Keto Recipes - Created Date : 30.10.2019

That’s one of the features I love most about that box specifically: th...

That’s one of the features I love most about that box specifically: th...



That’s one of the features I love most about that box specifically: the inserts they include with creative recipes for the products inside. I’m NOT creative in the kitchen, so it’s fun to experiment with new foods & recipes every month!

I’m working with both companies so I have discount codes for you for both, which also means I earn commission on referrals, but this Low Carb Waffle Recipe stands on it’s own with very simple low carb ingredients you probably already have. ??

The Legendary Foods Pecan Pie Almond Butter is so delicious you could literally eat it straight out of the jar off a spoon (and I have! lol), but the recipe intrigued me so I decided to try it out… after several other low carb waffle FAILS over the years. ??

I have NEVER had a low carb waffle come out so thick, fluffy and PERFECT before! My attempts always ended up in a mess I had to scrape out of the waffle maker, lol.

These low carb waffles though, are beautiful! The recipe is consistent and foolproof, so they come out perfect every single time…

I have a small 2-plate waffle maker, and I used less batter per waffle (1/4 – 1/3). Doubling this recipe, I got TEN full waffles and they came to only 2.5 net carbs each.

If you don’t have a waffle maker, or you just want pancakes instead, you can use this recipe to make pancakes too. I’ve tried it, and they turn out just as fluffy & delicious as the waffles. ??

You’ll just want to use the MyFitnessPal Recipe Calculator and put in all of the ingredients you use, based on your own labels, and put in the number of servings (number of waffles or pancakes you make) so you can log them accurately.

Low Carb Blueberry Waffles

Using the exact same recipe, this time with the Blueberry Cinnamon Bun Nut Butter and adding frozen diced blueberries, made the BEST blueberry waffles I’ve ever had in my life! ??

It’s almost hard to believe these are low carb, gluten free and HEALTHY. ??

I mentioned above that I doubled the recipe, which you can see in the photo which has EIGHT eggs. ?? With pancakes I would just make a single batch, unless you’re serving more than two people. But the waffles are GREAT leftover, and can be popped in the toaster and enjoyed later – so it’s great for “meal prep” to enjoy several mornings in a row, or to take with you on the go.

In case you were counting them…

That stack is missing two waffles – because they were on MY PLATE! ??

It never (EVER) occurred to me that you could cook or bake with nut butters!

I also had no idea there were such delicious low carb almond butters out there – until I discovered Legendary Foods.

I’ve made about half a dozen batches of this recipe so far with various flavors and in various ways (pancakes, muffins, waffles) and every single batch has turned out GREAT!

The Blueberry Cinnamon Bun Nut Butter is a personal favorite, especially since they changed it from Cashew Butter to Almond Butter which drastically lowered the carb count (now just 2 net carbs per TBSP).

There are so many other ways to use these FUN flavored nut butters, so if you have some – or you’re ordering some today – stay tuned for more creative recipe ideas.

I’m having so much fun with these nut butters and can’t wait to share more of those delicious ideas with you!

Lately I’ve been using my original favorite: Nature’s Hollow Sugar Free? Maple Syrup – because I am on a mission of “clean testing” since I got back from my trip, as mentioned here: http://www.travelinglowcarb.com/20619/ketone-testing/ – and I *know* that one doesn’t affect me. ??

They are all three GREAT. The Nature’s Hollow has sugar alcohol, but is 2 net carbs per 1/4 cup (4 TBSP) vs ChocZero which is 2 net carbs per ONE tbsp.

I’m trying to keep my testing as clean as possible, so I was testing my nut butters & waffle recipe again without the two newer syrups I’ve discovered in the last 3-6 months. Nature’s Hollow I’ve used for ~6 years.

Anyway, those are my top three sugar free / low carb syrup recommendations. ?? Everyone is affected differently by different products or types of sweeteners, and I’m aiming to narrow down MY culprit! ?? *cheers*

And on THAT note… I had these waffles twice yesterday, for both breakfast and lunch, and tested still in ketosis this morning. ?? SCORE!

Hi April ?? Mine is an inexpensive two-plate waffle iron too, but it works just fine! The plates come out and can go in the dishwasher. But the rest of the waffle iron: I agree, it’s hard to get it clean. I just do the best I can with it, lol.

Hi Lynn,

I really enjoy your blog……very, very helpful! If you were to recommend a Keto book for a beginner, what would you suggest? I am going to have lots of time on an airplane soon & would like to read up on Keto. Thanks.

Using the original recipe I just kinda had to guess at it. I baked mine at 350 degrees and checked them after 10 minutes, then just kept an eye on them until a toothpick came out clean. It seems like it took maybe 15-25 minutes (I can’t recall) but I also added walnuts to mine and made full muffin cups. ??

Hi Naomi ?? I don’t have a coupon code for Ketologie. You’ll love the Sweet Like Sugar sweetener though! It’s at: http://www.travelinglowcarb.com/ketologie If you have Swerve it works well in this recipe too, but I only used half the amount the original recipe called for. That worked out great for me! Of course you’ll want to sweeten to taste if you’re not using the sweetened/flavored nut butters. ??

I’ve used several brands and they all work just as well for me. I used Bob’s Red Mill Almond Meal/Flour for years, but recently got two different brands of “just” Almond Flour – which is much finer, and I think works out better in recipes for texture.

I use this same recipe to make muffins, pancakes OR waffles. ?? For the muffins you pour the batter into a well-greased muffin tin (or lined with muffin papers) and bake at 350 degrees.

Mine take about 15 minutes, but it will depend on your oven and the size of your muffins, so just watch them after 10 minutes and let them get golden brown. They are done when a toothpick comes out clean.

I use just under 1/4 cup of batter per muffin, or just under 1/3 cup of batter for larger muffins. The last batch I made using the Blueberry Cinnamon Bun nut butter and 1/3 cup of batter per muffin made 9 muffins at just under 2.5 net carbs each.

I use the MyFitnessPal Recipe Calculator to put in my ingredients and the number of servings/muffins – so I can log each muffin accurately.

This is actually a “nut butter recipe” so you would just want to find a different recipe, or use a low carb pancake/waffle mix. The one I use and love the best is New Hope Mills and it’s cheapest on Netrition: http://www.travelinglowcarb.com/pancakes

I add blueberries and make blueberry waffles with that mix and those are great too, although if I remember right the mix is not gluten free if that’s important to you. It didn’t bother me because I don’t have a gluten intolerance.

Thank you so much for this recipe! I just made pancakes with the apple pie Legendary Foods nut butter and used chopped walnuts as a topper after cooking. They are so delicious and my non-low carb eating husband loved them too. Can’t wait to try the blueberry waffles. ??????

All material provided on this site is intended for informational purposes only and should not be used to replace professional medical advice. Please consult your physician before starting any diet or exercise program.



Top 10 Cookery Schools in America

Working in a restaurant is not like cooking at home for your friends and family, and even for the most passionate chefs, living in a professional kitchen may not be the right choice. Many of them don't understand or do not understand the extraordinary dedication, time and hard work they spend to be a real cook - a real cook alone.

Keep in mind these 10 things before applying to the culinary school and it is very important to get the right education if you still have the courage to offer the intensity of the culinary industry - or if you just burn with an unquenchable passion.

The chef, who wants every candidate, of course wants the best possible training to be the best possible chef. There are many training options for future young chefs, but where do you start? Which schools are the best?

To answer, The Daily Meal worked with Voss Water to present the top 10 culinary schools in America.

Facilities and trainers, diploma programs, reputation and remarkable graduates, length of study, and finally, tuition fees were assessed during the ranking process.

Although many schools offer pastry programs, undergraduate degrees, and hospitality management courses, associate and certificate degree programs have been evaluated primarily for comparison purposes - particularly with regard to the cost and duration of the study.

So if you dream of becoming the next Anthony Bourdain, David Chang or Daniela Soto-Innes, start with this list and choose the right school for you.

10. San Diego Culinary Institute

9. Sullivan University National Center for Hospitality Studies

8. Auguste Escoffier School of Culinary Arts

7. L’Academie de Cuisine

6. Kendall College School of Culinary Arts

5. New England Culinary Institute

4. Johnson & Wales University College of Culinary Arts

3. International Culinary Center

2. The Culinary Institute of America

1. Institute of Culinary Education


  • SHARE :