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.
Ingredients:
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
Instructions:
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.
* Notes:
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.
Nutrition Facts:
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