Try It Tuesday

Try It Tuesday Cooking Badge 2

Since I gave y’all a resolution-busting Try It last week, I thought I’d give y’all a healthy option this week! One of my goals this year is to get down to pre-Huff the Tot weight. I’ve been following a low-carb/semi-Keto “diet” (I don’t like the “D” word) Mondays through Saturdays and eating whatever I want on Sundays. Since January 2nd, I’ve lost two pounds! Yay!

One thing I’ve been missing in the mornings is waffles. I used to eat eggs and whole wheat Eggos in the mornings but, since waffles=carbs, I haven’t had one in a while. I’ve tried a high-protein/low-carb waffle before but it just wasn’t that great. I thought I’d try a new recipe and see if the waffles tasted any better! (Bonus! These are also gluten free!)

Here’s what you need:

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1 cup almond flour, sifted

1/2 tablespoon baking powder

1/4 teaspoon salt

1 cup heavy cream or heavy cream and a little water

2 tablespoons oil

3 eggs

 

In large bowl, whisk together almond flour, baking powder and salt.

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Stir in oil and eggs and mix until well blended. Then, slowly add the heavy cream until the desired batter thickness is achieved.

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After that, pour the batter into your waffle maker to cook.

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Wait for the waffle to finish cooking and serve!

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GUYS. These waffles were DELICIOUS! They also only had THREE carbs per waffle! This recipe yielded about 4 waffles, so I was able to freeze a few and reheat them throughout the week (like when my family had pizza for dinner and I had to resist the temptation)! You don’t even have to add syrup–top with raspberries (a naturally low-carb berry) and some Reddi Whip and you’re golden! Its filling, its Keto-friendly, and its DELISH!

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