For many, waffles remain the ultimate breakfast treat. These are supremely fluffy and crisp and are similar to the famous Belgian waffles. What’s even better, is that they are low-carb and gluten free too and can be enjoyed anyway you fancy. For toppings you could use fresh berries or any fruit of your choice or simple lashings of butter and low carb caramel syrup.
These waffles are so tasty – they taste like delicate vanilla cake. The eggs are separated which give the texture of these waffles a wonderful lightness. Remember, the eggs must be at room temperature for the egg whites to whisk up to maximum volume. The recipes yield approximately 8 four-inch waffles and approximately 1 ½ cups fruit sauce.
1 cup almond flour
½ cup coconut flour
1/3 cup vanilla whey protein powder
3 tbsp. Swerve Sweetener or similar
2 tsp baking powder
6 eggs separated at room temperature
1½ cup almond milk
⅓ cup coconut oil, melted
¼ tsp stevia extract
1. Preheat a waffle iron and grease if necessary.
2. In a large bowl, mix together almond flour, coconut flour, vanilla whey, sweetener and baking powder.
3. Add egg yolks, almond milk, coconut oil and stevia extract and stir until well combined. Do not beat – this will make the waffles heavy.
4. Meanwhile, beat egg whites with a pinch of salt until they hold stiff peaks.
5. Gently fold whites, with a metal spoon, into almond flour mixture. I take a quarter, or less, of the eggs whites and mix into the batter to loosen it up. This makes the folding of the remaining egg whites easier.
6. Using about ¼ cup of batter at a time, fill waffle iron quarters and spread around to cover surface of iron.
7. Close waffle iron and let cook until golden brown.
8. Repeat with remaining waffle batter.