Sunday, February 11, 2018

Low carb waffles with zucchini and cheese

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Have you ever tried making low carb waffles? After more than two years following a keto (ketogenic, or low carb) diet, I don't miss sweet waffles drenched in syrup. Instead, I have become a huge fan of savory waffles, with almond flour and eggs as the base, shredded vegetables and onions for flavor, and cheese holding the whole thing together in the most delicious way.

I use a mixture of almond flour and a little bit of coconut flour for these savory keto waffles, plus two or three kinds of cheese. Zucchini throws off a lot of liquid, so there's no need to add milk or water - the zucchini provides all the moisture you need.

I serve these low carb zucchini waffles as a side dish with roast chicken or steak, but I can tell you from experience that leftover zucchini and cheese waffles are extremely tasty for breakfast with a fried egg on top. Scroll down for the recipe....

More favorite low carb recipes:
Paleo fried chicken with an almond flour crust
Cheeseburger stuffed mushrooms
Low carb stuffed peppers

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Low carb waffles with zucchini and cheese
Serve these savory low carb waffles with shredded zucchini and cheddar cheese as a side dish with roast chicken or steak, or top them with a fried egg for breakfast. Perfect for keto diets!
  • 3 eggs
  • 1 cup almond flour
  • 2 Tablespoons coconut flour
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 teaspoon baking powder
  • 2 cups raw zucchini, shredded or spiralized
  • 3 green onions, chopped
  • 1 cup cheddar cheese (or cheddar/jack combination)
1. Heat your waffle iron.2. Crack the eggs into a medium-sized bowl and beat them with a fork. Add the almond flour, coconut flour, parmesan, salt, pepper and baking powder, and combine well. The mixture will be very thick.3. Add the zucchini and onions to the egg mixture and combine well. Let sit 10 minutes, then stir again. The salt will draw out some of the water from the zucchini, making the mixture looser. Add the cheddar cheese and mix again.4. Spray your waffle iron with nonstick cooking spray. Use about 1/3 cup mixture for each waffle, or adjust based on the size of your waffle iron. Let the waffles cook until medium-brown, about 5 minutes - these low carb waffles will take a bit longer than traditional waffles, so don't be impatient or they'll fall apart. You need the extra time for the eggs and cheese to do their bonding work.5. As you take the waffles out of the waffle iron, put them in a single layer on a rack set over a baking sheet. Keep warm in the oven until you finish the whole batch. Serve immediately.LEFTOVERS: Reheat in the oven or toaster oven for best results. The microwave will make them mushy.
Prep time: Cook time: Total time: Yield: 12 waffles

Sunday, January 28, 2018

Low carb stuffed peppers with Fruitchup

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Low carb baked stuffed peppers with a filling of beef, vegetables and cheese in a baking dish

Low carb stuffed peppers are one of my favorite meals. Bell peppers make such a tidy receptacle for a stuffing made of ground beef, vegetables, and cheese! I make these almost every week and often pack one in my lunchbox to take to the office. This is one of those easy, delicious low carb recipes that fits perfectly into my keto diet.

Use any vegetables you have around—I particularly like using spinach and cauliflower rice. My secret ingredient is prepared spinach artichoke dip, which is made with cream cheese and serves as a perfect base to hold everything together. And then, of course, I include some Fruitchup, my delicious fruit-sweetened tomato ketchup (the best Paleo ketchup you'll find!), which goes into the mixture and gets painted on top before the final shower of cheese.

More of my favorite low carb recipes:
Lemon chicken with fresh cranberries
Keto mushroom quiche with an almond flour crust
Pork belly "fries"

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Low carb stuffed peppers with Fruitchup
Low carb stuffed peppers are filled with ground beef, cauliflower rice and cheese, then topped with Fruitchup Paleo ketchup before baking. A delicious keto dinner recipe.
  • 6 large bell peppers
  • 1.5 pounds ground beef
  • 2 cups cauliflower rice (raw)
  • 2 cups baby spinach, chopped
  • 1 medium onion, chopped
  • 1 cup prepared spinach artichoke dip or softened cream cheese
  • 2 cups shredded cheddar cheese
  • 3/4 cup Fruitchup paleo ketchup
  • salt and pepper to taste
Cut the tops off the bell peppers, then scoop out the seeds and ribs. Set aside.Heat the oven to 350 degrees. Spray a baking dish large enough to hold the peppers snugly (standing up).In a large bowl, mix together the ground beef, cauliflower rice, spinach, onion, spinach artichoke dip or cream cheese, 1.5 cups shredded cheddar cheese, 1/2 cup Fruitchup, and salt and pepper to taste. It's easiest to use your hands.Using a spoon or your hands, stuff each pepper with the meat mixture. Set the peppers in the baking dish. Spread the remaining 1/4 cup Fruitchup on top of the peppers, then sprinkle with the remaining 1/2 cup cheddar cheese.Bake the stuffed peppers about 1 hour, until the meat mixture is cooked through and the peppers are soft. Serve immediately.
Prep time: Cook time: Total time: Yield: 6 servings