I’ve really been in the mood for waffles lately, so I had to break out my Belgium Waffle Maker, which I absolutely love! This recipe is really easy to make and is such a nice change from traditional waffles with all the flavors of the beloved cinnamon buns! I make a simple, but tasty cream cheese icing to drizzle over the top. They are only 2 net carbs per waffle and are very satisfying!
Ingredients
For the Waffles
3/4 cup almond flour
1/2 cup Oat Fiber (see note below)
3 eggs, separated
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 tablespoons swerve confectioners (or powdered Erythritol)
2 teaspoons baking powder
3/4 cup heavy cream
3 tablespoons grass-fed butter, melted
1/4 teaspoon salt
Non-stick spray
For the Cream Cheese Icing
2 tablespoons cream cheese, softened
2 teaspoons swerve confectioners (or powdered Erythritol)
1/4 teaspoon pure vanilla extract
1 tablespoon hot water (or more)
Preparation
To Make the Waffles
Heat up your waffle maker on the medium/low setting.
Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
In another bowl, add the egg yolks, swerve, vanilla, melted butter and the heavy cream.
Mix using a hand mixer for about 2 minutes.
Add the egg whites in and mix briefly.
In a separate bowl, mix the almond flour, baking powder and salt.
Add the dry ingredients into the wet and mix until combined.
Batter should be loose, but not too runny. Add a little more heavy cream, if needed.
Mix the cinnamon and nutmeg together, then add it into the batter.
Mix briefly with a fork, swirling through the batter so that you see the color without fully blending.
Spray your waffle plates with nonstick spray and scoop the batter in, leaving a little space around the edge to allow for spreading.
Cook according to the directions for your maker.
To Make the Cream Cheese Icing
Add all the icing ingredients to a bowl and whisk until smooth and well combined.
Add a little more or less hot water to reach your desired consistency.
Remove cooked waffles from the maker and top with a drizzle of the cream cheese icing.
Dust with a little ground cinnamon and serve!
*Note: If you use a regular waffle maker, you should be able to get more waffles in this recipe, so you can adjust your macros accordingly.
Makes 6 Belgium Waffles
Macros: Fat 22 grams – Protein 5 grams – Carbs (net) 2 grams
*Note: The Oat Fiber is really important in this recipe. I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag here. The bag lasts a while because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
These are my favorite recipes that I’ve made using Oat Fiber:
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pancakes with Homemade Strawberry Sauce
I've really been in the mood for waffles lately, so I had to break out my Belgium Waffle Maker, which I absolutely love! This recipe is really easy to make and is such a nice change from traditional waffles with all the flavors of the beloved cinnamon buns! I make a simple, but tasty cream cheese icing to drizzle over the top. They are only 2 net carbs per waffle and are very satisfying!
- 3/4 cup almond flour
- 1/2 cup Oat Fiber see note below
- 3 eggs separated
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 2 tablespoons swerve confectioners or powdered Erythritol
- 2 teaspoons baking powder
- 3/4 cup heavy cream
- 3 tablespoons unsalted grass-fed butter melted
- 1/4 teaspoon salt
- Non-stick spray
- 2 tablespoons cream cheese softened
- 2 teaspoon2 swerve confectioners or powdered Erythritol
- 1/4 teaspoon pure vanilla extract
- 1 tablespoon hot water (or more)
-
Heat up your waffle maker on the medium/low setting.
-
Separate the eggs. Whip the egg whites until you get soft peaks and set aside.
-
In another bowl, add the egg yolks, swerve, vanilla, melted butter and the heavy cream. Mix using a hand mixer for about 2 minutes.
-
Add the egg whites in and mix briefly.
-
In a separate bowl, mix the almond flour, baking powder and salt. Add the dry ingredients into the wet and mix until combined. Batter should be a little loose, but not too runny. Add a little more heavy cream, if needed.
-
Mix the cinnamon and nutmeg together, then add it into the batter. Mix briefly with a fork, swirling through the batter so that you see the color without fully blending.
-
Spray your waffle plates with nonstick spray and scoop the batter in, leaving a little space around the edge to allow for spreading.
-
Add all the icing ingredients to a bowl and whisk until smooth and well combined. Add a little more or less hot water to reach your desired consistency.
-
Remove cooked waffles from the maker and top with a drizzle of the cream cheese icing.
The Oat Fiber is really important in this recipe. I use it in so many recipes, because of the amazing texture it gives whatever I am baking! It is hands down, the best ingredient I’ve baked with and is really worth buying. I use Lifesource Foods Oat Fiber 500 and I buy it in the 16 ounce bag on Amazon (link in recipe). The bag lasts a while because you don’t need to use much in your recipes.
Oat Fiber, is not the same as Oat Flour, which is made from grinding oats. Oat Fiber is made from grinding the outside husks of oats and is pure insoluble fiber. Insoluble fibers do not dissolve in water and are not broken down in the digestive tract.
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