Makes 3 large Belgian waffles.
Ingredients:
- 4 oz cream cheese (room temp)
- 4 eggs
- 1 tbsp melted butter
- 1 tsp vanilla
- 1 tbsp powdered Stevia or Swerve
- 4 tbsp coconut flour
- 1 1/2 tsp baking powder
If you are fortunate enough to own a blender (which I am not), you can just add all the ingredients above into your blender and mix until it forms a batter. Then start at # 5 for the rest of the directions.
Directions:
- Beat room temperature cream cheese in a large bowl with hand held electric mixer until creamy and smooth.
- Add the eggs, melted butter and vanilla to the cream cheese and beat until incorporated.
- In a small bowl, whisk together coconut flour, baking powder and Stevia (or Swerve).
- Add the dry mixed ingredients into the wet mix and beat again until batter-like.
- Put aside and let this sit for 10 minutes.
- After the resting period, heat up your waffle maker. (Check machine directions in your manual on how to preheat.)
- Once the waffle maker is hot enough, spray with non-stick cooking spray and then add the appropriate amount of batter to make one waffle. (This should also be included in the directions on the machine manual.) I used a heaping 1/3 cup measure and poured from the center out, stopping about an inch short of the edges. This leaves room for the batter to expand as it cooks, so you don’t have any messy overflow.
- Follow machine directions for how long to cook the waffle. With my machine, I let the waffle cook until I see steam coming out the sides. (It took approximately one minute per waffle.) Remove waffle from machine and continue until the batter is used up. I got 3 large waffles out of this.
- Serve warm with fresh fruit and/or sugar free syrup or your own favorite toppings.
These can be reheated later if you don’t use them all right away. Store in fridge or freezer and pop in microwave or toaster for a short time. I prefer the toaster as they get a nice crispy edge to them.
This is the waffle maker I use.
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