Fluffy Low-Carb Waffles
Updated: Jun 6, 2020
Low in carbs, and high in healthy fats and protein! These fluffy waffles will have you craving them for brunch everyday to come!
These waffles might be the absolute BEST thing I've had in a while! (FYI, they taste *amazing* with my Easy Paleo Nutella! ;)) But seriously, these waffles are fluffy, sweet, not eggy, and have so many endless topping choices that you can just go crazy with 'em!
I have a few tips and suggestions on how to make these waffles the most perfect they can be, so take a peek below before you get started!
1. Why xanthan gum? A lot of people ask if they can leave out xanthan gum when they see it in a recipe...and the answer is sorta yes and no. Yes, you can, but the final product may not hold together or be as fluffy and light in the end. Why? Because since my recipes are gluten-free, the dough/batter mixture is missing that component we call...well, gluten! It's missing its stretchiness, and ability to hold the product together. So, that's where xanthan gum comes in: it acts similarly to gluten in a recipe, all while keeping the recipe gluten-free (and not causing havoc on your gut!) So I don't recommend skipping this ingredient.
2. The batter will be THICK! Not a thin, crepe or pancake batter at all. It'll be quite thick and stretchy -- and that's good! You'll need to do some good spreading on your waffle iron to coat the pan evenly, but trust me, it'll puff and fluff up in no time.
3. To store them, I put them in a ziplock baggy and freeze them! They work amazingly to pop in the toaster the next morning (or next week!) and there you have it! An easy, quick, and healthy breakfast!
Enjoy! Happy munching!
Fluffy Low-Carb Waffles
- Serves about 10-14 waffles -
1 1/3 cups of blanched almond flour
1/2 cup of organic coconut flour
2 scoops of grass-fed collagen protein (optional!)
3 tsp baking powder
1/2 tsp salt
2 Tbsp ground flaxseed meal
2 tsp xanthan gum
1 1/3 cups organic canned coconut milk (or any milk will work!)
1/3 cup water
1/2 cup organic coconut oil, melted
6 pasture-raised eggs
2 tsp vanilla extract
Stevia drops to taste
In a large bowl, mix together your almond and coconut flour, flaxseed meal, collagen, baking powder, salt, and xanthan gum. Set aside.
In a medium, heat-safe bowl, melt together your coconut milk, water, coconut oil, vanilla, and stevia. Once it’s melted but not too hot, beat in your eggs.
Pour your wet into your dry, and mix that all until smooth. Set aside for 10 minutes while you heat up your waffle iron.
Grease your waffle iron with coconut oil, and pour a heaping 1/4-1/3 cup into each waffle section. Press waffle iron down, and let them cook for about 10 minutes - (check on them at about 5 minutes into cooking though, in case your iron is at a higher temperature.) They’ll be golden and crisp when done! Continue process with all the waffles.
Top with your toppings of choice, and ENJOY!! 😊
1. You can add in chopped dark chocolate, blueberries, or whatever you choose if you’d like, too! Just place your toppings of choice on the waffles once the batter is poured into the iron.
2. Again, store them in the freezer in a tupperware or ziplock baggy, and pop them in the toaster for a quick breakfast or snack!
3. These waffles also taste GREAT when they're cut up and topped on a smoothie bowl! Haha!