On a weekend morning, there’s nothing like the aroma of homemade waffles to get your family out of bed. Like my mama before me, reaching for a box of Bisquick pancake and waffle mix was second nature. And then I checked out the carb count. Ugh. One-third cup of mix comes in at 28g net carbs. So I stopped eating waffles. And how I missed them.
A recent visit to see Amy and family (appears I do that a lot) produced yet another fabulous breakfast. I’ve tried quite a few low carb waffle recipes, but was never happy with the resulting spongy texture.
Here’s another of Amy’s breakfast recipes that passes the taste and texture test with flying colors. Thy are simply luscious. After she made them for Mike and me, I immediately went online and ordered a waffle maker.
The cinnamon and maple extract rounds out the flavor, and the cream cheese and eggs keep you full for hours. Using a blender to mix up the ingredients cuts down both prep time and clean up.
I use a Flip Belgian Waffle Maker on a high setting since we like waffles that are both dark and crispy. It may take a few tries before you find your perfect setting. Use a light coating of non-stick cooking spray or lightly coat the top and bottom waffle grids with coconut oil before pouring the batter in.
I like to serve these scrumptious waffles with a side of bacon, ham, or sausage for added texture and flavor. Top with Mrs. Butterworth’s sugar-free syrup, coming in at ZERO additional net carbs. It’s sweetened with a sugar alcohol which has no effect on glycemic index.
Another zero carb waffle topping is Land O Lakes Sugar-Free Whipped Heavy Cream. In my opinion, the best creation to ever come out of a can! Squirt a dollop or two over these waffles for a picture-perfect creation. Bon Appetite!
Crispy Low Carb Butter Waffles
- 4 ounces cream cheese, softened
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoons extract almond, banana or maple extract (optional)
- 1 tablespoon Truvia or another sugar-free sweetener
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, melted
- 4 tablespoons coconut flour
- 1.5 teaspoons baking power
- Preheat waffle iron according to directions.
- Using a blender or mixer, combine cream cheese, eggs, vanilla extract, optional extract, sugar substitute, cinnamon and melted butter until smooth. This should only take a minute or two.
- Add coconut flour and baking powder to first mixture and blend/mix only until large lumps of dry ingredients disappear. Pour batter onto preheated waffle iron, following directions that come with user guide.
- When waffles have reached a deep golden-brown, release from waffle iron .