I had seen the idea of gingerbread waffles and eagerly awaited the recipe, wondering if I could adapt it all all to be lower carb. Notice that I said lower, not low, because I didn't think it could be gingerbread if I omitted the molasses; nut flours still have carbs albeit it more protein.
The recipe of what I came up with is below. If I did it again, I'd probably use less liquid so I didn't have to use coconut flour at all, something I added at the end of mixing everything together and having too thin of a batter. Still, the flavor of gingerbread is strong in this waffle, and it is a delicious and almost-healthy breakfast recipe for the holiday season.
Lower-Carb Gingerbread Waffles
(Based on the recipe for Gingerbread Waffles on the Alaska from Scratch blog)
- 2 cups nut flour (almond, hazelnut, etc.)
- 1/3 cup coconut flour
- 1 Splenda packet or 2 Tbsp sugar-free gingerbread syrup (if using syrup, add with wet ingredients)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 4 eggs
- 6 tablespoons butter, melted
- 1 cup milk
- ½ cup plain Greek yogurt or sour cream
- 3 tablespoons molasses
- Preheat a waffle iron and prepare as directed.
- In a large mixing bowl, stir together the flours, Splenda, baking powder, baking soda, salt, and spices. In a smaller bowl, whisk together the eggs, butter, milk, yogurt or cream cheese, and molasses. Pour the wet ingredients into the dry ingredients and whisk until completely incorporated.
- Fill your waffle iron with batter according to the manufacturer's instructions. Cook until crisp and browned. Serve immediately. Repeat with remaining batter.