Carrot Waffles
These Carrot Cake Waffles are soft, thick, fluffy and so easy to make for the perfect healthy and low carb breakfast for spring or Easter brunch. Made with all the classic carrot cake flavors without the guilt.
Ingredients
- 3 large eggs (for extra fluffy waffles - separate the whites & whip until stiff peaks then fold into batter at the end)
- 2 tablespoons almond butter OR nut or seed butter of your choice
- 3 tablespoons granulated monkfruit sweetener , can also use SWERVE OR erythritol, add more if you prefer a sweeter waffle
- 2 tablespoons unsweetened almond milk
- 1/8 teaspoon apple cider vinegar , optional - helps give the waffles that fluffy buttermilk texture
- 1 teaspoon maple extract OR vanilla extract
- 1 cup superfine blanched almond flour
- 2 tablespoons coconut flour
- 1.5 teaspoons baking powder
- 1 teaspoon ground cinnamon , leave out if you prefer
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1 tbsp grated carrots
- waffle maker
Serve with low carb toppings of your choice:
- Sugar free syrup raspberries, strawberries, blackberries etc.
Instructions
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In a large mixing bowl, beat the eggs or egg yolks** then whisk in the almond butter, sweetener, milk, apple cider (if using) and maple or vanilla extract.
**FOR extra fluffy waffles - separate the yolks and whites first & whip the whites until stiff peaks then fold into batter after you add the cinnamon
Add the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg and cloves. Mix until smooth then stir in the carrots - do NOT overmix.
Allow the batter to thicken up 3-5 minutes while you preheat the waffle maker. This allows the baking powder to activate.
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Preheat the waffle maker and spray generously with pure coconut oil spray (or olive oil spray).
Spoon in 1/4 cup of the batter for mini waffles or 2/3 cup for Belgian waffles. Close the lid and cook until waffle light turns green (about 4-5 minutes depending on your waffle maker). For crispier waffles (recommended) , use a silicone spatula to flip the waffle over and cook again for another round (another 4-5 minutes) until the light turns green. Allow to sit for 15 seconds, then transfer the crispy waffles onto a plate.
Repeat with remaining batter. This makes about 6 (1/4 cup) waffles or 3 (2/3 cup) Belgian waffles.
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Serve with your favorite toppings and sides: whipped cream, melted butter, low carb syrup, chopped nuts, melted coconut butter or fresh berries.
Recipe Video
Recipe Notes
****FOR extra fluffy waffles - separate the yolks and whites & whip the whites until stiff peaks then fold into batter at the end
*For crispier waffles, flip the waffles to the other side and close the lid and cook for another 3-4 minutes - or toast in the oven or toaster oven until desired crispness.
This waffle batter makes 6 (1/4) cup mini waffles or 3 (2/3) Belgian waffles