Consider yourself warned . . . ! What follows is “Low-Carb Food PORN.” I’m not completely sure if it is just that these are catching my eye, or if my favorite Low-Carb recipe goddesses are just posting from the recipe snack bar today, but WOW! Here is a second post today about a wonderful low-carb, high fat snack. Thank you Carolyn Ketchum. This one has a little more carbohydrate in it ~ 6g per serving, so you have be a bit cautious on how many you consume but, just look . . .
Carolyn posted the recipe here at www.AllDayIDreamAboutFood.com. Thanks, Carolyn! I can’t wait to try these.
Mother’s Day is a great event in our home, and traditionally, it is a chance to make breakfast for Mom.
In our home, Mom has always loved waffles. But changing to a low carbohydrate diet put a damper on the waffles for a while, until my sweet wife found and perfected the following recipe. (She adapted this recipe fromJennifer Eloff’s Cream Cheese Bran Waffle recipe found in her book, Splendid Low Carbing for Life Vol 1.) These waffles are amazing! They are now lovingly referred to in our home as “Mom’s Cream Cheese Waffles.”
Breakfast for Mother’s Day in our home consisted of Mom’s Cream Cheese Waffles, freshly grilled thick slice bacon and strawberry flavored homemade whipped cream to top off the waffles and was easily prepared by my 13 year old daughter. It’s a perfect Low Carb Mother’s Day meal that’ll satisfy the waffle craving and still give the gift of “ketosis”.
In a food processor or electric mixer, blend the cream cheese until smooth. Add the eggs and continue to blend. Add the Carbalose flour, wheat germ, cream, water , Splenda, baking soda, baking power and salt. Continue to blend.
Pour 1/4-1/2 cup onto hot greased waffle iron. Close and cook for approximately 3 minutes.
