Eggs Benedict Chaffles

Eggs Benedict is one of my favorite egg dishes. They’re perfect for brunch or a light meal. Traditionally, Eggs Benedict sit on a base of split english muffins, but in this recipe I’ve made 4” White Bread Chaffles with a hint of Everything But the Bagel Seasoning (from Trader Joe’s) and they were the perfect bread substitute. The accompanying Hollandaise Sauce is typically thought to be a difficult or fussy recipe, but when you use an immersion stick blender, it’s quick and easy, taking less than one minute to make! Finally, I recently purchased a microwave egg poacher that makes easy work of creating the perfectly poached egg in 30 seconds, with no mess. Put all of these luscious ingredients together with bacon, spinach and a couple of slices of tomato and you have the BEST, low carb breakfast ever. Elegant enough for company or treat yourself!

White Bread Chaffles

Makes 2 chaffles (1 serving)

1 large egg, beaten

1 tablespoon sour cream, ricotta cheese or mayonnaise 

1 tablespoon almond flour (or coconut flour)

1/8 teaspoon baking powder

3/4 teaspoon Everything But the Bagel Seasoning (optional, but adds a nice flavor)

1 teaspoon water, if needed to thin batter

Preheat a 4” mini waffle maker (I use a Dash Mini). In a small bowl, whisk together all of the ingredients. The batter may be thin, which is fine. Divide the batter in half. Add about 4 tablespoons of the batter to the heated waffle iron and spread around to cover the waffle bumps. Close the lid and cook for 4 minutes. Remove chaffle to a wire rack to cool and repeat with the remaining batter to make a second chaffle. This recipe makes 2 chaffles. (If you’re using a regular size waffle maker, you will need to double or triple this recipe.)

Nutritional Information per 2 chaffles: 202 calories, 2 g carbohydrate (0.8 g dietary fiber, 0.4 g sugars), 18.3 g total fat (3.3 g saturated fat), 7.8 g protein. Net carb per serving: 1.2 grams

Make One Minute Hollandaise Sauce using an immersion stick blender. Watch this excellent YouTube video by The Food Lab to learn how: https://youtu.be/rOWzVV_XrcM

1/2 cup butter

2 egg yolks

1 tablespoon lemon juice

1 tablespoon water

A pinch of salt and pepper to taste

Place the egg yolks, lemon juice, water, salt and pepper into a pint mason jar or the cup that comes with your immersion blender; set aside. Heat the butter in a small saucepan over medium heat until beginning to bubble. Once the butter is heated, pour it into a heat-proof glass measuring cup (alternatively you can melt the butter in the microwave on high for about 30 seconds in the microwave-safe measuring cup covered with a damp paper towel until bubbly). Put your stick immersion blender into the jar or cup with the yolks and turn it on. Slowly add the melted butter and continue to blend until the sauce thickens.

Nutritional Information per 2 tablespoons of sauce: 100 calories, 0.7 g carbohydrate, 0 g fiber, 10 g total fat (6 g saturated fat), 60 mg cholesterol, 197 mg sodium, 0 g protein.

Make Poached Eggs using your favorite method. I used a Joseph Joseph Microwave Egg Poacher (see above image).

Now put it all together with your favorite Eggs Benedict toppings:

Bacon

Canadian Bacon

Sliced ham

Sliced tomato

Fresh spinach leaves

Fresh Swiss Chard leaves

Photos and Recipe by Kathy Sheehan, except where noted, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Banana Nut Chaffles

The magic of chaffles is that they’re very low carb and, when made in a mini waffle maker, they are a single serving. Since I’m the only person in my house eating a very low carb/keto diet, they’re the perfect breakfast that is quick and easy to whip together! (If you’re using a regular size waffle maker, you will need to double or triple this recipe.) I’ve heard people complain that cleaning their waffle maker is a chore. My tip is to unplug your waffle maker and, while it’s still hot, place a double layer of wet paper towel on the grill and close the lid. The steam loosens any stuck on mess and when the plates have cooled enough to touch, it is easily wiped away! Here’s my take on Banana Nut Chaffles (inspired by the recipe from lowcarbinspirations.com). These chaffles have a true bread-like texture and the taste is divine!

Banana Nut Chaffles

Makes 1 serving (2 chaffles)

1 large egg

1/2 ounce (1 tbsp) cream cheese, softened (or sour cream)

2 tablespoons almond flour (or 1 tbsp coconut flour)

1 teaspoon LaKanto Golden Monkfruit sweetener (or other brown sugar substitute)

6 drops monkfruit extract (or add another tsp Monkfruit sweetener)

3/4 teaspoon banana extract

1/4 teaspoon vanilla extract

Pinch of ground mace or cinnamon (optional, but adds a nice flavor)

Optional Toppings:

Butter and cinnamon

Sugar free maple syrup flavored with caramel extract to taste

Chopped toasted pecans

Sugar free caramel sauce

Candied Butter Pecans (see instructions in recipe)

1. Preheat the mini waffle maker. In a small bowl or using a tall cup with an immersion stick blender, whisk together the egg, then add the remaining chaffle ingredients and blend until smooth (the batter will be thin). Divide the batter in half and add about 3-4 tablespoons of batter to the preheated waffle maker. Cook for at least 4 minutes until well browned. Remove to a wire rack while you prepare the second chaffle. This recipe makes 2 chaffles. Top with optional toppings and enjoy!

2. To make Candied Butter Pecans, chop 2 tablespoons of pecans and add to a small skillet over low to medium-low heat. Toast the pecans for about 1 minute being careful not to burn. Add 1 teaspoon of butter and 1/2 teaspoon of Golden Monkfruit sweetener. Stir until the butter and sugar have melted and the mixture coats the pecans. Remove to a plate to cool. The sugar will harden as it cools. Serve as an optional topping, if desired.

Nutritional Information per 2 chaffles (no topping): 211 calories, 4.8 g carbohydrate (1.5 g dietary fiber, 1.3 g sugars), 16.3 g total fat (5.1 g saturated fat), 204 mg cholesterol, 129 mg sodium, 68.5 mg calcium, 176 mg potassium, 1 mg iron, 422 mg Vit A, 10.3 g protein. Net carbs per serving: 3.3 grams

Nutritional Information for 2 TB Candied Buttered Pecans: 113 calories, 2.1 g carbohydrate (1.1 g dietary fiber, 1 g sugars), 12 g total fat (2.9 g saturated fat), 9 mg cholesterol, 25 mg sodium, 9.3 mg calcium, 50 mg potassium, 113 mg Vit A, 1.1 g protein. Net carbs per serving: 1 gram

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Cinnamon Roll Chaffles with Cream Cheese Frosting

I’ve been experimenting with cinnamon chaffle recipes that often call for mozzarella cheese as an ingredient. Personally, I don’t like the flavor of mozzarella cheese in a sweet chaffle (although it’s great in savory recipes or bread chaffles), but it provides a crispness that can otherwise be lacking in a chaffle made with cream cheese. To combat this problem, I added another tablespoon of almond flour to the batter and it worked great! Crispy on the outside and tender in the middle, just how I like it. Keep in mind that the extra tablespoon of almond flour adds 1.5 carbs, so if you’re looking for a chaffle with fewer carbs, just go with one tablespoon. The chaffles will be softer, but the cinnamon roll flavor will still be there.

Cinnamon Roll Chaffles with Cream Cheese Frosting

Makes 1 serving (2 chaffles)

Chaffle Ingredients:

1 tablespoon cream cheese, softened (or substitute sour cream or ricotta)

1 large egg

1 teaspoon melted butter

2 tablespoons almond flour (or 1 tbsp coconut flour)

1/4 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon extract (or add 1/2 teaspoon more cinnamon)

6-8 drops LaKanto Monkfruit extract, to taste (or 2 teaspoons granulated erythritol)

Cream Cheese Frosting Ingredients:

1 ounce cream cheese, softened

2 teaspoons powdered erythritol, or to taste

1 teaspoon vanilla extract

1-2 tablespoons heavy cream

Preheat a mini 4” waffle maker. (If you’re using a regular size waffle maker you will need to double or triple the recipe.) Mix all of the ingredients until a smooth batter forms. (If needed, you can microwave the cold cream cheese for about 5-8 seconds on high to soften before adding the rest of the ingredients.) Divide the batter in two and cook each chaffle for 4 minutes until nicely browned and crispy. This recipe makes two mini 4” chaffles.

In a small bowl, whisk all of the frosting ingredients together and add enough heavy cream to reach a desired spreading consistency. Spread the frosting on the warm chaffles and sprinkle with additional cinnamon. Enjoy!

Nutritional Information for 2 chaffles with frosting: 408 calories, 9.3 g carbohydrate (2.8 g dietary fiber, 2.3 g sugars), 34.8 g total fat (16.8 g saturated fat, 0 g trans fat), 271 mg cholesterol, 352 mg sodium, 202 mg calcium, 192 mg potassium, 932 mg Vit A, 2 mg iron, 12.4 g protein. Net carbs per serving: 6.5 grams

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Crab Cakes

I love crab cakes! Usually they are made using breadcrumbs as a filler, but I’ve substituted riced cauliflower for the bread to make these gluten free, as well as low carb. You can fry them up in a skillet or use a waffle iron. Serve them with a squeeze of lemon, tartar sauce or aioli. (I especially enjoy Stonewall Kitchen’s Lemon Herb Aioli.) DELICIOUSNESS!

Low Carb Crab Cakes

Makes 2 servings (3 crab cakes each)

1 tablespoon butter or ghee

1/2 stalk celery, chopped

2 tablespoons red pepper, finely chopped

1/2 shallot, finely chopped

2 cloves garlic, minced

1/4 cup riced cauliflower

Salt and pepper to taste

1/2 large egg (or more to bind, if needed)

1 tablespoon mayonnaise 

1 tablespoon Worcestershire sauce

1/2 teaspoon Dijon mustard

3/4 teaspoon Old Bay seasoning

1/4 cup Parmesan cheese, grated

8 ounces lump crabmeat (not imitation), picked clean of shells

2 tablespoons avocado or coconut oil

1. Heat a large skillet over medium heat. Heat the butter, then add the celery, red pepper, shallot, garlic, riced cauliflower, salt and pepper. Sauté the vegetables until soft and translucent, about 8-10 minutes. Remove from heat and cool for a bit.

2. In a large mixing bowl, combine the egg, mayonnaise, Worcestershire sauce, Dijon mustard and Old Bay seasoning. Add the sautéed vegetables and mix well. Mix in the parmesan cheese and fold in the crabmeat. (If the mixture is too dry, add some more beaten egg.)

3. Divide mixture and form into six patties. Place them on a parchment lined plate or baking sheet. You can refrigerate at this point for 1-2 hours.

4. Heat the avocado or coconut oil in a large skillet over medium-high heat. Add the crab cakes and fry on the first side for a few minutes (without turning over) until well browned. Flip and cook the second side. (Alternatively, you can heat up a waffle iron and cook the crab cakes for 4-5 minutes or until well browned.)

5. Serve over chopped lettuce and top with a squeeze of lemon, tartar sauce or aioli. 

Nutritional Information per 3 crab cakes (no topping): 183 calories, 5.5 g carbohydrates (0.7 g dietary fiber, 2.4 g sugars), 7.3 g total fat (2.4 g saturated fat, 0 g trans fat), 175 mg cholesterol, 687 mg sodium, 268.5 mg calcium, 112 mg potassium, 527 mg Vit A, 25 mg Vit C, 2 mg iron,  24.3 g protein. Net carbs per serving: 4.8 grams

Photos and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Blueberry Chaffles with Lemon Yogurt Cream

A chaffle wave is sweeping over the low carb world! What is a “chaffle?” It is a very low carb waffle made with a base of egg and cheese. They can be created in any flavor, from pizza to dessert, and are a good bread substitute for sandwiches, burgers and a bun for hotdogs. You can use any waffle maker, but the 4” Mini Dash Waffle Maker is just the right size, especially when making a single serving. This recipe makes two 4” chaffles. (If you’re using a larger waffle maker, you may need to double or triple this recipe.) The carb count is a very low 3.4g net carbs for two delicious chaffles bursting with fresh Maine blueberries! Of course, you can top them with your favorite sugar free syrup, but I enjoy mine with a dollop of Lemon Yogurt Cream. This is a quick and delicious breakfast and, because these mini waffles are so adorable, everyone in the family will want to join the chaffle craze! 

Blueberry Chaffles with Lemon Yogurt Cream

Makes 1 serving (two 4’ chaffles)

Chaffle Ingredients:

1 large egg, beaten

1 tablespoon cream cheese, softened (or substitute sour cream or ricotta)

1 tablespoon almond flour (or 1/2 tbsp coconut flour)

2-3 drops lemon extract, or to taste (can substitute 1/4 tsp vanilla extract)

5-6 drops Lakanto Monkfruit extract (or 1 tsp granulated erythritol)

1 teaspoon heavy cream

1/8 teaspoon baking powder

1 tablespoon fresh wild Maine blueberries (can use frozen, but choose the smaller, low bush berry, such as Wyman’s)

Lemon Yogurt Cream Ingredients:

1/4 cup plain, Greek yogurt

A few drops of lemon extract (or 1/2 tsp lemon zest)

4 drops of LaKanto Monkfruit extract (or stevia)

1. To make the chaffles, preheat your mini waffle maker. Whisk together all of the chaffle ingredients, except the blueberries, until a smooth batter forms. Add the blueberries and gently stir to incorporate. Spoon about 3-4 tablespoons of batter onto the preheated waffle maker and cook for about 3-4 minutes until golden brown. Remove to a wire rack to cool, meanwhile repeat with the remaining batter to make a second chaffle.

2. Make the Lemon Yogurt Cream by stirring the yogurt, extract (or zest) and sweetener together.

3. To serve, spread a small amount of butter on each chaffle, top with lemon cream and sprinkle with additional fresh blueberries. Enjoy!

NOTE: If you’re looking for more low carb waffle and chaffle recipes, that can be made in any waffle maker, be sure to check out my book Creative Grain-Free, Low Carb Waffles: Healthy Culinary Magic With Your Waffle Iron available on Amazon Kindle or iBooks for only $2.99!

Nutritional Information per 2 chaffles (no topping): 176 calories, 4.4 g carbohydrate (1 g dietary fiber, 1.6 g sugars), 13.7 g total fat (5.4 g saturated fat, 0 g trans fat), 207 mg cholesterol, 171 mg sodium, 94.4 mg calcium, 128 mg potassium, 1 mg iron, 8.9 g protein. Net carbs per serving: 3.4 grams

Nutritional Information for Lemon Yogurt Cream: 56 calories, 2.5 g carbohydrate, 2.8 g total fat, 56.5 mg calcium, 5.1 g protein. 

Photos and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Strawberry Mousse Shortcake Cups

The strawberry harvest is coming to an end in Maine. I created these very special dessert cups, with the sweet and creamy flavors of strawberry shortcake, as a last hurrah! They store well and will last for many days covered in the refrigerator, so I can extend the enjoyment of one of my favorite fruits for a bit longer. Since I only eat fruit when it is local and in season (I don’t eat fruit during the winter), I’m savoring the last strawberries of the season and these individual dessert cups are a great way to do it!

Low Carb Strawberry Mousse Shortcake Cups

Makes 8 servings

Crust Ingredients:

3/4 cup almond flour

2 tablespoons butter, chilled and cubed

2 tablespoons granulated or powdered erythritol 

1/4 teaspoon xanthan gum

1/8 teaspoon salt

1/4 teaspoon lemon extract

Strawberry Mousse Filling:

4 ounces cream cheese, softened

15 small to medium strawberries, sliced

3 tablespoons powdered erythritol 

1/2 cup heavy whipping cream

10 drops of monkfruit extract or liquid stevia if needed for additional sweetness (optional)

1/8 teaspoon xanthan gum (optional and only if needed)

Whipped Cream Topping:

1/2 teaspoon dry gelatin powder

2 teaspoons water

1/2 cup heavy whipping cream

1/2 teaspoon vanilla extract

8-10 drops of monkfruit extract or stevia to taste

1. For the crust, preheat the oven to 350 degrees Fahrenheit. Lightly spray the bottom of eight 4 ounce glass jelly jars or oven-proof dessert cups with non-stick coconut oil spray and place on a baking sheet: set aside.

2. Combine the almond flour, chilled butter cubes, 2 tablespoons erythritol, xanthan gum, salt and lemon extract in a food processor. Pulse until mixture resembles fine crumbs. Divide the mixture evenly between the eight jars and gently tamp down to create an even layer. Bake for 10 minutes in the preheated oven. Remove from the oven and cool completely.

3. After the crust has cooled, prepare the strawberry mousse by first mashing the strawberries with a potato masher or the tines of a fork until you have small pieces and the strawberries and their liquid measures about 2/3 cup (do not use more than 2/3 cup). Set aside.

4. In a large mixing bowl, beat the softened cream cheese and 3 tablespoons powdered erythritol with an electric mixer until light and fluffy. Add the strawberries and their liquid and 1/2 cup heavy cream and beat vigorously until the mixture increases in volume and is thick with the consistency of whipped frosting. Taste and add additional sweetening if needed (this is optional and will depend on the natural sweetness of the strawberries).

5. Optional and only if additional thickening is needed, sprinkle 1/8 teaspoon xanthan gum over the mousse and beat vigorously to incorporate. You will notice an immediate slight thickening of the mixture, but do not add more because once refrigerated the mousse with thicken further. Divide the mousse equally between the eight jars and refrigerate for at least 30 minutes to firm up.

6. To make the cream topping, first sprinkle the 1/2 teaspoon dry gelatin powder over 2 teaspoons of cool or room temperature water and then heating in the microwave for about 5 seconds, stir until dissolved: set aside.

7. Pour 1/2 cup heavy cream into a large mixing bowl. Add the vanilla extract and monkfruit or stevia drops. Beat until soft peaks form. While mixing on low, slowly drizzle in the dissolved gelatin and increase the speed of the mixer and beat on high until thick peaks have formed. Spoon or pipe the whipped cream over the mousse and refrigerate the dessert cups until ready to serve.

8. These desserts can be covered and stored in the refrigerator for up for 4 days. If desired, top each dessert with a small strawberry as garnish before serving.

Nutritional Information per serving: 223 calories, 4.4 g carbohydrate (1.4 g dietary fiber, 1.3 g sugars), 22.5 g total fat (10.9 g saturated fat, 0 g trans fat), 59 mg cholesterol, 105 mg sodium, 35 mg calcium, 98 mg potassium, 574 mg Vit A, 3.5 g protein. Net carbs per serving: 3 grams.

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission. 

Low Carb Lemon Sour Cream Drop Scones

These scones are perfect for breakfast or as the base for strawberry shortcake! Topped with fresh berries and drizzled with cream, these sweet biscuits are a heavenly summertime treat the whole family will enjoy.

Low Carb Lemon Sour Cream Drop Scones

Makes 10 scones

1/4 cup coconut flour

1-3/4 cup almond flour

1/3 cup granulated erythritol 

2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/8 teaspoon salt

1/3 cup sour cream

2 large eggs, lightly beaten

2 tablespoons butter, melted

1 tablespoon fresh lemon juice

1 tablespoon lemon zest

1/4 teaspoon lemon extract

1. Preheat the oven to 350 degrees Fahrenheit. Grease or line a large baking sheet with parchment paper and set aside.

2. In a large mixing bowl, whisk together the coconut flour, almond flour, erythritol, baking powder, xanthan gum and salt until no lumps remain. Add the sour cream, beaten eggs, melted butter, lemon juice, lemon zest and extract and stir vigorously until well combined and a thick batter forms.

3. Using a large cookie scoop (or ice cream scoop), drop the batter onto the prepared baking sheet. With wet fingers, level out the tops slightly so the biscuits are not rounded, but do not press down or flatten. Bake for 25 minutes or until the scones are firm to the touch and lightly browned.

4. Remove from the oven and cool on a wire rack. These can be stored in an airtight container at room temperature for 2-3 days or be frozen for up to 3 months. To serve from frozen, thaw first and reheat in a 300 degree oven for 5-8 minutes.

5. Serving suggestion: Serve with Devonshire Clotted Cream or room temperature butter. Or cool the scones completely, split in half lengthwise and top with fresh berries and cream.

Nutritional Information per scone (no topping): 175 calories, 6.7 g carbohydrate (3.3 g dietary fiber, 0.9 g sugars), 14.9 g total fat (3.8 g saturated fat, 0 g trans fat), 46 mg cholesterol, 136 mg sodium, 125 mg calcium, 171 mg potassium, 1 mg iron, 170 mg Vit A, 2 mg Vit C, 6.1 g protein. Net carbs per serving: 3.4 grams

Photo and recipe by Kathy Sheehan, copyright 2019

All rights reserved. Please do not duplicate without the author’s permission.