Low Carb Strawberry Waffles with Cream Cheese Icing
How to Make It
Step 1
Whisk together almond flour, coconut flour, salt, baking powder, powdered erythritol, and chopped dehydrated strawberries in a large mixing bowl. Next, whisk in almond milk and eggs. Melt the butter and whisk it into the batter. If you feel the waffle batter is too thick, thin it out with additional almond milk.
Step 2
Turn on a waffle iron to heat. Once the waffle iron is ready, pour about ½ cup of batter into it to make the first waffles. Cook your waffle and repeat until all the batter is used up and your waffles are made. You can read the recipe introduction for instructions if you do not own a waffle iron.
Step 3
Make the cream cheese icing by first whipping the heavy cream to stiff peaks. Transfer the whipped cream aside for now as you place the cream cheese in your mixer. Whip the cream cheese until it’s soft and fluffy, then whip powdered erythritol into the cream cheese. Whip the whipped cream back into the cream cheese to complete the icing.
Step 4
Serve the waffles with cream cheese icing either directly on them or on the side. You can also add the icing to a piping bag fitted with a cupcake tip to pipe large dollops of frosting on the waffles, as pictured. If you don’t have piping bags, use a large Ziploc bag with the corner cut off.
Ingredients
- Almond flour – 0.5 cup
- Coconut flour – 0.13 cup
- Salt – 0.13 tsp
- Baking powder – 0.25 tsp
- Powdered Erythritol (Icing Sugar) – 1 tbsp
- Dehydrated Strawberries – 0.5 oz
- Almond milk – 3 tbsp
- Raw egg – 2 large
- Butter, unsalted – 4 tbsp
- Heavy cream – 0.5 cup
- Cream cheese – 4 oz
- Powdered Erythritol (Icing Sugar) – 1 tbsp