Easy Keto Waffles
Super crisp and easy keto waffles the whole family will love!
Servings: 12 quarters
Calories: 213kcal
Ingredients
- 80 g butter
- 80 g almond meal
- 90 g whey protein isolate I used Isopure
- 60 g cream cheese
- 120 g thickened cream
- 100 g sour cream
- 1 egg
- 1 tsp baking powder
- 1 tsp xanthan gum
Optional Filling
- 1 cup cheese
- 2 bacon rashers diced and cooked
Instructions
CONVENTIONAL METHOD
- Melt butter on stove or microwave for 1 minute. Add all ingredients to a mixer with dough hook or food processor and mix until completely combined.
- Cook in a preheated and buttered waffle iron according to manufacturer's instructions. If using additional toppings add them now to the mix and cook as instructed.
- Serve with your favourite toppings or as an extra treat a fabulous burger.
THERMAL METHOD
- Melt butter 3 min/100℃/ speed 1. Add remaining ingredients; mix 3 min/dough setting. Follow from Step 2 above.
Notes
Waffles can be made ahead in stored in the fridge for up to 5 days.
To freeze; place in an airtight ziplock bag and store flat in the freezer. Defrost in the fridge before serving or toasting.
Whey Protein Isolate is used in the recipe to give the crisp texture. Without it the waffle will not be crispy.
For a sweet waffle simple add sweetener to taste.
Nutrition
Serving: 2quarters | Calories: 213kcal | Carbohydrates: 2g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 63mg | Sodium: 282mg | Potassium: 89mg | Fiber: 1g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 0.4mg | Net Carbs: 1g