Low Carb Protein Waffles

a bite of low carb protein waffle with strawberry and whipped cream on a fork in the front, and in the background is the rest of the waffle on a glass plate with a red linen napkin

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5 from 1 vote

Makes one waffle.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Snack

Cuisine: American

Servings: serving

Calories: 285kcal

Author: Andréa Marchese

Ingredients

4 large egg whites 132g
¼ teaspoon alcohol-free butterscotch flavor
1 teaspoon alcohol-free vanilla extract
a pinch of sea salt
1 ½ tablespoons whole husk psyllium 10g
3 tablespoons unflavored pea protein powder 21g
3 tablespoons vanilla rice protein powder 21g
1-2 tablespoons water if necessary
½ teaspoon coconut oil to grease waffle iron, or non-stick cooking spray

Instructions

Mix egg whites with vanilla and butterscotch flavor.
Add salt and psyllium husk. Mix to combine.
Add protein powders. Mix well. If the batter is too thick to pour, add 1or 2 tablespoons of water and mix well.
Brush waffle iron with coconut oil.
Plug in waffle iron. Let the batter sit while the iron heats up. (This allows the psyllium to thicken the batter.)
When waffle iron is ready, pour batter into iron. Close iron and cook for 5 minutes (timing may vary according to waffle iron).
Top with cashew whipped cream and strawberries (not included in macros).
Enjoy!

Notes

A note about substitutions: A pea protein blend like Warrior Blend can be substituted for both the pea and rice proteins. But because each type of protein powder has a distinct flavor and texture when baked, I would not try making other protein powder substitutions in this recipe.

Nutrition