Your waffle iron is more versatile than you might think and getting creative with it can result in some serious deliciousness. I thought it might be fun to pour low carb brownie batter into mine. I kept them on the small side, more like cookies than full waffles. Then we topped them with whipped cream and a little of my sugar-free caramel sauce.
Brownie Batter Waffles
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 12 tbsp butter
- 4 oz unsweetened chocolate, chopped
- 1/4 cup cocoa powder
- 1/2 cup Swerve Sweetener
- 1/2 tsp vanilla extract
- 1/4 tsp liquid stevia extract
- 5 large eggs
- Preheat waffle iron to medium and grease if necessary. In a small bowl, whisk together almond flour, baking powder and salt. Set aside.
- Melt butter, chocolate and cocoa powder together in a medium saucepan over medium heat, stirring until smooth. Stir in erythritol, vanilla and stevia extract. Let cool 5 minutes.
- Whisk in eggs, one a time, until well combined. Stir in almond flour mixture until incorporated.
- Spoon about 2 tablespoons of batter into each quadrant of the waffle maker and close the lid. Cook until waffles are puffed and firm to the touch. Gently loosen and transfer to a wire rack. Repeat with remaining batter.
- Top with lightly sweetened whipped cream and drizzle with sugar-free chocolate sauce or caramel sauce if desired. These are also delicious spread with a little peanut butter.
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Has anyone tried replacing the butter with coconut oil?
A LITTLE help please. My first time I am truly changing my lifestyle seriously. Go big or go home. I used raw cocoa nibs ground in to powder 1/2 oz. 85 % dark chocolate and cocoa powder, Stevia powder. Is beautiful but bitter. Put a little bit agave Nectar. Is erythratol sweeter than stevia? Don’t want to buy unless it helps sweeten without bitterness aftertaste.
Stevia powder as in stevia extract powder? That would be way too strong since it’s 300x as sweet as suger. Carolyn uses the liquid stevia drops.
These are fun for holiday type meals. We just used thee over Christmas holidays.
My Atkins husband loved these! I did not make them crisp – more like a regular waffle texture – he was happy or I would have cooked to crisper. Also, my size was probably different b/c we didn’t try to make small waffles. I have to refigure nutrition facts. Best brownie fix he’s had in a long time!!
There 16 tablespoons in a cup. So this recipe calls for 3/4 cup of butter – still a lot, but not unusual for almond flour baked goods.
Also wondering about the amount of butter… one and one half cups?
These are delicious! I served them with the caramel sauce and some whipped cream (made with swerve sweetener). These quenched my brownie craving. Thank you for sharing this!
I am also unsure of the amount of butter. Is it correct?
Am I reading that correctly…12 tablespoons/1 and half cups butter?
12 Tablesppons is 1.5 Sticks of butter, or 3/4 of a cup. Still a lot but not the 1.5 cups you asked about. Each stick = 8 Tbsp or 1/2 cup. Hope this helps.
@ Judy – Swerve is just a brand of erythritol so that’s what she’s referring to when she mentions erythritol in the instructions. As far as the stevia, I think it was just accidentally left out. Either way, stevia is easy to add according to personal taste. I always just add however much I want.
This looks like such a wonderful recipe and I can’t wait to give it a try. Thank you Carolyn!