Perfect for a weekend breakfast or as a nourishing afternoon treat: These protein-packed, sugar free almond butter waffles are gluten free, paleo and low carb.
Do you know those days when only a waffle will do? A soft, light and fluffy waffle with a gentle crunch on the edges, preferably straight from the waffle maker so it’s still warm? A waffle that fills the kitchen with the most mouthwatering smell of baked deliciousness? When I look out of the window, I can say with 100% certainty that today is a waffle day.
One of my favourite waffle recipes are these low carb waffles, which disappear faster than you can say waffle. These babies come out of the waffle maker, hover in the air for a second and are gobbled up before they even reach a plate.
Friends, low carb waffles have got some serious competition: the almond butter waffle!
The almond butter waffle is the heartier cousin of the low carb waffle. Purists make almond butter waffles with only almond butter, baking powder and eggs plus a sweetener such as banana or my favourite, erythritol. But I have a hungry teen in the house so that just won’t do. Have you got any idea how much teenagers eat? They wake up in the morning so starved they can hardly get out of bed. Feeding teens is like throwing food into an abyss.
That’s why my almond butter waffles include coconut flour, which is not only crazy healthy, but adds more substance (read: they are filling!) and turns it into a veritable meal.
Coconut flour is gluten-free, particularly rich in fibre and low in carbohydrates. I love baking with it, though it can take a little to get used to it as it absorbs a LOT of liquid. I have experimented quite a bit with this recipe and finally cracked the ideal ratio of wet and dry ingredients. The result is light, moist and fluffy waffle heaven with a fragrant almond note. Basically, a brilliant lazy breakfast or snack for hungry kids.
These waffles are easily customisable. You could use peanut butter instead of almond butter and experience with spices by adding mixed spice (AKA pumpkin spice in the US) or cinnamon for a more festive flavour. In terms of toppings, I am a purist – I have just dusted my stack with Sukrin Icing sugar. Feel free to enjoy your waffles with creme fraiche or whipped cream, a sugar free caramel sauce, homemade apple sauce or stewed fruit. Oh, and if you do not have a waffle maker, you can use the dough to make pancakes instead.
My recipe makes six waffles. Should your house be teen-less, you’ll be glad to know that almond butter waffles keep well in the fridge and can be gently toasted or warmed up in the microwave the next day.
If you’ve got a teen, just bring’em on and watch’em go.
- 5 eggs, separated
- 3 tbsp Sukrin coconut flour
- 1 tsp baking powder
- 2 tbsp Sukrin:1 or your sweetener of choice
- 5 tbsp almond milk or milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 60g (1/4 cup) butter, unsalted and melted
- 60g (1/4 cup) smooth almond butter
- to dust: Sukrin Icing
- Start by whisking the egg whites until they are firm and form stiff peaks. You have to use a clean, non-greasy bowl for this and be a bit patient.
- In a second bowl, mix all the other ingredients until the batter is nice and smooth.
- Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
- Let the batter sit for a few minutes because of the coconut flour.
- Don't forget to grease your waffle maker before you get going. Grain free waffles have a more delicate consistency than wheat waffles, so take care when removing them.
- Bake your waffles until nice and golden. With a waffle maker that makes heart shaped waffles, you should be able to make 6 fine specimen.