These little breakfast treats came about as a result of a kitchen mishap. I was intending to make a giant Oopsie cinnamon roll, but right when I switched my ancient Hamilton Beach electric hand mixer on, it just sat there in silence. Not surprised, as it’s over 30 years old. I certainly have gotten my money’s worth out of THAT thing!! I knew there was no way I was ever going to get my egg whites whipped stiff enough with my immersion blender. I did try, but it just wasn’t happening.I simply didn’t feel like scrambled eggs this morning. Really wanted a sweet breakfast for a change, as I hadn’t had anything sweet for breakfast in ages. Plus I had promised my husband a cinnamon roll for breakfast! I had to think quick on my feet. Looking in the fridge, the beautiful, ginormous strawberries I bought yesterday were right at eye level. I thought a moment, glanced over and saw my Ebilskiver pan hanging nearby and the light bulb went off! These are a VERY pleasant way to have your eggs in the morning when you’re kind of burned out on plain old eggs. Hubby was happy, too. These little breakie treats are suitable as soon as you reach the berries rung of the Atkins Phase 2 OWL carb ladder. They are also suitable for Paleo-Primal followers. I found 3 of these filled me up nicely; hubby ate the remaining 4. You would definitely want to double the recipe for a larger family. These would also be good made with blueberries instead of strawberries. A dab of cream cheese underneath the fruit would also be delicious. There are just endless ways you could vary this basic little recipe. 1 tsp. cream cheese dotted under the strawberry would turn these into little strawbery danish real easily. 🙂
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VARIATION: Add 1 tsp. cream cheese in the center of each one, under the strawberry slice, before baking. 🙂
2 T. sugar equivalent of your favorite sweetener
1 T. flax meal
1 T. whey protein (unsweetened, plain)
½ tsp. vanilla extract
2 extra large strawberries, sliced
DIRECTIONS: Preheat the oven to 350º. Break the eggs into a mixing bowl. Whip well with a whisk. Add all remaining ingredients but strawberries, whip with whisk until smooth and set aside a moment. Stem and slice the large end of the strawberries into 7 nice large slices (cook gets to eat the pointy bits :)). I used my non-stick Ebilskiver pan that has 7 seven ½” deep slots, but a muffin top pan would work just fine. If you have neither one, you could use 7 slots of a regular muffin pan (to keep the per-serving stats below accurate), but allow perhaps a few more minutes cooking time as they will be a little thicker. I lightly oiled my pan just because EVERYTHING seems to stick on me if I don’t. I’ve learned. Give the batter one last whisking to incorporate any settling ingredients. I used a 2 T. measuring cup to dip out 7 equal portions of batter into the cups, evenly distributing the remaining batter. Gently set 1 slice of strawberry in the center top of each one. Pop into your preheated oven and bake about 15 minutes or until puffed up and firm to the touch. Expect them to fall level as they cool off. OPTIONAL: Dust with powdered erythritol . Below is a pic of the ebilskiver pan I used to bake these with. It has slots that are 3/4″ deep and about 2½” wide. These could be baked in a muffin top pan or the bottom of muffin cups, too.
NUTRITIONAL INFO: Makes 7 egg puffs, each contains:
3.4 g fat
.91 g carbs, .43 g fiber, .48 g NET CARBS
4.5 g protein
41 mg sodium