This recipe was a thorn in my side! I must have worked on it for a month nonstop. I wanted to create a zero-carb waffle without nuts or nut flours (since nut flours are an often-overeaten keto food that can cause weight gain), and I wanted it to be dairy-free, so creating the perfect keto topping was important. I would lie awake thinking about how to make the batter thick enough without adding too much protein powder, which often made the waffles too dry. Then one evening my son wanted deviled eggs (he always wants deviled eggs). As we sat and chatted while peeling eggs at the sink, I looked over at that waffle maker and thought, “Hard-boiled eggs would thicken the batter!” Sure enough, it worked. Not only that, but they are not dry at all and taste amazing—especially when topped with vanilla bean crème anglaise!
Ingredients
- 2 large eggs
- 2 hard-boiled eggs
- 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- 1 tablespoon vanilla-flavored egg white protein powder
- 1 tablespoon ground cinnamon
- ½ teaspoon baking powder
- 0.12 teaspoon fine sea salt
- 2 tablespoons coconut oil
- 2 teaspoons vanilla extract or 1 teaspoon almond extract
- Melted coconut oil or coconut oil spray, for the waffle iron
- ¼ cup Vanilla Bean Crème Anglaise, divided, for serving (optional)
- Preheat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, sweetener, protein powder, cinnamon, baking powder, and salt in a blender or food processor and combine until smooth and thick. Add the 2 tablespoons of coconut oil and extract and pulse to combine well.
- Grease the hot waffle iron with melted coconut oil. Place 3 tablespoons of the batter in the center of the iron and close the lid. Cook for 3 to 4 minutes, until golden brown and crisp.
- Remove from the waffle iron and serve with 2 tablespoons of the vanilla bean crème anglaise, if desired.
- Repeat with the remaining batter and serve with the remaining 2 tablespoons of crème anglaise, if using.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 275 kcal Calories from Fat: 207 kcal |
|
% Daily Value*
|
| Total Fat 23 g 66% |
Trans Fat 0.0 g |
carbohydrates 3 g 2% |
Dietary Fiber 2 g 5% |
Protein 14 g 28% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |