Egg Fast Recipe Collage

Egg Fast Recipes

Egg Fast Recipes

Egg Fast Recipes

Waffles

By Ketogenic Woman
Makes 1

Ingredients:

2 eggs
2 oz cream cheese (from a brick)  OR 2 Tbsp mayo

Syrup: 2 Tbsp butter melted, Swerve and flavoring to taste

Instructions Here:

Note: They won’t come out crispy like regular waffles. However, they crisp up very nicely in  a toaster. You can make lots of these in advance and toast them as you need them. For the Egg Fast, the entire recipe counts as 2 eggs and 2 ounces cheese (or 2 tbsp if you substituted mayo for the cream cheese).  I found 1/2 the recipe to be very filling once I topped it with butter!

Banana Foster Waffle

BY LONE STAR KETO
Serves 1

Ingredients:

For Waffle:

2 eggs
2 oz cream cheese
1/8 tsp banana extract
1/8 tsp vanilla extract
Pinch of cinnamon
1 tsp Swerve Brown (or Sukrin Gold)

For Syrup:

2 Tbsp butter
2 tsp Swerve Brown (or Sukrin Gold)
5 drops banana extract
5 drops caramel extract
3 drops rum extract
Pinch of cinnamon

Instructions:

For Waffle:

Blend together eggs, cream cheese, Swerve, and extracts in a Magic Bullet or Ninja. It will be a thin batter with lots of bubbles.

Allow batter to sit for 5 minutes to allow bubbles to reduce.

Heat waffle maker. Once it’s ready, pour batter into waffle maker and cook until done. This will be enough for a large waffle. If your waffle maker is smaller, adjust accordingly.

Once done, remove from waffle maker and place on plate and cover to keep warm.

For Syrup:

Melt butter in the microwave for about 30 seconds.

Add swerve and extracts. Mix well.

Serve waffle with syrup.

Grilled Cheese Mexi-Wafflewich

By LONE STAR KETO
1 serving

Ingredients:

2 eggs
2 Tbsp mayonnaise
1 Tbsp Parmesan
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chili powder
1/8 tsp smoked paprika
Pinch chipotle pepper
1/8 tsp pepper
1/8 tsp sea salt
1 slice cheddar cheese (not processed) or 1 oz shredded
1 slice pepper jack cheese (not processed) or 1 oz shredded
1 Tbsp butter

Instructions:

In Ninja or Magic Bullet, add all ingredients up to the cheese. Blend until light yellow and bubbly. The batter will be very thin.

Allow to rest for 5 minutes. This helps to allow time for the tiny bubbles to dissipate a bit, so there won’t be as many air pockets in the waffle.

While batter is resting, preheat waffle maker.

Once waffle maker is heated, pour batter into waffle maker.  The batter is enough for 1 large waffle. If your waffle maker  is smaller, adjust accordingly. Close lid and wait for light to indicate it’s done,  or approximately 5-8  minutes.

Remove waffle and allow to cool for a minute.

Separate waffle into 4 parts. The large waffle makers create sections that are meant to be pulled apart.

Fold each cheese slice diagonally across, then tear into 2 triangles.  Place 1 triangle of each cheese together.

Place the combined cheese triangles on 2 of the waffle sections, then top with the other two sections, forming 2 wafflewiches.

Heat butter in a medium sized skillet.

Add both wafflewiches to the pan and cook on medium heat for about 2-3 minutes on each side until cheese is melted.

Remove from pan and enjoy.


NOTES:

Waffle will not be as crispy as normal waffles. I like to cook mine a little longer in the waffle maker to get them firmer. 

If you have a smaller waffle maker and it’s not in sections, you will want to keep waffle in once piece and keep cheese slices whole as well.

Egg Salad

Adapted from I Breathe I’m Hungry
2 Servings

6 boiled eggs, chopped
1/3 cup mayonnaise
1 tsp ground mustard
Salt & pepper to taste

Instructions Here

*You can add various spices like curry to egg salad to change it up.

Keto Parmesan Crusted Omelet

By LONE STAR KETO

Ingredients:

Aioli
2 Tbsp mayonnaise
1/2 tsp stone ground mustard
1/8 tsp garlic powder
Salt to taste
2 tsp shredded Parmesan (fresh)

Omelet
3 eggs
1/8 tsp garlic powder
1/8 tsp pepper
Salt to taste
1 Tbsp melted butter
2 Tbsp shredded Parmesan (fresh)
2 oz shredded Monterey Jack

Instructions:

For Aioli

Mix all ingredients together in a small bowl. Set aside.

For Omelet

In Magic Bullet or blender, add the eggs through the salt into the blender. Blend until thin and frothy. Set aside.

In medium skillet, melt butter.

Pour egg mixture into pan and cook on medium until just a little liquid from the eggs remains. Sprinkle Parmesan over eggs.

Flip eggs over to where the Parmesan side is now face down in the skillet.

Add shredded Monterey Jack to 1/2 of the eggs, then fold over to form an omelet.

Cook for 2 minutes, then flip over and cook an additional 2 minutes until cheese is melted and the Parmesan forms a crust.

Serve with the aioli.

Cheese Enchiladas

By Low Carbology
1 serving

Ingredients:

2 eggs
1 oz shredded sharp cheddar
1 oz shredded pepper jack
1 oz grass fed butter
Salt
Pepper
Cumin
Smoked paprika

Instructions Here

Lemon Bars

By Copy Me That
6 servings

Ingredients:

6 eggs
4 oz cream cheese
4 oz butter
6 Tbsp sugar sub
5 pkts True Lemon

Instructions Here

 

Cream Cheese Muffins

By Training 6 Hearts 4 Him 
Makes 4 jumbo muffins

Ingredients:

4 oz cream cheese
4 Tbsp butter
1 Pk Stevia or equivalent of Swerve
4 eggs
1 Tbsp cinnamon

Intructions Here

 

Banana Egg Fast Roll Up

 Author Unknown
3 Servings 

Ingredients:

2 oz cream cheese, softened
6 Tbsp mayonnaise
6 eggs
Sweetener to taste
Banana extract to taste
Cinnamon

Instructions:

Mix together the softened cream cheese and the mayonnaise.

Add eggs one at a time and mix well.

Add in the extract and sweetener and mix together.

Pour in rimmed cookie sheet and bake at 325 for 12 minutes.

Sprinkle with cinnamon sweetener mix. Granular Swerve would work well here.

Buffalo Omelet

By I Breathe I’m Hungry 
2 Servings

Ingredients:

For the filling:
2 oz cream cheese, softened
1 Tbsp blue cheese
1.5 tsp hot sauce 

For the omelette:
3 eggs
1 Tbsp water
2 Tbsp butter

Instructions Here

Salted Caramel Custard

By I Breathe I’m Hungry 
2 servings

Ingredients:

For the custard:
2 eggs
2 oz cream cheese, softened
1 cup water
1.5 Tbsp granulated sugar substitute (Swerve)
1.5 tsp caramel extract

For the caramel sauce:
2 Tbsp salted butter
2 Tbsp granulated sugar substitute
1/4 tsp (or to taste) caramel extract

Instructions Here

 

Snickerdoodle Crêpes

By I Breathe I’m Hungry 
4 servings

Ingredients:

For the crêpes:
6 eggs
5 oz cream cheese, softened
1 tsp cinnamon
1 Tbsp granulated sugar substitute (Swerve)
Butter for frying

For the filling:
8 Tbsp butter, softened
1/3 cup granulated sugar substitute
1 Tbsp (or more) cinnamon

Instructions Here

Crispy Parmesan Hard Boiled Eggs

Adapted from Keto Connect 
Serves 1

Ingredients: 

2 Tbsp butter
2 large hard boiled eggs
2 Tbsp grated parmesan
1/8 tsp garlic powder
1/8 tsp onion powder
1/8 tsp red pepper flakes
Salt & pepper to taste

Instructions Here 

 

Lemon Filled Danish

By Ketogenic Woman
Makes 2

Ingredients:

For Danish:
4 Tbsp (or 2 ounces) Cream Cheese
2 Eggs
Stevia to equal 2 teaspoons sugar (or to taste)
Cinnamon

Filling ingredients:
1 Tbsp Coconut Oil
1 Tbsp Kerrygold Butter
Lemon Zest or 1 tsp Lemon Extract
Stevia to taste.

Instructions Here

 

Buttery Asiago Baked Eggs

By Low Carb Yum 
2 Servings

Ingredients:

4 Tbsp butter
4 eggs
2 Tbsp shredded Asiago cheese

Instructions Here

 

Fettuccini Alfredo

By I Breathe I’m Hungry 
1 serving

Ingredients:

For the pasta:
2 eggs
1 oz cream cheese
Pinch of salt
Pinch of garlic powder
1/8 tsp black pepper

For the sauce:
1 oz mascarpone cheese
1 Tbsp grated Parmesan cheese
1 Tbsp butter

Instructions Here

 

Cheese Quiche

By Low Carb Yum 
8 servings

Ingredients:

8 oz cheddar cheese, grated and divided
12 large eggs
4 oz cream cheese, softened
12 Tbsp butter, melted 
Salt and pepper to taste 

Instructions Here

 

Oopsie Bread

By Low Carb Yum     
Makes 8

Ingredients:

3 large eggs
3 oz cream cheese, softened
Dash Salt
1 pinch of cream of tartar (preferred but not required)

Instructions Here

 

Chocolate Fudge Ice Cream

By Eating for Teal 
3 servings (1/2 cup)

Ingredients:

4 oz cream cheese
1/2 cup water
5 egg yolks 
1/2 cup Swerve
1/2 Tbsp ice cream flavoring/extract

Instructions Here 

Pumpkin Spice Loaf

By Gigi on the Lake 
Serves 6

Ingredients:

6 eggs
6 oz cream cheese
6 Tbsp coconut oil
3 tsp pumpkin spice
5 squirts liquid Stevia

Instructions Here

 

 

Alfredo Sauce

By Fluffy Chix Cook 

Ingredients:

1 oz cream cheese, softened
2 Tbsp water
2 pinches granulated garlic
Fresh ground black pepper
1 Tbsp unsalted butter
1 1/2 Tbsp grated Parmesan cheese
1 pinch ground nutmeg

Instructions Here

 

TexMex White Egg Pizza

By Fluffy Chix Cook
1 Serving

Ingredients:

2 Tbsp extra virgin olive oil (or bacon grease)
2 large eggs
Ground cumin
Salt
Freshly ground black pepper
1 Tbsp filtered water
1/8 cup Egg Fast Alfredo Sauce (Above recipe)
1 oz Monterey jack cheese (or jalapeno jack cheese), shredded

Instructions Here

 

Egg Fast Caramel Machiatto Cheesecake

By I Breathe I’m Hungry  
Makes 9 Cheesecakes

Ingredients:

For the cheesecakes:
8 oz cream cheese, softened
2 Tbsp unsalted butter
3 eggs
3 Tbsp Cold Brew Coffee Concentrate
1 Tbsp sugar free caramel flavored syrup or extract
1/3 cup granulated sugar substitute (Swerve)

For the frosting:
3 Tbsp unsalted butter, softened
3 Tbsp sugar free caramel flavored syrup 
2 Tbsp granulated sugar substitute (Swerve)
8oz Mascarpone cheese, softened

Instructions Here

Coffee Egg Fast Custard Pudding

By Low Carb Yum 
4 servings

Ingredients:

4 oz mascarpone cheese
1/4 cup butter unsalted
1 heaping tsp instant espresso powder
4 large eggs, separated
1/2 tsp SweetLeaf Stevia drops
1/4 tsp monk fruit liquid extract
1/4 tsp Cream of tartar
Xanthan gum or glucomannan powder, optional

Instructions Here

 

Egg Fast Lemon Pudding Custard

By Low Carb Yum
Serves 4

Ingredients:

4 oz mascarpone cheese
1/4 cup butter unsalted
4 large eggs, separated
1/2 tsp SweetLeaf Stevia drops or lemon flavoring
1/4 tsp monk fruit liquid extract
1/2 teaspoon lemon extract
pinch lemon peel optional
1/4 teaspoon cream of tartar
Xanthan gum or glucomannan powder, optional

Instructions Here

 

Egg Fast Recipe Collage

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