Instructions
- Preheat a small waffle iron on medium heat setting.
- Heat a small saute pan on medium heat for 2 minutes. Add 1 tablespoon butter and melt. Add 2 tablespoons green onions, 2 tablespoons carrots and 2 tablespoons celery. Cook until aromatic, about 4 minutes. Add ½ cup chicken stock and reduce heat to low. Cook, stirring occasionally, until stock is mostly evaporated. Remove from heat and set aside to cool.1 tablespoon butter, 2 tablespoons green onions, 2 tablespoons carrots, 2 tablespoons celery, ½ cup chicken stock
- In a medium-sized bowl combine 1 cup almond flour, 1 cup cheddar cheese, 1 teaspoon baking powder, ½ teaspoon smoked salt, ½ teaspoon black pepper, 1 teaspoon dried thyme and 1 teaspoon dried sage. Stir together. Add 2 eggs and stir to incorporate. Add ½ cup almond milk and stir to incorporate. Add 2 tablespoons fresh parsley, 4 strips cooked bacon and cooked vegetable mixture. Stir thoroughly together.1 cup almond flour, 1 cup cheddar cheese, 1 teaspoon baking powder, ½ teaspoon smoked salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried sage, 2 eggs, ½ cup almond milk, 2 tablespoons fresh parsley, 4 strips cooked bacon
- Spray waffle iron liberally with cooking oil. For each waffle, add ½ cup of batter to waffle iron and cook until crisp.
The following video shows somebody cooking the Keto Savory Cheddar Waffles with background music playing and that you can access the whole recipe below.
Per serving: 304 calories, 18 g protein, 4 g carbohydrates, 25 g fat
