After so much trial and error, trying different recipes and making some tweaks here and there, I finally found a waffle recipe that suits me in terms of taste, texture, and quantity.
The ingredients are very few and you may already have them, so follow the recipe:
To make the recipe a success, you must respect the cooking time and temperature, so follow the steps described below step by step. Likewise, the ingredients must also be carefully measured and prepared before starting the recipe.
So, for the recipe, you will need:
- almond flour, finely ground
- protein powder
- Stevia, Splenda, or sweetener of your choice
- baking powder
- vanilla extract
- Greek yogurt
- 22 g almond flour, finely ground
- 22 g protein powder (I used Quest peanut butter flavor, but most will work)
- 1 tbsp Stevia, Splenda, or sweetener of your choice
- 3/4 tsp baking powder
- 2 whole eggs
- 1 tsp vanilla extract
- 42 g Greek yogurt (I used Fage non-fat)
- 2 tsp oil of your choice (I used EVOO)
- In a bowl, put all dry ingredients and mix well.
- Add the wet ingredients, mix well until batter is formed.
- Turn on your waffle iron — Recommended HIGHEST SETTING for a crispy texture.
- Once iron is heated, spray the surface with cooking oil (or spread oil/butter if you prefer) and pour in batter.
- Flip the iron, cook until it’s ready, flip, open, remove, and enjoy.
- If you’re using a different waffle iron, those last two instructions will be different.
Estimated Nutrition Facts (ONE LARGE Belgian-style waffle (8″ dia x 1.5″ depth)):
- 460 kcal
- 4.5 g net carbs
Note recipes :
I use the Belgian Waffle Iron. This is a VERY THICK WAFFLE! The diameter of the waffle is approximately 8 inches across. So if you do not have any?
No worries, here are some “Amazon Choice” device options.
You can sub approx. ~14 g melted butter in place of the 2 tsp olive oil if you’d prefer. I’ve found this does not affect the flavor much.
For a (slightly) lower calorie waffle, you can omit the oil/butter completely, bringing the total calories down from 460 to 380 kcal. NOTE: this will reduce the crispiness of the waffle, and the end product will be more pillowy.
Conversely, if you want to up the fat, use full-fat Greek yogurt and/or fattier protein powder.
I have not tried this with Coconut flour, but I can say that any recipe I’ve previously used with Coconut flour turned out to be no bueño. Almond flour is less absorbent, which I think is critical for the mix here. If you need to sub for Coconut flour, you’re on your own as far as figuring out where to compensate for the lost volume (sorry!).
You can toss in small add-ins as you see fit. I will occasionally use cinnamon, maple extract, sugar-free chocolate chips, nutmeg, etc., depending on what I’m in the mood for.
Also, you can take these savory instead of sweet! Quest makes a non-flavored “baking” protein powder (and I’m sure other brands make something similar) which I’ve used: I will omit the vanilla flavoring, and add in things like rosemary, sage, thyme, a sprinkle of fennel, and it goes great with breakfast meats and gravy on top instead of syrup.
Since others are asking: the syrup is Mrs. Butterworth’s sugar-free, butter-flavored syrup. Though I have used Walden Farms and Maple Grove sugar-free varieties in the past and they are all fine.
Sausages on the plate are from Costco. Frozen chicken breakfast sausages, at 90 kcal per three links. Better ratio than most other chicken/turkey breakfast sausages I’ve found. Pork sausages taste better, imo, but sometimes I’m going for volume, you know?