Time to break out the waffle maker! These have great flavor and are light and fluffy! They also freeze really well, just heat them back up in a toaster and you are ready to go! I used my Belgian Waffle Maker to make these, but you can use any waffle maker of your choice.
Ingredients
1 cup almond flour
1/4 cup Oat Fiber (see note below)
3 eggs, separated
2 teaspoons pure vanilla extract
3 tablespoons swerve confectioners (or powdered Erythritol)
2 teaspoons baking powder
2/3 cup heavy cream
1/2 cup grass-fed butter, melted
1/4 teaspoon salt
Preparation
Heat up your waffle maker and have some coconut oil or nonstick spray ready.
Add all the dry ingredients to a bowl and whisk to combine.
Whip up the egg whites in a separate bowl, to soft peaks.
In another bowl, add in the egg yolks, heavy cream, butter, vanilla and swerve and mix.
Mix in the egg whites, then the dry ingredients, just until combined.
Spray the waffle maker with nonstick spray or brush with coconut oil. Cook according to the direction for your waffle maker.
Serve with some butter and either my homemade Raspberry Sauce, Strawberry Sauce or your favorite sugar-free syrup (I useChoc-Zero Maple Pecan). These can be frozen and just heat them up in the toaster.
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 because they grind it to a very fine powder and has a mild flavor. 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. So it’s low carb and Keto friendly!
These are just some of the great recipes you can make using Oat Fiber:
Lemon Meringue Cupcakes
Blueberry Lemon Muffins
Pumpkin Cupcakes
Chocolate Chip Cookies
Gingerbread Cupcakes with Cream Cheese Frosting
Cheddar Jalapeño “Cornbread”
Lemon Poppy Mini Bundt Cakes
Rosemary and Kalamata Olive Focaccia
Cinnamon Roll Waffles with Cream Cheese Icing
Lemon Cupcakes with Creamy Lemon Frosting
Chocolate Peanut Butter Cupcakes
Fluffy Pumpkin Pancakes
Pumpkin Donuts
Cranberry Sauce and Walnut Muffins
Tiramisu Pancakes
Makes 6 Belgian Waffles
Macros: Fat 31 grams – Protein 8 grams – Carbs (net) 5 grams
Note: I used a Belgium Waffle Maker and was able to get 6 waffles, but you can use a regular waffle maker and might be able to get more. Adjust the macros accordingly.
- 1 cup almond flour
- 1/4 cup Oat Fiber see note below
- 3 eggs separated
- 2 teaspoons pure vanilla extract
- 3 tablespoons swerve confectioners or powdered Erythritol
- 2 teaspoons baking powder
- 2/3 cup heavy cream
- 1/2 cup grass-fed butter melted
- 1/4 teaspoon salt
-
Heat up your waffle maker and have some coconut oil or nonstick spray ready.
-
Add all the dry ingredients to a bowl and whisk to combine. Whip up the egg whites in a separate bowl, to soft peaks.
-
In another bowl, add in the egg yolks, heavy cream, butter, vanilla and swerve and mix. Mix in the egg whites, then the dry ingredients, just until combined.
-
Spray the waffle maker with nonstick spray or brush with coconut oil. Cook according to the direction for your waffle maker.
-
Serve with some butter and either my homemade Raspberry Sauce, Strawberry Sauce or your favorite sugar-free syrup (I useChoc-Zero Maple Pecan). These can be frozen and just heat them up in the toaster.
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