Fluffy, low-carb, and perfect for a high-protein breakfast or dessert!
These waffles are light, fluffy, and protein-packed, with just a small amount of coconut flour to provide structure. They’re naturally low carb, gluten-free, and quick to make — perfect for meal prep or feeding a crowd.
Servings
Makes 10–12 waffles (depending on waffle iron size)
Ingredients
- 1 cup liquid egg whites
- 1 cup unsweetened almond milk
- 1 whole egg
- 1 tablespoons coconut flour
- 1 scoop egg white protein powder
- 3 scoops whey protein isolate Protein (vanilla works best)
- 1 teaspoon baking powder
- Pinch of salt
- Coconut oil spray (for waffle iron)
Optional toppings
- Cinnamon
- Sugar-free syrup
- Fresh or frozen berries
Instructions
- Add all ingredients to a blender.
- Blend for 10 seconds until smooth.
- Let the batter rest for 1–2 minutes to allow the coconut flour to hydrate.
- Preheat waffle iron and lightly spray with coconut oil spray.
- Add 2–3 tablespoons batter per waffle (depending on waffle iron size).
- Cook until golden brown and set.
- Serve warm with cinnamon and sugar-free syrup if desired.
Tips for Best Texture
- Coconut flour is very absorbent — start with 1 tablespoon and add more only if needed.
- If the batter thickens too much after resting, add 1–3 tablespoons almond milk to loosen.
- For extra crisp edges, allow the waffles to cook slightly longer before removing.
🔢 Macros — Entire Batch
Calories: ~670 kcal
Protein: ~144 g
Fat: ~9.5 g
Net Carbs: ~9–10 g
🧇 Macros — Per Waffle (10 waffles)
Calories: ~67 kcal
Protein: ~14.4 g
Fat: ~0.9 g
Net Carbs: ~0.9–1 g