Coffee Cream Waffles

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LOW CARB
COFFEE CREAM WAFFLES
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INGREDIENTS
Waffles
4 eggs
1 cup almond milk
1 cup almond flour
2 tbls. powdered xylitol
1 tsp xanthan gum
1 tbls. psyllium husk
Coffee Cream
1 tin coconut cream (refer to tips)
1/4 cup powdered xylitol
1 tsp coffee
1 tbls. boiled water
Coffee Drizzle
1 tsp coffee
1/4 tsp boiled water
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STEPS
Step 1Pre-heat your waffle iron. Once up to temperature, spray with olive oil.
Step 2. Add all waffle ingredients into a large bowl and mix until well combined. Scoop 1/2 the mixture into your waffle iron and cook until golden in colour (4-5 mins).
Step 3. Meanwhile, to make the coffee cream, scoop out the coconut cream from the tin by placing it into a medium-sized cold bowl (refrigerate mixing bowl, at least an hr prior as this helps to prevent the cream from melting while whipping). 
Step 4. Add the rest of the coffee cream ingredients and whip with an electric mixer, around 2 mins or until light and fluffy. Place mix in fridge until ready to serve.
Step 5.  For the coffee drizzle, combine the coffee with boiled water until dissolved then add in the glycerine. Let cool on bench.
Step 6. Serve your waffles topped with coffee cream and coffee drizzle accompanied by some berries and coconut flakes for that extra crunch.
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Tips: Refrigerate can for 2-5 days (at least 24hrs), to allow the cream to solidify on top. Scoop the solidified content out, as this is what you will use, making sure not to get any of the liquid as this will affect the end result. I prefer the Ayam brand as it has a higher fat content.
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SUBSTITUTES 
Egg - 1 large avocado, mashed or 2 bananas, mashed
Almond milk - any milk of choice
Xanthan gum - guar gum
Xylitol - sweetener of choice
Coffee - vanilla extract or flavour of choice
Coconut cream - Regular cream or mascarpone (for mascarpone, whip for longer)
Coconut derived glycerine - glycerine 

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Calories: 400 Carbs: 5.4 g Fats: 34.5 g Protein: 13.8 g

SERVES 4

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