Making perfect gluten and dairy free waffles couldn’t be easier. These paleo low carb waffles are made with coconut and tapioca flours, psyllium husk, eggs, and almond milk, making them super healthy and low calorie too! Just follow my simple recipe and have light and fluffy waffles ready in minutes to smother with your favourite toppings.
WAFFLES WAFFLES WAFFLES!!!! Since I bought my waffle iron I have gone waffle crazy. Despite having rarely eaten a waffle in my pre gluten free days (I could probably count on my hands how many waffles I’ve eaten in my entire lifetime), since owning a waffle iron I’ve probably eaten waffles at least twice a week(!), in addition to using the waffle iron for savoury foods like rosti’s, potato waffles, and egg waffles. It’s such a simple piece of kitchen kit and once you’ve nailed a waffle recipe it’s just so easy to knock up a yummy dessert without the hassle and effort of baking a whole cake.
The beauty of eating waffles is that each time you have them you could use different toppings making each waffle experience taste differently delicious! PLUS in this current super hot weather it means I don’t have to heat up my flat any more than it already is by having to switch on the oven to bake cakes. It’s so easy it’s dangerous!
Since March I’ve been monitoring my calorie intake relatively strictly and so getting to have cakes and treats has been a rare luxury…until now! I’ve been experimenting with gluten, dairy, and sugar free waffle recipes to get the right texture and taste and yet make then as low carb and low calorie as possible. Of course the total caloric intake depends on what I top my waffles with and so a combination of coconut milk yoghurt and berries or banana and sugar free chocolate sauce have been my go to toppings. Delicious.
For my first batch of paleo low carb waffles I simply used coconut flour, eggs, and almond milk but the texture wasn’t quite right, tasting more like a toasted coconut flour cake. Yummy but not quite what I was hoping for. Attempt number 2 I added tapioca flour to see if it would give it a bit more chewiness in the centre and crispiness to the outside. This worked brilliantly and for a while I thought I had nailed it. But something was missing. With coconut and tapioca flours being quite light flours, the waffle felt airy and needed something to add some density and bulk to it. In previous bakes I’ve found that psyllium husk added structure and a nice doughy texture, plus it being a fibre it could further help my goal of reducing the calories of my waffles. And I was right on all fronts. These waffles turned out fluffy on the inside, crispy on the outside, and each small waffle works out about 100kcal. Boom nailed it! And they taste great own their own without toppings.
Psyllium husk can sometimes add a little bit of an earthy taste as you can imagine so to counteract that I added a touch more stevia. But in case you’re not a fan of the psyllium husky taste, I’ve posted both recipes for you to play around with and see which you prefer.
AND if you want to go a little further and make these vegan and egg free – you can switch out the egg for flax egg.
Here are the recipes for my super simple PALEO LOW CARB WAFFLES
Makes: 1 large or 2 small waffles Prep Time: 5mins
Cook Time: 5-7mins Total Time: 10-12mins
VERSION 1 (Lighter and Crispier)
VERSION 2 (Doughier Texture)
*To make flax egg
Combine 1 tbsp. ground flax seed with 3 tbsp. hot water and stir vigorously for a few minutes. Chill for 10 minutes until it becomes gelatinous.
Voila! The perfect Paleo Low Carb Waffles.
Enjoy and have fun with your waffle toppings. I really never thought I would get so much use out of a waffle iron but when you can make quick (healthier) desserts within minutes, it’s such a great investment. Plus I can swap out the waffle plates for pancake plates to make perfect pancakes each time. Am sure I’ll be updating my pancake recipe soon too! Ooh breakfast waffles and pancakes have never been more accessible or convenient!