What is a *Great* Waffle, anyway?
Because I wholeheartedly don’t even know anymore.
Yes, it’s one of the most popular breakfast carbs in all of my dirty daytime cooking daydreams but I don’t know WHY? I don’t really like them, yet I always picture this big, fluffy (but crispy somehow?) waffle that I probably saw in a Bob Evans commercial once.
You know the ones, oversized and golden, covered in whipped cream and berries and it takes two servers to lift the damn thing.
Waiting For A Waffle With Substance: A Memoir
I want a waffle that’s healthy (unlike the dream waffle) but not an Eggo either. YES, I am aware of the 500+ keto/low carb waffle recipes out there and I’ve tried (almost) all of them. I just can’t get over the egg taste. Sorry. We all have different tastes and I just don’t have the *taste buds* for anything where the ratio of egg to flour is above 3.
Because syrup on eggs? No thanks.
Might as well be eating french toast.
THAT being said, these waffles which I have engineered to meet my unique specifications for pressed breakfast syrup holders, have a low egg content and are heavier and more cals/carbs which is the trade-off.
Behold, the crispy waffle that is actually more like a waffled donut thing.
Crispy Almond Butter Waffles
The stuff foodie daydreams are made of.
Plus it tastes good with or without syrup.
Key Ingredient numero uno? Almond Butter.
It’s better than peanut butter because it’s nuttier.
It also gives it that deep dark color that I like in a waffle…but that could be because this particular jar has a low carb chocolate bar melted in it…
HERE’s how I make it.
Key thing #2!
If it’s the last thing you do in life, make sure you beat your egg really, really well.
If you don’t, the next step will be nearly impossible and you will probably think this recipe sucks. It does not. Beat your egg. SO when I say 1 tbsp…
I mean ONE HUGE OVERFLOWING tablespoon of almond butter.
*Not pictured* Baking soda AND baking powder plus lemon juice to activate.
Baking soda works to lift and leaven while baking powder kicks in when the baking soda fizzles out. It’s science.
THEN make these waffles waffle.
Rub butter all over the hot waffle iron. Do it every time.
It’s the crispy secret.
I love waffling them past the point where most people would be comfortable.
I also like my marshmallows burnt and my
hot dogs vegetarian not-dogs crusty.
I *almost* burned one of these because I was taking a selfie and GUESS WHAT?
It was the most delicious of the bunch sooooo.
I never fill the iron to max capacity.
I like my waffles to have that goofy edge.
It’s like a breakfast puzzle!FYI you can make sugar free syrup but it turns to icing after five minutes.
Don’t worry. I’m working on it.
This makes three SMALL waffles or two pretty decent sized ones.
If you really want to OD on waffles give these Soft & Tender GF Waffles a try too 🤪
- 1 Egg
- 1 HUGE tbsp Almond Butter
- 2 tbsp Almond Flour
- ¼ tsp Baking Powder
- ⅛ tsp Baking Soda
- 1 tsp Lemon Juice
- pinch of salt
- OPTIONAL-1 tbsp sweetener of choice. I added some powdered Swerve because it melts nicely
- Beat 1 egg until you can't beat it anymore.
- Add the HUGE overflowing spoon of almond butter into the egg and carefully mix.
- Stir in the almond flour, salt, and then the baking powder.
- HEAT the waffle iron on medium to medium high and grease the top and bottom with butter.
- Add the baking soda and lemon juice to the batter and mix to combine.
- Pour batter into the iron and cook until desired crispness. Sometimes I re-butter midway for extra crispies.
- Enjoy immediately.
Feel FREE to double this recipe but don’t double the baking powder/soda. It’s good as is.