I have been and always will be a big fan of everything breakfast! I’m happy that I’ve finally found a low carb waffle recipe that I like, I’ve been trying to figure one out for a while. After trying different recipes that just used coconut flour I still found them to be a little more dry and brittle than I’d prefer, I like my waffle to be sturdy enough to spread some butter on, and it’s just a bonus that by using flax meal the carb count drops a little more!
The best part about this recipe is that the possibilities are only limited by your imagination! This mix gives you a nice solid waffle foundation to build off of and can be completely customized by the topping or fillings you decide to use. It’s low enough in both calories and carbohydrates that you have a little more wiggle room when it comes to dressing these babies up!
If you’re feeling like more of a classic waffle go straight for the butter and sugar free syrup! Here I even made a homemade fresh strawberry jam topping and some whipped cream to go with it. I highly suggest throwing in a dash of cinnamon to the mix if you want more a standard waffle, it makes the flavor pop a little more.
The waffle sections make a great breakfast sandwich as well. Here I went for a classic bacon, egg & cheese when doing breakfast for dinner the other night. I used 1 oz of sliced sharp cheddar, 1 large egg fried sunny side up & 2 strips of hickory smoked bacon. If you’re more of a McGriddle fan try adding in an additional 1/2-1 tsp of maple extract to the batter!
If you like to meal prep they do reheat pretty well. I took one filled with some natural blueberry cream cheese the other morning and it held up. I did pop it into the microwave for about 10 seconds to reheat it, it is a little softer than when first made but you could probably put it in a toaster oven to pull a little moisture out if you’d like (I thought it was fine straight from fridge myself). Now I don’t suggest putting it in the toaster… I tried it, though it did hold up all it really did was burn without toasting. That’s more than likely due to this being a base made up of eggs and cream cheese, just does not toast like traditional waffles.
Here’s a fun twist for you, make the waffle savory instead of sweet! Omit the sweeteners and vanilla extract and throw in about a 1/4 tsp of Italian seasoning with a dash of garlic salt. If the mix seems a little thick just add a little unsweetened cashew milk as needed to get a better batter consistency. Here I threw mine into a warm panini press to make a hot sandwich with a filling of swiss, fresh spinach and a little basil pesto. Get creative and have some fun! This sandwich was not really crispy but pressed well and was easy to hold without falling apart.
Low Carb Waffles
- 1 tbsp melted butter
- 4 large eggs
- 4 oz cream cheese, softened
- 1/4 cup ground flax seed meal
- 2 tbsp coconut flour
- 1+ tbsp Swerve (or similar sweetener)
- 2 tsp vanilla extract
- 1.5 tsp baking powder
- 10-15 drops liquid stevia (optional)
- 1/4 tsp cinnamon (optional)
- Turn your waffle iron on and let it preheat while you prepare the waffle batter.
- Add all of your ingredients into a mixing bowl and blend until smooth.
- Add approx 1/2 cup of the mix to your heated waffle iron for each waffle.
- Let the waffle cook until most of the steaming stops, this does cook a little longer than a normal waffle due to it being a cream cheese mixture.
- Serve your favorite way and enjoy!
*If the mix seems a little thick add a splash of unsweetened cashew or coconut milk, if it looks a little runny maybe add a touch more flax meal. This mix will not be as thick as a normal waffle batter, a little runny is okay!
*If you’d prefer to serve them as pancakes omit the butter and add another 1/2 tsp of baking powder, otherwise it’ll be more cakey than pancakey.
Nutrition per Waffle for this batch:
- 212 kcal
- 9.3g protein
- 16.8g fat
- 5.9g carbs
- 3.2g fiber
- 2.7g NET carbs
Until my next post just remember,
Hydrate. Satiate. Celebrate!