Start your day with low carb waffles made with protein powder and almond flour. These gluten free waffles are under 3 carbs each and packed with 7 grams of protein.
Ahhh, you have no idea how good it feels to be typing this right now! I’m sitting upright and I’m feeling amazing!
See, I had a great vacation planned to visit Cabo San Lucas, Mexico. It was a sibling get away with my brother to celebrate our birthdays. We share the same birthday week. Fun, right? Well, I got to Mexico as planned, and just as we start rolling into our excursion I got sick.
Super sick! I was in bed for days with stomach distress. I guess the traveler’s bug is a real thing and it sucks!
I could barely sip water for most days, so I came home 5 pounds lighter. Who goes on vacation and loses weight? Not recommended. Ever. SO. NOT. WORTH. IT.
Once home getting clean simple foods in my belly was a priority, and these low carb waffles hit the spot!
Before I started to eat mostly low carb foods these Cottage Cheese Pancakes have been my go to protein pancakes. They’re delicious, but I thought I would play with a low carb option, which means most flour if not all has to go!
Combining my favorite protein powder, True Athlete with almond flour creates the ultimate gluten free base, then all that is needed is the same ingredients you would put in a traditional waffle recipe; eggs, milk, butter and a touch of vanilla extract.
Each waffle is about a 1/4 cup of the batter that I just plopped in the middle of the waffle maker. I used a 1/3 cup as the scoop, but less batter made in on the waffle iron.
I didn’t bother spreading out the batter to make perfect squares. Mine are imperfect circles!
Extra waffles can be frozen and popped in the oven or toaster for another day. Check out this post on how to freeze waffles for the steps on how to store fresh waffles in the freezer.
Enjoy with fresh berries or if you have frozen fruit, put a couple of cups in a small sauce pan with a couple of tablespoons of water over medium heat until they soften up. You also may want to try this sugar free pecan maple syrup!
- 1 1/2 cups almond flour, superfine
- 3 tablespoons oat fiber
- 3/4 cup whey protein powder, unflavored
- 1 tablespoon baking powder
- 1/8 teaspoon kosher salt, fine grind
- 1 cup almond milk, unsweetened
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons butter, unsalted melted and cooled
Heat the waffle iron.
In a large mixing bowl whisk together almond flour, oat fiber, whey protein, baking powder, and salt.
In a separate medium bowl whisk together almond milk, eggs, vanilla extract and butter. Pour over dry ingredients and mix well. Let sit for 5 minutes.
Pour batter into waffle maker in 1/4 cup increments. Cook following manufacture's directors or until desired doneness. Serve with your favorite topping.
You may need to adjust the amount of liquid used. I started out with 3/4 cup and added more until I got the consistency I liked. The batter will thicken as it sits.
Amount Per Serving: Calories: 149Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 40mgSodium: 165mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 9g