Cottage Cheese Waffles
Almond flour and cottage cheese make these waffles richer in protein and more filling than ordinary sweet baked goods, while eggs give them structure without wheat flour. The soft cheese base keeps the flavor gentle, and cinnamon with vanilla adds warmth without extra sugar. This is a practical homemade keto breakfast or snack that holds its shape well and still tastes good after cooling.
Separate egg whites from egg yolks in eggs (200 g). In a blender combine almond flour (200 g), 18% fat cottage cheese (115 g), unsweetened almond milk (120 g), the egg yolks from eggs (200 g), starch-free baking powder (5 g), almond flavoring (5 g), cinnamon (2 g), vanilla (1 g), and table salt (1 g). Blend until the batter becomes thick and smooth with no dry pockets.
Whip the egg whites from eggs (200 g) to stable fluffy peaks. Fold them into the batter in several additions so the mixture stays lighter and more airy.
Heat the waffle iron well and grease it lightly if needed. Spoon in portions of batter and cook the waffles until they are evenly golden, about 4-6 minutes per batch. Serve them hot or cool them on a rack so the crust stays drier.
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