They say, breakfast is the most important meal of the day and I could not agree more. I love waffles, but I find my blood sugar to be much harder to manage when I eat super carb-heavy foods first thing in the morning. I have perfected this almond flour recipe over the past few months, so I can enjoy a variation of my fav breakfast food, without it (1) tasting like cardboard and (2) butchering my diabetes management.
2 cups almond flour
1 tbs baking powder
1/2 tsp salt
1 cup heavy cream
2 tbs cinnamon
2 tsp nutmeg
2 tbs vanilla
Waffle iron (obvz)
Something to note: Almond flour taste like...well, like powdered almonds. It also soaks up more liquid and masks other flavors, unlike all-purpose flour. When adding spices to any almond flour recipe, I have found more is better. When you think you have added enough, add a dash more. So, while I have noted recommended measurements for cinnamon, nutmeg and vanilla, do what feels right. Sometimes I add more or less depending on how I am feeling (and how much is left in the spice jar).
It is super easy:
Preheat waffle iron
Spray waffle iron with non-stick cooking spray
Mix all ingredients, except heavy cream
Add heavy cream to desired consistency
Pour into waffle iron and cook to desired crispiness
Top with your favorite accompaniments (syrup, yogurt, fruit, icecream... go wild!) and enjoy!
Net carbs: 3 g per waffle (toppings not included)
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