Low carb waffles are crispy, full of flavor, and completely grain-free for anyone on a paleo, gluten-free, or low carb diet. Plus they are just plain delicious. Made with a combination of almond and coconut flour, they are nutty and full of protein. And since they keep well in the fridge, they are great to make on the weekends and keep in the fridge or freezer all week for a quick and healthy breakfast.
After years and years, I finally broke down and bought a waffle maker and I have to say, I am loving it. We have had waffles for breakfast the past three weekends and there really is nothing better than a warm crispy, homemade waffle to wake up in the morning. These low carb waffles are made with almond flour, a touch of coconut flour to thicken the batter, almond milk, eggs, and cinnamon. Depending on your diet, you can decide on the best way to sweeten them. Stevia, honey, or even a mashed banana are all options that work really well. You could also leave out the sweetener all together and just add something sweet on top.
Now if you are anything like me, the toppings is really where you can make these waffles special. We like to set up a bunch of different toppings on the weekends so everyone can choose their own. Our spread usually includes lot of fresh cut fruit, almond or peanut butter, unsweetened shredded coconut, chia seeds, honey, real maple syrup, butter, and sometimes a bit of homemade whipped cream because there really is nothing more delicious.
These waffles are really easy to customize and make your own. Here are some ideas for mixing them up.
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