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:
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
In large bowl, whisk together almond flour, baking powder and salt.
Stir in oil and eggs and mix until well blended. Then, slowly add the heavy cream until the desired batter thickness is achieved.
After that, pour the batter into your waffle maker to cook.
Wait for the waffle to finish cooking and serve!
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!