Sweet low carb waffles that taste like cake, paired with sugar-free strawberry rhubarb sauce. A perfect Mother’s Day brunch recipe.
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.
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 an easy strawberry rhubarb sauce. And oh my, it was the perfect topping to these vanilla-flavoured 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!
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
- 1 cup almond flour
- ½ cup coconut flour
- ⅓ cup vanilla whey protein powder
- 3 tablespoon Swerve Sweetener
- 2 teaspoon baking powder
- 6 large eggs separated, room temperature
- 1 & ½ cup almond milk
- ⅓ cup coconut oil melted
- ¼ teaspoon stevia extract
- Pinch salt
- Strawberry Rhubarb Sauce
Vanilla Cake Waffles
- 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!)
- In a large bowl, whisk together almond flour, coconut flour, vanilla whey, sweetener and baking powder.
- Add egg yolks, almond milk, coconut oil and stevia extract and stir until well combined.
- Meanwhile, beat egg whites with a pinch of salt until they hold stiff peaks.
- Gently fold whites into almond flour mixture.
- Using about ¼ cup of batter at a time, fill waffle irony quarters and spread around to cover surface of iron.
- Close waffle iron and let cook until golden brown.
- Repeat with remaining waffle batter.
- Serve waffles with butter and strawberry rhubarb sauce.
JODY Russell says
What is best way to freeze and reheat these tasty waffles?
Just store in an air-tight container. Thaw at room temp and then heat in a warm oven or toaster oen.
I made these today and they were very tasty. I only had unflavored whey protein, so I added 1 tsp of vanilla. The only thing was they didn’t come out crispy even if I left them in the waffle iron until they were quite brown. Is that how they are supposed to be?