These low carb chocolate waffles are easy to make and ideal for breakfast or brunch!
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This is the second waffle recipe on the blog – the first version uses Bob’s Red Mill low carb baking mix – and although the whipped butter great, the recipe is a little too high in carbs for some – and distinctly lacking in chocolate!
This new version took a little while to perfect, but I’m happy with the results. It uses just six ingredients, and although I’ve given quantities for one (very filling!) waffle here – I heartily recommend increasing the amounts and making more! Keep any leftovers in the freezer – the texture after reheating isn’t quite as good, but the taste is great!
In a large bowl whisk together an egg and unsweetened almond milk. Add almond flour, low carb sweetener (I use xylitol), unsweetened cocoa powder and baking powder. Warm up a waffle iron and spray it with non-stick spray if necessary.
Add the batter and cook it until ready – mine takes four minutes but waffle irons will vary.
Serve it with whatever toppings you like! Sugar free maple syrup would be good, or some whipped cream! Shown here with melted a ChocZero dipping cup and fresh strawberries – but you could also make your own chocolate sauce!
- 1 egg
- ½ cup unsweetened almond milk
- ½ cup almond flour
- 1 tbs low carb sweetener eg xylitol
- 1 tsp unsweetened cocoa powder
- ½ tsp baking powder
- non stick spray optional
- In a large bowl whisk together the egg and almond milk. Add the almond flour, low carb sweetener, cocoa powder and baking powder.
- Warm up a waffle iron and spray it with non stick spray if necessary.
- Add the batter and cook it until ready - approx. 4 minutes but waffle irons will vary.
8g net carbs for one large serving (whole recipe), not including sugar alcohols from the sweetener. Does not include toppings.
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