makes 8 waffles (1 per serving) · prep time: 10 minutes · cook time: 40 minutes
These savory ham and cheese waffles are delicious with a fried egg on top, or you can cut them into dipper sticks and serve them with sugar-free maple syrup. Better yet, try them with an egg and syrup. The combination of sweet and savory is everything a great breakfast should be.
• ½ cup coconut flour
• 2 tablespoons granular erythritol
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 5 large eggs
• ½ cup heavy cream
• ½ cup water
• ¼ cup (1/2 stick) butter, melted (but not hot)
• 1 teaspoon pure vanilla extract
• 1 cup chopped ham
• 1 cup shredded sharp cheddar cheese
• Butter or coconut oil, for the waffle iron
1.Place the coconut flour, erythritol, cinnamon, baking powder, and salt in a large mixing bowl. Using a whisk, mix until the ingredients are well combined.
2.Crack the eggs into a separate mixing bowl. Add the heavy cream, water, melted butter, and vanilla extract and whisk to combine.
3.Slowly pour the egg mixture into the dry ingredients, whisking as you pour. Mix until the ingredients are well incorporated.
4.Using a rubber spatula, fold the ham and cheese into the batter.
5.Lightly grease a waffle iron with butter. Ladle the batter into the center of the waffle iron; the amount will vary depending on the capacity of your waffle iron. Consult the manufacturer’s directions for the recommended amount of batter.
6.Cook for 5 minutes, or until the waffle iron stops steaming. Repeat this process with the remaining batter, regreasing the waffle iron between waffles.
tip: These waffles freeze and reheat very well, making them a perfect option for quick-and-easy meal prep. I recommend reheating them in the toaster or toaster oven.
CALORIES: 211 | FAT: 16 g | PROTEIN: 10 g | TOTAL CARBS: 5.6 g | DIETARY FIBER: 2.6 g | NET CARBS: 3 g | ERYTHRITOL: 3.8 g