Prep 10 mins
Cook 20 mins
For a low-carber, these waffles are a god-send. They are very yummy, low in fat but so tasteful! Also feel free to adapt the recipe. I haven't tried it myself but I think that a few teaspoons of cocoa powder would make for some excellent chocolate waffles. Or leave out the sweetener for a waffle you can top with cheese or ham.
- 3 tablespoons melted butter
- 2 large eggs
- 1 pinch salt
- 1 teaspoon baking powder
- 50 g coconut flour
- 50 g almond flour
- 250 g cream cheese
- 2 tablespoons artificial sweetener (or to your taste)
- Take the cream cheese and add the sweetener to your liking. I used about 2 tablespoons. The sweeter you make the cheese, the sweeter your waffle will be.
- Mix in the melted butter and whisk until smooth.
- Add the eggs and mix well.
- Then you add both flours and the baking powder with the salt.
- Grease your waffle iron with some left-over melted butter but not too much. Then bake your waffles. Spread out the batter to make sure the entire area is covered. The waffles need to bake longer than regular waffles do so have patience and check once in a while to see if they are done. I have quite a bad waffle iron so mine didn't cook regularly on both sides, but they are still so yummy! Also be careful when you take them out. The waffles are very fragile when hot. Especially when they are under-cooked.
- Transfer the waffles to a plate and let cool.
I'm sorry, but I have to comment on the last comment..... this recipe calls for .11 lbs of each flour,. .11 lbs = 1.76oz 2 oz = 1/4 cup which means the previous person put double the amount of flour in their recipe
Either something is missing from this recipe or the amount of the flours specified is wrong. If you follow the recipe, it turns into a dry dough, not batter!! The recipe calls for 50 grams each of coconut and almond flours. Normally flour is specified in a volume measurement, not a weight measurement like grams. But using grams and following the specified weight to volume indication on the respective packages of the two flours, the recipe translates into approximately 1/2 cup each of the two flours for a total of 1 cup of flour. 1 pkg of cream cheese, 3 tbsp of butter and 2 eggs are not nearly enough moisture for 1 cup of flour to create a batter. It is not even enough moisture for a dough!!! Since the result of the recipe was too dry to pour, I attempted to spoon the dough into the waffle iron. The messy result was 1 1/2 extremely dry waffles!!!