Keto Brownie Waffles
As we approach the end of January here in Wisconsin, winter is officially at its peak. The whiteout conditions are beautiful for a short time, but the truth is that we are all beginning to feel the lack of Vitamin D and miss the warmth of the sun. But don't give up, these last few weeks are going to pass and spring is going to be here before we know it, and when it does, you'll want to be ready.
This keto brownie waffle recipe is sure to keep your sweet tooth satisfied without causing you to throw away your New Year's resolution. Life is all about balance, and one of my favorite things to do is take traditional "comfort foods" (like brownies and waffles) and make them in a way that is good for your BODY and SOUL. Enjoy!
Ingredients:
1/2 cup coconut flour
3 tbsp cacao powder
3 tbsp xylitol (substitute coconut sugar for low fodmap diet)
2 tbsp whole psyllium husk
1/2 tsp baking powder
pinch of sea salt
1/4 cup coconut oil (melted)
1 cup non-dairy milk (at room temp)
Directions:
Prepare your waffle iron and preheat according to manufacturer's instructions (I just lightly grease mine).
In a medium mixing bowl, whisk together the dry ingredients.
Add the coconut oil to the dry ingredients and stir until everything is totally mixed and a stiff dough forms.
Add in the non-dairy milk about 1/4 cup at a time, stirring to incorporate completely before adding in the next round of milk.
Once all the milk is stirred in, let the mixture sit for about 3 minutes to set up.
Split the dough into four equal portions and make waffles according to the waffle iron instructions. You can also make two large waffles from this batter, but I find they're harder to remove. (You can double this recipe)
Carefully remove the waffles from the waffle iron using two forks or a fork and a spatula. They're delicate until they cool for a minute or two.
The waffles should be completely cooled before storing in the freezer.
Enjoy fresh or reheated in the toaster.
