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RACHEL LETT

Delicious golden and fluffy waffles that will keep your blood sugar on an even keel and invigorate your cells with some essential fatty and amino acids. The trick to making them waffle-y and not 'eggy' is to blitz the mixture till smooth.

Low Carbohydrate Sweet Waffle

SERVES 3

80g (1 cup) finely grated mozzarella cheese*

4 tablespoons almond flour

2 eggs

2 teaspoons natural sweetener

1 teaspoon vanilla extract (no sugar),

*avoid pre-shredded mozzarella as this contains additives.

Ingredients

Turn on the waffle maker to the hottest setting. Make sure the waffle iron has come to its hottest temperature before you begin cooking. 


Whack all the listed ingredients in a blender and blitz till smooth. 


Spoon a third of the mixture into the waffle iron and cook for 2-3 minutes. You will know it's cooked when the steam disappears and it's golden brown. Remove the waffle and allow to cool while you cook the remaining waffle batter. 


The waffles can be eaten straight away with your favourite topping like almond butter, berries and yoghurt. Alternatively, store in the cooked waffles in a fridge or freezer for later. Simply reheat in a toaster or pop them into a heated oven for a few minutes.

Preparation

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