Vanilla Cake Waffles with Strawberry Rhubarb Sauce


Sweet low carb waffles that taste like cake, paired with sugar-free strawberry rhubarb sauce. A perfect Mother’s Day brunch recipe. This post is sponsored by Safest Choice Eggs.

Low Carb Vanilla Waffles with Strawberry Rhubarb Sauce

Waffles might just be my ultimate breakfast food. I loved them growing up and always ordered them when we went out for breakfast. The frozen, pre-packaged kind I could do without, but the crisp Belgian waffles from a restaurant kitchen made me wiggle with joy. I loved slathering them with butter and watching the syrup pool in the little square cavities. It always felt like such a special meal, and one best saved for special occasions like breakfasts out with family or friends.

But these days, I love making waffles at home. In part because no restaurant is going to be able to serve me a waffle that would meet my dietary needs, so it’s up to me to make that happen. And in part because I have a really great waffle iron that cooks them perfectly every time and is so non-stick, the waffles practically jump right out of it. And in part because my kids love them and I love knowing I am feeding them a treat that is secretly pretty darn healthy.

Low Carb Waffles with Strawberry Rhubarb Sauce

I’ve been experimenting with different waffle flavours and ingredient combinations. I call these ones “Vanilla Cake Waffles” because they really do taste like vanilla cake. They are actually really good on their own,  with perhaps just a little butter. But with Mother’s Day approaching, and with rhubarb season in full swing, I decided to make a lovely fruity sauce with strawberries and my beloved rhubarb. And oh my, it was the perfect topping to these vanilla-flavoured waffles.

Low Carb Grain Free Waffles

I also made these waffles with Safest Choice Eggs. It’s funny because I always feel like I should showcase the pasteurized eggs with something that is half raw, since Safest Choice are perfect for undercooked egg recipes. But the truth is that they cook and bake identically to un-pasteurized eggs and that in itself is a great quality. You can purchase them for your undercooked recipes and use them in your fully cooked recipes as well, all without worry that you will end up with salmonella. And in this waffle recipe, you beat the egg whites separately to help make the waffles light and fluffy. Safest Choice egg whites DO beat up very nicely, but the trick is to make sure they are room temperature and not straight from the fridge. Remember that!

Low Carb Waffles with Sugar-Free Strawberry Rhubarb Sauce


Disclosure: This post is sponsored by Safest Choice Eggs. All recipes, photography, thoughts, opinions, random tangents and incoherent ramblings are my own.

Vanilla Cake Waffles with Strawberry Rhubarb Sauce

Yield: 8 or 9 four-inch waffles and about 1 1/2 cups sauce

Serving Size: 1 waffle with 3 tbsp sauce


    Strawberry Rhubarb Sauce:
  • 2 cups chopped rhubarb
  • 1 cup chopped strawberries
  • 1/4 cup powdered Swerve Sweetener
  • 1/4 cup water
  • Waffles:
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/3 cup vanilla whey protein powder
  • 3 tbsp Swerve Sweetener
  • 2 tsp baking powder
  • 6 Safest Choice Eggs, separated, room temperature
  • 1 & 1/2 cup almond milk
  • 1/3 cup coconut oil, melted
  • 1/4 tsp stevia extract
  • Pinch salt


    Strawberry Rhubarb Sauce:
  1. Combine rhubarb, strawberries, sweetener and water in a medium saucepan over medium heat.
  2. Bring to a boil and then simmer 5 to 8 minutes, or until fruit is soft enough to mash with the back of a wooden.
  3. Mash fruit and stir until well combined.
  4. Vanilla Cake Waffles:
  5. Preheat a waffle iron and grease if necessary (I have the Calphalon No Peek Waffle Iron and it is so non-stick, I don't need to grease it!)
  6. In a large bowl, whisk together almond flour, coconut flour, vanilla whey, sweetener and baking powder.
  7. Add egg yolks, almond milk, coconut oil and stevia extract and stir until well combined.
  8. Meanwhile, beat egg whites with a pinch of salt until they hold stiff peaks.
  9. Gently fold whites into almond flour mixture.
  10. Using about 1/4 cup of batter at a time, fill waffle irony quarters and spread around to cover surface of iron.
  11. Close waffle iron and let cook until golden brown.
  12. Repeat with remaining waffle batter.
  13. Serve waffles with butter and strawberry rhubarb sauce.


Serves 8. Each serving has 16 g of carbs and 8 g of fiber. Total NET CARBS = 8 g.

Per Waffle: 299 Calories; 23g Fat (66.5% calories from fat); 13g Protein; 13g Carbohydrate; 7g Dietary Fiber; 168mg Cholesterol; 254mg Sodium.

Per serving of sauce: 13 Calories; trace Fat (8.7% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium

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  1. janet says

    That sauce sounds like it would be fab on cheesecake (our fav. low-carb dessert). He has a birthday coming up maybe I’ll give it a try. Rhubarb is soooo tasty!

    • Carolyn says

      It really would be fabulous on cheesecake. I was thinking the same thing. It’s also great mixed in to greek yogurt.

  2. Rachel says

    I have a giant, barely used tub of unflavored whey protein. Could I use that, add a teaspoon of vanilla, and get the same taste?

  3. Sarah G says

    Well, last year I gave away my waffle iron to my sister-in-law. Now I want it back!! What kind do you use?

  4. LSKN says

    Is there something I could sub for the whey powder? I don’t care for it. Recipe looks delicious!

    • Carolyn says

      You need some additional protein to help them rise but could use hemp protein or even powdered egg whites.

  5. Emma says

    Hi there! I started a low carb diet about 10 weeks ago and I’m starting to add some treats back in now again. So many of your recipes look great :)
    I was just wondering if I could use butter instead of the coconut oil? I’m not a big fan of coconut, and while the flour is ok if it’s masked with other stuff I haven’t quite worked up to the oil yet. Would it be a straight sub if so? Thanks in advance!

  6. Sherry RH says

    I made these while camping this weekend and the gang that doesn’t have to eat low carb raved about them. They said they would actually prefer these over regular waffles. Thank you for sharing so I can eat waffles again!

  7. Kristen says

    My 10 yo daughter made this recipe this morning. We don’t have a waffle maker so she made pancakes. We put sliced strawberries and heavy whipped cream on them, yum! Thanks for all the great recipes.

  8. Susan Pelter says

    I just made these (only a year later!) and they are fantastic! Better than any other lc waffle out there. Better than most of the regular waffles I’ve had. Carolyn, you really are a genius! And not evil 😉

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