Flourless waffles are the perfect replacement for a familiar breakfast food. Peanut butter makes for waffles that are both light and crispy, without needing any specialty ingredients or even low carb flours. I love the chocolate chips, but if you choose to omit them, you can make this recipe on a whim with common pantry staples.
½ large waffle (~2.3 ounces), or ⅛ of the recipe
31 g fat
15 g total carbs
7 g net carbs
17 g protein
MAKES 4 WAFFLES (8 SERVINGS)
8 large eggs
1 cup peanut butter, no sugar added
¼ cup erythritol
4 tablespoons (½ stick) butter, melted
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup sugar-free chocolate chips
HOW TO MAKE:
- In a large bowl, combine the eggs, peanut butter, erythritol, butter, baking powder, and vanilla. With an electric hand mixer, beat at medium speed until smooth.
- Fold in the chocolate chips.
- If you have time and want springier waffles, let the batter rest for 5 to 10 minutes.
- Grease a Belgian waffle maker with butter or oil. Preheat according to the manufacturer’s instructions.
- Stir the batter, then immediately pour one-quarter of the batter evenly into the waffle maker. Cook according to the manufacturer’s instructions. Usually, waffles are done when steam is no longer coming out, 4 to 5 minutes.
- Repeat with the remaining batter to make 4 waffles total.
TIPS & VARIATIONS
• Stir the batter each time before adding to the waffle maker so that the chocolate chips are uniformly distributed.
• Try other add-ins! Blueberries, chopped nuts, or hemp seeds all work well.
• For a dairy-free version, use coconut oil instead of butter.
• This recipe makes 4 large round Belgian waffles. The number of waffles will vary depending on the size and shape of your waffle maker, so be mindful that a serving is ⅛ of the entire recipe.