Low Carb Waffles grew up out of the Success Low Carb Pancakes recipe. We have been enjoying these crunchy waffle treats this summer. They make Saturday morning breakfast special at my house.
I am very excited about losing weight and getting healthier. I have personal rules about how I do this. So if I want to stay on a WOE, I have to feel happy and satisfied. I've learned over time that if I feel deprived or if foods are unappealing I just won't stick with the program.
I seem especially drawn to comfort foods, so I find myself bending over backwards to develop or adapt recipes that are new friends in old clothes. What I mean by that is that while they are made of new ingredients they look taste and smell very similar too their more traditional counterparts.
These are definitely my 'new friends'. They are 6.7 total carbs and just 3.1 net carbs! Are you kidding me? Great right?
They arrived by way of trial and error. The picture above is from my first experimental batch. Yup. My recipes aren't always an immediate success. 🙂
The experimental waffle was delicious but wouldn't come out of the iron very well. I learned that it's best to add the coconut oil after you've blended everything else. This way the cold ingredients won't turn the coconut oil into a lump of cold fat in the bottom of the blender.
With the oil blended in properly, the waffles turned out beautifully. The recipe made 5 waffles in my waffle iron. Yours may make more or less. Adjust your calories and carbs accordingly. Enjoy!
- 4 large Eggs,
- ½ cup Low Fat Ricotta
- ½ cup Almond Meal/Flour
- 3 tablespoons Coconut Flour
- ¼ tsp. Table Salt
- ½ tsp baking Soda
- 1 tablespoon Coconut oil, warmed slightly
- Put all ingredients except coconut oil in blender.
- blend till froth, about 30 seconds.
- Add warmed coconut oil and blend for 15-30 seconds more.
- Pour mixture into waffle maker according to manufacturers instructions.