Net carbs per waffle: 9g (they are large - half can be a serving too)
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2 large waffles
Ingredients
- 1 cup almond flour
- 1/4 cup pumpkin puree
- 2 large eggs
- 3 tbsp unsweetened almond milk
- 2 tbsp coconut oil (melted)
- 3 tbsp Erythritol (or any sweetener of choice)
- 2 tsp pumpkin pie spice
- 1 tsp gluten-free baking powder
- 1/8 tsp sea salt
Instructions
Combine all ingredients in a blender.
Spray or brush the waffle maker lightly with oil of choice. Preheat according to the manufacturer instructions. Once the bubbles in the batter have settled, pour half the batter evenly into the waffle maker and close.
Follow manufacturer instructions to finish cooking. For this recipe, I recommend a medium-high to high setting. On my waffle maker, I set the temperature to medium-high and waited until steam was no longer coming out – about 4 1/2 minutes.
Repeat step 3 with the remaining batter (grease the waffle maker again first).
Source: Wholesum Yum
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