Coffee & Walnut Waffles with Chocolate Coconut Cream

Since I was given my waffle maker for Easter by my Grandparents,  all I have done is make waffles for breakfast - gone are the days standing over a hot stove flipping pancakes - waffles are the way forward and they take no longer than 10 minutes to make- easy peasy. I have come up with some great waffle toppings lately, but this coffee and walnut recipe was one of my favourites, and topped with the chocolate coconut cream - I could have cried they made me that happy.

Coffee & Walnut Waffles, with Chocolate Coconut Cream

Heaven on a plate these waffles were and they were super low carb to go with it - about 8g. 

 So do you want the recipe? Ohhh go on then.

Ingredients 

• 1 - Free Range Egg 
• 20g Coconut Flour
• 2 tsp - Coffee Granules
• Walnuts - as many as you like
• 60-100ml -Almond Milk
• 1/4 tsp - Baking Powder
• 1/2 Lindt Square (Optional)
• 1 tsp- Cocoa Powder
• Unsalted Butter, or Coconut Oil

Instructions

• Heat up your Waffle Maker 
• Beat the egg in a bowl and gradually add in the coconut flour and baking powder, then add in the almond milk and combine until the batter is smooth and lump free 
• Add in the coffee and mix until there is no remaining coffee granules
• Next crush the walnuts into smaller pieces and add those into the batter too.
• Melt the butter, or oil in the microwave and whisk into the pancake batter
• Grease the waffle maker thoroughly then spoon in your batter starting from the centre. 
• When the waffles are cooking melt the chocolate in the microwave, on a low heat 
• Combine the cocoa powder with the coconut cream 
• Plate the waffles, top with the cream and drizzle with the chocolate
• Enjoy!!

It's really just that simple!
Feel free to pin any of my recipes and leave a comment - I look forward to hearing from you. 

Until next time...

Ketostyle

Anyone for Hot Dogs? Sausages in an Omelette Wrap

Now and again I get a craving for things that are not so good for me - sometimes I cave and other times I find an alternative, this was one of those times. These Hot Dogs were pretty good and I added all the usual Hot Dog trimmings, the only difference was - they were in an omelette wrap instead of your usual Hot Dog bun, and I must say...they turned out great! The best part about these Hot Dogs was that they were very easy to eat and weren't messy -much - they are also pretty straight forward to make - if you can make an omelette, you can make these Hot Dogs. My Hot Dogs - like everything else on this blog - were vegetarian, but for all you meat lovers out there you can obviously use which ever type of sausage you prefer and that way it will be even more low carb than mine - maybe even 0 carb. I also topped these Hot Dogs with my Homemade Tomato Ketchup, which I made back in January from The Ketodiet app - although it tastes my version tastes more like Brown sauce - no idea why.

Sausage in Omelette with Toppings 

I'm quite pleased with my idea - I'm not sure if its been done before but the ideas I have genuinely come from my own nogging, if its already out there its nothing I've seen before - scouts honour. I actually had this idea after my Strawberry Egg Wraps, which I made a few months ago - I figured if I could use Strawberries, then I could use Sausages, and I was right. 

Hot Dogs in an Omelette Wrap

I know I'm not impressing you with my photography skills with these images - I'm not impressing myself if I'm honest, but all the photos on my blog are taken with my own fair hands - my Ipad to be precise, I'm just too lazy to charge my camera - I'd rather cook instead - hehe. 

Inside of the Omelette Wrap.

I guess you could even make the omelettes smaller and use them like an actual Hot Dog bun, rather than a wrap. 

Yield - 1-2 Servings 

Ingredients

• 2 - Free Range Eggs 
• 2 - Sausages - I used Quorn Vegetarian Sausages which have 5g carbs each.
• Chives
• Mustard
• Ketchup
• Fried Onions 
• Cheddar 
• Unsalted butter, or Ghee. 
• Himalayan Salt 

Instructions 

• Heat a non stick frying pan on a low heat,  with oil and beat the eggs in a bowl with the chives and salt 
• Place half the mixture into the frying pan and whisk until the bottom of the omelette is cooked, when the top looks less runny - flip. Do the same for the other omelette and then place them on a cooling rack
• Cook your sausages and onions in a frying pan, then place on the omelette top with your ingredients and Enjoy! 

Another easy, simple recipe for all you busy Ketoers. 

Ketostyle

Chocolate Dipped, Coconut Macaroons

Over the past few months I have seen people in the Keto/Paleo community going scatty for coconut macaroons, and it had me wondering what all the fuss was about – of course sugar is forbidden on both the Keto and Paleo diets so getting in a satisfying treat can be quite tricky, and I wasn’t entirely convinced that these coconut macaroons would do the job when I needed something sweet to eat. I tried coconut macaroons a few years ago and I wasn't very fussed on the taste, or texture – I wouldn't say I disliked them, they just simply didn’t appeal to me as much as – a chocolate bounty would. After deliberating whether these coconutty treats would be worth the effort and extra expense I decided to give a go, and if all else failed – the dog could enjoy them. 

Before heading off to the kitchen I did a quick Google search and was surprised to discover that coconut macaroons are in fact made from egg whites and again I deliberated whether these delights would be worth it – after all I’d never beaten an egg white before in my life, and I’d heard a few stories about how much work it is, and how it can often go wrong – but I figured I had the ingredients and the instructions seemed simple enough  - so I did it – and they worked perfectly. 

Ingredients 

These coconut macaroons were everything I wasn’t expecting - they were; chewy, moist and full of flavour – however, they could have done with a little extra sweetening, but other than that they were a good first effort. The best part about this whole recipe is that it wasn't at all difficult – not even whipping those egg whites, and it only took me about 30 mins to prepare and cook these delicious coconut macaroons – yes you heard right -30 minutes – which makes me extra happy that I went ahead and made the coconut macaroons, because now I have a quick backup if ever that sweet tooth catches me off guard. These coconut macaroons were so good, that even my fussy family members enjoyed them – one even went as far to say – “they were bloody lovely” – which did put a smile on my miserable face – another said – “they looked so real” – well yeah, that’s because they are – except without all the extra nasties that come along with pre-packaged, processed foods – which these coconut macaroons are most certainly not. Just see for yourself.

Chocolate Dipped, Coconut Macaroons