6gNET CARBSCrispy Almond Flour Waffles
Golden almond flour waffles with crisp edges and a tender middle, thanks to a little cream cheese in the batter.
Ingredients
Batter
- 1 1/3 cups blanched almond flour
- 1 tsp baking powder
- 2 tbsp granulated monk fruit sweetener
- 1/4 tsp salt
- 4 large eggs, room temperature
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
For the iron
- Cooking spray
Directions
- Heat your waffle iron to medium-high and let it fully preheat.
- Add all the batter ingredients to a blender and blend until smooth, about 30 seconds. Or beat the cream cheese and eggs together with a hand mixer, then whisk in the rest.
- Let the batter rest 5 minutes so the almond flour hydrates.
- Coat the waffle iron with cooking spray. Pour about 1/4 cup of batter onto each section of a standard square iron, or follow your iron's fill line.
- Cook 4 to 5 minutes, until the steam slows to a wisp and the waffles are deep golden. Cook them a minute past when they first look done for the crispiest edges.
- Transfer to a wire rack in a single layer while you cook the rest. Stacking them traps steam and softens them. Makes 8 waffles.
Nutrition per serving (2 waffles)
Estimated per serving from USDA FoodData Central and typical US label values. Total carbs include sugar alcohols; net carbs subtract fiber and sugar alcohols. Sugar alcohols: 6g.
Know your label
Under FDA rules, sugar free means less than 0.5 g of sugars per reference amount and per labeled serving.
What we use
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Contains
tree nuts, eggs, dairy
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Inspired by The Big Man's World. Our version is rewritten and adjusted for lower carbs. This recipe is still in our test kitchen; amounts may change after testing. Nutrition is estimated and for general information only, not medical advice. Check with your care team about your own carb targets. DisclaimerPrinted from diabeticrecipes.us/recipes/crispy-almond-flour-waffles/