Savory Cheddar Chive Waffles

Sometimes, you just want a sandwich. It's a craving that no other food can fix. But what do you do when you're living Low Carb and bread is not remotely an option?

Low carb savory waffles are the answer... they are dense, they are satisfying, and they aren't even a little bit bad for you. Well... unless you eat 20 of them, that would be bad.

A few weeks ago we made regular old breakfast waffles with a base recipe (recipe is in a prior entry) and we decided to fiddle with the recipe to make these waffles savory, so we could sometimes enjoy having a sandwich. (Little secret: You can even make a rockin' grilled cheese with these!) Oh, how I've missed my turkey sandwiches... or grilled cheese with tomato... or egg, bacon, and cheese... GOOD GRIEF! I'm hungry.

We prepare our batter in big batches so that we can make these ahead for the week. Then, once all waffles are done and cooled - we store in those really big zip lock bags in the refrigerator. They keep well for a week. That's one of the things I like most - they don't seem to turn to mush. Who wants mushy bread? Not I!

Well, here it is - the recipe. If the batter seems too thick, add more water to thin it out. The more waffles you get - the less the carb count per waffle. Enjoy!

4 tbsp melted butter
6 eggs, 1/4 cup sour cream
1/4 cup water
1/2 tsp salt 1/2 tsp Italian seasoning, and garlic powder
\ 1 tsp Pepper 1 Tbspn chives
1/2 tsp baking powder
2 Tbspn Swerve sweetener
1/3 cup coconut flour
1/2 cup - 3/4 cup (however cheesy you like it) shredded cheddar cheese
Optional: 1 small onion cut into small bits, sauteed.

Put melted butter, sour cream, water, seasonings, chives in blender, and blend well. Add 1/3 cup coconut flour, 1/2 tsp baking powder, 2 tbsp swerve sweetener. Blend again. Hand mix in shredded cheddar cheese and optional sauteed onion bits. Pour onto waffle iron, 1/4 cup at a time.

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