Recipe Thursday: Low Carb Waffles

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I have been craving waffles for a while now, so when I came across this recipe I was all over it. Here's the deal, I am sharing two versions of this recipe. One version for my strict keto friends, and another version for my "keto-ish" vegan friends. The good thing about drinking exogenous ketones is that I don't need to eat a strict ketogenic diet 100% of the time to feel the effects of ketosis. So do with this recipe what you like, but I was pretty impressed with these healthy, lower carb waffles that I found here on The Big Man's World website! 

Ingredients:
(Original recipe)
  • 4 tablespoons coconut flour, sifted
  • 1 tablespoon granulated sweetener of choice
  • 1/4 tsp cinnamon
  • 1/4 tsp baking powder
  • pinch sea salt 
  • 2/3 cup liquid egg whites (or 4 large egg whites)
  • 1/4 cup milk of choice 
  • 1/2 tsp. vanilla extract 
  • 1 tablespoon unsweetened applesauce 
  • 1 tsp. oil of choice 
  • Maple syrup/coconut butter to top
Vegan Option
  • 1/4 cup oat flour (can sub for any wheat flour)
  • 1/2 scoop vanilla brown rice protein powder (17 grams)
  • 1 Tablespoon granulated sweetener of choice (optional) 
  • 1 Tablespoon ground flax 
  • 1/4 tsp. baking powder 
  • 1/2 cup non-dairy milk, divided 
  • 1/4 tsp. vanilla extract 
  • Maple syrup/coconut butter, to top

Directions: 
(for original recipe)
  1. In a small mixing bowl, add your dry ingredients and set aside. 
  2. In a separate mixing bowl, add your egg whites, milk, vanilla extract and unsweetened applesauce and mix lightly. Pour into the dry mixture and mix until a thick batter is formed. Add your oil of choice and let batter sit. While you are doing so, heat up your waffle iron and coat lightly with oil/cooking spray. Once hot, add your batter and cook until crispy on the outside and fluffy on the inside. Repeat until all the batter is used up.
(For vegan option)
  1. In a mixing bowl, add your dry ingredients and set aside. 
  2. In a separate bowl, add your flax, baking powder, vanilla extract and 1/4 cup of dairy-free milk. Whisk well and let sit for 5 minutes until it starts gelling up. Heat up the waffle iron and while it's heating up combine the two bowls and add the extra 1/4 cup of milk until a thick batter is formed. Cook on the waffle iron until all the batter is used up. 
  3. Enjoy! 

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