One of the things my daughter really wanted for her birthday was a wafflemaker. She had always been a fan of them when we went to stay overnight in hotels, so what dad would not want to try to make his daughter’s day? I got a Waring Pro Double Wafflemaker — with 4 kids a single wafflemaker would only lead to fighting as they fought over who’s was next.
So she really loved the wafflemaker, but here sits on my counter an appliance I had not a use for yet for myself. I wanted to make a low carb waffle recipe that would be enough for a week of breakfast and was substantial enough to fill in the belgian wafflemaker. I went back to my low carb pancake recipe and did some tweaking. The first thing to go was the Atkins Baking Mix. I really don’t like to make recipes that require me to have a specific only-mail order ingredient. It’s just now how I roll, and I think more people when looking for recipes to make are looking for recipes with items they already have in their pantry. I replaced the Atkins Baking Mix with 2 mainstays, which I have done the most work in baking recently — almond flour and ground coconut (homemade coconut flour). I also tripled the amount to boost the recipe. I additionally increased the number of eggs and
- 8 oz regular cream cheese, softened
- 4 eggs
- ½ cup Almond Flour
- ¼ cup Coconut Flour, home-ground
- ½ tsp vanilla extract
- 2 packets SPLENDA® Granular (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp Salt
- Preheat waffle iron for 5-10 minutes until ready
- Combine ingredients in food processor
Some have asked what did I top these waffles with, and I just wanted to clear that up. In my pancake video, I mentioned a couple syrups in that video, but last night I had a new one — Walden Farms Blueberry Syrup. I honestly liked their regular pancake syrup but even better is Vermont Farms Sugar Free Syrup. Another idea would be powdered Splenda with Cinnamon.