Just look at this Keto BLT Chaffle Sandwich! Is this not the most delicious looking keto sandwich you have ever seen?
I have been following the keto lifestyle, most of the time, for the better part of the last two years. In other words, I have my moments or weakness like anyone else and sometimes I go off track. For instance, when my husband decided to make his famous cheesesteak hoagies! However, I figured out how to make a chaffle cheesesteak as well. Meanwhile, I am still trying to get him to go keto. Let’s face it, that would make my life much easier in the cravings department.
As a result of following the keto lifestyle, one big struggle for me has been missing bread. If you are following a Keto lifestyle, you need this chaffle recipe in your life. It’s soft but stable enough to hold like regular sandwich bread. And what is awesome is that is is super easy and quick to make (those are some of my favorite kinds of recipes as a busy mother).
Now, we all can enjoy those delicious sandwiches we have been missing, without the guilt!
What you need to make a Keto BLT Chaffle Sandwich
First, you will need to have a mini waffle iron, such as a the Dash Mini Waffle Maker like I use. Since they are super affordable and small to store, it was a no brainer for me to grab one. I always order from Amazon because honestly I just am very short on time as a busy mom (plus all of the local stores were sold out of them anyway).
Well, let’s be honest, I also love to have a variety of kitchen gadgets around for playing with new recipes. In addition to this mini waffle maker I ended up also ordering the Dash Ice Cream Maker. To clarify, I am a kitchen appliance hoarder. I will admit it. But, because I buy them I always find ways to use them. As a result, that means more recipes to keep things interesting.
Making the Keto BLT Chaffle Sandwich taste like bread
The first chaffle recipe I came across online did not taste good to me. It was simply egg and cheese. As a result I was left pretty disappointed with my first attempt. In other words, in tasted like fried egg and cheese. Secondly it did not have a bread-like texture. As a result, I did some more research. I was determined to have my sandwich and eat it too!
After that I played with some additional ingredients. As a result, a more bread like chaffle was born.
This recipe is not only delicious but can hold a pretty hardy amount of sandwich ingredients. I have since used it to make several other sandwiches. For example, when my husband has his sandwiches I can now make the same things for myself in a keto version. In other words, I am one happy mama at lunch time every day now.
So, this sandwich really does hit the spot. Also, it was easy to make, delicious, and low carb. Certainly this will hit the spot when you are craving a good lunch.
As a result, I will be adding various chaffle sandwich recipes to my meal plans in the future because they are amazing! Similarly, I will also be adding some chaffle desserts and goodies to the mix (like chaffle cake).
So, on to the recipe…
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
- 1 egg
- 1 tablespoon Almond flour
- 1/2 cup Mozzarella cheese, grated
- 1 teaspoon baking powder
- Coconut oil cooking spray
- 1 Romaine lettuce leaf
- 2 slices bacon, cooked
- 1 slice of tomato
- 1/2 Tbsp Mayonnaise on each chaffle
- Spray mini-waffle maker with cooking spray, then preheat until ready.
- In a small bowl, beat eggs.
- Add rest of chaffle ingredients and mix well.
- Pour half of the batter into the center of the mini waffle maker and spread to fill the edges. If you overfill the first one use less each time so you avoid spill over. Close the lid and allow to cook until indicator light goes out (usually 2 to 3 minutes).
- Remove the chaffle and allow to cool on a cooling rack – repeat the process for the second chaffle.
- Spread half of mayonnaise on each side of chaffle.
- Finally, add bacon lettuce and tomato on top of one chaffle then top with remaining chaffle.
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Serving Size: 1 Sandwich
Amount Per Serving: Calories: 414Total Fat: 31.2gSaturated Fat: 9.1gCholesterol: 217mgSodium: 1134mgCarbohydrates: 9.5gNet Carbohydrates: 8.4gFiber: 1.1gSugar: 2gProtein: 25.4g
I scream. You scream. We all scream for Bulletproof Ice Cream!
I cannot think of a better treat than some creamy ice cream. But of course, regular ice cream is a no go when you are keto. Therefore enter the best treat I have made so far. Bulletproof Get Some Ice Cream!
This creamy treat is absolutely amazing! In addition it is my favorite “raw” treat during ovulation week when it is important to eat for your hormones. And because of the ingredients this recipe can double as a Fat Bomb – in ice cream form!
Also, we live in Louisiana and it is warm here for most of the year so ice cream really hits the spot. There is nothing better than sitting out on my patio while my dogs are running in the yard and indulging in this amazing treat. All while not feeling the least bit guilty because I am sticking to my keto way of life.
Why I love this recipe
I ran across the original recipe on the Bulletproof website, but found their version to have more ingredients than I wanted to use. So, after making some tweaks and playing with amounts of each ingredient I came up with a simplified version. And the best part – I can make it vanilla or chocolate flavored!
I also like to use my Dash Mini Ice Cream Maker when I make ice cream. It is the perfect size for a kitchen appliance hoarder like myself. I used to use a full size ice cream maker, but downsized to make smaller portions (although I still do use both depending on the recipe I am making).
Seriously can I get a “Hallelujah” on this one?!?
Prep Time 5 minutes
Total Time 5 minutes
- 4 whole eggs
- 4 egg yolks
- 2 tsp vanilla extract
- 10 drops apple cider vinegar
- 7 Tbsp grass-fed butter
- 7 Tbsp coconut oil
- 3 Tbsp MCT oil
- 5 Tbsp Lakanto Monkfruit Sweetener
- 1/2 cup water or ice
- Blend all ingredients, except the water, in a blender until soft and creamy.
- Add water and blend some more until well blended. Ideally, you want a yogurt-like consistency for creamy ice cream, or add more water for a firmer, icier texture.
- Pour mixture into an ice cream maker & turn it on. This will make perfect-consistency ice cream.
To make your ice cream chocolate flavored, you can add 1/4 cup cocoa powder to the recipe.
This is VERY filling and a few spoonfuls will fill you up quickly, so serving sizes are subjective!
Serving Size: 1/8 of recipe
Amount Per Serving: Calories: 314Total Fat: 34.15gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 212mgSodium: 121mgCarbohydrates: 0.95gNet Carbohydrates: 0.95gFiber: 0gSugar: 0.51gProtein: 5.94g
Egg Roll in a Bowl is one of my all time favorite dinners. But things changed a bit once I went keto.
We used to do Chinese takeout at least one a week. I am not fond of everything on a Chinese menu. For instance I am not a fan of anything made with tofu. However I aways loved my egg rolls. But unfortunately egg rolls are not keto. Therefore, I needed to find a solution to my egg roll cravings.
As a result, I came up with this is a quick and easy keto go to meal that is absolutely delicious. It is loaded with Asian flavor and ready in under 30 minutes! In addition it is dairy-free and gluten-free as well. Finally, it is very low carb with only 5.05g of net carbs per serving.
Egg Roll in a Bowl is a hit with the family
The first time I made it was so excited to try it but no one else in my house was. Meanwhile I started to chop and mince my ingredients. In addition the amazing flavors of the dish began to fill the air in our house. Meanwhile, they continued to insist they were not interested in this new dish.
However, by the time I sat down to eat everyone wanted to try it! Then my husband started saying “that smells good”. Of course, if my husband was going to try it our son was willing to give it a go as well. After they polished off their “taste test” all I heard was “oh that’s good I will have a little more”. In addition, our son said “can I take some to school for lunch tomorrow”.
To sum up, they were totally on board with this new dish by the time all was said and done.
Why Egg Roll in a Bowl is an amazing recipe
Now, let me start off my saying some people may find the coconut aminos to be expensive at first but I can assure you they are well worth it to have on hand. In addition to this recipe, you can use the coconut aminos to flavor lots of other foods and a little goes a long way.
Also this recipe is great to double or triple the amounts to have enough for a large family or to use as a meal prep item! As a result you spend less time cooking during the week. For example, if there are only two of you needing to pack meals, this recipe gives you each 3 meals!
Finally, and quite possibly the best part, this recipe only need one pan. That means less time doing dishes. Because of that you have more free time to do other things. Certainly as a busy parent this is a major plus for any recipe.
As a result of the ease of this recipe in addition to my family’s stamp of approval, you can be sure this recipe will have a regular spot on my weekly meal plans.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1 ¼ lb. spicy bulk pork sausage
- ¼ cup water
- 3 cups green cabbage, shredded
- 1 orange bell pepper, sliced
- ½ tsp garlic powder
- 1 Tbsp avocado oil
- ½ Tbsp fresh ginger, finely minced
- 2 Tbsp green onions, chopped
- 1 Tbsp rice vinegar
- 2 Tbsp coconut aminos or tamari
- Sea salt and black pepper, to taste
- 1 Tbsp toasted sesame seeds
- Heat a wok or large high-sided skillet over medium-high heat. Then, add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.
- Then return skillet to heat. Next, add water and scrape up brown bits from the bottom of the pan with a spatula. Then, reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
- Finally, add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl.
- Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Safety Tip: After draining grease from the meat, wipe off any excess fat that drips down the side of the pan before returning to burner.
Serving Size: 207 g
Amount Per Serving: Calories: 366Total Fat: 29gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 81mgSodium: 1083mgCarbohydrates: 7.05gNet Carbohydrates: 5.05gFiber: 2gSugar: 3.83gProtein: 19g