I am happy to get to work from home this week, so I wanted to make a special breakfast for my guy. He gave me a thumbs up. Such a great breakfast makes the salad for lunch more realistic. Sometimes it is hard to fill these guys up!
These waffles, which I made into waffle sticks, are light and not too crisp. The flavors of the ham blend so well with the coconut flour and raspberry topping. Very much like the Monte Cristo sandwich that inspired them. The Count would be proud. These waffles are a low carb treasure unto themselves.
2 tbsp cream or half and half
1 tbsp coconut oil
liquid stevia to equal 2 tsp sugar
1/4 cup coconut flour
1/4 tsp baking powder
2/3 cup ham cubes, divided use
3 tbsp sugar free raspberry jam
1 tbsp powdered erythritol
In a medium bowl, beat eggs with cream and coconut oil. Add stevia. Stir in coconut flour and baking powder. Mix well by hand to break up lumps or process with an immersion blender. Stir in 1/2 cup ham cubes by hand. Reserve the remaining cubes for garnish. Pour batter into a pre-heated waffle iron. Bake 3-4 minutes or until golden brown and slightly crisped.
While waffle are baking, heat the jam in a microwavable bowl for 30 seconds. Spoon liquefied jam over the waffles and sprinkle with powdered erythritol. Top with remaining ham cubes.
serves 4 at 153 calories 6.2 carbs
This recipe filled my waffle stick maker twice, giving me 12 waffle sticks. Yours may vary. If you don't have raspberry jam, just use any sugar free syrup and the waffles will still be great.
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