How to Build a Mezze Platter (Primal and Mostly Keto)

Mezze 1

I had some friends over this past weekend for one of the 2-3 days per year that I deem to be “spa day.”  Basically, I gather up a bunch of body/home product recipes that I want to try out, and a few times a year I make a bunch of them all day.  Many of them become standard holiday gifts that we give out.  Usually I do it alone, but I decided that it would be fun with other people, along with wine and (of course) food.  I’m Italian and Lebanese, so both of my nationalities are known for feeding people.  That’s just what we do.  I’ve all but given up most Italian foods, as pretty much none of them work within the confines of a keto diet; however, many Middle Eastern dishes can become compliant (you just omit the bread).  In the Italian culture, one would make an antipasti plate.  In the Lebanese culture, the equivalent dish is called a mezze platter.  Typically the dishes are HUGE–like, between one and three feet in diameter–and are packed full of food.  You can put basically anything you want on the plate, but the purpose is for everyone to eat off of the communal plate.  Part of the enjoyment of the food is in sharing the food, so this is very important.

 

Tzatziki

Tzatziki (2)

Tabbouleh

Tabbouleh

Zucchini Hummus

Hummus

Dip/Salad Trio

Mezze 2

Some of the things I put on my platter weren’t entirely low-carb (hello, figs); however, I just avoided those.  If you look up “mezze platter,” you will find thousands of things you can include…but here is what I chose for this:

Seriously, making mezze for your gatherings will free up way more of your time so you can actually enjoy yourself.  Take it from someone who plans 78-course elaborate dinners on the regular…for this one, I got to breathe and eat…the whole time.

Zucchini Hummus

Approximately 15 servings

Nutrition per serving: Calories (115), Fat (10.5 total, 1.6 sat), Carbs (3.4 total, 1.6 fiber, 1.8 net), Protein (2.9)

3-4 zucchini, peeled and chopped (about 3 C)

1/2 C fresh lemon juice

3/4 C tahini

3 Tbsp extra virgin olive oil

1 Tbsp cumin

1 tsp sea salt

1/2 tsp ground pepper

4 cloves garlic, peeled

Paprika to garnish

1.- Put everything in a blender.  Blend on high until creamy (about 60-90 seconds).

2.- Pour into container and chill for at least 30 minutes before serving.  This will thicken up a little while chilling, but it is a thinner consistency than hummus made with chickpeas.

VBS Goes Primal

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It turns out that pretty much very church on the planet uses the same VBS theme each year.  Are you looking for a business opportunity?  It seems as though someone should come up with a competing company, as there is apparently only one choice!  Because of that, I’ve had the pleasure of discussing VBS snacks with people from six different churches around the country recently…and they all offered zero in the way of nutrition.  I heard everything from candy to chicken nuggets to cookies to crackers.  How many f these snacks will sustain kids through the whole morning?  None.

Last year I played around with the whole “primal” snack thing, and got a decent response–for the most part, the kids didn’t notice that the snacks were any different.  This year I decided to go the whole way to primal, with one caveat: some corn chex in the trail mix.  That is the only place where I haven’t yet found an affordable filler.  Maybe next year I’ll have it figured out.  Anyway, our menu this year went as such:

Monday: Smoothie Popsicles/Applesauce Popsicles

Tuesday: Trail Mix

Wednesday: Ants on a Log (with sunflower butter and/or cream cheese)

Thursday: Fresh Sorbet

Friday: Vanilla-Scented Coconut Pancakes with Strawberries and Whipped Cream

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Smoothie Popsicles

I’m going to be honest–I didn’t measure when I did these, but I have a rough estimate of ingredients.  These and the sorbet basically require a good blender (Vitamix or higher).

1# strawberries

1 banana

1 avocado

1 C unsweetened coconut milk

2 Tbsp flax meal

1.- Whiz it in the blender.

2.- Pour it into Dixie cups.  Stick in a popsicle stick (they will stand up).

3.- Freeze.

These take a LOT of freezer space when you make them for large numbers of kids.  We would put 24 on a tray, then stack a second tray of 24 on top.

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Trail Mix

These two pictures look alike, but because of allergies, they were not.  We had separate snacks each day for the big kids (4 and up) and the little kids (2-3).  This way, I was able to cover all allergies in the group with just one snack.

Big Kids

Corn Chex

Raisins

Cashews

Unsweetened Grated Coconut

Pumpkin Seeds

Dark Chocolate (90%+)

Littles

Corn Check

Unsweetened Grated Coconut

Raisins

Dairy-Free Chocolate Chips

Raw Sunflower Kernels

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Ants on a Log

These should be pretty self-explanatory.  I don’t have a picture of the cream cheese version, but they were exactly the same, just with cream cheese.

Celery

Sunflower Butter

Cream Cheese

Raisins

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Sorbet

This recipe MUST have a good blender.  You will break the motor on a $50 blender in about two seconds trying to make this.

1# frozen strawberries

1# frozen pineapple

1 avocado

1/2 frozen banana

1 tsp honey

1 C unsweetened coconut milk

2 Tbsp flax meal

1.- Layer the liquid and soft items first–coconut milk, honey, avocado, flax meal.  Add in the frozen fruit.  Turn on the blender and slowly rev it up to high.  Use your tamp to shove everything down to the bottom and within a little bit, you’ll have four lumps form on top.

2.- When it’s the consistency of ice cream, you stop the blender and eat it.

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Vanilla-Scented Coconut Pancakes with Strawberries and Whipped Cream

One recipe makes 15-20 pancakes, depending on their size

8 eggs

1/4 C melted butter

1/2 C coconut milk

1 tsp vanilla

1 tsp honey

1/2 C coconut flour

Pinch of salt

1 tsp banking soda

1.- In blender, mix eggs on medium-low until frothy (takes about 60-90 seconds).  Add in butter, vanilla, coconut milk, and honey while continuing to mix.  Add in dry ingredients and mix until well-combined and lumps are gone.

2.- Let rest for 15 minutes–it will thicken.  If it gets too thick, add in more coconut milk or water.

3.- Heat griddle to medium and grease appropriately.  Cook pancakes.  Coconut flour cooks a little differently, so just watch them and make sure you don’t turn them too early.

4.- Serve with whatever on top.  We chose strawberries and sugar-free whipped cream

 

German Chocolate Doughnuts with Chocolate Ricotta Frosting (Keto and Primal)

German Chocolate Doughnuts

This coming weekend will be Isak’s first time going to a birthday party since going sugar-free and (most recently) grain-free.  I don’t want to always bring him his “own” treats, but I also don’t want to undo all of the hard work we’ve done, blowing it out of the water with birthday food.  Fortunately, it’s a morning party, so the likelihood of cake was going to be low.  I asked the girl’s mom what kind of food would be there, and she said they’d have fruit, so score on that one!  But she also said that at the party (which is an art party), they would be decorating doughnuts.  I told her I would come up with a doughnut and bring it for Isak with some whipped cream so he could “decorate” too.

This is the first recipe I tried.  It was originally just a plain, coconut-flour cupcake.  I decided to add some actual coconut and some cocoa to it, as Isak loves coconut and all things chocolate.  Then I made a ganache with butter, cocoa, and erythritol, but it didn’t mix correctly for some reason.  I added some ricotta, mixed it on high, and it whipped up like a fluffy frosting!  I haven’t give them to anyone who still eats sugar yet, so I don’t know what they taste like to “lay people.”  But…I know that Isak chowed down three of them today…so apparently they’re a hit.  If you like coconut and chocolate together, they’re AMAZING!

German Chocolate Doughnuts with Chocolate Ricotta Frosting (Keto and Primal)

Makes 10 Doughnuts

Nutrition per doughnut including the frosting: 223 calories, 20.4 g fat (14.7 saturated), 4.9 g fiber (3 net carbs), 5.5 g protein

1/3 C coconut flour

1/3 C unsweetened coconut flakes

1/4 C cocoa powder

3 lg eggs

1/3 C coconut oil, melted

1/4 C heavy cream

3 Tbsp erythritol

2 tsp vanilla

1/4 tsp liquid stevia

1/4 tsp baking powder

1/8 tsp salt

1.- Preheat oven to 350.  Grease doughnut pan with coconut oil.

2.- Add all ingredients to large bowl.  Mix on high until completely blended.

3.- Pour dough into doughnut pan or mini-bundt pan.

4.- Bake 15-20 minutes.

 

Frosting

3 Tbsp butter

2 Tbsp heavy cream

1/4 C whole-milk ricotta

2-3 Tbsp cocoa powder

1-2 Tbsp erythritol

1/4 tsp vanilla

3-6 drops liquid stevia

1.- In microwave-safe bowl, add butter, cream, cocoa powder, erythritol, vanilla, and stevia.  Microwave until liquefied.

2.- Remove from microwave and beat on medium-low for about a minute.  Add ricotta and whip on high for another minute or so.

3.- Spread onto cooled doughnuts.

 

“Nutella” Cookies (Keto and Paleo)

Nutella Cookies

This is a cookie for all times of the day.  Breakfast, snack, second breakfast, elevenses, lunch…  Whatever meal you’re having, this is a cookie to go with it.  Hell, break them up, pour some dairy over them, and call them cereal.  Isak LOVES them.  Especially with whipped cream.  Full disclosure though, he loves everything with whipped cream.  But these he even loves without.

There is one down side: hazelnuts are far from the cheapest nuts and far from the cheapest flour.  If you aren’t stuck on having the hazelnut flavor, you could likely substitute any nut flour for the hazelnut flour (I will eventually try cashew, myself).  Pistachio would be good too.  Okay, now I’m drooling over the thought of macadamia.  You can pretty much pack the sheet with these–they don’t spread.  Keep that in mind when you’re forming them.  I made mine about 3/4 the diameter of Oreos.  So yeah, try these out.  I’m going to make about 400 dozen to take on our upcoming trip to Ohio.

“Nutella” Cookies (Keto and Paleo)

32 small cookies

Nutrition: 57 calories, 5 g fat, 2.1 carbs (1.2 g fiber, 0.2 g sugar, 0.9 net carbs), 1.6 g protein 

1 C hazelnut meal/flour (you can buy this or make your own)

1/2 C almond flour

3 T flax seed meal

2 tsp chia seeds

1/4 C cocoa powder

1 tsp baking powder

1/2 tsp salt

1/4 C chopped pecans

1 egg

3 Tbsp melted butter

1 tsp vanilla

1/4 C stevia in the raw

squirt of liquid stevia

1.- Heat oven to 350.  Line a baking sheet with a silpat or parchment paper.

2.- In medium bowl, combine hazelnut flour, almond flour, flax seed meal, chia seeds, cocoa powder, baking powder, salt, chopped pecans, and 1/4 C stevia in the raw.

3.- In large bowl, mix egg, butter, vanilla, and a squirt of liquid stevia.  Mix dry into wet and combine well.

4.- Roll and flatten on silpat.  Bake 10-12 minutes.  Remove cookies to cooling rack and let cool 15 minutes before serving.

More Amazing Pizza! (Keto and Primal)

Fran's Pizza

I didn’t think it could get better than the last pizza crust I posted, but it can, and it did.  One of my friends made some changes to an existing recipe, and of course I asked for the recipe while having lunch at her house.  Then I made a few more changes (because I can’t be trusted to make any recipe–including my own–the way it’s written) and now we have this!  This is the most bread-like grain-free crust I’ve ever tasted.  I would go out on a limb and say that once you press this out, you could use a biscuit cutter to make rounds of this and use it for sandwiches.  It’s that good.

It has 21 grams of fat per piece, and almost 7 grams of fiber per piece, to boot.  Delicious and nutritious!  Make some tonight!

Pizza (Keto and Primal)

9 “square” servings

Nutrition:  283 calories, 20.9 g fat, 10.5 g saturated fat, 11.6 g carbs (6.6 g fiber, 2.5 g sugar, 5 g net carbs), 17.8 g protein

2 C shredded mozzarella

3 T cream cheese

1 egg

1/4 C almond flour

1/2 C coconut flour

2 Tbsp ground flax seeds

2 Tbsp psyllium husks

2 Tbsp chia seeds

1 Tbsp Italian seasoning

1/2 tsp garlic powder

1.- Heat oven to 425.  In lg microwave-safe bowl, heat mozzarella and cream cheese for 60 seconds.  Stir and heat another 20-30 seconds.

2.- Stir in egg, almond flour, coconut flour, flax seeds, psyllium husk, chia seeds, and seasonings.  Mix well.  The easiest way to do this is to put on gloves and use your hands to knead it like bread dough.

3.- Oil your hands and press this out on a silpat-lined baking sheet.  Poke some small holes with a fork to prevent bubbling.  Bake 8-10 minutes.  Remove and pop any bubbles that may have formed.  Top with some tomato sauce, cheese, and toppings (the nutrition for this pizza is based on cheese, pepperoni, and mushrooms).  Bake another 8-10 minutes.

Chicken Curry Meatballs with Smokey Bacon Cream (Keto and Whole30)

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I’m pretty sure that these could be made with any meat, but today, I made them with chicken.  They had a fantastic flavor!  And the sauce?  All bets are off.  I’m going to make the sauce to put on pretty much everything.  I mean…bacon…coconut milk…where can you go wrong?

Full disclosure: these meatballs are pretty dense.  They’ll be small, but they pack a mad nutritional punch.  Per meatball, you’re looking at 11.2 grams of fat with half of it being saturated, 2.5 grams of carbs with just over half of that as fiber, 9 grams of protein, and the addition of chia seeds and ground flax meal.  That combined with the bacon fat and coconut milk…I ate three of them and was finished for the night.  They would also be good in a lettuce wrap, but tonight we ate them by their lonesome.

Buon appetito!

Chicken Curry Meatballs with Smokey Bacon Coconut Cream (Keto and Whole30)

20 servings

Nutrition per serving: 138 calories, 11.2 g fat (5.6 g saturated), 2.5 g carbs (1.3 g fiber, 1.2 g net carbs), 0.3 g sugar, 8.9 g protein

1# ground chicken

3 Tbsp coconut flour

2 Tbsp chia seeds

2 Tbsp ground flax meal

1 large egg + 1 large egg yolk

4 cloves garlic, minced

1/2 ground turmeric

4 tsp curry powder, divided

1 tsp red curry paste

Salt

1 C canned full-fat coconut milk

6 oz bacon, chopped

Coconut oil

1.-In large bowl, mix chicken, coconut flour, chia seeds, ground flax meal, egg and yolk, garlic, spices, and 2 tsp curry paste in a bowl.  Mix until well combined.  Form into 20 small meatballs and chill for at least 30 minutes.

2.-Cook bacon in a large skillet over medium heat until crispy.  Remove and set aside.  Remove all but 1 Tbsp bacon grease.  To the bacon grease, add 1 Tbsp coconut oil.  When hot, add meatballs and brown for 30-40 seconds on each side.  Add coconut milk and 2 tsp curry paste.  Mix the paste into the sauce and cover pan.  When the coconut milk comes to a simmer, turn the heat down to medium-low and let cook for 6-8 more minutes.  Remove lid and stir to coat the meatballs with sauce.

3.-Serve with chopped basil or cilantro.  You could also serve this over cauli-rice.

Bacon-Wrapped Spinach and Pancetta Stuffed Portobello Caps (Keto and Primal)

Bacon-Wrapped Creamy Spinach and Pancetta Stuffed Portobellos

I love portobello mushrooms.  Like, when I was younger and used to hang out at the sheet music store pretty much every day (don’t judge–I’m a nerd), I would order a portobello burger from the restaurant next door pretty much every day.  They’re perfect.  They’re even more perfect when they’re stuffed with delicious creamy things.  But what would make it even better?  Wrapping it in bacon, duh.

These were something that I just sort of conceptualized this past weekend while I was sitting at the San Antonio Stars game with my son and a friend.  Magically, they were PERFECT on the first try.  Do you know how often that happens?  I can count on one hand the amount of times that has happened and not needed any tweaking.  Side bar: they are perfect as is; however, I really want to try these next time with pine nuts.

Bacon-Wrapped Spinach and Pancetta Stuffed Portobello Caps

Makes 4 caps

Nutrition per cap: Calories (165), Total Fat (12.3 g), Saturated Fat (4.7 g), Cholesterol (24.6 mg), Sodium (420.3 mg), Total Carbs (3.6 g), Fiber (1.2 g), Sugars (0.7 g), Net Carbs (2.4 g), Protein (8.5 g)

4 portobello caps

5 oz frozen spinach, thawed and drained

2 Tbsp cream cheese, room temp

1 Tbsp sour cream

1/4 C grated Parmesan

1 oz pancetta

3 cloves garlic, minced

1/4 C chopped pecans, walnuts, or pine nuts

Salt and pepper, to taste

8 pieces of bacon

Olive oil

1.- Clean out portobello caps (scrape out gills and cut out stem) and brush them lightly with olive oil.  Sprinkle with salt on both sides.  Place on foil-lined baking sheet and broil for 5 minutes on each side.

2.- Drain and squeeze spinach to remove excess water.  Lightly saute chopped pancetta over medium heat until heated through.  In medium bowl, mix cream cheese and sour cream until smooth.  Stir in spinach, pancetta, garlic, Parmesan, nuts, salt, and pepper.  Spoon about 1/4 C into each portobello cap.

3.- Place two bacon slices side-by-side on a cutting board or piece of plastic film.  Set the cap down and pull the bacon edges over, wrapping the cap.  Wrap each cap individually in plastic film and place on plate.  When all caps are wrapped and on the plate, chill for at least an hour.

4.- Heat oven to 400.  Place caps on foil-lined baking sheet.  Bake for 20-25 minutes, until bacon is starting to crisp around the edges.

 

 

Lamb Kafta and Tzatziki (Keto and Primal–the Meatballs are Whole30 Compliant)

Lamb Kafta Meatballs

You all know how much I love Middle Eastern food.  There is no other set of flavors in the world that come close to competing.  The only thing about that is…Middle Eastern cuisine can be heavy on the bread.  I mean, many of the countries don’t even use utensils.  They just use pita.  And really, who wouldn’t rather use bread as a utensil?

I messed around with a few of my kafta recipes and found a good mixture of them that doesn’t use bread crumbs, nuts. or any other starch as filler, and they turned out perfectly!  They were so perfectly tender, juicy, and delicious!  The most important part is to use a food processor of some sort when making the meat mixture.  That way, everything was mixed (and further minced) really well.  The tzatziki lends itself well to the meatballs, as well as the lamb shawarma I made tonight (recipe to follow soon).  I might even eat it like yogurt–it has just under 1 g carbs per tablespoon (it’s about 0.7 g per tablespoon), but it’s not something you’ll eat huge quantities of.  Raw garlic can get spicy!

You can likely make these with any meat mince, but traditionally, they would be lamb.  Unless you REALLY don’t like lamb, try it out before you change up the meat.  It’s to die for!

Lamb Kafta

18 servings (1 meatball per serving)

Nutrition per serving: Calories (50), Fat (3.1 g), Saturated Fat (1.1 g), Cholesterol (15.7 mg), Sodium (15), Carbs (0.1 g), Protein (5.1 g)

1# ground lamb

1 Tbsp chopped mint

1 Tbsp chopped cilantro

2 Tbsp fresh thyme

2 cloves minced garlic

1 tsp ground coriander

1 tsp kosher salt

1 tsp ground cumin

1/2 tsp onion powder

1/2 tsp allspice

1/4 tsp paprika

1/4 tsp oregano

1/2 tsp curry powder

1/4 tsp ground pepper

1.- Heat oven to 350 and line a baking sheet with parchment paper.  Finely chop mint, cilantro, and time.

2.- In the bowl of a food processor, break up the ground lamb into a few chunks.  Add spices, chopped herbs, and garlic.  Pulse for a minute or two until the meat is well-mixed and becoming smooth.

3.- Roll into 15-20 meatballs (I made 18, so the nutrition is based on 18 meatballs) and place on baking sheet.  Cook in oven for 18-20 minutes.  Serve with tzatziki.

Tzatziki

Makes about 3 C.  Serving size is 1 Tbsp.

Nutrition: Calories (20), Fat (1.6 g), Saturated Fat (0.5 g), Cholesterol (1.6 mg), Sodium (3.4 mg), Total Carbs (0.7 g), Sugar (0.5 g), Protein (0.9 g)

16 oz full-fat Greek yogurt (2 C)

2 large cucumbers, peeled, seeded, and diced (set back 1/2 cucumber’s worth of fine dice in a bowl and save)

1 tsp basil

1 tsp tarragon

2 tsp chopped mint

2 tsp chopped dill

5 cloves garlic, peeled and minced

1/4 C extra virgin olive oil

juice of 1 lemon

salt and pepper to taste

1.- Put everything except the reserved cucumber mince in a food processor or blender.  Pulse until mixed well.

2.- Pour into bowl, stir in reserved cucumber, and season with salt and pepper to taste.  I added about a tsp of Lebanese seven-spice as well, but that’s just a personal preference.

3.- Chill at least 30 minutes before serving.  This goes well with pretty much every meat on the planet.

 

 

Artichoke Dip Chicken (Keto and Primal)

Keto Artichoke Chicken

One of my favorite things in the world is artichoke dip…but a specific artichoke dip from a local place here called Cerroni’s Purple Garlic.  I don’t know what it is about it (though I think they may have recently changed their recipe), but it has this great flavor, texture, and the way they serve it is great!  First, it is generally still bubbling when they bring it out.  Like…for 10 minutes after it gets to your table.  They serve it with a basket of toasted bread.  It’s all I want to eat when we go there.  If I could, I would make it my entire meal.  Alas, I found out they use flour in it, so I can’t even get it and eat it without the bread (yes, it’s good enough to just eat with a spoon).  At one point a few weeks ago, I started trying to replicate it, and though I’ve gotten close, I’m not a dead ringer yet.  That being said, artichoke dip with fried chicken is DELIGHTFUL.

There are two ways that I cook this, and I’ll let you decide which way you make it: chicken on top, or chicken on bottom.  If you cook the chicken on top, the skin retains that great crisp that you work hard to get in the pan, prior to baking.  BUT…if you pile the artichoke dip on top of the chicken, it really keeps the chicken moist and the flavor soaks in.  It’s good both ways, so try it both ways and see how you like it.  This is also one of those meals that usually holds me over for 15-20 hours before I eat again, depending on what I ate prior to this.

Artichoke Dip Chicken

Serves 4

4 chicken thighs (bone-in, skin-on)

1/2 C sour cream

1/2 C mayonnaise (homemade is the best)

8 oz soft cream cheese

1 C grated Parmesan

2 cloves garlic, minced

8 oz can artichoke hearts, drained and chopped

1.- Heat iron skillet to medium.  Salt and pepper the skin of the chicken.  Put chicken in the pan and fry it for 10-15 minutes per side (until they are almost cooked through and the skin is crisp).

2.- In medium bowl, use mixer to mix sour cream, mayonnaise, cream cheese, garlic, and Parmesan until smooth.  Add in salt and pepper to taste.  Fold in the artichoke hearts.

3.- Heat oven to 350.  If cooking chicken on bottom, place chicken in the bottom of am 8×8 glass baking dish.  Cover with artichoke dip.  If cooking chicken on top, spread the artichoke dip on bottom of 8×8 glass baking dish and place the chicken on top.  I grated a little Parmesan over the chicken skin at this point.

4.- Put dish in oven, uncovered, and bake for 30-40 minutes (until dip is starting to bubble).  Take out and enjoy!

Nutrition (per serving):  Calories: 596; Carbs: 12 g; Fiber: 3 g; Net Carbs: 9 g; Fat: 48 g; Protein: 32 g; Sugar: 4 g

 

Keto Chicken and Waffles

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…Because sometimes you need some comfort food…especially when you haven’t had bread in over a month.  Am I right?  These waffles are a recipe I made out of a few different recipes.  I didn’t want to use 400 types of paleo flours.  I didn’t want it to be high-carb, but I DID want it to be high fiber.  I wanted it to be similar to regular waffles, but not *so* identical that I would start trolling for syrup.

And fried chicken.  Everything is made better with fried chicken.  For the love of all things holy, use the dark meat cuts too!  I know too many people who only eat the white meat.  I’ll break it down for you: white meat is only protein (and a little fat, but mostly protein).  Dark meat has protein, fat, and a whole lineup of vitamins!  It’s important to get vitamins when partaking in a keto diet, especially if you aren’t getting your daily allotment of carbs from berries and vegetables.

So go drag out these ingredients and get out the waffle maker!  (Tip: use a high heat setting on your waffle iron…I used “medium” and as you can see, they are blonde.  They are only browned in the center, where the iron really hit the batter)

Side bar: These are most definitely kid-friendly.  I’m pretty sure Isak ate a stack of these (okay, three) in a few seconds, then started picking pieces off my plate to eat.

Waffles

Makes 10 small waffles

8 eggs

1/4 C butter melted + 1 Tbsp cold butter, divided

1/2 C canned coconut milk

1/2 tsp vanilla

1/2 C sifted coconut flour

Heaping 1/4 tsp baking soda

1/4 tsp pink Himalayan sea salt

  • If you want to make these more dessert waffles, add any mixture of cinnamon, nutmeg, orange peel, lemon zest, or poppy seeds.
  • I suspect you could bake this in a muffin pan and use it like a base for strawberry shortcake, but I haven’t tried it yet.  I’m planning on doing that this weekend

1.- Whisk eggs 3-4 minutes, until bubbly and starting to pale in color.  Whisk in the butter at a slow drizzle.  Add vanilla and coconut milk and whisk until well-combined.

2.- In small bowl, mix sifted coconut flour, baking soda, and salt until combined.  Slowly whisk dry ingredients into the egg mixture until starting to thicken.  Let it rest about 10-15 minutes, so the coconut flour can absorb more liquid.  It will get thicker.  If it gets too thick (like, if you let it sit for an hour), add a little more coconut milk.

3.- Cook according to the directions on your waffle iron.

 

For this particular recipe, I fried chicken thighs and set one thigh on top of two waffles.  I sprinkled the skin on the thighs with salt and pepper, and friend them for about 10-12 minutes on each side in a seasoned cast iron skillet.

 

Nutritional Content per Waffle: Calories (96), Total Fat (7g), Saturated Fat (3.3g), Cholesterol (155.7 mg), Sodium (58 mg), Total Carbs (3.4g), Fiber (2.4g), Net Carbs (1g), Sugars (0.8g), Protein (6.3g)