Cottage Cheese Waffles

Ingredients

• 2 cups Almond Flour (fine almond flour, low‑carb)
• 105 g Cottage Cheese (97 % fat‑free, protein‑rich)
• 30 g Brown Sugar Sweetener (keto‑friendly erythritol blend)
• 1 tsp Baking Powder (gluten‑free)
• 125 ml Almond Milk (unsweetened)
• 4 large Eggs (whisked)
• 2 tsp Vanilla Extract (pure vanilla)
• 1 spray Coconut Cooking Spray (for non‑stick waffle iron)

Instructions

1. Measure Ingredients

   Gather and measure all ingredients into separate containers.

   Time: PT5M

2. Whisk Eggs

   In a small bowl, whisk the four eggs until uniform.

   Time: PT2M

3. Add Ingredients to Blender

   Add almond flour, cottage cheese, sweetener, baking powder, almond milk, whisked eggs, and vanilla extract to the blender.

   Time: PT1M

4. Blend to Smooth Batter

   Blend on high for about 30 seconds, stop, scrape the sides, then blend another 30 seconds until the batter is smooth and free of lumps.

   Time: PT2M

5. Adjust Consistency if Needed

   If the batter looks too thick, add a splash (≈1 Tbsp) of almond milk and blend briefly.

   Time: PT1M

6. Preheat Waffle Maker

   Turn on the waffle maker and let it heat for about 2 minutes on medium‑high (or max if your machine runs hotter).

   Time: PT2M

7. Oil the Waffle Iron

   Lightly spray the waffle plates with coconut cooking spray to prevent sticking.

   Time: PT30S

8. Cook First Batch

   Pour roughly 1/4 cup of batter onto the center of the waffle iron, close the lid, and cook for 2–3 minutes until steam stops and the waffle is golden brown.

   Time: PT3M

9. Repeat Cooking Remaining Batches

   Repeat the spraying and batter‑pouring steps for the remaining batter, spraying the plates each time.

   Time: PT4M

10. Serve

    Serve the waffles warm with sliced strawberries and sugar‑free maple syrup, or any keto‑friendly topping of choice.

    Time: PT2M

Nutrition Facts

Calories

265

Protein

10 g

Carbohydrates

2.8 g

Fat

12 g

Fiber

1 g