keto breffus sammiches, Day 2

I confess I've eaten a lot this weekend. It was all keto, but I can't hide behind the "keto" label after gobbling down so many calories. Like it or not, calories do still matter, even on keto. And as a result of this orgy of eating, I gained weight and even felt some angina this evening. Ugh.

Anyway, I'm fasting all day Monday and most of Tuesday, then meeting people for dinner Tuesday evening. I will, by that time, have seen Project Hail Mary, which is part of the reason for the meet-up: to talk abut the movie. I guess Wednesday won't be an eating day; I'll just eat again on Saturday.

As you might imagine, though, the brief photo essay below has nothing to do with science fiction. Just enjoy the pics, the captions, and the commentary.

waffle iron, no Pam non-stick spray this time

My waffle iron (it's American and uses a 110V plug, so I have to plug it into one of my "down" transformers) has a non-stick interior. I'd been spraying Pam into it to "grease" the thing up in preparation for my keto-waffle batter, but today, I did an experiment with the first waffle to see whether it could be removed without difficulty: I didn't use any Pam. And—there was no problem. So I made six waffles without any difficulty.

thick, sludgy keto-waffle/pancake batter—a heaping spoonful per waffle

I don't know whether this is actually true, but it strikes me that pancake and waffle batter are essentially the same sort of batter. That's certainly been true of the keto batter I use: the recipe is for pancake batter, but I've used the exact same recipe in my little waffle iron (about four minutes per waffle), and it makes for perfect waffles. These waffles, if eaten right away, are too soft: they need to cool down and harden a bit to have a better texture. For those desiring an Eggo-style crunch, the cooled waffles can be put into a toaster set to a high enough heat to guarantee a decent browning. I thought my waffles came out great. And no, these weren't keto "chaffles" (waffles made with a base of mozzarella or Jack or some other cheese)—these were waffles with an almond-flour base (plus eggs, cream cheese, baking powder, salt, BochaSweet, cinnamon, and heavy cream). Behold:

after eight minues

24 minutes, and done

I promised you a look at my blueberry "jam" (also keto):

This was mixed with melted butter.

Here's a naughty peek under a skirt of American cheese:

heading off to the microwave for a final heating

side view, bacon sandwich in front

side view, homemade sausage patties in front

The breakfast sandwiches worked out well, and on top of those, I had my standard two grocery salads (the downstairs grocery was open after all). I don't expect my blood sugar to be that great tomorrow: even though I ate nothing but keto food today, I ate a lot of it, and quantity can spike your insulin almost as much as carbs can.

But everything tasted good. The waffles are soft enough that I think a savory version might work should I decide to make keto hamburgers ever again.