Keto Fluffy Flax Waffles with Turkey Sausage
4.1g
Net Carbs
34.0g
Protein
37.9g
Fat
15.3g
Fiber
557
Calories
Ingredients:
- 1 ounce raw (yield after cooking) Turkey Breakfast Sausage
- 1/16 cup Coconut Milk Unsweetened
- 1/2 cup Flax Seed Meal
- 1 1/2 teaspoons Sucralose Based Sweetener (Sugar Substitute)
- 1/4 teaspoon Baking Powder (Straight Phosphate, Double Acting)
- 1/2 tablespoon Canola Vegetable Oil
- 1 large Egg (Whole)
- 1/2 teaspoon Vanilla Extract
- 1/2 ounce Vanilla Whey Protein
- 1/16 teaspoon Nutmeg (Ground)
- 4 tablespoons Maple Syrup (sugar-free)
- 1/16 teaspoon Salt
Directions:
- Brown sausage in a skillet over medium-high heat until cooked through. Remove excess fat by placing on a paper towel and set aside.
- While the sausage is cooking, preheat a non-stick waffle maker. Spray wells with non-stick spray just before pouring in the batter.
- Combine the egg, 1 Tbsp coconut milk, vanilla and oil in a small bowl. Mix thoroughly with a fork for about 1 minute. Add the flax meal, protein powder, granular sugar substitute, baking powder, nutmeg and salt. Mix thoroughly for 1-2 minutes.
- Pour the batter into the waffle maker (it should fill 4 regular 1/2 -inch waffle slots). Otherwise, simply fill with batter according to your waffle maker instructions. For Belgium waffles this recipe makes 2 1/2 squares.
- Cook for 3-5 minutes until golden brown and set. Or follow your waffle maker instructions. Serve with sugar-free pancake syrup and sausage. These waffles freeze well. Reheat in a toaster for 1-2 minutes.
