This is one of my favourite Sunday breakfast recipes. I think everyone should know how to make low-carb waffles - they are easy to make and delicious! I originally created this recipe for the KetoDiet App: Vanilla Protein Waffles. It's one of the 238 low-carb, paleo / primal & keto-friendly recipes found in the KetoDiet App.
If you don't have protein powder, you can try my Basic Keto Pancakes batter or use more coconut or almond flour instead. The reason I use protein powder is that it helps with the texture and binding. If you are concerned about the health effects of protein powders, I recommend you have a look at this post by Mark Sisson and this overview of protein powders such as egg white, casein or pea protein powders. Do you use protein powder in low-carb recipes? What are your thoughts?
Also try: Double Chocolate Keto Waffles and Pumpkin Spiced Waffles.
Nutritional values (per serving using coconut flour):
|of which Saturated||15.5||grams|
Macronutrient ratio: Calories from carbs (5%), protein (27%), fat (68%). Using almond flour instead of coconut flour will slightly increase the net carbs per serving.
Ingredients (makes 2 servings):
Optionally serve with (per serving):
- ¼ cup full-fat yogurt (+2.4 g net carbs per serving)
- 2 tbsp soured cream / crème fraîche (+ 0.9 g net carbs per serving)
- 2 tbsp cup creamed coconut milk (+ 1.6 g net carbs per serving)
- ½ cup whipped cream (+ 0.8 g net carbs per serving)
- 1 tbsp butter
- 1 oz / 30 g berries (blackberries: + 1.2 g net carbs, raspberries: + 1.5 g net carbs, strawberries: + 1.6 g net carbs, blueberries: + 3.5 g net carbs per serving)
- 2 tbsp Strawberry & Rhubarb Jam (+ 1.8 g net carbs per serving)
- 2 tbsp Dark Cherry Chia Jam (+ 3 g net carbs per serving)
Tips for a coconut-free version: You can use almond flour instead of coconut flour. You'll need to use about twice the amount and/ or reduce the amount of liquids (almond milk) to achieve similar consistency.
Make sure you use kitchen scale for measuring all the dry ingredients. Using just cups may not be enough to achieve best results, especially in baked goods. Weights per cups and tablespoons may vary depending on the product/ brand. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
- Place all the dry ingredients in a bowl and mix well: coconut flour, whey or egg white protein powder, Erythritol, baking soda and cream of tartar. Sift the coconut flour (or almond flour) if needed.
Note: Cream of tartar and baking soda act as leavening agents. This is how it works: To get 2 teaspoons of gluten-free baking powder, you need ½ a teaspoon of baking soda and 1 teaspoon of cream of tartar. Instead of this mixture, you can also use gluten and aluminum free baking powder.
- Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Crack the eggs into another bowl, ...
- ... add almond milk, melted coconut oil, vanilla and stevia and whisk well.
Instead of almond milk, you can use coconut milk or cream combined with water. For every cup of almond milk, use ¼ cup of coconut milk or cream combined with ¾ cup of water.
- Add the dry ingredients into the bowl with the egg mixture and combine well.
Photo: Coconut flour (left), almond flour (right).
- Mix until well combined. If you are using coconut flour, the batter will be less runny than the almond flour version.
- Pour the batter in the waffle maker, close and cook for a minute or two. The exact time depends on the waffle maker (you can try this waffle maker).
- When done, place on a serving plate. Store any leftover waffles in an airtight container in the fridge for up to 5 days or freeze for longer.
Try with full-fat yogurt, crème fraîche / soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.