1- 8oz. Package cream cheese
1 tbsp. Vanilla
2 tsps. Baking powder
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup cottage cheese
1/2 cup whey protein concentrate
1/4 cup vital wheat gluten flour
4 tbsp. Melted butter, or olive oil
About 1/4 cup of Half and Half- adjust amount for desired consistency.
About 2-3 tbsp. Melted butter in reserve
Mix cream cheese and eggs in mixer. Add vanilla, salt and baking powder. Mix. Add ricotta, sour cream and cottage cheese. Mix. Add gluten and whey protein. Mix. Add butter. Mix. Add Half and Half. Mix. Batter should be thin enough to drop into the waffle iron, but not too thick. Use some melted butter to coat the waffle iron before adding batter each time.
Warning: low carb waffles are much more delicate than regular wheat- based waffles, care should be taken when removing the waffles from the iron. I use a waffle iron that makes three quarter cup round mini- waffles. I think that making larger square waffles may hold together even less, but I haven’ t tried it.
Makes about 15 quarter cup sized waffles.
blueberry topping- 2 c. Fresh blueberries, 1 tbsp. Xylitol sweetener ( to taste, or any other low carb sweetener of your choice).
Put blueberries in a microwave safe bowl and heat until the berries turn almost black, this means they are thoroughly heated inside. Proceed in 30 second increments depending on the power of your microwave, the berries will pop and explode when overheated. Mash berries with a fork to form a ” syrup”, and stir in the sweetener to taste.
Whipped cream- 1 pint whipping cream (not light whipping cream). Dissolve 1 tbsp. Xylitol or other sweetener in the whipping cream. Whip using a mixer on high speed or I use an iSi Profi Whip with one cream charger canister.
Syrups to we like:
Splenda sweetened- Maple Grove Farms Low Calorie Syrup Sugar Free Maple Flavor
Maltitol sweetened- Joseph’s All Natural Maple Flavor Sugar Free Syrup