We’re back from vacation! Oh my goodness, I missed the kids. We didn’t bring them because we really needed a break, but maybe that wasn’t such a good idea. I couldn’t stop thinking about them! And when I got back, I couldn’t wait to make my daughter one of her favorite breakfasts. Keto paleo almond flour waffles!

Even though we are back, I have a few more days left before I have to return to work at my day job. There’s a lot to catch up on with the website, but I’m also looking forward to spending this time with my kids.

I’m also excited about making my usual low carb breakfast favorites. Every other meal, too, but especially breakfast. The low carb breakfast options when traveling are pretty much limited to eggs, cheese, veggies, and low-sugar fruit.


  • 1 large Egg (separated)
  • 1/2 cup Blanched almond flour
  • 2 tbsp Erythritol (or any sweetener)
  • 1/2 tsp Gluten-free baking powder
  • 1/4 tsp Sea salt
  • 2 tbsp Almond butter
  • 2 tbsp Butter (or coconut oil for dairy-free)
  • 1/4 cup Unsweetened almond milk
  • 1/2 tsp Vanilla extract


  1. Preheat the waffle iron to high heat. Grease lightly (I usually spray with oil).
  2. Meanwhile, in a medium bowl, beat the egg white to stiff peaks. Set aside.
  3. In a large bowl, combine almond flour, erythritol, baking powder, and salt. Set aside.
  4. In a small bowl in the microwave, or a small saucepan on the stove, melt together the butter and almond butter. Whisk together, then add the butter mixture to the dry flour bowl.
  5. .................................

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