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Fluffy Keto Waffle Recipe

I’ll see if I can’t make a video of tomorrow’s adventure with my fluffy keto bread. (keto shokupan) I got some inulin powder and I’m ready to experiment.

The greatest (and most frustrating thing) about baking is how precise you have to be. It’s an understanding of ratios. Keto baking is no different. It’s a balance of fats to liquids to powders─ and understanding what each powder does!

For example, coconut flour tends to really absorb anything that goes into it so you want to use it sparingly.

I learned this as I played with my waffle recipes. I know there has been a chaffle craze lately, but I have made them and I am not impressed on the flavor. The real issue I am having with them, is they taste like puffy egg and cheese with sugar and cinnamon in it.

If someone tells you they really can’t taste the egg in their recipe, they are flat out lying to you. Because if they can’t taste it, their taste-buds are broken.

To be fair, I have an extremely picky palate, but I know what I want when I think waffle.

If you are worried about time, this recipe literally took me 5 mins prep time, two minutes cooking on each side. Boom, done and the taste is so much better.

Recipe notes:

You do not have to use baking powder in this recipe. You can if you’d like to see how puffy they get, (I’ll probably experiment over the weekend) but I didn’t and they turned out just fine!

What you’ll need:

Wafflemaker

 

Ingredients:

2 large eggs

1/2 cup of shredded cheese (I love to use a mixed blend for mine with cheddar and colby or cheddar and finely shredded mozzarella)

1 ounce of cream cheese, softened.

2 tbsp flaxseed meal (or golden flaxseed meal)

1 tbsp of almond flour

1/2 tbsp coconut flour

pinch of salt

1/2 cup monkfruit granualted sugar (or stevia, truvia, whichever you prefer)

1.5 tbsp cinnamon (more or less if you like)

1/2 tsp ginger

1/4 tsp nutmeg (or less if you are sensitive to it, just a few sprinkles)

1/2 tsp vanilla extract

For garnish you can use a combination of fresh berries, powdered swerve, and sugar free syrup!

 

Instructions:

Preheat waffle maker (follow the instructions on yours, some are non-stick like mine, others you have to spray first) Make sure you take this time to heat your cream cheese up for 20 – 30 secs on 30% power in the microwave and cover it. Cream cheese has a nasty tendency to pop in the microwave!

  1. Beat your eggs, cheese, softened cream cheese, sugar, vanilla, and salt together.
  2. In a separate, small bowl mix all of your dry ingredients with the spices.
  3. Pour your dry ingredients in with your wet

The batter should have a wet texture and be somewhat runny.

After your wafflemaker has preheated, pour the mixture in and close the lid. Allow it to cook for 2-3 mins and then flip it and repeat the process. If you have a mini-waffle maker, this recipe with make 2.

Bon appetite! My favorite waffles.

These have the best of both worlds if you’re a fluffy waffle lover like myself. It’s soft in the middle, but has a good crunch. That’s just the best to me. ❤

If you want to make more for the family, just multiply each ingredient by 4 (or six, whatever the size of your family) and it works beautifully.

Not the best picture in the world, I took it in a rush, but here is what the finished product should look like:

keto waffles
Fluffy, yummy, and soft with a little crunch.
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Fluffy bread recipe coming soon

Hey guys!

I had a rough weekend. The kind where nothing was done and nothing could be done about it. I mentioned that I was going to try out a keto bread version of the Shokupan (hokkaido milk bread) however─ I wasn’t able to.

Thanks, Grey, yeesh I was waiting on that.

I’ll be able to get to that this weekend and I’ll make sure that I share it with all of you. Until then, I’ll post up the next part of Anna’s story that we’ve been getting to on Twitter.

Here’s a picture of some fluffy bread because I love you guys and I promise I’ll get that keto version up asap. ❤

 

Image result for shokupan

More story time to come.

xoxo,

Grey