Cook time: 10-20 minutes depending on the size of your waffle iron.To me, nothing says cozy mornings at home with family, during the holidays like waffles and warm syrup. And It doesn’t get much more festive than eggnog waffles with homemade cranberry syrup. Even the most dedicated carb eater in your midst will enjoy these waffles so you might want to make a double batch. They freeze well so you can save any extras to reheat in a toaster oven or toaster if you still have one hanging around. Keep the cranberry syrup chunky and layer it between two waffles with sliced turkey and cheddar for amazing turkey melts!
Put the almond flour, keto chow and baking powder in a medium mixing bowl and whisk together.
Add the eggs, milk, butter and vanilla extract and whisk well or blend with an immersion blender.
Once the batter is mixed let it sit for five minutes then stir once more before cooking. Batter will be thick.
While the batter sits preheat your waffle iron.
When the waffle iron is hot oil it with cooking spray or butter
Place about 1/4 cup of the batter in the center of the hot iron and spread out slightly.
Close the lid and cook the waffle until it has set, looks golden and the waffle iron opens without resistance.
If the batter gets too thick thin it by adding water or more nut milk a teaspoon at a time.
Remove the waffle to a warm plate and continue until you have cooked all the batter.
Serve the waffles with butter and warm cranberry syrup or your favorite sugar-free syrup
Note: You can also mix the batter in a blender quickly and easily and clean up will be a breeze. Just place all the ingredients in the blender and mix until they are fully combined. Allow the batter to sit five minutes and pour it directly from the blender pitcher into the hot waffle iron. Yield: approximately 4-5 waffles depending on the size of your waffle iron.
Cranberries aren’t just for Thanksgiving. I love to use them all winter long. They are bright, beautiful, high in vitamin C and antioxidants and of course they are lower in sugar than most fruits. This recipe will yield enough syrup for a double batch of waffles or to save some to drizzle over your favorite keto friendly ice-cream or yogurt.
Place all the ingredients in a medium sauce pan and bring to a boil over high heat.
Reduce heat to medium and simmer the sauce until the cranberries burst and the sauce begins to thicken. This should take about 5- 10 minutes.
When the sauce is cooked remove the cinnamon stick and allow it to cool slightly.
Pour the sauce into a fine sieve placed over a mixing bowl and push it through with a spatula or the back of a large spoon. Continue working until all you have left in the strainer is skin and pulp and all the liquid is in the bowl.
You should have a ruby red, glossy syrup.
Note: You can leave the sauce whole if you prefer and serve as is. It will be nice and chunky. Yield: approximately 2 cups of syrup
YUM! This is the only word I can think of that accurately describes these protein packed waffles. Dress them up with whipped cream and syrup, or just eat them straight off the waffle iron; either way I guarantee you will not be disappointed.
First, melt the coconut oil in a microwave safe bowl (this is crucial: if the oil is not melted it will harden and make lumps in the batter). Combine with the remaining waffle ingredients until smooth.
Heat a waffle iron to high heat. Spray with cooking spray and cook waffle until golden brown.
Beat whipping cream and swerve on high until stiff (2-3 minutes).
Dress the waffle with your favorite low carb toppings (berries, calorie free syrup, bacon, chocolate chips, etc.). Enjoy!
I used Lilly's chocolate chips and Hershey's sugar free chocolate syrup for my waffle; I highly recommend this combination!