The secret to these delicate waffles is whipped whites. Why haven’t I done this before? The texture is incredible! What’s more, the cashew butter gives a special flavor. I highly recommend cooking with it!
Nouement: watch the amount of carbohydrates. I made 4 large waffles, but you might be better off making 8 small ones.
Cooking time 25 min.
Portion quantity 4
Ingredients :
Almond flour 180 g
Coconut milk 125 ml
Egg 2 pcs.
Cashew butter 5 Tbsp.
Coconut oil 4 tablespoons
Leavening agent 1 tsp.
Erythritol to taste
Salt to taste
Step 1
Preheat the waffle iron and lightly grease the surfaces with coconut oil
Step 2
Mix flour, baking powder, sweetener and salt in a bowl. Set aside.
Separate the whites from the yolks and whisk the whites until stiff peaks.
In a separate bowl, combine yolks, coconut oil, cashew butter and milk.
Combine the dry ingredients with the egg yolk mixture, mix thoroughly. Then, gently incorporate the whipped whites.
Step 3
Pour some of the batter into the waffle iron and bake for 6-7 minutes
Bon appetit!
Energy content per serving
Calories from fat 495
Calories: 594
Fats: 55g
Carbohydrates: 18g
Fiber: 7 g
Assimilable carbohydrates: 11 g
Protein: 19 g
