I love Belgian waffles. I visited Belgium right before my low carb diet had turned into a gluten- and dairy-free lowcarb diet. I had the luck to taste the real deal: light, fluffy, but crisp on the edges, with lots of strawberries, chocolate sauce and whipped cream. However, even without sugar sprinkle it was too sweet for my taste.
A flight back home and a couple of months later my husband, Z spotted a sweet little waffle machine during while shopping for groceries. As we were eating gluten- and dairy-free by then, he asked: “If we don’t buy this now, you won’t ever eat waffles again, right?” So the experimenting began…
After a few tries I had a nicely working sugar-, dairy- and gluten-free, wholegrain waffle recipe with approx. 30g CH/pcs. It tasted so good I wanted to eat more! So some experimenting I later, I came up with this sugar-, dairy- and gluten-free, lowcarb waffle recipe.
About the whipped cream. I usually use coconut cream, which whips up for about twice its original volume and it’s sugar-free. Another great product I know are the Soyatoo vegetable based creams: there are soy and rice based versions available. These whip up just like dairy cream, on the down-side they contain about 10g/100g cane-sugar.
Ingredients
for 3 pieces of waffles
20g butter/coconut fat, melted
approx. ¼ teaspoon of stevia powder*
180 ml water
1 large egg
20g buckwheat flour
40g brown rice flour
30g coconut flour**
½ tsp. bicarbonate of soda
½ tsp. cinnamon
for the chocolate sauce:
50g 70% chocolate with 70% cocoa content
150 ml almond milk
stevia or other sweetener to taste
1 tsp. starch (maize-, manioc-, etc.)
fresh strawberries (approx. 50g of strawberries/waffle on the pictures), and
vegan cream (see above) for dressing
*The amount of stevia powder necessary might depend on the brand you use or your taste, as well, so be prepared to adjust it to your likings.
**Instead of pricey coconut flour, I grind coconut flakes in a small coffee grinder. No need to sift it through as you can easily homogenize the crumbles while preparing the dough.
- At first, prepare the waffle batter. In separate bowls, homogenize the solid ingredients (buckwheat flour, brown rice flour, coconut flour) and the liquid ingredients (water, melted butter/coconut fat, stevia powder, egg). Combine the two and set aside for a couple of minutes to thicken.
- For the chocolate sauce, cautiously heat the almond milk until lukewarm and mix in the starch. Melt the chocolate, then mix in the almond milk in portions. Sweeten to taste.
- Prepare the waffles in the waffle machine according to the manufacturer’s instructions. I advise to grease the waffle irons before pouring in the dough every time.
- Whip up the cream. Serve and enjoy!
These lowcarb waffles contain about 16g carbs each. With the strawberries, the chocolate dressing and the whipped vegan cream, it was about 30g CH/serving.
A delightful Sunday breakfast. I hope the pictures speak for themselves and I can read your feedback below this post pretty soon.
Have a nice day!
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