Sunday, February 16, 2020

Keto French Toast Chaffle Breakfast Sandwich (or Monte Cristo!)

Keto French Toast Chaffle Breakfast Sandwich
As I do often, I woke up in the middle of the night but, instead of turning over and going right back to sleep, I started thinking. I had seen a video going around on Facebook using this cooking technique for making a french toast sandwich, so I thought “Why can’t I do that with chaffles?” The excitement of this idea took over my mind and I didn’t go back to sleep for hours! When morning arrived, I leapt out of bed and ran down to the kitchen to try out this recipe. It was worth the poor night’s sleep!! This breakfast sandwich is SO GOOD and, when drizzled with a little sugar free syrup, it tastes like a Monte Cristo! For greater convenience, it’s a good idea to make your White Bread Chaffles ahead of time. (I triple or quadruple the recipe and make a batch of 6-8 at a time; they keep well in the refrigerator and are always available as a bread or hamburger bun substitute whenever you need them.)

Click on the YouTube video to see how to make this amazing breakfast sandwich:

Keto French Toast Chaffle Breakfast Sandwich (or Monte Cristo!)
Makes 1 sandwich

White Bread Chaffle Ingredients:
1 egg (or two egg whites)
1 tablespoon mayonnaise, sour cream or ricotta cheese
1 tablespoon almond flour (or coconut flour)
1/8 teaspoon baking powder
1 teaspoon water

Other Ingredients for Sandwich:
2 eggs, beaten
A pinch of salt and pepper to taste
1 teaspoon almond milk
1 ounce cheese of choice, sliced
2 pieces of bacon, cooked and halved
Sugar free syrup (optional)

1. First, make the chaffles by whisking the chaffle ingredients together. Divide the batter and spoon 3-4 tablespoons onto a hot, preheated mini waffle maker, close the lid and cook for at least 4 minutes. Remove to a wire rack and repeat with the remaining batter. This recipe makes 2 chaffles.

2. Meanwhile, whisk together the 2 eggs, salt, pepper and teaspoon of almond milk; set aside. Have the sliced cheese and bacon ready to go.

3. Melt some coconut oil or butter in a 10” non-stick skillet. Place over medium-low heat and add the whisked eggs. Dip the smooth side of one chaffle into the egg, turn over and place the egg-covered chaffle on one side of the skillet in the egg mixture (if your chaffle has a rough side, make sure it is up). Repeat with second chaffle and place in the egg mixture next to the first chaffle. You want the two chaffles in a line, in the center of the egg mixture. While on medium-low, cover and cook for a couple of minutes until the egg is just set.

4. As a whole unit, turn the chaffles and egg circle over to cook the second side. Top chaffles with slices of cheese and bacon. Fold the egg “wings” into the center over the chaffles and filling. Carefully, fold one chaffle to rest on top of the other chaffle (like a book with filling). Allow the chaffle on the bottom to continue cooking until nicely browned. Flip over to the second side to brown.

5. Remove sandwich to a serving plate and drizzle with sugar free syrup, if desired. Eat with a fork and enjoy!

Keto Monte Cristo Breakfast Sandwich
Nutritional Information: 546 calories, 3 g carbohydrates (0.8 g dietary fiber, 0.8 g sugars), 43.9 g total fat (14.8 g saturated fat, 0 g trans fat), 612 mg cholesterol, 912 mg sodium, 341 mg calcium, 354 mg potassium, 3 mg iron, 335 mg Vit A, 33.6 g protein. Net carbs per serving: 2.2 grams

Photos, video and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission. 

Tuesday, February 11, 2020

Keto Apple Fritter Chaffles

Keto Apple Fritter Chaffles
I love apples, but avoid eating them because of their high carbohydrate and sugar content. I have discovered the PERFECT apple substitute: Chayote Squash! Chayote squash is bland, it has almost no flavor on its own, but its texture and the way it softens as it cooks makes it an excellent, low carb replacement for apples in recipes. I promise, you will not be able to guess that these “apple” fritters are not made from real apples! The trick is giving the squash the flavor of apples by cooking them in apple pie spices, adding lemon juice for tartness and, most importantly, adding apple extract for flavoring. I use Capella Double Apple flavoring, which I purchased online (click here to view). Only a few drops is needed to give the squash their realistic apple taste. The other thing I love about this recipe is its generous portion size! Enjoy these “apple” fritters for breakfast or dessert. I guarantee you’ll want to have them often and, with such a low carb count per serving, you can!!

Keto “Apple” Fritter Chaffles with Glaze
Makes one serving (3 chaffles)

“Apple” Fritter Filling (make first):
2 tablespoons butter
2 cups chayote squash, peeled and diced into small pieces (2 squashes)
2 tablespoons lemon juice
2 tablespoons golden (brown) erythritol (I used LaKanto Golden Monkfruit Sweetener)
8 drops monkfruit extract or stevia, or to taste
1 1/2 teaspoons apple pie spice blend
1/4 teaspoon apple flavoring or extract, or to taste

Chaffle Ingredients:
1 large egg
1 tablespoon mayonnaise or sour cream
1 tablespoon almond flour
1 teaspoon coconut flour
1 teaspoon golden (brown) erythritol sweetener
1/4 teaspoon baking powder
1/8 teaspoon vanilla extract (or cake batter extract)
1/3 cup prepared “apple” fritter filling (see directions below), finely diced

Glaze Ingredients:
1 tablespoon melted butter
1 tablespoon heavy whipping cream
1/4 teaspoon vanilla extract
2 tablespoons powdered erythritol sweetener

1. Prepare the “apple” fritter filling first, before mixing the chaffle ingredients. Peel, de-seed and dice the chayote squash into small pieces, as you would an apple. In a medium skillet over medium-low heat, melt 2 tablespoons butter and add the diced squash, lemon juice, golden erythritol sweetener, monkfruit extract or stevia, apple pie spice and apple flavoring. Cover and simmer gently over low to medium heat for about 20 minutes, until tender and soft. Stir occasionally and, if needed, add a tablespoon of water so the mixture doesn’t dry out or burn. When soft, taste and adjust sweetening and spices to your liking. It should taste like cooked apples! Note: This recipe will make more than you need for one serving. Set aside 1/3 cup for chaffles and, when cooled, store the remainder of the filling in an airtight container in the refrigerator for another time or serve over keto vanilla ice cream.

chayote squash
2. To make the chaffles, preheat a 4” mini waffle maker. In a medium bowl, whisk together the chaffle ingredients, except the filling. If needed, use a potato masher to finely dice the 1/3 cup “apple” fritter filling before adding it to the batter; for even cooking, you don’t want the “apple” pieces to be too big. Whisk the filling into the batter until well combined.

3. Divide the batter into thirds. Spoon 3-4 tablespoons of the batter onto the preheated waffle maker and spread around so the “apples” are evenly distributed. Close the lid and cook for at least 4 minutes or until the fritter is nicely browned. Remove to a wire rack and repeat with remaining batter to make two more chaffles (this recipe makes 3 chaffles).

4. While the chaffles are cooking, make the glaze. Whisk together the melted butter, heavy cream and vanilla extract. Add the powdered erythritol and whisk until smooth.

5. Drizzle glaze over chaffles before serving. Enjoy!

Nutritional Information per 3 chaffles with glaze: 407 calories, 6.7 g carbohydrates (3 g dietary fiber, 2 g sugars, 0.7 g sugar alcohols), 40 g total fat (16.9 g saturated fat, 0 g trans fat), 252 mg cholesterol, 325 mg sodium, 103.2 mg calcium, 190 mg potassium, 2 mg iron, 291 mg Vit A, 6 mg Vit C, 8.9 g protein. Net carbs per serving: 3.7 grams

Photos and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.

Thursday, February 6, 2020

Low Carb Dark Chocolate Pudding

Low Carb Dark Chocolate Pudding
The other day I made a recipe that called for only egg what to do with the yolks? Make homemade pudding! This chocolate pudding is smooth, creamy and comfort food at its most delicious. The addition of both cocoa powder and chopped chocolate makes it extra rich and dark, just the way I like it. It keeps well in the refrigerator for many days, so I can spoon up a chocolate hug anytime!

Low Carb Dark Chocolate Pudding
Makes 6 servings

1 cup heavy cream
1 cup almond or coconut milk, unsweetened
A pinch of salt
1/8 teaspoon instant coffee granules or powder
3 egg yolks
1/3 cup powdered erythritol sweetener (confectioners)
2 tablespoons dark cocoa powder, unsweetened 
2 ounces sugar free chocolate, chopped (a bar or chocolate chips)
2 tablespoons butter
3/4 teaspoon chocolate extract (omit if you don’t have any)
1/2 teaspoon vanilla extract
1/2 teaspoon monkfruit extract or stevia glycerite, or to taste
1/4 + 1/8 teaspoon xanthan gum

1. Put the heavy cream and almond or coconut milk into a medium saucepan. Add the salt and coffee granules and whisk. Place over medium heat until the mixture begins to simmer and you see bubbles around the edges. Reduce heat to medium-low or low.

2. Meanwhile, while the cream mixture is heating, whisk together the egg yolks and powdered sweetener in a glass measuring cup or heat-proof bowl until well combined and light in color.

3. Slowly whisk in about 2/3 cup of the hot cream mixture into the eggs, whisking constantly, until well combined. Slowly whisk the tempered egg back into the hot cream mixture, whisking constantly. Continue to cook and stir the custard over low to medium-low heat until the pudding thickens and coats the back of a spoon, but do not boil.

4. Remove pudding from the heat and add the cocoa powder and chopped chocolate, stir until chocolate is melted and pudding is smooth. Add the butter, extracts and monkfruit or stevia sweetener. Stir until well combined. While whisking vigorously, sprinkle the xanthan gum onto the hot pudding and whisk until smooth and thickened (the pudding will thicken further in the refrigerator). Taste and adjust sweetening, if desired.

5. Allow the pudding to cool in the saucepan for 20-30 minutes, stirring occasionally. Spoon the pudding into individual serving dishes (or pour into a medium bowl) and refrigerate until set, for several hours. To prevent a skin from forming on the top of the pudding, place plastic wrap directly on the surface of the pudding while it’s cooling.) Serve with whipped cream and chocolate shavings, if desired.

Nutritional Information per 1/2 cup: 216 calories, 4 g carbohydrates (1.1 g dietary fiber, 0.2 g sugars), 23 g total fat (12.6 g saturated fat, 0 g trans fat), 160 mg cholesterol, 95 mg sodium, 91.5 mg calcium, 57 mg potassium, 232 mg Vit A, 3.2 g protein. Net carbs per serving: 2.9 grams

Photo and recipe by Kathy Sheehan, copyright 2020
All rights reserved. Please do not duplicate without the author’s permission.