Belgian Waffles with Whipped Cream | Kevin Wagonfoot
Listen, I spent years thinking waffles were off the menu for me. Then I realized I was just being stubborn and hadn’t actually tried making them the right way. These Belgian waffles proved me wrong—they’re crispy, satisfying, and don’t require me to pretend I’m not eating dessert for breakfast.
The whipped cream on top is the real genius move here. It makes the whole thing feel indulgent without derailing anything. I actually look forward to weekend mornings now instead of just eyeing my wife’s plate with quiet resentment.
Why This Works for Low-Carb High-Protein
What makes these work for a low-carb high-protein approach is that we’re swapping out the flour and relying on eggs and almond flour to do the heavy lifting. You get the protein content way up while keeping the carbs down, and honestly, the texture is better than the traditional version. The whipped cream adds richness and fat, which means you stay satisfied longer and don’t end up ransacking the kitchen an hour later.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
This recipe is one of dozens of simple, real-food recipes inside. Get the full cookbook on Amazon.
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Belgian Waffles with Whipped Cream
Start your day with these delightful Low Carb High Protein Belgian Waffles, topped with fluffy whipped cream. These waffles are both satisfying and guilt-free, perfect for a healthy breakfast treat.
Ingredients
- 1 cup almond flour
- 2 large eggs
- 1/2 cup cottage cheese
- 1 tsp baking powder
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, combine almond flour, eggs, cottage cheese, baking powder, and vanilla extract. Mix until a smooth batter forms, ensuring all ingredients are well incorporated for fluffiness.
- Preheat your high protein waffle maker according to the manufacturer's instructions. A properly heated waffle maker ensures even cooking and helps achieve a crispy exterior.
- Pour half of the batter into the preheated waffle maker, spreading it evenly. Cook until the waffles are golden brown and release easily, indicating they are fully cooked.
- Carefully remove the first waffle and repeat with the remaining batter. Each waffle should be light and fluffy; checking color is key to prevent overcooking.
- Serve warm, topped with a dollop of whipped cream for a creamy addition that complements the flavors beautifully.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip separating your egg whites—I know it feels fussy, but that's what gives you the Belgian waffle lift without relying on sugar and starch.
- Make your whipped cream fresh if you can. Heavy cream, a tiny bit of vanilla, and a touch of sweetener. It takes three minutes and tastes nothing like the canned stuff.
- Use a waffle iron with good heat distribution. I learned this the hard way after burning the outside while the inside stayed doughy. Medium-high heat is your friend.
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