Whether you want to start your day with a delightful filling breakfast or enjoy a delicious breakfast-for-dinner, this recipe guarantees a speedy keto-friendly meal without compromising taste. The harmonious fusion of eggs, almond milk, almond flour, and coconut flour creates a lovely base that works great with the sweetness of fresh blueberries.

As the batter cooks in the pan, it transforms into a golden, light, and airy texture. Combining the pancake flavor with the fresh berries gives you a crunchy and sweet bite of goodness. Whether you’re a fan of keto cuisine or simply want a delightful twist on a breakfast classic, this recipe will impress with its quick preparation and mouthwatering results.

The aroma wafting from the pan will spread throughout the house and ensure the whole family makes their way to the kitchen in anticipation of a tasty breakfast. Go ahead and give it a try. Just be ready for all the compliments you’ll receive!

Yields 1 serving of Keto Scrambled Blueberry Pancakes

The Preparation

• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• pinch salt
• 1 tablespoon butter, for frying
• 1 ounce blueberries

The Execution

1. Gather and prep all ingredients.

2. In a bowl, add all ingredients except for the butter and blueberries.

3. Mix the ingredients together well, until smooth and most lumps gone.

4. Heat a pan over medium heat. Once hot, grease pan with butter as needed. Add batter into the pan, ignoring the size and shape of the pancake.

5. Using a rubber spatula, stir and fold the dough slowly as it cooks.

6. Once the batter is cooked through, sprinkle blueberries over the top and enjoy!

This makes a total of 1 serving of Keto Scrambled Blueberry Pancakes. Each serving comes out to be 548 calories, 43.3g fats, 9.6g net carbs, and 28.3g protein.

Print

Keto Scrambled Blueberry Pancakes

5 minutes

5 minutes

Serving Size: 1

Calories per serving: 548

Fat per serving: 43.3

The Preparation

• 3 large eggs
• 1/3 cup unsweetened almond milk
• 1/4 cup almond flour
• 1 tablespoon coconut flour
• 1 teaspoon baking powder
• pinch salt
• 1 tablespoon butter, for frying
• 1 ounce blueberries

The Execution

1. Gather and prep all ingredients.
2. In a bowl, add all ingredients except for the butter and blueberries.
3. Mix the ingredients together well, until smooth and most lumps gone.
4. Heat a pan over medium heat. Once hot, grease pan with butter as needed. Add batter into the pan, ignoring size and shape of the pancake.
5. Using a rubber spatula, stirring and folding the dough slowly as it cooks.
6. Once batter is cooked through, sprinkle blueberries over the top and enjoy!

Notes

This makes a total of 1 serving of Keto Scrambled Blueberry Pancakes. Each serving comes out to be 548 calories, 43.3g fats, 9.6g net carbs, and 28.3g protein.

3.1

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The traditional Korean recipe calls for powdered sugar, which isn’t keto friendly. Some keto recipes use erythritol, but we chose allulose. You really don’t notice the difference, as it leaves your coffee tasting sweet and nicely compliments the other flavors in the drink. 

Just because the dalgona coffee looks fancy doesn’t mean it’s difficult to make. It is merely coffee, allulose and hot water whipped together to create an intense, fluffy coffee foam. 

This coffee foam is extremely intense in flavor, so you’ll need milk to balance it out. Spoon the foam over a glass of iced milk of your choice (we love almond milk) then serve!

You can choose whether to mix the two layers together, or drink it through a straw and get a little bit of each at once. Either way, make sure to consume your dalgona coffee immediately for maximum flavor.

Yields 1 servings of Keto Dalgona Coffee

The Preparation

• 1 tablespoon instant coffee
• 1 tablespoon allulose
• 1 tablespoon water, hot
• 1/4 cup ice cubes
• 1/2 cup unsweetened almond milk
• 2 tablespoon heavy cream

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, combine the allulose and instant coffee. Then, pour in the hot water.

3. Mix for a minute on low to combine. Up the speed to high and mix for an additional five minutes. The mixture will become light brown in color.

4. In a glass, add the ice cubes then pour the almond milk and heavy cream in, leaving room for the coffee mixture.

5. Using a spoon, place the mixture on top of the almond milk in the glass.

6. Stir the coffee so it’s all combined well. Serve immediately and enjoy!

This makes a total of 1 serving of Keto Dalgona Coffee. Each serving comes out to be 122 calories, 12g fat, 1.1g net carbs, and 1.4g protein.

Print

Keto Dalgona Coffee

5 minutes

Yield: 1 serving

Calories per serving: 122

Fat per serving: 12

The Preparation

• 1 tablespoon instant coffee
• 1 tablespoon allulose
• 1 tablespoon water, hot
• 1/4 cup ice cubes
• 1/2 cup unsweetened almond milk
• 2 tablespoon heavy cream

The Execution

1. Measure out and prepare all of the ingredients.
2. In a bowl, combine the allulose and instant coffee. Then, pour in the hot water.
3. Mix for a minute on low to combine. Up the speed to high and mix for an additional five minutes. The mixture will become light brown in color.
4. In a glass, add the ice cubes then pour the almond milk and heavy cream in, leaving room for the coffee mixture.
5. Using a spoon, place the mixture on top of the almond milk in the glass.
6. Stir the coffee so it’s all combined well. Serve immediately and enjoy!

Notes

This makes a total of 1 serving of Keto Dalgona Coffee. Each serving comes out to be 122 calories, 12g fat, 1.1g net carbs, and 1.4g protein.

3.1

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Coconut flour pancakes are also low in carbs. They contain only two grams of carbs, most of which come from almond milk. It’s not exactly a low-carb pancake, but it’s lower in carbs than regular pancakes.

You can use coconut milk if you want to use something other than your own almond milk. Alternatively, use water and add a little extra fat via butter or coconut oil.

These coconut flour pancakes have five grams of net carbs per serving, so they’re not bad for low-carb dieters. They’re also great if you’re following a weight loss plan as they’re far less calorically dense than regular pancakes. What this means is they contain fewer calories per serving.

If you want to make your pancakes even lower in carbs, replace the coconut flour with more almond flour, but the texture will be more like crepes than fluffy pancakes. The sweetness comes from coconut oil, almond milk, or allulose. 

These pancakes make a great side to any breakfast but are also delicious on their own. You could always add sugar-free syrup for even more sweetness. Try them with a knob of butter and some berries on top.

Yields 4 servings of Keto Coconut Flour Pancakes

The Preparation

• 1/4 cup coconut flour
• 3 large eggs
• 2 teaspoon coconut oil
• 6 teaspoon unsweetened almond milk
• 1 tablespoon baking powder
• 1 tablespoon vanilla extract
• 1 teaspoon allulose

The Execution

1. Measure out and prepare all of the ingredients.

2. In a bowl, beat the eggs.

3. Add in all of the other ingredients into the bowl.

4. Whisk everything together until combined well.

5. Place some coconut oil on a frying pan over low to medium heat. Pour the batter a little at a time into the frying pan. Pancakes should be 4 inches in diameter. Once you start to see bubbles, flip the pancakes over to cook the other side. Repeat and make pancakes until the batter is used up.

6. Serve the pancakes with fresh fruit.

7. Enjoy!

This makes a total of 4 servings of Keto Coconut Flour Pancakes. Each serving comes out to be 148 calories, 12.1g fat, 1.8g net carbs, and 6.3g protein.

Print

Keto Coconut Flour Pancakes

15 minutes

Yield: 4 servings

Calories per serving: 148

Fat per serving: 12.1

The Preparation

• 1/4 cup coconut flour
• 3 large eggs
• 2 teaspoon coconut oil
• 6 teaspoon unsweetened almond milk
• 1 tablespoon baking powder
• 1 tablespoon vanilla extract
• 1 teaspoon allulose

The Execution

1. Coconut Flour Pancakes are light yet fluffy and airy, with a texture on the same level as wheat flour pancakes. They’re very easy to make (mix all ingredients in one bowl) and can be stored in the fridge for several days. The pancakes cook quickly as they’re light, and best of all, they have a delicious and lingering coconut taste — perfect for coconut lovers!
2. Coconut flour pancakes are also low in carbs. They contain only two grams of carbs, most of which come from almond milk. It’s not exactly a low-carb pancake, but it’s lower in carbs than regular pancakes.
3. You can use coconut milk if you want to use something other than your own almond milk. Alternatively, use water and add a little extra fat via butter or coconut oil.
4. These coconut flour pancakes have five grams of net carbs per serving, so they’re not bad for low-carb dieters. They’re also great if you’re following a weight loss plan as they’re far less calorically dense than regular pancakes. What this means is they contain fewer calories per serving.
5. If you want to make your pancakes even lower in carbs, replace the coconut flour with more almond flour, but the texture will be more like crepes than fluffy pancakes. The sweetness comes from coconut oil, almond milk, or allulose.
6. These pancakes make a great side to any breakfast but are also delicious on their own. You could always add sugar-free syrup for even more sweetness. Try them with a knob of butter and some berries on top.

Notes

This makes a total of 4 servings of Keto Coconut Flour Pancakes. Each serving comes out to be 148 calories, 12.1g fat, 1.8g net carbs, and 6.3g protein.

3.1

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These chaffles go great with an assortment of toppings, which makes them a very versatile dish to cook. Some of the best toppings to try are keto-friendly fruits like blueberries or cinnamon powder, nuts, and maple syrup. These sweet treats don’t take long to whip up and they’re sure to become a hit with the whole family.

To make the batter, mix all the ingredients in a large bowl. When it comes to the cheese, make sure you use shredded mozzarella as it’s necessary for giving the chaffles their sweetness and crispy texture. While some chaffle recipes don’t include almond flour, ours does since it helps to make them nice and chewy, nicely adding to the textural experience.

To cook the chaffles, simply heat your waffle machine and add the batter. Once the whole mixture has been turned into delicious chaffles, you can serve them warm or let them cool down first.

If you’ve been searching for a new sweet keto-friendly snack to try out, these plain sweet chaffles are for you. Whip up a batch and serve with your favorite toppings. We’re sure they’ll become your new favorite go-to snack.

Yields 3 servings of Keto Sweet Plain Chaffles

The Preparation

• 1 large egg
• 1/2 cup shredded mozzarella, low moisture
• 1/4 cup almond flour
• 1/8 teaspoon baking powder
• 3 tablespoon erythritol
• 2 teaspoon lemon zest

The Execution

1. Measure out and prepare all of the ingredients. Plug in and get your waffle maker turned on to let it preheat.

2. In a bowl, combine the egg, mozzarella cheese, almond flour, and baking powder.

3. With an immersion blender, combine the ingredients until combined well.

4. Stir in the erythritol and combine well.

5. Pour the mixture onto the preheated waffle maker until all of the wells are covered. Close the waffle maker and cook the chaffle according to the waffle makers directions.

6. Let the waffles cool down a bit before serving and garnish with lemon zest. Enjoy!

This makes a total of 3 servings of Keto Sweet Plain Chaffles. Each serving comes out to be 139 calories, 10.5g fat, 1.5g net carbs, and 8.4g protein.

Print

Keto Sweet Plain Chaffles

20 minutes

Yield: 3 servings

Calories per serving: 139

Fat per serving: 10.5g

The Preparation

• 1 large egg
• 1/2 cup shredded mozzarella, low moisture
• 1/4 cup almond flour
• 1/8 teaspoon baking powder
• 3 tablespoon erythritol
• 2 teaspoon lemon zest

The Execution

1. Measure out and prepare all of the ingredients. Plug in and get your waffle maker turned on to let it preheat.
2. In a bowl, combine the egg, mozzarella cheese, almond flour, and baking powder.
3. With an immersion blender, combine the ingredients until combined well.
4. Stir in the erythritol and combine well.
5. Pour the mixture onto the preheated waffle maker until all of the wells are covered. Close the waffle maker and cook the chaffle according to the waffle makers directions.
6. Let the waffles cool down a bit before serving and garnish with lemon zest. Enjoy!

Notes

This makes a total of 3 servings of Keto Sweet Plain Chaffles. Each serving comes out to be 139 calories, 10.5g fat, 1.5g net carbs, and 8.4g protein.

3.1

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Keeping your blood sugar steady helps with weight loss, and adding erythritol here instead of white sugar ensures you satisfy your sweet tooth without compromising your glycemic control. Keeping blood levels steady is shown to improve cardiovascular health, and these Keto Coffee Cake Muffins also incorporate cinnamon, a great anti-inflammatory spice that neutralizes free radicals.

Antioxidants aside, you want to eat these for the taste, and you will keep coming back to this recipe for the flavor. The drizzle is a vanilla delight with the richness of cream thrown in. Be sure you allow your Keto Coffee Cake Muffins to be completely cooled before you add the drizzle so your crumble keeps its crunch. You can make these the night before and pop them in your lunchbox or treat yourself to the breakfast or dessert you deserve.

Because the base and the crumble include whey protein powder, you are getting a sustained hit of protein with some good fats. Plus, these delicious cakey muffins have four eggs – so your bases are covered for slow-release energy.

Yields 12 servings of Keto Coffee Cake Muffins

The Preparation

Crumble:

• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tablespoon low-carb protein powder
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted

Muffins:

• 2 cup almond flour
• 1/2 cup erythritol
• 1/4 cup low-carb protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 4 large egg
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract

Drizzle:

• 1/4 cup powdered erythritol
• 2 tablespoon heavy cream
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.

2. Make the muffins by combining almond flour, erythritol, protein powder, baking powder, cinnamon, and salt.

3. Whisk to combine all of the ingredients together.

4. Add the unsweetened almond milk, melted butter, vanilla extract, and eggs.

5. Whisk to combine all of this together.

6. Line a muffin pan with muffin liners and pour the muffin mixture into the liners.

7. Create the crumble by combining the almond flour, erythritol, protein powder, and cinnamon. Whisk to combine.

8. Add in the melted butter.

9. Whisk until the mixture begins to get crumbly.

10. Sprinkle this crumble evenly on top of the muffins. Bake in the oven for about 30 minutes or until a toothpick inserted comes out clean. Let cool completely.

11. Make the drizzle by combining powdered erythritol, heavy cream, and vanilla extract into a bowl. Whisk to combine well.

12. Using a spoon, drizzle the sauce over top of the muffins.

13. Serve and enjoy!

This makes a total of 12 servings of Keto Coffee Cake Muffins. Each serving comes out to be 287 calories, 25.9g fat, 2.9g net carbs, and 9.4g protein.

Print

Keto Coffee Cake Muffins

50 minutes

Yield: 12 servings

Calories per serving: 287

Fat per serving: 25.9g

The Preparation

• Crumble:
• 1/2 cup almond flour
• 1/4 cup erythritol
• 1 tablespoon low-carb protein powder
• 1 teaspoon ground cinnamon
• 1/4 cup butter, melted
• Muffins:
• 2 cup almond flour
• 1/2 cup erythritol
• 1/4 cup low-carb protein powder
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup butter, melted
• 4 large egg
• 1/3 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• Drizzle:
• 1/4 cup powdered erythritol
• 2 tablespoon heavy cream
• 1 teaspoon vanilla extract

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 325F.
2. Make the muffins by combining almond flour, erythritol, protein powder, baking powder, cinnamon, and salt.
3. Whisk to combine all of the ingredients together.
4. Add the unsweetened almond milk, melted butter, vanilla extract, and eggs.
5. Whisk to combine all of this together.
6. Line a muffin pan with muffin liners and pour the muffin mixture into the liners.
7. Create the crumble by combining the almond flour, erythritol, protein powder, and cinnamon. Whisk to combine.
8. Add in the melted butter.
9. Whisk until the mixture begins to get crumbly.
10. Sprinkle this crumble evenly on top of the muffins. Bake in the oven for about 30 minutes or until a toothpick inserted comes out clean. Let cool completely.
11. Make the drizzle by combining powdered erythritol, heavy cream, and vanilla extract into a bowl. Whisk to combine well.
12. Using a spoon, drizzle the sauce over top of the muffins.
13. Serve and enjoy!

Notes

This makes a total of 12 servings of Keto Coffee Cake Muffins. Each serving comes out to be 287 calories, 25.9g fat, 2.9g net carbs, and 9.4g protein.

3.1

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To make these pumpkin chaffles, you start by preparing the batter. All this requires is mixing all of the ingredients in a bowl—including the pumpkin spice and puree, which is what gives them their pumpkin flavor. When it comes to the cheese, make sure you use shredded mozzarella as it helps the chaffles come out crispier.

To cook the chaffles, turn your waffle maker on and when it’s hot, add the mixture. Cook each waffle until you’ve used up the whole batch of mixture. Once cooked, serve the chaffles with your favorite toppings—either sweet or savory toppings work great. The choice is yours!

If you’re looking for a new snack or canape to try out, these pumpkin chaffles are a bonafide treat. Go ahead and make a batch and see for yourself. You won’t be disappointed.

Yields 2 servings of Keto Pumpkin Chaffles

The Preparation

• 1/2 ounce cream cheese
• 1 large egg
• 1/2 cup shredded mozzarella cheese
• 2 tablespoon pumpkin puree
• 2 tablespoon erythritol
• 1 tablespoon coconut flour
• 1 teaspoon pumpkin pie spice

The Execution

1. Measure out and prepare all of the ingredients. Turn on your waffle maker.

2. Heat up the cream cheese slightly in a microwave safe bowl for about 10 – 15 seconds or until you can easily stir it.

3. In a bowl, combine melted cream cheese, egg, shredded mozzarella cheese, pumpkin puree, coconut flour, pumpkin pie spice, and erythritol.

4. Stir all of these ingredients together until combined well.

5. Using a large spoon, spoon in the pumpkin mixture into the waffle maker. Make the chaffles according to the waffle maker settings or until they are nice and crispy.

6. Use the chaffle batter up until all chaffles are made. Serve and enjoy!

This makes a total of 2 servings of Keto Pumpkin Chaffles. Each serving comes out to be 168 calories, 12g fat, 2.9g net carbs, and 10.8g protein.

Print

Keto Pumpkin Chaffles

10 minutes

Yield: 2 servings

Calories per serving: 168

Fat per serving: 12g

The Preparation

• 1/2 ounce cream cheese
• 1 large egg
• 1/2 cup shredded mozzarella cheese
• 2 tablespoon pumpkin puree
• 2 tablespoon erythritol
• 1 tablespoon coconut flour
• 1 teaspoon pumpkin pie spice

The Execution

1. Measure out and prepare all of the ingredients. Turn on your waffle maker.
2. Heat up the cream cheese slightly in a microwave safe bowl for about 10 - 15 seconds or until you can easily stir it.
3. In a bowl, combine melted cream cheese, egg, shredded mozzarella cheese, pumpkin puree, coconut flour, pumpkin pie spice, and erythritol.
4. Stir all of these ingredients together until combined well.
5. Using a large spoon, spoon in the pumpkin mixture into the waffle maker. Make the chaffles according to the waffle maker settings or until they are nice and crispy.
6. Use the chaffle batter up until all chaffles are made. Serve and enjoy!

Notes

This makes a total of 2 servings of Keto Pumpkin Chaffles. Each serving comes out to be 168 calories, 12g fat, 2.9g net carbs, and 10.8g protein.

3.1

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An easy blend-and-go recipe, the Keto Green Smoothie packs a protein punch for sustained energy. Great as a breakfast option, to recharge after exercise – or as a replacement for the afternoon sugar rush. The mint adds a fresh edge, and you are treating your body to healthy fats with avocado. 

Avocado is the perfect high-fiber substitute for the usual carb-laden banana, ensuring your smoothie is creamy but low in starch. Incorporating potassium, magnesium and folates, this is a classic power food. 

When you add spinach, you get a wide range of vitamins in one drink, including your all-important C and B12. Popping bulk spinach into the freezer in portions will ensure you always have it to hand when it’s out of season, and your smoothie will be wonderfully cold and refreshing.

This simple recipe gives you all the nutrients you need to keep energy levels high, and the toasted coconut flake garnish elevates this zero-carb treat – you may even feel like you are having dessert! Packed with flavor and a perfect five-minute addition to your morning rush, this can be portioned out in advance – just add unsweetened almond milk, blend and garnish.

Yields 2 servings of Keto Green Smoothie

The Preparation

• 3/4 cup unsweetened almond milk
• 30 grams low carb protein powder 
• 1/2 medium avocado
• 1 cup spinach
• 6 medium fresh mint, leaves
• 2 tablespoon unsweetened toasted coconut flakes, for garnish

The Execution

1. Measure out and prepare all the ingredients.

2. In a blender, combine all of the ingredients except the coconut flakes.

3. Pulse the blender until you achieve desired consistency or until smooth.

4. Pour into a glass.

5. Top the green smoothie with toasted coconut flakes.

6. Serve and enjoy!

This makes a total of 2 servings of Keto Green Smoothie. Each serving comes out to be 178 calories, 11.1g fat, 2.4g net carbs, and 13.9g protein.

Print

Keto Green Smoothie

5 minutes

Yield: 2 servings

Calories per serving: 178

Fat per serving: 11.1g

The Preparation

• 3/4 cup unsweetened almond milk
• 30 grams low carb protein powder 
• 1/2 medium avocado
• 1 cup spinach
• 6 medium fresh mint, leaves
• 2 tablespoon unsweetened toasted coconut flakes, for garnish

The Execution

1. Measure out and prepare all of the ingredients.
2. In a blender, combine all of the ingredients except the coconut flakes.
3. Pulse the blender until you achieve desired consistency or until smooth.
4. Pour into a glass.
5. Top the green smoothie with toasted coconut flakes.
6. Serve and enjoy!

Notes

This makes a total of 2 servings of Keto Green Smoothie. Each serving comes out to be 178 calories, 11.1g fat, 2.4g net carbs, and 13.9g protein.

3.1

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Making these chocolate chaffles is super simple. You prepare the batter by mixing all the ingredients in a bowl. While the traditional chaffle has cheese in it, when making chocolate ones, you can leave the cheese out if you wish. The choice is yours.

Once the mixture is ready, turn your waffle maker on. When it reaches the correct temperature, start cooking your chaffles one by one until the whole mixture has been used up. 

Your chaffles can be served warm or cool. You can eat them plain or serve them with your favorite toppings. Keto-friendly fruits like berries work well, as well as nuts, chocolate chips, unsweetened coconut, whipped cream, and melted chocolate.

If you’re looking for a new snack or dessert that’s keto-friendly, tasty, and nutritious, give these chocolate chaffles a try. They’re the perfect snack to whip up quickly. They also work well as breakfast or a dessert.

Yields 3 servings of Keto Chocolate Chaffle

The Preparation

• 1 large egg
• 1 tablespoon butter, melted
• 2 tablespoon almond flour
• 2 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoon erythritol
• 1/4 cup shredded mozzarella

The Execution

1. Measure out and prepare all of the ingredients.

2. Heat up a waffle iron and brush with some melted butter.

3. In a bowl, whisk the egg with melted butter. Add in the unsweetened cocoa powder, almond flour, and erythritol.

4. Whisk to combine well until it is smooth in consistency.

5. Add in the mozzarella cheese and stir well to coat.

6. Evenly place the batter into the pre-heated waffle iron. Close and follow the waffle maker instructions. Cook waffles until you have used up all of the batter.

7. Serve immediately and enjoy!

This makes a total of 3 servings of Keto Chocolate Chaffle. Each serving comes out to be 130 calories, 10.3g fat, 2.1g net carbs, and 6g protein.

Print

Keto Chocolate Chaffle

10 minutes

Yield: 3 servings

Calories per serving: 130

Fat per serving: 10.3g

The Preparation

• 1 large egg
• 1 tablespoon butter, melted
• 2 tablespoon almond flour
• 2 tablespoon unsweetened cocoa powder
• 1 1/2 tablespoon erythritol
• 1/4 cup shredded mozzarella

The Execution

1. Measure out and prepare all of the ingredients.
2. Heat up a waffle iron and brush with some melted butter.
3. In a bowl, whisk the egg with melted butter. Add in the unsweetened cocoa powder, almond flour, and erythritol.
4. Whisk to combine well until it is smooth in consistency.
5. Add in the mozzarella cheese and stir well to coat.
6. Evenly place the batter into the pre-heated waffle iron. Close and follow the waffle maker instructions. Cook waffles until you have used up all of the batter.
7. Serve immediately and enjoy!

Notes

This makes a total of 3 servings of Keto Chocolate Chaffle. Each serving comes out to be 130 calories, 10.3g fat, 2.1g net carbs, and 6g protein.

3.1

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To make this shake, simply add all the ingredients into your blender, mix them up with ice and your breakfast or snack is ready to devour. You can add two tablespoons of protein powder if you want your drink to be a little bit thicker. If not, just use one tablespoon. You also have the option of using slightly less almond milk. The best way to find the perfect blend is to experiment a few times with different combinations.

The shake contains lots of goodness. Protein comes from protein powder, unsweetened almond milk, and almond butter. The sweetness, as well as other important vitamins and nutrients, are delivered through cinnamon powder and erythritol. The result is a flavorful glass of goodness you’ll look forward to every time you choose to make it.

If you’ve been looking for a new flavor to add to your shake list, this cinnamon roll inspired protein shake is definitely worth a try.

Yields 2 servings of Keto Cinnamon Shake

The Preparation

• 12 ounce unsweetened almond milk
• 1 tablespoon almond butter
• 2 tablespoon erythritol
• 1 1/2 teaspoon ground cinnamon
• 30 gram low-carb protein powder

The Execution

1. Measure out and prepare all of the ingredients.

2. Add all of the ingredients into a blender.

3. Blend until you reach your desired consistency.

4. Pour in a glass.

5. Top with extra ground cinnamon.

6. Serve immediately and enjoy!

This makes a total of 2 servings of Keto Cinnamon Shake. Each serving comes out to be 129 calories, 6.5g fat, 2g net carbs, and 14.3g protein.

Print

Keto Cinnamon Shake

5 minutes

Yield: 2 servings

Calories per serving: 129

Fat per serving: 6.5g

The Preparation

• 12 ounce unsweetened almond milk
• 1 tablespoon almond butter
• 2 tablespoon erythritol
• 1 1/2 teaspoon ground cinnamon
• 30 gram low-carb protein powder

The Execution

1. Measure out and prepare all of the ingredients.
2. Add all of the ingredients into a blender.
3. Blend until you reach your desired consistency.
4. Pour in a glass.
5. Top with extra ground cinnamon.
6. Serve immediately and enjoy!

Notes

This makes a total of 2 servings of Keto Cinnamon Shake. Each serving comes out to be 129 calories, 6.5g fat, 2g net carbs, and 14.3g protein.

3.1

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You start by adding the dry ingredients to a large bowl, then add the melted mozzarella, cream cheese, and eggs. The dough is kneaded until fully formed and then divided into six beautiful bagels. Baking is quick. You’ll have lovely fresh golden bagels in under 15 minutes.

These bagels are really versatile. You can add anything on top, like cinnamon, poppy seeds, garlic, and other herbs and spices. Our favorite is everything bagel seasoning that can be brought from Trader Joe’s. This seasoning mix contains sesame seeds, dried garlic, poppy seeds, sea salt, and onion powder and really brings the bagels to life. 

Next time you want to make bagels for breakfast, whip up a batch of these low-carb wonders and you’ll be all set. Serve them with your favorite savory or sweet toppings—the classic cream cheese and smoked salmon combo is always a winner. These bagels are sure to become one of your favorite recipes to make!

Yields 6 servings of Low Carb Bagels

The Preparation

• 1 1/2 cup almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2 1/2 cup mozzarella cheese
• 3 ounce cream cheese, diced
• 2 large egg
• 1 tablespoon everything bagel seasoning

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 425F and place parchment paper on a baking sheet.

2. In a bowl, add almond flour, baking powder, garlic salt, and black pepper. Whisk this all together.

3. In a microwave bowl, combine mozzarella and cream cheese. Place in the microwave for 1 minute, take out and stir, then place back in the microwave for another minute.

4. Remove from microwave and stir until combined well.

5. Pour the almond flour mixture into the mozzarella and cream cheese mixture. Add in the eggs.

6. With clean hands, knead the dough until it starts to become thick. Kneading will take a few minutes but the dough will start to take form when the cheese mixture starts to cool.

7. On the baking pan with parchment paper, make a bagel shape by evenly dividing the mixture and making a circle with a hole in the middle. Add the everything bagel seasoning on top of the bagels. Bake in the preheated oven for 12 – 15 minutes.

8. When the bagels are golden brown in color, they are ready! To serve, slice in half and spread with cream cheese. Enjoy!

This makes a total of 6 servings of Low Carb Bagels. Each serving comes out to be 379 calories, 31g fat, 5g net carbs, and 19.4g protein.

Print

Low Carb Bagels

25 minutes

Yield: 6 servings

Calories per serving: 379

Fat per serving: 31g

The Preparation

• 1 1/2 cup almond flour
• 1 tablespoon baking powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2 1/2 cup mozzarella cheese
• 3 ounce cream cheese, diced
• 2 large egg
• 1 tablespoon everything bagel seasoning

The Execution

1. Measure out and prepare all of the ingredients. Preheat oven to 425F and place parchment paper on a baking sheet.
2. In a bowl, add almond flour, baking powder, garlic salt, and black pepper. Whisk this all together.
3. In a microwave bowl, combine mozzarella and cream cheese. Place in the microwave for 1 minute, take out and stir, then place back in the microwave for another minute.
4. Remove from microwave and stir until combined well.
5. Pour the almond flour mixture into the mozzarella and cream cheese mixture. Add in the eggs.
6. With clean hands, knead the dough until it starts to become thick. Kneading will take a few minutes but the dough will start to take form when the cheese mixture starts to cool.
7. On the baking pan with parchment paper, make a bagel shape by evenly dividing the mixture and making a circle with a hole in the middle. Add the everything bagel seasoning on top of the bagels. Bake in the preheated oven for 12 - 15 minutes.
8. When the bagels are golden brown in color, they are ready! To serve, slice in half and spread with cream cheese. Enjoy!

Notes

This makes a total of 6 servings of Low Carb Bagels. Each serving comes out to be 379 calories, 31g fat, 5g net carbs, and 19.4g protein.

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