Low Carb Waffles

Nut Flour Low Carb Waffles
★★★★★
Prep Time: 6 min | Cook Time: 10 min

Ingredients:

BATTER
3 Large Eggs
1/4 cup milk(can substitute any nut based milk, almond, coconut etc)
2 Tbsp Melted Salted Butter + 2 Tbsp avocado oil ( 1/4c of your own fav fat can replace both of these, but needs to be liquefied )
1/2 Tsp Pure Vanilla Extract Optional. ( I double this and use Mexican Vanilla like Molina Vanilla Blend )
1/2 cup Almond flour
1/2 cup Filbert/Hazelnut blended flour
1/4 cup All purpose flour
1/2 Tbsp Baking Powder
2 Tbsp (about 24g)digestion resistant maltodextrin (fibersol-2) [optional offsets carbs in the flours]
1 Tbsp inulin powder [optional aids digestion also sweetens]
1 Tbsp Sugar substitute. (I used Whole Earth Allulose baking blend)

Modified Carb Syrup
3oz of real maple syrup
1oz Yacon syrup
1/2oz dark agave syrup
1 Tbsp digestion resistant maltodextrin (fibersol-2) dissolved in 1oz hot water in advance

Directions:

Add all of the liquid ingredients into a medium sized bowl mix until combined. I used an immersion blender.
Now, put all of the dry ingredients into the same bowl, and mix until combined well. Combine the wet and dry ingredients.

Fire up the waffle iron. Apply a smidge of oil if you like.

To make the syrup simply combine the ingredients, keeping in mind the fibrasol2 needs to be dissolved in water before it gets added to the syrup. I like to cook it on low on the stove for about 10 mins but be careful.


Notes:

Ok, the flour, yes its got 23g carbs. The 24 grams of digestion resistant maltodextrin offsets this. You can leave the flour out, just replace with 1/4c more almond or other nut flour. These waffles get dark fast so shorten cooking time over normal waffles.