Valentine’s Day is very special because that is also the celebration of my wedding anniversary. I have always tried to make the meals on this day special by feeding my family their meals on heart shaped plates, and mugs with hearts, heart shaped food, heart shaped boxes filled with their favorite candies and some sort of gift that has hearts on it for my girls and something special for my boys that I knew they would enjoy but was not too girly… What can I say? I am a hopeless romantic.
Breakfast this year was waffles with fresh berries, and you guessed it, they were in the shape of a hearts! I love this heart shaped waffle Iron!
These grain free waffles were light and airy with a fantastic crumb. Ideal for a low carb breakfast that is also keto friendly.
Additionally, you should think of them as breakfast meal prepping supreme. Leftovers can be reheated quickly in the toaster.
I served them up with grass-fed butter and sugar free syrup. I am in love with Lacanto’s Monkfruit Maple Syrup! Or you could do all sorts of other toppings like strawberries with whipped cream or raspberries and chocolate.
When we were in France a couple of years ago, I would spend hours walking the streets looking into the Patisserie’s intimidated by the beautiful baked goods. They were sheer perfection! Since that trip, I have experimented in my kitchen with one of my favorites; Choux Pastry. Because I am watching my carbs and sugar intake I modified the recipe a bit and have what I believe is a pretty decent alternative.
The batter for these waffles is essentially prepared like a Choux Pastry used to make anything from eclairs, donuts, and cream puffs. Sounds swanky huh? This is just a fancy way of saying that you boiled water with sugar, butter and salt, and added some flour and cooked it until it formed into a ball and then mixed in the eggs once its cooled.
The thing about Choux Pastry batter is that it is thicker than traditional waffle batter and you will need to help spread it onto your griddle. Your final dough will be very elastic (courtesy of the eggs and xanthan gum).
Berries on Heart Waffles
- February 14, 2019
- 40 min
- 280 Cals/Serving
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- ¾ cup Almond Flour
- ¼ cup Coconut Flour
- 1 Tbs ground Psyllium Husk
- 1 tsp Xanthan Gum
- 1 cup Water (plus a little extra to thin your batter if needed)
- ½ stick Grass-Fed Butter
- 3 Tbs Monkfruit Sweetener Classic
- 1/4 Salt
- 3 Eggs lightly beaten
- 1 tsp Vanilla Extract
- 1 ½ tsp Baking Powder
- TOP WITH
- Lacanto Maple Syrup (sugar free)
- Grass Fed Butter
- Whipped Cream
- Chopped Nuts
- Step 1
- Whisk together in a medium bowl Almond Flour, Coconut Flour, Psyllium Husk and Xanthan Gum. Set aside
- Step 2
- Heat up water, butter, Monkfruit Sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes
- Step 3
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should be warm, but not hot enough to scramble the eggs
- Step 4
- Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in Vanilla Extract and Baking Powder. The final dough should be very elastic
- Step 5
- Allow the dough to rest for 10 minutes and heat up waffle iron on high in the meantime
- Step 6
- Grease waffle iron well and spoon in the batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through
- Step 7
- The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two