I woke up this Sunday and wanted..nay..CRAVED pumpkin waffles. There is a breakfast eatery near me that makes amazing, delicious, fantastic pumpkin waffles. But are they low carb? Nope. So after a pep talk to motivate my lazy bum, I glanced through some low carb waffle recipes online to get an idea of measurements, and whipped up a small batch of low carb pumpkin waffles for myself. Which turned out to be so easy and quick (under 10 minutes) that I was ashamed I even considered driving to wait in a brunch line to pay money for the unhealthy version.
Like I mentioned, there are a lot of great low carb waffle recipes out there – some use cream cheese as the base, others use protein powder and a mixture of other types of low carb flours. Although I like the cream cheese version, I like the almond flour version a lot more.
I’m not a huge fan of syrup, but according to Becky on the LCK Facebook page, she really likes Joseph’s Sugar Free Maple Syrup.Makes 2.5 servings. Yes, I got two whole waffles and one half waffle out of this. Double ingredients to make more. They are super filling; I thought I could glutton on all of them and got as far as 1.25 waffles before bagging up the rest for tomorrow.Need an ‘on the go’ morning breakfast option? Check out the bacon egg muffin recipe.