Keto Waffles

Keto Waffles

Okay so the Krispy Kreme doughnut cake mix I came across this morning made me HANGRY – but instead of eating not so good stuff – I’m making waffles!! I found this recipe originally on Ditch the Carbs so I just HAD to try it!!! (and SCORE they did NOT need any protein powders). I give her recipe a total thumbs up!

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Keto Waffles - No Grain Sugar Free - Slender Suzie LCHF Recipe

Keto Waffles

  • Author: Sue Hall, Certified Keto Coach

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Ingredients

  • 5 eggs separated
  • 4 tbs coconut flour
  • 35 tbs Swerve granular
  • 1 tsp baking powder
  • 12 tsp real vanilla extract (do NOT use imitation)
  • 3 tbs almond milk
  • 4.5 oz butter, melted

Instructions

  1. In bowl, whisk the egg whites until firm and form stiff peaks.
  2. In a separate bowl, mix the egg yolks, coconut flour, Swerve, and baking powder. Add the melted butter slowly, mixing to ensure it is a smooth consistency. Add the milk and vanilla, mix well.
  3. Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
  4. Place enough of the waffle mixture into the warm waffle maker to make one waffle.
  5. Cook until golden. Repeat until all the mixture has been used.

Cream Cheese Pancakes

Cream Cheese Pancakes

Well this morning my son wanted pancakes for breakfast but instead of eating regular pancakes I did Cream Cheese Pancakes – I mean after all a fat mom trying to get fit has to stick to her plan to reach her goals right?!

These cream cheese pancakes were delicious! The recipe below makes two 5″ pancakes so you will need to adjust your recipes according to how many pancakes you want to make.

I highly recommend using softened cream cheese so it blends better for you. You can use it cold but it may remain sorta chunky in your batter (You will have to excuse the Avocado and Coconut oil in the photo – they are not part of the pancakes I use them all of the time so they are always on my countertop LOL).

Cream Cheese Pancakes in Blender - Low Carb Keto - Sue Hall Slender Suzie - Plexus Ambassador

If you want to make these into protein cream cheese pancakes just add some pritein powder.

Then comes the dilemma of what on earth to use as a topping if you are low carb / keto…..

To keep them LCHF you can top them with real butter. Strawberries, raspberries, blackberries and blueberries are all lowish carbs if you watch your serving size. There are some low-carb syrups as well, but people’s opinions on which taste acceptable differ (so proceed at your own rick there). I also love using Smucker’s sugar free blackberry jam – it only has 5g carbs and 3g net carbs – ca you say SCORE?!?!

You could also do semi non-traditional toppings like coconut, or even bacon. And let’s be real here you can never go wrong with bacon! Am I right?

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Cream Cheese Pancakes Recipe - Low Carb Keto - Sue Hall Slender Suzie - Plexus Ambassador

Cream Cheese Pancakes

  • Author: Sue Hall, Certified Keto Coach

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Ingredients

  • 2 large eggs
  • 2 ounces cream cheese
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter

Instructions

  1. Crack eggs into blender. Add cream cheese, vanilla and cinnamon and blend until smooth.
  2. Let rest for a few minutes to allow any bubbles in your batter to settle.
  3. Add 1 tablespoon butter to a small frying pan over medium heat.
  4. Pour half of the batter into the pan, cook until golden on bottom (about 2 minutes – you will see the edges start to brown as well).
  5. Flip and cook 1 to 2 minutes on other side.
  6. Repeat with rest of the batter.
  7. Serve with topping of your choice.

Spinach & Tomato Omelet

Spinach & Tomato Omelet

Add extra nutrients to your breakfast with this protein packed omelet. This omelet only looks fancy – an easy, elegant, delicious omelet!! But, it is actually quite simple to make and can be done in just a few minutes!

This dish can be perfect for anyone following the keto or low carb Lifestyle since it is packed with all of the right nutrients to help your body get healthy and/or stay healthy!

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Spinach and Tomatoe Omelette Recipe from Slender Suzie - 21 Day Fix and Low Carb

Spinach & Tomato Omelet

  • Author: Sue Hall, Certified Keto Coach

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Ingredients

  • 2 Eggs
  • ⅓ Cup Low-Moisture Shredded Mozzarella Cheese
  • 1/2 Cup Baby Spinach
  • 1/2 Cup Cherry tomatoes, sliced in halves
  • 1 Tbsp butter
  • 1 Tbsp coconut oil
  • Fine sea salt & black pepper, to taste

Instructions

  1. Heat butter and oil in pan
  2. Scramble eggs and mix in baby spinach
  3. Pour mixture into pan
  4. Season with sea salt and pepper as desired
  5. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and flip
  6. Sprinkle cheese and add tomatoes and allow egg mixture to finish cooking.
  7. Slide cooked omelet onto a serving plate.

Low Carb Pumpkin Pie Pancakes

Low Carb Pumpkin Pie Pancakes

I go back and forth with following a high fat low carb low carb lifestyle. I always feel better when I eat low carb and I always see higher amounts of weight loss then with just Plexus alone, but it can be a challenge to stick with as a wife and mom. Well, I’m back to low carb this fall and finding new ways to stick with it!

I love making pancakes on Sunday mornings for my family – there is just something about it that makes a wife and mom happy inside (well at least for me). And, we all know fall means pumpkin pice everything so I decided to take my Cream Cheese Pancake recipe and pumpkin spice it up.  These pancakes were absolutely delicious and very filling too.

Trust me these are a hit even for those not following a keto or low carb meal plan! Have you tried cream cheese pancakes yet?

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Low Carb Pumpkin Pie Pancakes - Low Carb Keto - Slender Suzie Recipe - Sue Hall Plexus Ambassador

Low Carb Pumpkin Pie Pancakes

  • Author: Sue Hall, Certified Keto Coach

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Ingredients

  • 2 oz cream cheese, softened
  • 2 eggs
  • 2 teaspoons pure pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger

Instructions

  1. Add all ingredients into a blender and blend thoroughly (NO LUMPS so make sure that cream cheese is very soft).
  2. Preheat your non-stick skillet to medium-low (3 on my stove top) and add a little butter to the pan.
  3. Pour just enough batter into your skillet to cover the bottom.
  4. Wait until bubbles appear and pancake appears set.
  5. Flip. Cook until done, about 1 minute.

Chocolate Peanut Butter Fat Bombs

Chocolate Peanut Butter Fat Bombs

So no matter how well you try to follow a ketogenic way of eating, we all get hit with those times when a quick snack is a must have!  These Chocolate Peanut Butter Fat Bombs are little wonderful miracles of deliciousness. Plus they are super convenient – you can make up a big batch and keep them in the freezer (which is what I do – I make them a few dozen at a time).

Most recipes out there call for stevia – and to be honest I just do NOT like the aftertaste of that stuff. But I have discovered Swerve which I do like as a sweetener for my baked goods.

This recipe is super simple too – and for a busy mom like myself fast and easy is always welcomed in the kitchen.  I make mine the size of regular peanut butter cups but you can make your smaller sized also if you use smaller muffin tins or silicone molds.

Remember to calculate your own nutrition information in a database using the brand names of your ingredients. I recommend FatSecret. Each brand will be slightly different and nutrition information can vary and your macros will also vary if you change the size of your fat bombs as well (my calculations below are based on the size fat bombs I have made with my brand ingredients).

If you need help on how to calculating your macros on your on recipes you can let me know anytime!

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Chocolate Peanut Butter Fat Bomb Recipe - Slender Suzie - Pruvit

Chocolate Peanut Butter Fat Bombs

  • Author: Sue Hall, Certified Keto Coach

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Ingredients

Chocolate Layer

  • 4 tablespoons coconut oil melted
  • 8 tablespoons natural peanut butter (peanuts & salt only)
  • 8 tablespoons unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp Swerve

Peanut Butter Layer

  • 4 tablespoons coconut oil melted
  • 8 tablespoons natural peanut butter, peanuts & salt only
  • 1/2 tsp vanilla extract
  • 1/2 tsp Swerve

Instructions

  1. Line 12 cup muffin tin with muffin papers.
  2. Combine all ingredients for chocolate layer and stir until smooth.
  3. Divide chocolate mixture into the muffin papers in your muffin tin.
  4. Freeze for approximately 10 minutes.
  5. While chocolate layer is freezing, combine all ingredients for the peanut butter layer.
  6. Remove muffin pan from freezer and divide peanut butter mixture and pour over top of chocolate layer.
  7. Return muffin pan to freezer and free until firm.
  8. Keep frozen or refrigerated until ready to eat.