Fluffy Low-Carb Waffles Made with Ugandan Vanilla Beans
Low-Carb Vanilla Bean Waffles
Who doesn’t love waffles—with their beautifully golden and slightly crispy edges, soft and doughy center, and perfect little craters to fill with melted butter, maple syrup, and other decadent toppings.
Unfortunately, most waffles are also loaded with carbs, and with the increased interest in diets low in carbohydrates and high in protein, many of us are having to cut these fantastic breakfast delights from our menus.
These low-carb waffles contain absolutely no sugar, are made with a combination of coconut and almond flour, and are enhanced by Ugandan Vanilla Beans—a bean that has recently become extremely popular by vanilla purists around the world.
Ugandan vanilla planifolia beans add a deep, rich, and buttery vanilla flavor to the waffles. They are known for a higher-than-average vanillin content and a bold aroma that spans figs and milk chocolate and a natural sweetness reminiscent of those earthy dried fruits like raisins and currants.
I also love that there is no processed sugar in these low-carb waffles. There really isn't any need to mix in a sweetener into the batter because the coconut flour, Ceylon cinnamon, and vanilla seeds all have a natural subtle sweetness that melds wonderfully with the more savory ingredients.
Low-Carb Vanilla Bean Waffles
- ¼ cup coconut flour
- ½ cup fine-ground almond flour
- ½ teaspoon salt
- ¼ teaspoon cardamom
- ¼ teaspoon Ceylon cinnamon powder
- 1 ½ teaspoon baking powder
- Seeds of 1 Ugandan Vanilla bean
- 4 eggs
- 3 tablespoons melted butter, ghee, or coconut oil
- ¾ cup heavy cream, or nut-milk alternative
- Extra oil or butter for the waffle iron
- Mix all of the dry ingredients together in a bowl and set aside.
- In a separate bowl, whisk the eggs briskly until a bit of froth has formed.
- Slowly stir in the melted butter to ensure it doesn’t begin to cook any portions of the eggs.
- Whisk in half of the cream and the vanilla caviar, until the seeds are thoroughly dispersed.
- Add the dry mixture to the wet mixture a little at a time, whisking well to combine. As it starts to thicken, incorporate the remainder of the whipping cream slowly until you get a consistency similar to that in the picture (just look at all those gorgeous flecks of vanilla).
Rub oil on your waffle iron prior to heating. When the oil is hot, it’s time to pour the batter onto the waffle iron. Cook as you would any other waffle.
Serve these waffles right away or freeze them individually and toast them for a quick, on-the-go breakfast at a later date.
These delicious waffles are best served hot. Top them with a slab of butter, pure maple syrup, fresh fruit, or any of your other favorite waffle toppings!
I just love that you can see flecks of those aromatic and flavorful vanilla seeds in every bite!
Could you make these waffles with another variety of vanilla bean? Sure! But Ugandan vanilla beans are truly marvelous. Once you try them, you’ll see what top chefs around the world are raving about! Get your Ugandan Vanilla Beans here!
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