I love breakfast. Like, I love breakfast. I will almost always choose breakfast food as an option – regardless of the time of day (or night) – and there are very few foods on breakfast menus that I dislike.
When I first switched to being keto, I knew I’d miss a lot of my carb-y favorites – pancakes, french toast, toast in general, waffles. The waffles thought almost stopped me from going through with it! Waffles are hands down the most wonderful breakfast food ever, and are so versatile – and also, so carb-y! Or so I thought. 😉
Enter this delicious savory spin on another classic waffle recipe I found when looking through the keto areas of Pinterest, and my taste buds rejoiced! These babies pack all the flavors of breakfast into each yummy bite, and for some reason, the waffle base tastes kind of like potato pancakes to me, which I love and also cannot eat while keto! 😂 These are win/wins all around!
I’ve adjusted the recipe a couple of other times so far to make Cinnamon & Sugar Waffles, and also Chocolate Waffles – and all have been incredible! I’m so excited to have one of my favorite staples ketofied, and can’t wait to keep experimenting with variations!
Bacon and cheese? Pizza waffles? TACO WAFFLES?! The possibilities are endless, but that’s not going to stop me from trying as many as I can think up! 😉
Note: I used a waffle maker for these – I’m not sure of another way to get the same effect, but if you test this recipe out in other ways, please comment and let me know! I’d love to see it!
What You’ll Need:
🌈 1 cup broth (you can use vegetable, chicken, beef, etc – whatever your preference!)
🌈 1/4 cup butter
🌈 3 lightly beaten large eggs
🌈 2/3 cups blanched almond flour
🌈 1/4 cup coconut flour
🌈 1 tablespoon psyllium husk
🌈 1 tsp xanthan gum
🌈 1/2 tsp salt
🌈 1/2 tbsp dried Italian seasoning
🌈 1 1/2 tsp baking powder
🌈 1/4 cup shredded sharp cheddar cheese
🌈 1/2 cup cooked breakfast sausage (crumbled, cook this in advance!)
🌈 Your fav keto-friendly cooking spray (I like avocado or coconut oil sprays for waffles!)
🌈 Optional: 1 egg (for frying & topping)
🌈 Optional: Sliced green onions (for topping)
What You’ll Do:
- Heat your waffle iron on the medium setting (or whatever the closest approximation to medium would be on yours), and set aside while you begin working on the recipe.
- In a bowl, combine the almond & coconut flours, psyllium husk, xanthan gum, and Italian seasonings until well mixed.
- In a medium saucepan, bring the broth, butter, and salt to just beginning to boil, and then reduce the heat to low.
- Adding 1/2 at a time, add the dry flour mixture to the saucepan and whisk together (or use a fork) for about a minute and a half – keep a close eye on it so it doesn’t burn! You’re going to watch to stir in a clockwise motion, and once the dough begins pulling from the edges (and toward the center – more like actual dough than oatmeal, for example on texture), remove it from the heat.
- Begin stirring in the crumbled sausage and cheese. Make sure not to mix it too hard – just fold it in evenly throughout, and this way you’ll be able to see it best through the waffle afterward. 🙂
- Let the dough cool for 5 – 10 minutes, and then mix in your lightly beaten eggs. You don’t want the dough to be hot enough to cook the eggs when mixing it in, so make sure it’s just warm enough to be gooey-ish (very specific, I know). Once the eggs are completely incorporated, the last thing to mix in is the baking powder, so go ahead and do that now!
- Spray your waffle iron with your choice of non-stick cooking spray, and pour a scoop of the batter into the center, spreading it a bit for evenness. You’ll be able to make about 4 regular-waffle-maker-sized waffles from the total mixture, so scoop about 1/4 of the amount in for each waffle.
- The amount of cook time will depend on your waffle iron – some cook faster than others! I keep mine at medium for about 5 – 7 minutes, then flip it and bump the heat to high for close to a minute. I check them a few times throughout – you’ll be looking for the outside to be sort of crispy, but the inside will still be fluffy.
- I like to toast mine in a pan immediately after they come off the waffle iron – I create a sort of assembly line of waffle-making, and it’s very efficient! Toasting them on a pan heated to med-high for about 30 seconds on each side allows any leftover retained moisture to evaporate, giving the waffles an even crispier edge! You can skip this step if you want your waffles a bit softer, especially since the cheese in the recipe helps it crisp up quite nicely on its own!
- Optional: You can cook up an egg however you’d like, and top the waffles with it for eating! This was super tasty, and the green onions were a nice bit of color and flavor along with the rest of the meal.
- Enjoy! 😀