Is it possible to make tasty waffles without grains and sugar? Oh yes, it is. Keto low carb waffles – not just as good, but better than the real thing!
We do not have a sandwich maker at home. But I have inventive children with a wild, mad love for cheesy panini. So every once in a while the poor old waffle maker is dragged out and in goes some sliced bread with a gigantic stack of ingredients wedged in between. What comes out looks a bit tortured, but tastes great all the same.
As of yesterday, our waffle maker will be put to use a whole more often. For actual waffles, friends. For I have discovered a recipe that actually tastes better than the full-on wheat-and-sugar version. Who’d have thought that some eggs, butter, a few spoonfuls of coconut flour and a few other magic ingredients could make a whole noisy family quiet in astonishment for… well, at least five seconds. You want some happy silence? Make low carb waffles! Thank you for this one, DitchtheCarbs..
As you can see, I like my waffles with creme fraiche and blueberries – but any berry combination, whipped cream or a dollop of coconut cream would work well. Do you do school lunches? Make little heart-shaped waffle sandwiches filled with cream cheese and berries!
Friends, these low carb waffles are
- grain free
- sugar free
- freezable (between sheets of baking paper)
- without protein powders or other complicated ingredients
- delicious hot or cold
- adaptable – add cinnamon or mixed spice
The secret to supreme waffle fluffiness is to separate the egg whites and the yolks and beat the egg whites until they form stiff peaks. This mixture is then folded gently into the batter. I can assure you though that even if you do not manage to get your egg whites perfectly stiff – I find they can be a bit temperamental – the waffle will still turn out fabulous. As long as you manage to beat some air bubbles into your egg whites (i.e. make them turn white), you’re good to go.
If you do not have a waffle maker, just make low carb pancakes instead. They won’t look as pretty (I am a sucker for the little heart shapes), but definitely more handsome than my childrens’ tortured cheese sandwiches.
Yields 5 waffles
Grain free, sugar free, superbly fluffy and extremely tasty: Low Carb Waffles. You'll never look back.
10 minPrep Time
5 minCook Time
15 minTotal Time
5 based on 1 review(s)
- 5 eggs, separated
- 4 tbsp coconut flour
- 1 tbsp xylitol, or sweetener of choice, to taste
- 1 tsp baking powder
- 1-2 tsp vanilla
- 2 tbsp single cream
- 125g (1/2 cup) butter, unsalted and melted
- optional: 1 tsp cinnamon
- Whisk 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 the egg yolks, coconut flour, sweetener and baking powder.
- Add the melted butter slowly and mix well to ensure your batter is nice and smooth.
- Add the milk and vanilla, mix well.
- Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
- Place enough of the waffle mixture into the warm waffle maker to make one waffle. Cook until golden. You might have to "grease" your waffle maker with a bit of butter so the waffles do not stick. They have a more delicate consistency than wheat waffles, so take extra care when removing them.
- Repeat until all the mixture has been used.
So incredibly easy and impossibly delicious: Strawberry Coconut Mousse. Only four ingredients, vegan, low carb and refined sugar free!
Do you remember that shampoo ad by Herbal Essences? Where the model lathers her impossibly luscious hair in the middle of the jungle under a waterfall, eyes closed, ecstatic smile, beautiful flowers and nature everywhere? Somehow this ad popped into my mind this morning – and no, not while I was washing my own hair. And instead of making me want to buy Herbal Essences, it was the FEELING of indulgence I felt I needed.
So what did I do? Of course, I made a dessert!
Chorizo Egg Muffins are an easy to make, great on-the-go-breakfast you can make ahead. Gluten free, low carb. These muffins need to me made. End of story.
I live in London, which means I NEED to talk about the weather. It’s a compulsory national habit, a bonding ritual with fellow sufferers. Great conversation starters are “Isn’t it a grey day today, dear?”, “A bit on the chilly side, don’t you think?” or simply “Gosh, this rain!” (shakes head), followed by the inevitable “It’s good for the plants though, we really needed it!”
Low Carb No Sugar Carrot Cake Muffins. Sensationally moist, light and simply mouthwatering! They are 100 % grain free, refined sugar free and packed with carrots – an absolutely guilt-free dessert.
You should not believe everything you read online.
Unleash your Latin spirit with this Argentine-style sea bass with chimichurri on a bed of aubergine lentil stew. My favourite dish at the moment – the chimichurri is insanely fresh and fiery!
Chimichurri. Don’t you love the sound of that word? It makes me think of naughty kittens (I like kittens, in case you haven’t guessed!), skipping and somehow, being tickled. It’s the kind of word that, if you say it aloud a few times, just makes you happy. Try it!
Of course, chimichurri has nothing to do with cats. It’s a super-spicy Argentine sauce made of chopped parsley, garlic and chilli and is normally used to marinate meat. Its name probably comes from the Basque word tximitxurri, which can loosely translated as “a mixture of several things in no particular order”. Incidentally, chimichurri also tastes fantastically fresh, tangy and fiery. And it doesn’t only work with meat. It’s also amazing with white fish!…
The humble scrambled egg gets an asian-style makeover that will knock your socks off: Vietnamese scrambled eggs is a true taste revelation. The secret ingredient is fish sauce!
Since I started eating sugar free and low carb, breakfast is the meal that has changed most. Out is the toast with jam, the maple syrup-covered pancake and anything by Kellogg’s. Instead of loading up on carbohydrates, I eat more protein and healthy fats, which makes me feel way more alert and satisfied until lunchtime. My two favourite staples now are home-made granola with yoghurt and berries – such as the Peanut Butter Granola – and eggs in all shapes and forms:…
Deliciously nutty, pleasingly crunchy and protein-packed: Cashew Quinoa Granola is grain free, sugar free and gluten free – a real feel-good breakfast!
There I was last night, sitting around a table with a couple of friends discussing… granola. Intensely. This is an odd thing that happens when you reach a certain age – things you never used to think about suddenly become so captivating you wish you could take notes.
Have you ever had one of those moments?
Like going into an electrical store to get a new whatever-cable and ending up admiring those big American fridges for the better art of an hour – the ones that dispense water and ice.
Like getting excited about the durable soles of hiking boots.
Like comparing accountants.
If you haven’t, you will in time. So much to look forward to!
We started off with the merits of my grain free, sugar free Peanut Butter Granola, briefly agreed about the evilness of shop-bought granola and then moved on to quinoa, the health foodie’s favourite carb replacement. None of us had ever tasted quinoa granola, yet we were vaguely aware there are quinoa granola recipes floating around out there. Would quinoa pop like corn when in the oven? Would it retain its nutty taste? Could it possibly be as good as peanut butter granola?
Today, friends, I have answers to all these burning questions.
Most granolas use honey, sugar or syrup to make the nuts, seeds and grains stick together in clusters. Because we are sugar free here at Sugar Free Londoner (obvsly), we have to embrace a less clustery, yet just as tasty granola. The secret of this recipe is an old granola trick of mine: nut butter and spices!
I used cashew butter for this recipe, which has a slightly sweet taste and does help the nuts and quinoa stick together, along with a pinch of salt and plenty of mixed spice. You could sub cinnamon if you prefer. One can never go wrong with cinnamon! This cashew quinoa granola is gluten free, grain free, sugar free and taste great with yoghurt and fruit.
How about some fun facts? Quinoa (pronounced “keenwah”) is a seed harvested from a plant species called goosefoot. It is officially a seed and part of a group of pseudo-cereals, making it neither a cereal nor a grain, and more closely related to spinach and beets than to cereals or grains.
As for quinoa in granola, this is the lowdown. It does not pop, but stays pleasingly crunchy, nutty-tasting and makes for a great alternative to oats. After all, it’s all in the variety!
Next time you are in an electrical store, do check out those American fridges. That satisfying plopp their doors make when you open them…
Yields 10 portions
Crunchy, nutty, super-healthy and grain free: Cashew Quinoa Granola tastes great with some yoghurt and fruit.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 100 g uncooked, washed quinoa
- 100 g cashew nuts, unsalted
- 50 g walnut pieces
- 50 g sliced almonds
- 50 g coconut flakes
- 50 g cashew butter
- optional: 50g sunflower seeds
- optional: 50g pumpkin seeds
- 1 tsp mixed spice or cinnamon
- Preheat your oven to 180 Celsius.
- Mix all ingredients in a bowl and work in the cashew butter, making sure it is evenly distributed.
- Bake in the oven on a baking sheet for ca 15 minutes. Keep a close eye and turn regularly so it does not burn.
- Once cooled, this granola keeps in an airtight container for two weeks.
- Enjoy - and customise to your liking! I would have used some pumpkin or sunflower seeds if I had found them in my cupboard, but was too keen to get started so did not feel like another trip to the supermarket.
Fresh, fragrant, tasty and full of beans – literally! Mexican Bean Burgers topped with a yoghurt salsa make a super-healthy lunch or light dinner.
Sometimes, it’s got to be a Hamburger. Juicy and nicely charred on top, with mayo AND sugar free ketchup AND gherkin AND tomato AND lettuce And a BUN. When you do a Hamburger, you can’t go half way.
But now, friends, I will blow your minds. For I have cooked up a burger recipe that lives up to a bona fide Hamburger in every single way. Without using meat! Without ketchup! Without mayo! Or a bun!
Are you ready?…
Sugar free, grain free, gluten free and no baking necessary: These creamy, velvety No Bake Coconutty Pies are easy to make and set in the freezer.
Leftovers are the best. There’s nothing like feeling hungry and then remembering, “ah, I’ve got that yummy soup/salad/Indian takeaway (insert your favourite dish) from yesterday in the fridge”. I love it when that happens. It makes me feel organised, on-top-of-it and rightfully smug. Plus, the majority food tends to taste better the next day anyway, maybe with the exception of roast potatoes.
But what about leftover ingredients? I’m good at using up fresh food. But half-used cans and tins always trick me. I blame the pictures on the sleeve. I look at them and think, yes, that still looks good. Then, a week later, I actually look inside and it’s too late.
Not this time….
Spread some love with these home-made heart shaped eggs. Easy to make and simply adorable, they will be the superstars of your Valentine’s or Easter breakfast!
I know. This is not quite cooking. It’s not quite a “dish”.
I just could not resist. I want to spread some egg love!
Incredible creaminess, a most mellow milky flavour and an all-around superiority over store-bought versions: Almond Almond Milk. So good I named it twice.
I have to confess.
I am a clumsy person.
Really sensationally clumsy.
Let me tell you just how bad it is.
Rich, creamy, nutritionally dense and heart-healthy raw chocolate avocado mousse. An irresistible dessert that’s super quick and easy to make.
I have had no choice, friends. It was the avocados that made me do it.
There they were, lying in my fruit bowl. Green and super duper heart healthy. Begging to be transformed into something more exciting than… well, avocado halves with pepper and salt.
After the success of my Sweet Potato Brownies it was definitely time for another vegetable-injected, naturally sweetened dessert: Chocolate Avocado Mousse!…
Spiced Pear and Goat Cheese Salad. A starter with a wow factor or a super-sophisticated light lunch. You are so worth it.
This is one of my absolutely favourite recipes and it doesn’t matter how much of it I make… it disappears as quickly as I can say “spiced pear and goat cheese salad”. See? It’s gone again. Now I have to make some more….
A delicious light lunch: Sesame-crusted chicken breast strips served on a quinoa salad with mangetout and an asian-inspired ginger and tamari dressing.
This, friends, is what can happen after a week of supreme laziness in the kitchen department: a quinoa dish so awesome it convinced my 10-year-old! Served with sesame-crusted chicken strips, the secret of this quinoa salad with mangetout is a zingy ginger and tamari dressing. A little gluten free wonder that not only is good for you, but tastes even better. Food heaven….
An old favourite re-invented: Green Pina Colada Smoothie gets its colour from a good handful of spinach leaves, which makes it taste irresistibly fresh.I used to be a cocktail girl.
Whenever I went out, I would work my way through the cocktail menu, always trying something different. From Sex on the Beach to Pornstar Martini – the more outrageous the name, the better. So much fun to order those at the bar! …