Low Carb Gluten Free Almond/Oats Flour Waffles

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 147.5
  • Total Fat: 12.1 g
  • Cholesterol: 115.9 mg
  • Sodium: 68.3 mg
  • Total Carbs: 4.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Low Carb Gluten Free Almond/Oats Flour Waffles calories by ingredient


Introduction

Great fluffy, low carb, and gluten-free* find for Belgian waffles.

Modified:
http://recipe
s.sparkpeople.com/recipe-detail.asp?re
cipe=2681920

Nutritional Info: (rounded)
carbs: 12%
fat: 74%
protein: 15%
net carb (Sub dietary fiber): 9%
Great fluffy, low carb, and gluten-free* find for Belgian waffles.

Modified:
http://recipe
s.sparkpeople.com/recipe-detail.asp?re
cipe=2681920

Nutritional Info: (rounded)
carbs: 12%
fat: 74%
protein: 15%
net carb (Sub dietary fiber): 9%

Number of Servings: 6

Ingredients

    ((conversion))
    1/3 c finely ground almond meal/flour
    (I find blanched better for "baking")
    1/3c finely ground old fashioned oats
    OR
    2/3c almond meal/flour
    (oat/almond mix is in nutrition)

    1/4c ((4tbsp)) whipping/heavy cream
    (Reduce Fat: use half/half cream or low-carb non-dairy milk)
    2 Tbsp ((28g)) melted butter or buttery spread, cooled
    3 whole eggs, separated
    1-3 tsp vanilla extract

    optional:
    1/8tsp of baking soda (idk if this helped I threw it in)
    1tsp or so of ground flax (1g listed in nutrition)
    2 paper packets of Splenda (or Truvia, Swerve, etc)

    Not included in nutrition:
    .5-3tsp ((2-12g)) Palm/Coconut Sugar**

Tips

*To be truly gluten-free, use all almond flour or ensure oats are labeled "gluten-free"

**Coconut sugar is known for low GI. So still high in carbs, but worth it. To me. :)

183g total


Directions

-Crack eggs and carefully separate into two bowls. Whites in a bowl large enough to whisk into.

-Stir cooled butter into egg yolks

-Stir rest of ingredients into egg yolk/butter mixture just until combined. Let sit if you used baking soda.

-Optional- I whipped cream in separate bowl to add to fluffiness. Folded in b4 whites

-Meanwhile. Whisk whites until they form firm peaks and ripples when you lift the whisk. (this is not necessary just helps fluffiness)

-Gently fold the egg whites into egg/almond/butter mixture. Or vice versa depending on bowl sizes. You don't have to be too precious about it, just go slowly and mix until the white egg streaks have been blended away.

-Spray a waffle iron liberally with non-stick cooking spray and pour 1 cup of waffle batter into the center of the iron.
Be careful not to overfill. Use less depending on size of iron. (I used Belgian waffle iron).They do spread a little easier than wheat flour waffles.

-Follow iron instructions. (I left mine a little longer at the end to ensure thorough brown.)

-If cooked fully, it will fall out of the iron and be golden brown.

Coconut/Palm Sugar Syrup**: (not in nutrition)
-Put equal parts palm sugar to water in microwave safe dish.
-Microwave in 10 sec intervals watching carefully for boil over until dissolved/boiling/slightly thickened.
-Will thicken more as it cools.
-Add to waffles Enjoy!

I usually add more whipped cream and fresh strawberries. Yumm

Serving Size: 6 (approx 30g) belgian sized squares (1 & half full iron)