Looking for a keto-friendly waffle option to satisfy your breakfast bread cravings? This waffle recipe gets its wonderful texture from Oat Fiber 500, and its high protein and fiber content from Modern Mountain lupin flour.
Looking for a something savory? Fry a few tender chicken breasts in a lupin flour breading, and chicken and waffles awaits!
We like to use a zero-carb syrup and plenty of butter to top, but it would pair just as well with a homemade whipped cream, blueberries, and a dusting of cinnamon.
2 TBSP Monkfruit Sweetener (or low-carb sweetener of choice)
2 TSP Cinnamon
¼ TSP Salt
1 TSP Baking Powder
Toppings of choice (keto syrup, low-carb whipped cream, berries, etc.)
Directions
In large mixing bowl, beat together softened butter/ghee, eggs, cream cheese, heavy cream, and almond milk.
In a second bowl, mix together the dry ingredients.
Slowly add dry ingredients to your eggs/butter while mixing. Continue to mix until batter is thick and smooth. (Don't worry if you're thinking that your batter is looking a bit thick; you'll notice that this batter is thicker than most of the waffle batters you're used to.)
Allow your waffle iron to medium heat and sit for a couple of minutes. Grease your waffle iron by either brushing some butter in the cracks or using your cooking spray of choice.
Scoop your batter into the middle of the waffle iron and gently make a small circle in your waffle iron. Lower the iron, allowing the weight of the lid to spread the batter to the edges of the iron.
Cook for 3-4 minutes. Remove from the iron, top with lots of butter and your toppings of choice, and enjoy!
Recipe Note
More of a pancake person? Not to worry, this batter is thick enough that it makes a nice pancake as well!
