These waffles are just as good as the "real" ones. These are crispy on the outside and fluffy on the inside.
These are easy, quick, family-friendly, and they won't even know they are gluten-free, dairy-free, and keto-friendly.
2 scoops vanilla protein powder *
2 cups almond flour (fluff it with a fork first) *
1 package Stevia (or 1/2 tsp)
1 tsp baking soda
1/4 tsp Himalayan Salt
1/2 cup egg whites *
1/2 cup Silk non-dairy heavy whipping cream *
1 tbsp pure vanilla extract
1/4 cup water (to thin out the batter)
1 tsp MCT oil or coconut oil just so they don’t stick
Water as needed to thin down
Heat the mini waffle iron according to the manufacturer's directions.
Add all the ingredients to a bowl and mix together with a hand whisk.
If the batter is still too thick, add water a little at a time to thin it out.
Add batter to the hot waffle iron a kitchen tablespoon at a time. If you overfill the iron, it will leak out.
Cook until puffy and set.
Move them to an iron baking rack or a warm oven.
Repeat until the batter is gone.
Makes 12-15 fluffy mini waffles.
Prep time was less than 10 minutes. Cooking each mini waffle at a time took the longest.
This can be doubled or tripled to freeze for later or if using a large waffle maker.
Frozen waffles can be reheated in the toaster.
I use this protein powder
I use Bob’s Red Mill Super-Fine Almond Flour.
Can use 3 large eggs instead of egg whites
Heavy whipping cream doesn’t have to be dairy-free
Toppings shown are a tiny amount of Ghee, organic blueberries, and Sunrise as syrup.
The nutrition information is approximate using MyFitnessPal, it does not include any toppings.
1 Mini Waffle
Calories 170 | Total Fat 13.6 g | Total Carbs 5.3 g | Dietary Fiber 2.4 g | Sugar 1.2 g | Protein 7.3 g