For the waffles I first separated 4 eggs into 2 bowls. For the egg whites I used a hand blender and blended them up for 3-5 minutes getting them super airy and fluffy. It’s the key to get light and fluffy waffles, keto or not. Into the egg yolks I sifted 1/4 a cup of coconut flour, 1/2 a teaspoon of baking powder and 1/4 a teaspoon of salt. Whisk together then I added a few shakes of ranch seasoning. To that I mixed in 1/4 a cup of half heavy whipping cream and half water to keep it keto. You can also use almond milk. Then i poured in 2 tablespoons of melted butter. I folded the egg whites in 1/3 at a time to keep it super light. Once fully incorporated I put 1/3 a cup plus a little more into my waffle iron that I sprayed to prevent sticking. It will depend on how big your waffle iron is.
For the crispy buffalo chicken I took a pound of thin cut chicken cutlets.in one dish I whisked 2 eggs and in another I put a cup of ground pork rinds, a tablespoon of whey protein powder, onion salt, salt and pepper. Use a fork to mix the dried mixture very well. Dip the chicken into the egg then press it into the pork rind mixture. Fry in avocado oil till crispy on both sides. Because it’s thin it should cook through but bake it longer if needed. It will stay crispy if you don’t put it in the oven though. I heated up a jar of buffalo wing sauce in the microwave and poured it over the chicken strips.
Top the waffle with sugar free monkfruit syrup, 2 chicken strips, buffalo sauce, ranch dressing, blue cheese and chopped chives.
For the green beans I boiled a bag of thin frozen green beans till soft but not mushy. In a skillet I cooked 2 slices of bacon cut into lardons. Once crispy top with the drained green beans. Add some butter and toss till blistered and coated. Season with onion salt and pepper.