Ingredients:

• 1 lb Breakfast Sausage
• 2 Tbsp Butter
• 1 Tbsp Xanthan Gum
• 1 Cup Heavy Cream
• Salt & Pepper to taste
• 1 Cup half & half, Chicken Broth or Water to thin out gravy

Brown sausage in a skillet, add butter. Once sausage is brown, sprinkle xanthan gum over sausage. Stir a minute or two until the xanthan gum absorbs butter and grease.

Pour Heavy Cream over sausage and add salt and pepper. Stir until the gravy thickens. Add broth or water a little at a time until desired consistency is achieved, stirring often.

6 Servings

1g Carbs per serving

Ingredients:

• 2 Eggs
• 1 Tbsp Heavy Cream
• 1/4 Cup Water
• 1 Scoop or individual serving packet of Keto Chow (any flavor)

Mix all ingredients together into a batter. I use Dash Mini Waffle Maker. Place two tablespoons of batter into mini waffle maker at a time. The batter really expands, be careful not to overfill.

Makes 6 Mini Waffles

1 Waffle:

Total Carb 1g

Fiber 1g

Protein 6g

Fat 1g

Calories 35

This recipe is so simple and just four ingredients but everyone will think you worked really hard to make these! They can be made ahead and warmed up before eaten.

Ingredients:

• 1 lb Breakfast sausage
• Two bags Cheddar Moon Cheese, you can find them here >>> https://amzn.to/3hPh6CA (smashed into crumbs).
• If you can’t get Moon Cheese, you can use crushed pork rinds. About 1/2 cup- 3/4 cup
• 8 oz Cream Cheese, softened
• 1 Cup Shredded Cheddar Cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Add all of the ingredients into a large mixing bowl, and combine everything together.
3. Roll the mixture into 24 balls, about 1”
4. Place the sausages balls on a parchment lined baking sheet and bake for 18-20 minutes until lightly browned and cooked through.

I found this wonderful recipe online, and made a few modifications. “Stylish Cravings”, go over for a visit, lots of great recipes.

24 Balls

1 Ball has

1g Carb

8g protein

14g fat

This quiche is so decadent. It has a delicious crust that can be used for pie as well, just add a little sweetener and a little vanilla extract. The filling is versatile. You could add any meat or veggies that you wish. You can make it with or without the crust. I recommend using bacon grease or butter to grease the pie dish.

Crust Ingredients:

• 1-1/2 Cups Almond Flour
• 1/4 Cup Melted Butter
• 1/4 tsp Salt
• 1 Egg

Mix all together and press into a 9” pie plate. Bake in a preheated 350 degree oven for 10 minutes. The crust will be partially baked.

Filling Ingredients:

• 10 oz Chorizo
• 1/4 Cup Diced Onion
• 6 Eggs Beaten
• 1/2 Cup Heavy Cream
• 6oz Cheese I used Pepper Jack
• Salt & Pepper to taste

Sauté onions in butter, add chorizo and cook through. Add Chorizo & onions to partially baked pie crust. Pour cream into eggs and beat along with salt and pepper. Pour over chorizo then top with cheese. Bake at 350 degrees for 30-35 minutes. The edges should be firm and the center should be just a little bit jiggly. The crustless quiche takes about 24 minutes.

Let it cool down and set them serve.

6 Servings

1 Slice With Crust

Carbs 9g

Fiber 3g

Protein 23g

Fat 50g

Calories 566

1 Slice Without Crust

Carbs 5g

Fiber 1g

Protein 17g

Fat 36g

Calories 411

Into blender put:
4 eggs
2 T Heavy Cream
1/2 t Salt
2 T Gelatin
1 T Powdered Sweetener
1 t vanilla

Spray crepe on with avocado oil spray
Make sure pan is hot
Swirl batter onto pan
Tilt pan to fill In holes
Spread with crepe spreader or spatula
Flip once batter is dry

Filling:
Heavy cream
Salt
2 T Sweetener
Vanilla

This recipe is so easy and so delicious! This would be a great brunch idea!

Ingredients:

• Eggs (as many as you want to make)
• 1-2 tsp Heavy Cream Per Egg
• Shredded Cheese
• Salt & Pepper

Spray muffin tins with avocado spray. Crack an egg into each muffin cup. Pour in 1-2 tsp heavy cream. Top with shredded cheese, I use Gouda. Top that with salt and pepper. Bake in preheated oven 375 degrees. I like my yolks firm so my bake time is 20 minutes. Every oven is different so you may need to adjust your time.

1-2 Carbs each cup depending on how much hwc is used.

There are so many possibilities with chaffles! One of the things we like to make is breakfast sandwiches. We use a mini waffle iron from Amazon linked here: https://amzn.to/3h77TBL

It makes the perfect size for sandwich buns.

Here is my basic recipe.

For Two Chaffles:

• 2 Eggs
• 1 Cup Mozzarella Cheese

Mix ingredients together and pour into waffle iron. I recommend spraying with nonstick spray because the cheese tends to stick.

It only takes a few minutes to have a Chaffle. You can make these ahead, refrigerate then use a toaster to toast them up when your ready.

These are great for making mini pizzas as well. You can also use them for any type of sandwiches.

1 carb per Chaffle if you use shredded cheese. If you use 0 carb cheese then make it 0 carbs

This is a tried and true boiled egg recipe. They come out perfect, easy to peel and the yoke is an amazing texture.

Start out by placing the eggs in the instant pot. I place them right on the rack that mine came with. They have fancy egg racks you can buy but this works fine so why spend the extra money?

Close the lid and set to sealing.

Set on Manuel for five minutes. It takes a few minutes for the instant pot to come to pressure. Listen for the beep. Once five minutes are up, let the pot natural release for five minutes.

It will look like this as it’s natural releasing.

When it gets to five, open the vent to make sure all the pressure is out. Watch your hands and face. Don’t let it go past five minutes or they will continue to cook.

Have a bowl of ice water ready.

Carefully place the eggs in the ice water for five minutes.

Now they are ready to eat or refrigerate.