These easy low carb blender waffles have all the great flavours of a peanut butter and jam sandwich! But of course, they are healthy, sugar-free and grain-free. A hearty breakfast for those chilly fall mornings.
Prep Time 10minutes
Total Time 10minutes
3/4cupO Organics frozen raspberries
1/4cuppowdered swerve sweetener OR 1/4 tsp monk fruit extract
In a small saucepan over medium heat, combine the berries and water. Bring to a boil, then reduce the heat and simmer 5 minutes. Mash berries with a wooden spoon.
Stir in the sweetener until well combined. Sprinkle the surface with xanthan gum and whisk briskly to combine. Set aside.
In a blender or food processor, combine the eggs, almond milk, peanut butter and sweetener. Blend until smooth.
Add the almond flour, baking powder, vanilla extract and salt and blend again until smooth.
Pour about ¼ cup of the batter into each section of the waffle iron (if your waffle iron is round or is not very deep, you will need less batter for each section). Spread the batter to the edges and close the lid.
Cook until golden brown on both sides. Remove the waffles and repeat with remaining batter.
Serve with your favorite low carb syrup or with the Raspberry Syrup.
Please note that the nutritional counts include both waffles and syrup. For just the waffles alone, the info is: Food energy: 265kcal Total fat: 21.43g Calories from fat: 192 Carbohydrate, by difference: 9.18g Total dietary fiber: 3.36g Protein: 11.23g