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Keto Fluffy Flax Waffles Recipe


Atkins Keto Fluffy Flax Waffles
2.2g
Glucides nets Atkins™
Prep Time:5 Minutes
Style:American
Cook Time:10 Minutes
Phase:Phase 1
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

24g

Protein

21.3g

Fat

8.1g

Fiber

319.5cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 0 1/8cupCoconut Milk Unsweetened
  • 2largeEgg (Whole)
  • 1tbspCanola Vegetable Oil
  • 1tspVanilla Extract
  • 0 1/2cupOrganic 100% Whole Ground Golden Flaxseed Meal
  • 1ozVanilla Whey Protein
  • 0 1/2tspBaking Powder (Straight Phosphate, Double Acting)
  • 1tbspSucralose Based Sweetener (Sugar Substitute)
  • 0 1/8tspNutmeg (Ground)
  • 0 1/8tspSalt

DIRECTIONS

  1. Preheat a non-stick waffle maker.  Spray wells with non-stick spray just before pouring in the batter.
  2. Combine 2 Tbsp coconut milk, eggs, oil and vanilla in a small bowl.  Mix thoroughly with a fork for about 1 minute.  
  3. Add the flax meal, protein powder, baking powder, granular sugar substitute, nutmeg and salt.  Mix thoroughly for 1-2 minutes.
  4. Pour 1/2 of batter into the waffle maker (it should fill 4 waffle slots).  Otherwise, simply fill with batter according to your waffle maker then equally divide the cooked waffles into two servings once cooked. 
  5. Cook for 3-5 minutes until golden brown and set.  Or follow your waffle maker instructions. 
  6. Serve with a pad of butter and sugar-free pancake syrup.  If you are in Phase 2 or higher add fresh berries! 

Cooking Tip

Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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