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Low Carb Breakfast Waffles (FM)
Recipes | July 06, 2015
Believe it or not, I just recently bought my first waffle maker. Growing up we had only a toaster maker and I had no idea what waffles were, until I started traveling. That said, I think that my lack of knowledge about different foods and ingredients could have been due to my mother’s simple cooking. I remember eating maybe 10 different meals on a regular basis, buying the same 20 ingredients and having about 5 different spices in the pantry (including salt&pepper). No wonder, that I had no idea what an Avocado was, until I turned 20, just to give you another example. I guess not every mom likes to cook 🙂 On the other hand, I learned to cook the typical Czech meals very well – repetition makes perfect! I went a little off the topic here.
These waffles have turned into my favorite breakfast lately, because they don’t take a lot of time to make, and allow me to enjoy sweet dessert without adding any sugar to my diet.
This recipe is both FM and Keto.
Note: These waffles are high in calories so make sure you monitor your serving size. The recipe below yields 2 waffles and I personally eat half of one. Each waffle is approx. 600 calories.
Ingredients
3 oz cream cheese
3 eggs
1 tsp baking powder
1 cup almond flour
15 drops vanilla flavored Stevia
2 tbsp Erythritol or Monk Fruit
half 1/4 tsp xanthan gum
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This amount yields 2 waffles
Instructions
1. Combine all ingredients in a blender until smooth
2. Pour the batter in the waffle maker and bake for 5-6 minutes until golden brown on top and cooked all the way through.
Serve with your favorite topping or just dip it in coconut milk – YUMMY!
Blueberry Toping with Sour Cream
1/2 cup frozen blueberries
1 tbsp grass fed butter (unsalted)
1 tbsp erythritol or Monk Fruit
4 tbsp Sour Cream
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Melt the butter in a small pot (the smallest you have) over low/medium heat and add the blueberries with erythritol. Stir until the blueberries become steamy hot.
Place the sour cream on top of the waffle and pour over the sweet blueberry sauce. My portion size is 1/2 of the waffle with half the amount of sour cream and blueberries.
Macros Per Portion:
563.9 calories
48.3g fat (434.7 cal)
13.9g carb
24.1g protein
(77% fat)
Private Member |
lodz, poland
oh my, I’m salivating like a dog 😀 looks delicious.
PS: I don’t have a waffle maker:/Do you think it will be still delicious if I just fry it on a pan?
Private Member |
Hahaha, I realized that I was really salivating too when I read your comment!!!! 😀
Private Member |
lodz, poland
or perhaps bake the the batter in the oven would be even better idea?
Private Member |
lake tahoe, nv, usa
I would say, oven. Try 400F degrees until it’s golden brown on top.
Private Member |
toronto, canada
for those of you who want more waffles with less calories here is a fantastic recipe
6 egg whites( carton) , 3 by 1/4 cup equals 6 egg whites by the carton, set aide a little
4 Tablespoons of coconut flour
1 teaspoon baking powder
1 tbsp erythritol
1/4 grated apple (optional)
1 tsp apple pie or all spice and 1 tsp cinnamon (optional)
2 T chopped walnuts (optional)
Directions
Whip 2 (1/4 cup) of the egg whites to stiff peaks. The last 1/4 cup set aside in small bowl or leave in measuring cup for later
Once you have stiff peaks, put the coconut flour, baking powder, sweetener, and rest of egg whites then stir into the peaks gently, let sit for few seconds while the iron gets hot
Heat up your waffle iron to the number 3 temperature, setting and grease or spray it with coconut spray.
Pour in the batter when waffles iron is ready, this did not fill my waffles iron completely, mine is square shaped by cuisinart. I put it in the middle and spread out a little. Wait for iron to beep for ready
here is blueberry syrup or maple syrup to go with it
Blueberry syrup:
1 cup frozen blueberries
1/4 cup water
1/4 cup erythritol
1 tbsp lemon juice or half Lemon
1/4 tsp xanthan gum
Instructions
In a medium saucepan over medium heat, combine blueberries, water, and sweetener. Bring to a boil and then simmer for 5 to 7 minutes.
Remove from heat and stir in lemon juice. Sprinkle with xanthan gum and whisk quickly to combine. Let cool. store in fridge
maple syrup:
2 tbsp unsalted butter grass fed
1.5 tbsp coconut oil
4 – 5 tbsp maple extract
1 tsp vanilla extract
1/2 cup powdered erythritol
1 cup water
1/4 tsp xanthan gum
Heat butter in pan on low heat until browned. Take off stove before next step or butter will splatter everywhere and you will get burned
Add coconut oil, maple extract,vanilla extract and powdered sugar to melted butter
Mix thoroughly until all combined
Add water to dilute and cook down on low heat 3-4 min, stirring constantly
Add xanthan gum and vigorously stir in until combined, slightly thickening the mixture
Store in glass container or mason jar in fridge
enjoy guys
Private Member |
I don’t have a waffle maker either but what you can also do – use a griddle pan. That’s option one.
Option 2 – This is my favorite option because I don’t have a griddle pan either. I searched the internet found amazing idea.
Put the batter in a Ziploc bag and cut one corner out. Pipe a series of parallel lines in a hot pan. As these cook, crosshatch them with another series of lines. As they bind together, flip to brown the top side.
It works great – I’ve been making my waffles this way only 😉 Plus you can play with your shapes and never get bored. Haha
Private Member |
lodz, poland
Wooow,Jane,you’re amazing! What a great, innovative idea 😀
I’ll do one waffle your way,and and I’ll try to put another one into the oven(as Zuzka recommended) .
We’ll see which one wins.
Thanks for such great tip :*
XO
M.
Private Member |
I just made these today but unfortunately the batter was too thin so my method didn’t work. 🙁
My pan was already hot on medium high with some coconut oil in it so I made a pancake – until golden brown. It came out perfectly. It was soooooooo delicious. Thank you so much for this recipe, Zuzka 🙂
I used to make my waffles with coconut flour – similar recipe with my method of doing waffles using a pan and a Ziploc bag. It worked great but I have to say this is way better recipe. If you really want to make a waffle without spending money for a waffle maker I’d maybe try to put more almond flour in the batter to make the batter thicker. It could work then
I hope I didn’t ruin somebody’s breakfast with my suggestions. If I did I’m so sorry for that but I’m pretty sure you guys figured it out on the way and came up with a pancake too haha 😉
Private Member |
lodz, poland
hahaha, Jane, thanks!Right on time- I’m doing them for my breakfast tomorrow 🙂
So I will just make a pancake out of this batter 😉
PS: How many pancakes did it yield?
kisses, M.
Private Member |
3 pancakes – about 6 inch in diameter. I managed to eat only half of one pancake. Unbelievable!!! 😀 They really are amazing. Good luck and happy breakfast 😉 Hugs
Private Member |
curitiba, parana, brazil
Humm…preparing it tomorrow morning…but I will use coconut sugar…let us see if it will come out well. I know it will not be FM with coconut sugar but that is fine! 🙂 Thanks for such nice recipe…see you, take care.
Private Member |
ponte vedra beach, fl
whoa. gotta make this tomorrow!
Private Member |
ky, usa
Does anyone know if Truvia is considered erythritol? I cannot find erythritol at the store, but I have truvia and the ingredients say erythritol and dried Stevie leaf ??
Private Member |
staten island, ny, usa
how do you manage to eat only half a waffle??? haha! Im on keto for 3 weeks already – eating like crazy and getting super lean, I’m in heaven! ^_^
Private Member |
Hi Anastacia thats awesome please share your daily eating plans . I have been on keto last year but no kg of fat loss. Dont know if my macros not right for mw, Started again last week but tricky at the moment as i am fasting I am just trying to eliminate a few bad habits an hopefully in two weeks i can start my training proper with Zuzka.
Private Member |
staten island, ny, usa
Well, I was pretty skinny to begin with, but I went from 18% body fat to 16%. My goal is actually to gain weight, but I don’t want to do regular “bulking” – because in that process you gain fat as well as muscle mass. I’m looking for lean gains and staying at 16% body fat. So my daily calorie burn is around 2000 calories and I try to consume 2300 at the moment (planning to increase to 2500), my macros are pretty standard for keto – 70% fat, 20% protein, 10% carbs (total, including fiber). In grams protein around 100-120 g, carbs not more than 50 g (30 fiber, 20 net carbs) and the rest is fat as much as I can.
So far I love this diet – it improved my energy levels and mood, I like all the tasty fatty foods and gained 1-2 lb of pure muscle in three weeks 🙂 I wish I could post a pic!
Private Member |
ponte vedra beach, fl
you and I have the same goal. I am skinny and muscular but they’re little muscles. I’m 5’5″ and weight 109lbs (and thats being generous) If I had to guess I’d say I was about at 18%bf. I was at 22% back in beginning of February before I started in the gym. I can’t seem to figure out how to gain the lean mass without gaining the fat. I either gain it all or lose it all.
Private Member |
half of the waffel?? lol
Private Member |
Just made these waffles and they were so good! I didn’t have all the ingredients so I used just a little regular Stevia and a small amount of pure honey. Now if only you can concoct a recipe for a decent cheesecake 😉
Private Member |
seattle, washington
I assume the xanthan gum works like gluten would in flour and if you are gentle these would work as pancakes. I usually just put pancakes in the microwave to melt the butter on them. Don’t have a waffle maker myself, but as a child had them all the time.
Private Member |
When you say half of 1/4 tsp of xanthum gum, do you mean 1/8 tsp?
Private Member |
seattle, washington
Sometime Zuzka has an odd way of looking at things. Yes a 1/2 of a 1/4 is an 1/8th. She should just go metric and stop using medieval systems just because the country she is in does.
Private Member |
switzerland/, france
I did try this recipe today for the first time and thought the same. I don’t how many warriors are based in US, but coming from a former european, I am surprised she doesn’t use metric (or at least listing both ).
That being said, I had bought measuring spoons from US back in the days…and I guess she wanted to make it easy to figure out that you take your spoon marked 1/4 tsp and only fill it to half.lol.
I don’t know if the ingredients are different (cream cheese might be ?), but I didn’t get why the xanthan gum is needed. my batter is so thick, it looks like morter. I had to add almond milk to make it manageable (blend and spread it). Then I made a 2nd batter with half almond flour and half coconut flour…even worse…sooo dry. I couldn’t swallow without drinking along every other bite.