: Lemon glaze will last about a week in the fridge, but it does thicken up quite a bit. You’ll likely need to thin it out with a bit of water to get it back to drizzling consistency.

Freeze

Cookies in the freezer are best when eaten within 3 months. Freeze on a baking sheet in a single layer (not touching) for 1-2 hours, then transfer to a freezer bag for the remaining time. To protect against freezer burn, you could double wrap cookies in batches in plastic wrap.

You can freeze the cookie dough, too! Before baking, simply store in an airtight container, roll it up into a log for an easy slice-and-bake cookie, or scoop, roll, and gently press the dough into shape. Place the individual dough pieces on a baking sheet (not touching) in a single layer, then freeze for 1-2 hours. Finally, transfer to a freezer bag and cook within 3 months.

If you like these low carb lemon cookies, you’ll love these easy keto desserts!

• Keto Cake Mix Cookies – If you don’t need the citrus flavor, consider adding some chocolate chips for a tasty, easy keto cookie!
• Lemon Cookies with White Chocolate & Macadamia Nuts – The perfect blend of soft and crisp, chocolatey and crunchy!
• Air Fryer Cookies – This keto recipe gives you 2 single serving cookies or a nice deep dish cookie perfect for special occasions and splurging!
• No Bake Almond Butter Cookies – We love how simple and easy this recipe is! These are also perfect straight from the freezer for a quick sweet treat.
• Keto Chocolate Chip Cookies – This is, hands down, the BEST keto chocolate chip cookie you will ever have. Even non-keto friends can’t get enough of these!
• The BEST Keto Cookies – Here’s a list of all of our favorites!

FAQs about Keto Lemon Cake Mix Cookies

Yield: 24 small cookies

Keto Lemon Cake Mix Cookies

Print

These Keto Lemon Cake Mix Cookies are just under 1 net carb each and bursting with citrus flavor! A box of keto yellow cake mix has never tasted SO good.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 1 box Duncan Hines Keto Yellow Cake Mix (10.6 ounce)
• 2 eggs, large
• 1/2 cup melted, cooled butter (or vegetable oil)
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons lemon extract (increase to 2 teaspoons if not adding lemon glaze)

Lemon Glaze:

• 1/3 cup confectioners sweetener
• 1-2 teaspoons lemon juice (more ore less depending on your preferred consistency)

Instructions

1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper (or simply spray the sheet with nonstick spray).
2. In a large mixing bowl, pour in your keto cake mix. Create a well in the center, then pour in the melted (but cooled!) butter or oil as well as the eggs, lemon extract, juice, and zest.
3. Using a whisk, begin beating the eggs and mixing the liquids, carefully incorporating the cake mix as you work. The mixture gets nice and thick. Once there are no pockets of unmixed flour, place dough in fridge to chill for 10-30 minutes. Do not overmix.
4. Once chilled, scoop out the dough into 24 pieces using a small ice cream scoop. Roll the pieces of cookie dough into perfect spheres, then place them at least 2 inches away from one another on the baking sheet. Gently press the tops of the cookie dough with a spoon, slightly flattening the top of the dough.
5. Bake cookies for 10-12 minutes. Remove from oven, then allow to continue cooking on the hot pan for 5-10 minutes before removing.
6. In a small bowl, mix together the confectioners sweetener and lemon juice until it reaches a smooth consistency. You can drizzle this on in pretty stripes, or you could thin it out with water and pour directly over each cookie to coat it in a tasty, lemony glaze.
7. Allow glaze to set for at least 30 minutes before touching to prevent any fingerprints from messing up your decorations.

Notes

Nutritional values calculated with lemon glaze. Without the glaze, simply subtract 1 calorie and 0.1 net carbs.

Nutrition Information:

Yield:

24

Serving Size:

1 Cookie
Amount Per Serving: Calories: 47Total Fat: 4.5gCholesterol: 25.7mgSodium: 11.5mgCarbohydrates: 1.2gNet Carbohydrates: 0.9gFiber: 0.3gSugar: 0.4gProtein: 0.7g

The post Keto Lemon Cake Mix Cookies appeared first on The Best Keto Recipes.

Blueberry Chaffles

These Blueberry Chaffles are the perfect keto breakfast or keto dessert! These low carb waffles taste exactly like a blueberry waffle- your family won’t be able to tell the difference. By taking the recipe for a Basic Chaffle but reducing the amount of mozzarella for more cream cheese, you’ve got yourself a nice, soft chaffle. If you prefer a crispier texture, pop into the Air Fryer or toaster.

This recipe is perfect for keto meal prep- these are super easy to freeze and reheat, making your mornings a breeze. These chaffles are also a super kid friendly recipe- pop one into the toaster and add your toppings and you’ve got a happy breakfast table!

While you may traditionally think of these keto waffles as a breakfast food, I also love them for an indulgent keto dessert. For a fun topping, try this Keto Frosting, Sugar Free Strawberry Sauce or your favorite sugar free syrup. The best part? One of these chaffles is only 1.8 net carbs!

Blueberry Chaffle Ingredients

As always, here is a quick overview of the ingredients used in our Blueberry Chaffle. For the complete recipe, just scroll to the bottom of the page.

• Eggs, size large
• Almond flour, Baking powder
• Mozzarella- shredded and Cream cheese- softened
• Sweetener- I used brown sugar monkfruit, but you can use your preferred sugar free sweetener
• Vanilla extract and Cinnamon
• Blueberries

How to make a Blueberry Cream Cheese Chaffle

Preheat your waffle maker. Beat your eggs and add the rest of the ingredients and mix well. Spray your waffle maker with nonstick spray and add your mixture. I recommend filling until about 2/3rd of the way full, or about 1/8 of a cup. Cook until the steam stops coming out of the waffle maker- for me, this was about 5-6 minutes. Repeat with the remaining mixture. This does make a softer chaffle, but you can toast them or put them in the Air Fryer if you prefer a crispier texture.

How to eat chaffles

If you’re new to a keto diet or you’re expanding your keto recipes, you may not be familiar with chaffles. Chaffles are “waffles” that are made with cheese- they are very low in carbs while still providing you with a good amount of fat. These Blueberry Chaffles would be delicious with so many things- I even loved them plain! They are delicious with the Keto Frosting I used for these Cinnamon Twists, but you could also top them with Sugar Free Syrup and butter.

Chaffles aren’t just for dessert! I love to make savory chaffles, like this Keto Turkey Club Sandwich. A few other favorites include Keto BBQ Stacks, Keto Chili Cheese Chaffles, or a Keto Bacon Cheeseburger. If you like spice, try this Keto Jalapeno Popper Burger. Basically just replace bread with a chaffle, and you’ve saved yourself a ton of carbs!

For more ideas, check out this post for Everything You Should Know about Chaffles!

How to freeze chaffles

Allow the chaffles to completely cool off, then place them in a freezer bag (with parchment paper between each so they don’t stick together). These are best eaten within a month of being frozen, but they technically are fine for 6 months.

Are blueberries keto?

Blueberries are a great option for fruit on a keto diet! They are high in fiber while remaining low in carbs. They are also full of antioxidants, vitamins and minerals! This only applies to fresh blueberries- dried berries tend to be high in sugar.

Keto Friendly Fruits

This recipe is fantastic for customizing to your personal tastes! Fruits like blackberries, raspberries, strawberries and kiwi can all be enjoyed on a keto diet, although in small amounts. Dried coconut is also a great option!

More keto chaffle recipes

• Bacon Cheddar Chaffles
• Jalapeno Cheddar Chaffles
• Pizza Chaffle
• Sausage Jalapeno Chaffle

Yield: 8 chaffles

Blueberry Chaffles

Print

These Blueberry Chaffles are the perfect low carb breakfast or snack recipe! Great for keto meal prep and under 2 net carbs each!

Prep Time 2 minutes

Cook Time 6 minutes

Total Time 8 minutes

Ingredients

• 3 eggs
• 1/4 cup almond flour
• 1/2 cup shredded mozzarella
• 4 ounces cream cheese, softened
• 1/2 teaspoon baking powder
• 1 tablespoon sweetener (I used brown sugar monk fruit, but you can use your favorite sugar-free sweetener)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cinnamon
• 1/3 cup blueberries

Instructions

1. Preheat the waffle maker. In a medium sized bowl, beat the eggs until well scrambled
2. Add all remaining ingredients and stir until well incorporated.
3. Spray the inside of the waffle maker with oil. Fill the waffle maker 2/3rd full (a bit more than 1/8th cup of mixture), then cook until there is no remaining steam coming from the machine (about 5-6 minutes).
4. Repeat with remaining mixture. Chaffles will be soft, but you can crisp them up in a toaster or air fryer if you prefer.

Nutrition Information:

Yield:

8

Serving Size:

1 chaffle
Amount Per Serving: Calories: 112Total Fat: 7.4gCholesterol: 86mgSodium: 134.8mgCarbohydrates: 2.3gNet Carbohydrates: 1.8gFiber: 0.5gSugar: 0.9gProtein: 6.1g

The post Blueberry Chaffle appeared first on The Best Keto Recipes.

Keto Egg Muffins

If you need a delicious, easy, low-carb breakfast, look no further! These Keto Egg Muffins are super tasty, very filling, and come together ridiculously easily! While these are similar to my Ham & Cheese Quiche Cups, I bulked them up with steamed broccoli for a nutritious boost! Naturally gluten free and grain free, these are perfect for kids as well!

These keto muffins are perfect for meal prepping because they freeze easily, can be customized for different preferences, and taste deliciously fresh when they are reheated! Using leftover cooked ham and broccoli for this low-carb breakfast is a great way to reduce waste and save money, too — Such an easy snack recipe that you can eat on the go!

If you’d prefer to keep it vegetarian, you could replace the ham with more broccoli, peppers, onions, or another favorite vegetable. If you don’t eat pork, this recipe is just as delicious with shredded or diced chicken, too! You’ll love this healthy, cheesy keto muffin!

Broccoli Cheddar Egg Muffin Ingredients

Here’s a quick overview of what you’ll need. For exact measurements and specific instructions, keep scrolling down to the printable recipe card!

• Eggs
• Heavy cream
• Baking Powder
• Salt & Pepper
• Ham – I used leftover smoked spiral ham, but you could use whatever you have. If using country ham or bacon, you may want to reduce the amount of salt you add to your egg mixture.
• Broccoli – Lightly steamed. You could also use leftover roasted broccoli if necessary. It doesn’t need to be heavily cooked, but being lightly cooked results in nice, tender broccoli pieces.
• Cheese – I used white cheddar, but you can use your favorite variety.

How to make Egg Muffins

While your oven is preheating, combine your eggs, cream, baking powder, salt, and pepper in a medium sized bowl. Beat until well combined, then stir in your ham, steamed broccoli, and cheese. Make sure the mixture is well combined so that every bite will have a little bit of each ingredient.

Pour the mixture into your silicone muffin tin (about 1/4 cup of mixture per muffin). Bake 18-22 minutes or until you can tell that the muffins have set. Allow them to cool a few minutes, then pop them right out of your pan!

Note: I highly, highly recommend using a silicone pan! The egg mixture will stick to metal pans unless they are extremely well greased. I also do not recommend using paper muffin liners–The eggs stick to the paper, and you’ll lose a lot of the muffin this way!

Can you freeze egg muffins?

Yes, these freeze perfectly! The heavy cream included helps prevent the eggs from getting rubbery, so these will be good in the freezer for about 4 months. This makes it the PERFECT keto meal prep recipe! Just cook a couple batches and have breakfast for a month!

First, allow your egg muffins to cool completely (if they are still warm, that moisture will lead to freezer burn). Freeze them in a single layer on a plate or cookie sheet in the freezer for about an hour, then transfer to a freezer bag with all the air sucked out. Remove as many as you’d like at a time, then reheat according to the instructions below.

The best way to reheat egg muffins

If you’ve frozen your egg muffins, the quickest way to reheat is by using the microwave. About 90 seconds at 50% power usually does the trick, but this may vary based on your personal microwave and the number of egg muffins you are reheating. You can also pull out your egg muffins the night before and allow them to thaw in the fridge.

If you are reheating thawed, refrigerated egg muffins, you can quickly warm them up in the microwave (about 30 seconds) or you can use the air fryer. The air fryer gives the edges a little bit of a crispy, toasted feel–I usually do about 90 seconds to 2 minutes for mine.

What to serve with Keto Egg Muffins

These Keto Egg Muffins are packed full of protein and nutrients, so you can easily enjoy them on their own! However, I love starting my day with a delicious Keto Coffee Frappuccino, too. For some variety, you could meal prep these 5-Ingredient Keto Sausage Balls, a Jalapeno Cheddar Chaffle, or some sugar-free Homemade Breakfast Sausage.

Keto Meal Prep Recipes

• Bacon Egg and Cheese Muffins
• Bacon Keto Biscuits
• Denver Omelet Egg Muffins
• Easy Keto Breakfast Sandwiches

Yield: 12 Muffins

Keto Egg Muffins (Broccoli Cheddar & Ham)

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These easy Broccoli Cheddar Ham Egg Muffins are the perfect keto meal prep! Each cheesy, filling muffin is easy to eat on the go and has just 1 net carb!

Prep Time 5 minutes

Cook Time 22 minutes

Total Time 27 minutes

Ingredients

• 6 large eggs
• 1/4 cup cream
• 1/2 teaspoon each salt, pepper
• 1/2 teaspoon baking powder
• 3/4 cup chopped ham
• 1 cup shredded cheese
• 1/2 cup lightly steamed broccoli

Instructions

1. Preheat oven to 350 degrees.
2. In a medium size mixing bowl combine the eggs, cream, baking powder, salt and pepper.
3. Beat the mixture until completely combined. Stir in the chopped ham, shredded cheese, and steamed broccoli until evenly distributed.
4. Spoon the mixture using a 1/4 cup measuring cup or ice cream scoop into a greased muffin tin. I highly recommend a silicone muffin pan because it will prevent the mixture from sticking and the muffins will release very easily.
5. Bake 18-22 minutes until the muffins have set and a toothpick comes out cleanly.

Nutrition Information:

Yield:

12

Serving Size:

1 egg muffin
Amount Per Serving: Calories: 117Total Fat: 8.6gCholesterol: 117.4mgSodium: 212.6mgCarbohydrates: 1.1gNet Carbohydrates: 1.0gFiber: 0.1gSugar: 0.4gProtein: 8.4g

The post Keto Egg Muffins (Broccoli Cheddar) appeared first on The Best Keto Recipes.

What is a Chaffle?

A chaffle is a “cheese waffle,” or a waffle made using cheese. It’s a delicious invention that’s quick to cook and uses a small list of ingredients. In fact, a chaffle can technically be made with only cheese and eggs (although I do add two other ingredients for my own preferences… I’ll explain below)! This makes it an excellent keto option–Low in carbs with a good dose of fat.

Ingredients are mixed into a batter, then poured into a hot waffle iron. It only takes a few minutes to cook and can be frozen for later, making it perfect for meal prepping. Using a mini waffle maker, you can make chaffles to use in place of sandwich bread, burger buns, and more!

I add a bit of almond flour for structure and some baking powder so it gets fluffy like a normal waffle but remains easy and keto-friendly. The recipe is so customizable, too. You can add chopped meats to make it more filling, use different cheeses to change the flavor, even add cooked vegetables to add more nutrition! For me, a good basic keto chaffle recipe has become essential to sticking with my keto lifestyle. For more keto ideas, check out this list of Everything You Need to Know about Chaffles!

Chaffle Ingredients

• Eggs — size large
• Shredded cheese — Can be any variety or mixture
• Almond flour — Adds structure so it’s a bit more like a bread substitute. If you’re nut-free, you can use a scant 2 tablespoons of coconut flour instead. Let batter sit for 5 minutes before cooking if using coconut flour.
• Baking powder — Allows it to fluff up a bit more and not feel so dense

How to make chaffles

This recipe is just as easy as any basic waffle recipe! While your waffle maker is preheating, you’ll mix your eggs, cheese, almond flour, and baking soda together in a bowl until well combined. Once the waffle maker is ready, spray it with oil and fill it 3/4ths up with the batter. It’s important to not overfill as this will cause it to spill over and extend the cooking time. 

Cook 2-3 minutes. When there is no longer steam coming from the waffle maker, you know it’s finished! If making chaffles for a crowd, preheat the oven or toaster oven to 200 degrees F and transfer your cooked chaffles there to stay warm while you finish cooking the rest of the batter.

Chaffles will not be crispy immediately out of the waffle maker. Let them sit a few minutes and allow them to crisp up if you prefer crispy waffles.

Where to buy a chaffle maker

You can make chaffles in any waffle maker, but I prefer this Dash Mini Waffle Maker. It’s the perfect size for sandwiches, and I have no problem with the chaffles sticking! This recipe makes 6 chaffles for this size–If you make larger chaffles, prepare to get fewer chaffles and have a longer cooking time.

How many carbs are in a chaffle?

This basic chaffle recipe has just 1.4 net carbs per chaffle. If you make larger ones or add different ingredients, you can expect that number to change. 

How to eat chaffles

Chaffles are so versatile! For breakfast, you can top with butter and sugar-free syrup like you would a regular waffle. Or you could eat them plain (like you would toast) with a side of eggs and sausage. For an easy lunch, you could top them with chili for Chili Cheese Chaffles. You can use them in place of bread for a keto-friendly deli sandwich (like this Keto Turkey Club Sandwich–Under 5 net carbs!). You could even top them with marinara and pizza toppings for a keto lunchable or with smashed avocado or eggs for tasty breakfast chaffle toast! For an amazing, filling keto dinner, use two for a delicious Keto Bacon Cheeseburger instead of burger buns! 

Can you freeze chaffles?

Yes, you can easily freeze chaffles. Allow the chaffles to completely cool off, then place them in a freezer bag (with parchment paper between each so they don’t stick together). These are best eaten within a month of being frozen, but they technically are fine for 6 months. 

How to reheat chaffles

If chaffles are frozen, thaw them on the counter (about 30 minutes) or overnight in the fridge. You can reheat these in several different ways.

• Air Fryer – This is the crispiest way; Heat to 300 degrees F and cook for 3-4 minutes.
• Waffle Maker – Preheat the waffle maker, pop the chaffle in, and close the maker for about a minute. 
• Toaster – Just like you would toast bread, place the chaffle in and let it toast for 30 seconds or so.
• Oven/Toaster Oven – Warm oven to 350 degrees F and cook 4-5 minutes.
• Stovetop – Heat a dry pan to medium and cook 1 minute on each side.
• Microwave – Not ideal; the chaffles get very soggy.

More Chaffle Recipes:

• Ham and Cheese Chaffles – 1.2 net carbs each
• Bacon Cheddar Chaffles – 2.2 net carbs each
• Pepperoni Pizza Chaffles – 2 net carbs each
• Sausage Jalapeno Chaffles – 1.8 net carbs each
• Sausage-Stuffed Chaffle – 1.8 net carbs each (amazing eat-on-the-go breakfast option)

More keto meal prep recipes

Having readymade keto breakfasts, snacks, and treats have been the key to a sustainable lifestyle change for me! Instead of falling for fast food or the dreaded breakroom temptations, I rely on these keto meal prep recipes.

• Keto Ham & Cheese Breakfast Biscuits
• No Bake Keto Peanut Butter Cheesecake Truffles
• Marinated Mozzarella Balls
• Italian Lettuce Wrap
• Easy Italian Sausage Balls

Need more keto snacks? Check out this list of 60+ Keto Snacks under 3 Net Carbs!

Chaffle FAQs

Yield: 6

Basic Keto Chaffle Recipe

Print

This Basic Keto Chaffle Recipe is a great staple to have for easy breakfasts and snacks! Just 1.4 net carbs, easy to freeze and reheat, and perfect for keto meal prep.

Cook Time 3 minutes

Total Time 3 minutes

Ingredients

• 3 large eggs
• 1 cup shredded cheese (any variety or mixture)
• 1/4 cup almond flour
• 1/2 teaspoon baking powder

Instructions

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.

Nutrition Information:

Yield:

6

Serving Size:

Nutrition calculated per waffle
Amount Per Serving: Calories: 138Total Fat: 9.5gCholesterol: 111mgSodium: 158mgCarbohydrates: 1.6gNet Carbohydrates: 1.4gFiber: 0.2gSugar: 0.3gProtein: 8.1g

The post Basic Keto Chaffle Recipe appeared first on The Best Keto Recipes.