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.
- 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.