Ready in 30 minutes
Crisp and tender, these waffles are diabetic-friendly. They taste good too!
Top-ranked recipe named "Low Carb Waffles"
Mix the dry ingredients in one bowl and wet ingredients in another. Preheat your waffle maker and lightly spray it with non-stick.
Pour wet ingredients into the dry and mix briefly. A few lumps are OK, so don't over-mix.
Pour 1/2 - 3/4 cup portions of batter onto the waffle maker and bake for 3-4 minutes. When the waffles are golden brown place them in a warm oven to dry slightly while you bake the rest of the batch.
This makes four 7-inch waffles. Serve with sugar free syrup or fresh fruits.
Each waffle contains an estimated:
Cals: 218, FatCals: 102, TotFat: 12g
SatFat: 6g, PolyFat: 2g, MonoFat: 4g
Chol: 29mg, Na: 314mg, K: 379mg
TotCarbs: 16g, Fiber: 4g, Sugars: 2g
NetCarbs: 12g, Protein:10g
You can use melted margarine if you want to shift the fat profile towards MonoFats.
These re-heat in the toaster if you have some left over. They come out nice and crisp that way.
darla1953 5 years agoI wanted them crisp. I followed the recipe exactly....but had to roll them out of the waffle iron. The taste was nice....but they were very limp and tore apart. Wet soggy and limp....NOPE not my idea of a waffle....regular, lo carb or not.
promfh 6 years agoThese re-heat in the toaster if you have some left over. They come out nice and crisp that way. [I posted this recipe.]