Even before starting the LCHF lifestyle, a waffle or pancakes were never my go-to breakfast order. I am usually an omelette person. These waffles may have changed my mind. I have tried a couple of different waffle recipes but they all came across with a strong coconut flavor and dryness from the coconut flour. This recipe is the exception. The maple extract takes them over the top.
I also use these waffles in my Blueberry Waffle Ice Cream recipe. They are insanely good mixed with the creamy ice cream and sweet blueberry sauce.
I made a full recipe (about 4 large waffles) expecting to freeze some for a rainy day. That plan went out the window when the kids caught a whiff. They loved them and now ask for them on a regular basis. As I have said, I am trying to win my kids over with some of these recipes. I do not want them to struggle with weight the way that I have over the years. This was a real win for dad!
- 4 oz cream cheese (I prefer Food Club brand…less carbs!)
- 4 eggs
- 2 tsp vanilla extract or sugar-free vanilla syrup
- 2 packets Splenda
- 4 tbsp coconut flour
- 1 ½ tsp baking powder
- 1 dash cinnamon
- 1 tsp maple extract
- 1 tbsp melted butter
- Combine cream cheese, eggs, vanilla, Splenda, maple extract , and cinnamon in a blender or NutriBullet until completely combined and smooth.
- Add melted butter to waffle batter.
- Add baking powder and coconut flour, blending again until well combined.
- Note: Coconut flour tends to absorb liquid quickly. You may need to add a splash of almond milk to the batter if it becomes too thick.
- Add batter to preheated waffle iron. Cook per the directions with your waffle iron.
Calories 221 Fat 13 Protein 10 Carbs 6