Anyone else love Waffles?
I know I do!
Since cleaning up my eating a few years ago, I haven’t had them! That’s cuz a typical Belgium waffle with syrup contains 700-1000 calories, over 100g carbs, and 70g sugar…and that’s before adding the Nutella, bananas, or other toppings…YIKES!!!
But because I love the texture, crunch, and heft of a great waff, I thought I’d play around with a few recipes and BAM!
I came up with one that makes me do a little taste & texture happy dance, but doesn’t KILL my health goals!
This gorgeous gal is:
- Low Carb
- Lower Calorie
- High Protein (collagen powder, egg, small amount Almond Flour)
- tons of vitamins and minerals
- contains 19 Amino Acids
- collagen (duh), which strengths bones, maintains digestive health, and more — see collagen benefits)
- healthy-fats from Grassfed Butter
- a natural alternative sweetener @swervesweetie that won’t spike your insulin #bless
I used Almond Flour, but I also tried this recipe with Coconut Flour and Whey Protein Powder. The Coconut flour made the waffles a little dry and bland. The whey protein puffed up and spilled alllll over like when you put a mento in a Cola! Which is why I landed on the Almond Flour.
- ¼ Cup CB Supplements Grass Fed Multi Collagen Powder
- 1 large Egg (separated)
- 1/4 cup Blanched almond flour
- 2 tbsp alternative sweetener, like Monk Fruit, Swerve, or Stevia
- 1/2 tsp baking powder
- 1/4 tsp Sea salt
- 2 tbsp Almond butter
- 2 tbsp Butter (or coconut oil for dairy-free)
- 1/4 cup Unsweetened almond milk
- 1/2 tsp Vanilla extract
- Preheat the waffle iron to high heat. Spray with coconut or avocado oil.
- Meanwhile, in a medium bowl, beat the egg white to stiff peaks. Set aside.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt. Set aside.
- In a small bowl in the microwave, or a small saucepan on the stove, melt together the butter and almond butter.
- Whisk together, then add the butter mixture to the dry flour bowl.
- Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
- Fold the egg whites into the batter. Mix enough so that you don’t have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. The batter should be light and fluffy.
- Transfer half the batter (about 3/4 cup) into the lightly greased waffle iron. Close and cook until steam stops coming out, about 5 minutes. Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.) Repeat with the remaining batter.
- Calories: 293 kcal
- Protein: 22g
- Carb: 22.1g
- Fiber: 3.5g
- Fiber: 18.6g
- Fat: 19.7g
Optional: Don’t skip making the egg white peaks! It will make for a lighter more voluminous waffle. If you like them a little crispier, remove them from the waffle iron, and then toast in a toaster, toaster oven, or regular oven for a few minutes.