Chef Janine's Gourmet Keto Stuffed Belgian Waffle Is Out Of This World

Your master keto Chef Janine’s delicious breakfast/brunch treat, the Stuffed Belgian Waffle American Breakfast Sandwich is the international fusion twist on a classic favorite—crafted with health-conscious food lovers in mind. This keto-friendly delight features a light and fluffy almond flour Belgian waffle infused with Madagascar vanilla and sweetened with monk fruit. It’s stuffed with savory home made hormone-free pork sausage, melted Organic Valley American cheese, and free-range eggs. This gourmet sensation is finished with a drizzle of sugar-free monk fruit-sweetened syrup and a touch of butter. This yummy dish delivers all the Americana and Belgian flavors together without the guilt. On the side, Chef Janine serves a few slices of fresh cut kiwi and a few wedges of strawberries.

Health Benefits In Short

This indulgent high-protein, low-carb breakfast sandwich supports sustained energy levels without blood sugar spikes, making it an excellent option for those on a ketogenic diet. Almond flour provides heart-healthy fats and vitamin E, while free-range eggs offer choline and essential amino acids for brain and muscle function. The use of monk fruit sweetener eliminates added sugars, making it diabetic-friendly. Himalayan pink salt adds essential minerals, and hormone-free country-style pork sausage ensures clean, high-quality protein. Enjoy a satisfying, nutrient-dense meal that fuels your day without compromising your health.

Fun Facts About The Belgian Waffle

Belgium is famous for producing the original waffles made of sugar. 18th-century Prince Bishop of Liège commissioned a chef from the Belgian town of Ghent to develop a sugar based treat. Referred to as gaufre de Liège or gaufre Liègeoise, the iconic Liège waffles was invented as a response to the royal's demands for a delicious and sweet treat.

Liège waffles became a Belgian institution and soon also popular in the Netherlands, Northern France, the Alpine regions of Italy, and Switzerland. During the 1958 world fair in Brussels, Belgium premiered the Belgian waffle as country's national dessert.

Belgian waffle was introduced to the United States during an exposition in Seattle in 1962. During the 1964 world fair in New York City, Belgian Chef Maurice Vermersch introduced the new and improved version of the classic Belgian waffle (Brussels waffle) to the Americans and the rest of the world beyond Belgium. And it quickly became an American favorite. Since then, the beloved Belgian waffle became one of the most popular breakfast/brunch treat around the world. Over the years, numerous variations of the classic recipe have been developed.

Traditionally Belgian waffle makers used circular plates. Dutch innovators were the first to use rectangular plates--instead of the traditional round plates--which are similar to the design of today’s waffle plates.

Today, in Belgium there are two iconic waffle varieties: the Belgian Waffle of Liège, and the Belgian Waffle of Brussels.

The Belgian Waffle of Liège

Unlike the liquid batter that forms Brussels waffles, Liège waffles which originated in the Wallonia region of Belgium, are more densely doughy, thicker, and taste bready. The batter Liège waffle is prepared with flour, butter, yeast, eggs, milk, and speckled with pearl sugar. When baked in the waffle iron, the pearl sugar melts and caramelizes, creating large bites of crisp, brown sugar, resulting in a chewy and rich texture. Stamped with shallower wells, Liège waffles have roundish shape with irregular edges.

Liège waffles are often enjoyed as on the go afternoon snacks, served in napkins. They don't include the various toppings that often adorn Brussels waffles.

The Belgian Waffle of Brussels

Brussels waffle is one of the two popular Belgian waffle varieties, a delicious cake enjoying the status of Belgium's national dessert. It is widely accepted that the Brussels waffle was invented in the 1960s by the chef named Maurice Vermersch. The original recipe included flour, eggs, baking powder, cream, and crunchy pearl sugar, which is a key ingredient of many traditional Belgian waffles.

The Brussels waffle is made from batter that is baked in a specially-designed appliance with round or square shape with regular edges, and deeper wells (giving the waffle its checkered pattern). The thin, runny batter helps in creating defined edges and a perfectly rectangular or round shape of the cake. The yeast provides airiness and lightness on the inside, while the golden-brown outside is crunchy and crispy. Of course, for the keto version, yeast won't work as the almond flour used in the recipe does not have gluten in it to react with the yeast.

Traditionally, it is served plain or dusted with powdered sugar. However, modern Brussels waffles are often topped with ingredients such as chocolate, whipped cream, caramel, jam and/or sliced fruits.

The most common waffle variety served in America is the Brussels waffle often served with whipped cream and maple syrup.

If you’re ever in Belgium, don’t pass up the chance to sample the country’s legendary waffles.

If you don't get to visit Belgium, your best bet is to try Chef Janine's gourmet keto version of this delicacy...

The Origins of Classic American Breakfast Sausage

The American breakfast sausage patty, commonly served in diners, originates from traditional country-style pork sausage, which has deep roots in Southern and Midwestern U.S. cuisine. It evolved from old-fashioned sausage-making methods, where ground pork was seasoned and formed into patties instead of being stuffed into casings. This made it a quick and easy breakfast protein option, especially for frying in a pan.

Typical Ingredients of a Classic Diner-Style Breakfast Sausage Patty:

• Ground Pork – Usually from the pork shoulder (also called Boston butt) for the right fat-to-meat ratio.

• Salt – Essential for seasoning and preserving flavor.

• Black Pepper – Adds a mild heat and enhances the savory taste.

• Sage – A signature herb in American breakfast sausage, giving it an earthy, slightly peppery flavor.

• Thyme – Another herb often used for depth of flavor.

• Nutmeg – Provides a subtle sweetness and warmth.

• Red Pepper Flakes (Optional) – For a bit of heat, sometimes included in spicier versions.

• Sugar or Maple Syrup (Optional) – Some recipes include a touch of sweetness to balance the flavors.

Diner-style sausage patties are typically pan-fried, giving them a crispy, caramelized crust while keeping the inside juicy. Many diners source pre-made patties from brands like Jimmy Dean, Swaggerty’s, or Johnsonville. Chef Janine makes her own in-house using fresh ground pork and seasoning blends.

This combination of Stuffed Belgian Waffle provides a truly American breakfast sandwich wrapped with the world famous Belgian waffle prepared with monk fruit sweetener and finely ground almond flour. Perfectly keto fusion. Perfectly American, yet still Belgian!

Stay updated on when this delicious dish will be on the menu by visiting our website: www.myketopal.com.

Bon Appétit!

Chef Janine