I’ve tried many low carb pancake recipes (they all sucked!) but this was the first low carb waffle recipe. They weren’t good for low carb- they were just plain good! Very light! My recipe is slightly modified from this oopsie waffles recipe. Now I’ve got to try the original oopsie rolls!
Low carb waffles
Serves about 5 people
(my waffles maker makes large circle waffles divided into quarters and a serving is 2 of these)
8 eggs (separated!)
8 oz Philadelphia cream cheese
1/3 t cream of tartar
1/3 t baking soda
1 t almond extract (could also use vanilla but almond is better!)
2 drops of EZSweetz (or 1 pkt sweetener of choice)
1 scoop protein powder (I used Jay Robb vanilla)
1/2 stick butter, melted
1/3 cup SF pancake syrup (I used DaVinci’s Sugar Free pancake syrup)
SF whipped cream (I used Land O’ Lakes)
In a large mixing bowl, whip the egg whites (no speck of yolk at all!) and the cream of tartar at highest speed until very stiff. The mixture will puff up and almost fill a large bowl. When in doubt, beat it some more- it can take 5-15 minutes depending on your mixer. Carefully transfer to another large clean bowl if you need to use your mixer bowl for the next step.
Mix together egg yolks, cream cheese, almond extract, sweetener, baking soda and protein powder, adding one at a time on medium speed.
Carefully fold the yolk mixture into the egg white mixture, 1/3 of the batch at a time. Go easy- it should not be perfectly blended… you will see little spots of white and that is fine. Try not to lose the fluffiness. Let this sit for 5-10 minutes as you preheat your waffle iron to it’s highest heat setting.
Make waffles with the batter according to your waffle maker’s instructions. Oil or spray cooking spray between each and every waffle or they will stick badly! They should be a dark golden brown and very light when done.
Meanwhile, melt 1/2 stick of butter in microwave. Add syrup and mix well. Top waffles with several spoonfuls of hot syrup mixture and lots of whipped cream. 🙂 Enjoy!