If you are from the Midwest, or the South, you grew up with biscuits and gravy!
Now the gravy that I prefer is a sausage gravy, even though you CAN use ground beef, I don’t like it that way.
Make the biscuits 1st, then start the gravy once you get them in the oven.
This recipe is for 1 to 2 servings and can easily be doubled with successful results.
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
This is a great replacement to curb your cravings for chocolate, cake, donuts and sweets you may want for breakfast…..or even a snack!!
Loaded with healthy fat, super moist and minimal crumbles, this breakfast bread can be jazzed up with chocolate chips if you want❤
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Ok, now you have your waffles which is the base of this casserole!
If you are feeling adventurous, go make some of my KETO MOCK MAPLE SYRUP to top your serving of this casserole with!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
In a large bowl mix eggs, milk, heavy cream, sweeteners, extract, salt and cinnamon. Whisk this well. Set aside.
Cut waffles into small squares and distribute evenly in a greased 8×8 pan.
Pour liquid mixture over waffles.
Press down with a spoon to soak up mixture better.
Dot the top with cold butter cut into pea-sized amounts.
Mix monkfruit, maple extract and cinnamon in a small bowl with a fork until blended.
Sprinkle on top of casserole.
Bake for 45-50 min at 350F until top is crispy and it no longer wiggles when gently shook.
The custard inside should not be wet. Put back in oven 5 min at a time until it is not wet. This all depends on what waffles you use and how well they soak up the liquid.
You can let this sit for overnight covered in the fridge if desired.
Waffles are eaten all the year round in Sweden but they are particularly popular on 25 March when we celebrate Våffeldagen (Waffle Day). Swedish waffles are flatter then the more well known Belgian waffle and are normally made in a special waffle maker that is in the shape of hearts!
So today I took my Keto Pancake recipe and added 1 Tbsp melted butter and 2 Tbsp almond flour to thicken it up!
If you are looking for some more recipes your family will love without complaints, get a copy of my cookbook “Quick and Simple Low Carb Recipes” here and have 75 more low carb recipes at your fingertips!
Since starting keto I have found that there are many different companies catching on and making sugar free versions of the most beloved condiments. Ketchup, dressings and maple syrup.
I have and still do enjoy pancakes and waffles😋 They are the ultimate breakfast, especially when they are keto!
I have tried monkfruit maple syrup topping and walden’s calorie free maple syrup. They are ok. They work for what they are but I think they are too thin.
I figured I could get the ratios right if I tried and I DID!!
There are two odd ingredients in this recipe, one is glucomannon. I have brought it up before and you can get it online. I recommend the NOW brand one. Its a small investment that lasts as you only use a tiny 1/4 to 1/2 tsp per recipe. It is used in my baking mix as well. Its worth it, get some!
The 2nd is Organic Maple Extract. I get both of these online. The extract is not only good for this maple syrup recipe but also for my Keto Breakfast Sandwich recipe and make your own Keto Brown Sugar! I love adding a little to my Keto Pancakes too!
Keto Mock Maple Syrup
3/4 cup water + 2 Tbsp
3 Tbsp erithrytol
1/4 tsp stevia
1 tbsp butter
1/2 tsp maple extract
Pinch salt
1/2 tsp blackstrap molasses
1/4 tsp glucomannon
Put all in a medium saucepan EXCEPT for glucomannon. Bring to boil then sprinkle glucomannon in while whisking briskly.
Turn down to simmer while still whisking. Whisk 1 to 2 minutes until thickened.
Remove from heat and let it cool a little before putting in a jar, or recycled syrup bottle!
Lemon is keto? Yes, when it is Organic Frontier Lemon extract it is!!
This muffin is moist, full of great fiber and oh so delicious!
You can use golden flax if you want it to be all golden, but I don’t mind the little brown flecks that regular flaxseed meal leaves. It all tastes great! Plus the poppyseeds give it a nuttiness that cannot be beat!!
KETO LEMON POPPYSEED MUFFINS
¾ cup almond flour
¼ cup flaxseed meal
1/3 cup erythritol
1 teaspoon baking powder
2 tablespoons poppy seeds
¼ cup salted butter, melted COOLED
¼ cup heavy cream
3 large eggs
3 tsp lemon extract
1 teaspoon vanilla extract
10 drops liquid Stevia
….
Preheat oven to 350F.
Blend all wet ingredients in a blender, blend well. Add all of the rest of the ingredients, blend well. Scraping sides a couple of times.
Bake 20 to 30 min.
You need to check at the 20 min mark in case your oven runs hot.
You want them to be lightly golden on top.
Cool 8 min in pan.
Makes approximately 9 muffins
3.1g carb
1.8g fiber
1.3g net carb
Watch me make these tasty muffins here in my video!
Unfortunately even the Organic, vegan, unsweetened ketchups have maltodextrin (corn based) so not completely keto, plus corn is not good for me anyway!
So coming up with a keto ketchup recipe that is quick and easy was a must! So here you are! Keep in mind that as it sits, it gets better as the flavors meld.
So squeeze some on your burger, eggs, keto chicken strips, or whatever you fancy!
KETO KETCHUP
2 (6 oz) cans tomato paste
1/2 tsp allspice -or- 7 allspice berries crushed fine
1/4 cup organic apple cider vinegar
2 tsp sea salt
3/4 tsp onion powder
1/4 tsp black pepper
4 pkts stevia
Tiny pinch of ground cloves
Put all in medium bowl.
Whisk well. Makes approximately 24oz.
Enough to fill up a recycled long necked squeeze bottle.
In a 10″ cast iron pan -or- 8×8 glass pan put in 2 Tbsp butter. Place in oven as it preheats to 425F.
Blend ALL ingredients in a blender. Pour into pan from oven after swirling around butter. Bake 20 to 23 minutes until the top is set and light golden brown.
Will puff and deflate. Top with butter and some Lakanto Monkfruit Maple Flavored syrup.
