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)

 

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