low carb breakfast Archives - Sugar-Free Mom

Keto Chocolate Coconut Flour Waffles

Brenda Bennett — Mon, 30 Sep 2019 10:00:00 +0000

These Delicious Chocolate Waffles are gluten free, grain free, low carb, keto and absolutely perfect for breakfast or dessert!

Make Ahead Breakfast

I’m always looking for breakfast ideas for my family. Often we are on the go and I need to have some breakfast options ready in the fridge for my kids. This recipe is one I make often to have ready in the fridge or even in the freezer so my kids can help me by helping themselves in the kitchen.

Some other fabulous make ahead breakfasts for any busy morning are my Chocolate Chip Sour Cream Muffins, Paleo English Muffins, Crock Pot Granola, Blueberry English Muffin Loaf or these Bacon Egg Muffin Tops!

Dessert Waffles

I’ve learned along this journey of parenting, that if I don’t prepare snacks and meals ahead of time, it’s too easy to choose unhealthy fast foods. When I make ahead foods and snacks, I’m happier knowing I’ve prepared something healthy and my kids are more than happy to eat what I’ve got readily available for them.

When you think of chocolate for breakfast, do you cringe a little as it seems like a guilty pleasure? I don’t. Not when I know how to include it into a protein filled breakfast like the one I’m sharing today!

These Coconut Flour Waffles can be used as dessert as well if chocolate for breakfast makes you cringe!

My preference for these coconut flour waffles is always on the sweet side. So making them for a dessert or afternoon snack with my coffee is how I like to enjoy them! I’ve got some delicious homemade low carb ice creams you might enjoy over these waffles!

Enjoy with some Cookies & Cream Ice Cream, Coffee Chocolate Crunch Ice Cream, or Peanut Butter Cheesecake Ice Cream and top with my Homemade Magic Shell!

It doesn’t take a lot to make a special breakfast for the family! I’m all about the best bang for my time in the kitchen and this recipe is a winner for that! You could even enjoy these with a smear of unsweetened nut butter between two slices and my strawberry chia jam! Talk about delicious!

Meal Planning

If you love recipes like this for yourself and family, you might be interested in my meal planning membership. Weekly low carb and/or keto meal plan sent to your inbox every Friday with shopping list. The best part about my meal planning feature is that if you aren’t interested in one of the dinner meals you can swap it out for something else! You can even change serving sizes and the shopping list will adjust! It pretty amazing software and I hope you’ll take advantage of it. You can have a sustainable low carb/keto lifestyle when you’re well prepared and planning meals is the key! LEARN MORE TODAY!

Keto Chocolate Coconut Flour Waffles

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 119kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

6 eggs
8 ounces Half & Half
2 tbsp Butter softened
1/4 cup coconut flour
1/3 cup unsweetened cocoa powder
1/4 cup chocolate protein powder Jay Robb brand ( 1 scoop)
1 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract
1 tsp coffee extract
1-2 tsp chocolate liquid stevia
optional toppings: sugar-free whipped cream fresh raspberries, blackberries and blueberries, melted sugar-free chocolate.

Instructions

Blend all ingredients in a high powered blender. Allow to sit for a few minutes while the waffle iron heats.
Spray your waffle iron with olive oil cooking spray. Ladle batter onto waffle iron and follow your manufacturers instructions for cooking.
This recipe makes 5 large Belgian waffles. Each large waffle has 4 pieces total and 2 servings.
Top with optional toppings if desired.
Store in the refrigerator and reheat in a toaster oven.

Video

Notes

Brenda's Notes:

The coffee extract is truly the best way to enhance any chocolate flavor in any recipe. I highly recommend using it and not eliminating it in this recipe.
This has 1-2 tsp of stevia which means 1 tsp will be only mildly sweet and 2 tsp will be more like a traditional sweet waffle.
If you don't use stevia, Swerve is a good option and I would suggest using 1/2 -3/4 cup.
If you don't have chocolate stevia, vanilla would work as well.
Net Carbs: 2g
This recipe was first published in June 2017 and updated with video in September 2019.

Nutrition

The post Keto Chocolate Coconut Flour Waffles appeared first on Sugar-Free Mom.

Low Carb Cloud Bread Cheddar Waffles (Keto, Gluten Free)

Brenda Bennett — Mon, 23 Jul 2018 11:00:00 +0000

These Savory Cloud Bread Cheddar Waffles are keto, low carb, grain free and gluten free using my Cloud Bread recipe for the batter!

Best Cloud Bread Recipe

When you start with a good breakfast, the rest of the day seems to go just as well. These are perfect for busy Back-to-School mornings because they can be made ahead and stored in the fridge for easy heating, grabbing and going! Super Easy, Tasty, Low Carb Cloud Bread Waffles!

Keto Cloud Bread

Topping these scrumptious waffles with an egg and bacon is of course totally optional and may not be part of your typical work week kind of breakfast, but when you have some extra time, totally worth it! Make these Easy Keto Cloud Bread Waffles on the weekend for the busy week ahead!

Savory Cloud Bread Recipe for Waffles

They’re light and fluffy and practically zero carbs! No grains, no gluten and all good. Whether you’re watching your carbs or not, you can’t deny waffles are comfort food. Why not enjoy them with a little bit of savory for a change if you’ve never had them. The addition of shredded cheddar brings out a unique taste and one that you’ll want again and again.

You could also make these without the cheddar, no worries if you’re not a fan. But paired with bacon and eggs and that cheddar is what takes each bite over the top, especially with an oozing yolk!

Cloud Bread Waffles Kid Approved!

My kids weren’t sure what to think about cheddar waffles, but one taste and they were sold on them. The picky hubby was all over these and soaked up all that oozy yolk with the waffles. He’s been asking when I’ll be making them again. Like I said, making ahead is the key here and having these ready for the family to help themselves on busy mornings during the week is how to make life less stressful, at least in my book.

Other Cloud Bread Recipes you might like:

Cloud Bread Loaf– perfect for French Toast
Texas Toast
Cloud Bread Hot Dog Rolls
Pumpkin Cloud Bread
Cloud Bread Grilled Cheese

Low Carb Cloud Bread Cheddar Waffles

This recipe was first published in August 2016.

Low Carb Cloud Bread Cheddar Waffles

Prep Time 5

Cook Time 5

Total Time 10

Servings waffles

Calories 153kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

6 eggs
1/2 cup sour cream
1/2 cup whey protein powder
1 tsp baking powder
1/2 tsp salt
1 cup cheddar cheese shredded
Optional toppings: crispy bacon or pancetta egg, chopped fresh chives

Instructions

Whisk together or use stand mixer to blend all ingredients together until well combined.
My Belgian waffle iron has a scooper it came with and is about 1/2 cup. Just make sure to cover the waffle iron with batter, use a spoon to fill batter all over if needed.
Follow your manufacturer's instructions for cooking waffles.
Remove once browned and enjoy!
Top with crispy bacon or pancetta, an egg and some fresh chives!
This recipe makes 4 large Belgian Waffles. Each waffle has 4 wedges. The serving is for half of the whole waffle or 2 wedges out of 4.

Notes

My previous cloud bread recipes all whip the egg whites and fold them into the remaining batter. With this recipe it is not necessary to do so. The batter will be very thin, but don't worry! It works perfectly and plumps up once on the heat in the waffle iron. Saves time and uses less equipment so less cleaning too!
You can make these sweet by eliminating the cheddar and adding about 1/4 cup of your favorite sugar free sweetener.
I used plain whey protein powder.
Make Ahead Storage: Once cooked and cooled completely store in a ziploc gallon bag in the fridge or an airtight container. Reheat in toaster oven for best results.

Nutrition

The post Low Carb Cloud Bread Cheddar Waffles (Keto, Gluten Free) appeared first on Sugar-Free Mom.

Cheesy Low Carb Bacon Egg Muffin Tops

Brenda Bennett — Wed, 03 Aug 2016 10:00:00 +0000

These Cheesy Low Carb Bacon Egg Muffin Tops are the perfect make ahead breakfasts for busy back to school mornings!

Whether your life is busy with kids or work, make ahead breakfasts make life a little bit easier. A prep once in the kitchen kind of meal that provides a few days worth of easy reheating- Grab-N- Go- style breakfasts are always a winner in my house!

When you start with a tasty, low carb English Muffin, the rest is a piece of cake to put together. A little effort in the kitchen for less than an hour will bring you days of happy mornings!

You can see from this pic above the English Muffin rings make for a flatter and larger looking English Muffin. If you don’t have the rings, use ramekins as I have above, these are 7 ounce ramekins.

Once baked, flip over for a nice flat surface to work with. Butter and top with the remaining ingredients! Easy and delicious! You won’t have anyone complaining about enjoying this for breakfast!

You can use whatever cheese you like. I always have shredded cheddar in my fridge so that’s what I used. But feel free to change it up to what you prefer.

Once you made some scrambled eggs and cooked up some bacon the rest is just as easy. Like I said, a little bit of time in the kitchen once does pay off the rest of the week. These will stay great for at least 5 days in the fridge.

You don’t need to add bacon, but since my family loves it, it was a must for them. Nutrition info does include the bacon, please keep that in mind.

We had recently traveled to the Catskills for a vacation with my brothers, parents and their wives. We stayed one night at a Hampton Inn, before actually getting to the vacation house. For the breakfast options they had some nice hard boiled eggs, fruit and these cheesy looking egg muffin toppers. My kids were excited to try them but since they were neither gluten free or low carb, I passed, but the idea for making them at home stuck with me and my kids think these are better than the ones they tried in the hotel!

Traveling can be challenging with kids, but it sure does help when you get inspired by foods and recipes you’ve seen while on the road. That to me is worth the sometimes difficult travel time to get to a destination. I get so many ideas and come home and revamp what I’ve seen to make healthier versions!

These are perfect to just pick up and get going when in a rush. You really don’t need much else, maybe a napkin is about it so yummy goodness doesn’t fall into the car!

It’s also a perfect meal in and of itself. But could also add some cooked spinach in with the scrambled eggs as well to get a little green veggie in the kids.

I’m sure you could get pretty creative with this recipe and change out the toppings to other things, but for now this will do and it will do well for a stress free back to school recipe!

Cheesy Low Carb Bacon Egg Muffin Tops

Course Breakfast

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 335kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

Entire recipe: Paleo English Muffins
4 ounces Applegate uncured bacon
6 eggs beaten
8 ounces shredded cheddar cheese
2 tbsp butter

Instructions

Prepare english muffins according to recipe, but instead of making the 4 servings, please split the batter into 8 servings so you have just one half of an english muffin.
Once baked, remove from molds or ramekins and set aside on baking sheet to prepare the remaining ingredients.
Cook bacon in a large skillet until browned but not crisp since you will be broiling them after preparing the muffin tops. Set aside to drain on paper towels.
Heat 1 tbsp of butter in a skillet and stir in eggs. Continue to stir eggs until cooked through and no longer runny.
Use remaining butter to spread on the English Muffins. I flipped mine over as I felt it was easier to add toppings on the underside of the muffin.
Sprinkle on half of the cheese, top with eggs and remaining cheese on each muffin top. Sprinkle on bacon and broil for 1-2 minutes until cheese is melted.
Enjoy immediately or allow to cool completely. Wrap individually in ziploc bags, aluminum foil or saran wrap. Place in the refrigerator for up to 5 days. Reheat on a microwavable plate by microwaving for 30-45 seconds.

Notes

Net Carbs: 5.2g

Nutrition

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Baked Zucchini Egg Nests

Brenda Bennett — Mon, 27 Jul 2015 10:00:00 +0000

Baked Zucchini Egg Nests are a fantastic way to use zucchini! It’s an easy make ahead breakfast idea for busy weekday mornings and low in carbs but high in flavor!

It’s just July. I realize that Back to School recipes might not be on your mind.

They are on my mind.

I’m not wishing away my summer at all. I just like to be prepared for what’s to come.

I like the to know how to make my life a bit easier once school starts again.

This recipe combines some of summer yet a bit of a back to school theme.

I’ve seen a billion pictures on Pinterest of potato egg nests and being low carb I’m not a regular user of potatoes much anymore.

I’ve started to get quite creative in the whole replacing the heavy carbs with lighter carb options and this recipe is a winner!

Zucchini from my garden is abundant, how about you?

While zucchini doesn’t quite get that crispy like potato would, the idea begins with the nest of shredded zucchini, seasonings and cheese making this tasty base to crack your egg in.

Not quite like a crispy potato, but a pretty tasty breakfast muffin that even my kids enjoyed. They saw the green from the zucchini and knew they were eating it this time, but they ate it anyway. SO win for mom!

This egg above was baked for 12 minutes, since I’m into much for really oozy yokes. Cooking just 10 minutes will be suitable for those who really want a wet spilling yolk. However long you decide to bake them for the center yolk you desire, these are the easiest make ahead breakfast for busy weeks or even busy weekends. They heat up nicely in the microwave for 30 seconds. Top with some hot sauce if desired and carry on with your day!

Baked Zucchini Egg Nests

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 184kcal

Author Brenda Bennett | Sugar Free Mom

Ingredients

4 cups shredded zucchini
1 teaspoon salt
1/2 teaspoon pepper
13 eggs divided
1 ounce aged white cheddar cheese grated

Instructions

Preheat oven to 400 degrees.
Grease a 12 capacity muffin pan.
In a bowl place shredded zucchini, salt, pepper, 1 beaten egg and cheddar.
Press shredded zucchini into the bottom and sides of each muffin cup.
Bake for 15 to 20 minutes until golden brown.
Crack an egg into each muffin cup.
Bake for 10-12 minutes for soft egg or 15 minutes for cooked through yolk.
Store left overs in the fridge. Reheat by placing one egg on microwavable plate and heat for 30 seconds.

Nutrition

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Low Carb Baked Eggs in Peppers

Brenda Bennett — Tue, 07 Jan 2014 12:29:41 +0000

Baked Eggs inside halves of peppers is a fabulously easy recipe for a quick low carb breakfast or snack anytime!

Have you ever wanted to try a recipe you’ve seen multiple pictures of many times and finally have all the ingredients on hand to make it as your next meal, with great anticipation of a glorious feast, only to be completely disappointed that the chosen ingredients necessary weren’t ripe enough to use?? That.was.me.last.week. My defeat was the unripe avocado. It burst my bubble. BUT I was determined to try something else in place of the avocado. Yes, not as creamy and smooth as an avocado, but still the same idea.

Maybe you’ve never seen the famous baked eggs in avocado halves before? Every time I’ve seen a picture of a baked avocado with an egg it left me drooling. One day I shall make it, once those darn avocadoes ripen. BUT Pepper halves were my next best idea. I’ve never seen anyone bake eggs in peppers, maybe someone out there in the world wide web has, but I’ve not come across it. So of course to me it was a genius idea. 🙂

Three ingredients is all that’s needed for a fine and healthy breakfast or snack. Precooking the pepper halves makes them tender before adding the egg to set and bake in it. If you are dairy sensitive you could eliminate the cheese I added to each half, I’m sure it would work just fine without it. Another option might be to add another veggie like spinach before cracking the egg in. Either way a quick and easy breakfast I’d say.

This week I’m enjoying many eggs as I am doing my own Sugar Detox program, although I don’t need to sugar detox, go figure right? I’ve been sugar free for about 8 years. Why in the world am I doing it then? To put it simply, I need the discipline that menu planning and counting calories provides. I have been over consuming and it has to stop or the weight will continue to creep up and annoy me. I’ve maintained my weight loss for a long time but every so often, lack of discipline and just portion control play a big role in adding a few pounds to my figure. I have to work hard to maintain my weight so the best way to lose the 5-8 pounds I want to is getting back to limits and calorie counting. That’s what works, oh and limiting my grains is key as well. So even if you don’t need to sugar detox, my plan helps to get back on track and focus on healthy meals without gluten or grains then gradually add back as you decide to. Once you purchase the plan you can always use your password to come back to access the plan at any time and do the program at anytime, whenever you need to. So getting back to the eggs….they are my friend this week and I am coming up with new ideas to enjoy them so I hope you will enjoy them too!

Low Carb Baked Eggs in Peppers

Course Breakfast

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 145kcal

Author Brenda Bennett | Sugar-Free Mom

Ingredients

2 sweet peppers halved, seeds removed
1/2 cup water
4 eggs
1/2 cup shredded cheddar cheese
salt & pepper to taste

Instructions

Preheat oven to 400 degrees.
In an 8 by 8 baking dish, pour water and place peppers cut side down.
Microwave for 5 minutes or bake in oven at 400 degrees for 10-15 minutes or until tender.
Turn peppers over and evenly sprinkle shredded cheese into each pepper half.
Crack one egg into each pepper.
Bake for 15 minutes for runny eggs and 18-20 minutes for cooked through eggs.

Notes

Weight Watcher Point Plus: 4*

Nutrition

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