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
Ingredients
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
Instructions
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.
Sarai says
Another winner! I added some vanilla and cinnamon, like I do with all of my waffles, and my non-keto husband loved them!
I put sugar free syrup and a few pats of butter on mine, he had real maple syrup on his… Yummy!
I was able to make 16 waffles, obviously due to the waffle iron size, I totalled all ingredients, divided all macros by 16.. I can have 3 waffles and still be under my 20 total carb limit. Woohoo!
Karen says
Perfect Saturday brunch with these delicious waffles. Thank you.
Kim says
Well done!! Another fab recipe! I love vanilla so I added some extra vanilla extract. I also use Lakanto Golden for my sweetener. I haven’t made the topping, but I’m sure that’s just as delicious. I make a big batch of these for breakfasts for the week for my fiance and he says they are even better the next day! These are soooo much better than those cream cheese waffle recipes floating around.
Denise Sloan says
ABSOLUTELY DELICIOUS. I will make this over and over again.
Sandy B says
These were perfect and I have added them to my list of favorite low carb recipes. I can always count on your recipes! Thanks so much!
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 😉
Rachel says
Made these tonight, added cinnamon. Zomg. Waffles. So good.
Catherine says
Why yes I will have some vanilla cake for breakfast!! OMG yum!
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.
Carolyn says
Oh lovely! They would make great pancakes too.
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!
Carolyn says
That’s wonderful to hear!
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!
Carolyn says
Sure, you can use butter in this one.
Emma says
Thanks very much!
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.
Michelle says
Amazing will try these this this week!! Thanks Carolyn for all these amazing receipes 🙂
Jessica @ A Kitchen Addiction says
I love homemade waffles! That strawberry rhubarb sauce is the perfect topping!
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?
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?
Carolyn says
Absolutely!
Nicole says
Does it have to be whey protein?
Carolyn says
No, it can be egg white protein too.
Joan says
Yay! I am glad that egg white protein will sub in this recipe. My BG does not do as well with whey for some reason.
momwithkids says
This is an absolutely beautiful recipe; we are going to use it Wednesday for a treat for our dieting group. We have been adding strawberries in our dieting plan and it causes great weight loss here http://recipetoloseweight.blogspot.com/2014/04/lose-weight-with-strawberries-how-one.html
Julie says
Too bad these aren’t low carb.
Carolyn says
I’m sorry? They indeed are.
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.
charlotte says
delicious!