#keto waffles v2! And a hard boiled egg and coffee with heavy cream! Mmm!
These are far more like traditional waffles — crispier and drier not like version 1 which was mushy (yet delicious). The nutrition info is still very similar. This is the modified recipe:
1 cup fresh ground flax meal
1/4 cup coconut oil or butter
3/4 cup of unsweetened almond milk
1/2 cup dried unsweetened coconut flakes
1tsp vanilla extract
1 tsp baking powder
Stevia or Splenda to taste (I used about 15-20 drops of stevia)
1 tsp cinnamon
3 tbsp full fat cream cheese
Really the only difference is taking out the cheese, no coconut flour, and adding more shredded coconut!
In a large bowl mix the flax meal and baking powder. In a small pan, melt butter (and cream cheese, if adding) over a low flame. In a small bowl, pour in oil/cream cheese and whisk in eggs, and milk. Add the cinnamon and Stevia, whisking well. Add wet ingredients to the dry. Using less batter in the waffle iron will make them have some holes, but will ensure that they cook all the way through. Stick with 2-3 tbsp of batter rather than the typical 1/4 cup.
Make sure your waffle iron is super hot and LEAVE IT ALONE! STOP CHECKING IT EVERY 2 SECONDS AND LET IT DO ITS THING! These make 3 HUGE waffles. No clue how many normal waffles or pancakes this would make. But the hugeness of these waffles is why they’re so high calorie. Top with some whipped cream and some of that weird Walden Farms 0 everything syrup if you’re into that sort of thing.
Also, flax seed meal gets is pretty thirsty and has a tendency to gel up. If your batter gets too thick to add to the waffle iron (since these take a bit to cook), adding a bit more water or almond milk to the batter won’t hurt it.
Serving size: 1 LARGE Belgium Waffle
Net Carbs: 3g