Description

These Brownie Waffles are a rich and guilt-free breakfast treat that combines the flavors of chocolate brownies with the crispy texture of waffles. Made with almond flour, unsweetened cocoa powder, and natural sweeteners, this recipe is low-carb and packed with protein, making it a delicious and nutritious way to start your day.

Ingredients

Dry Ingredients

¼ cup almond flour
¼ cup unsweetened cocoa powder
¼ teaspoon baking powder
2 tablespoons granular sweetener (erythritol or monk fruit)
Pinch of sea salt

Wet Ingredients

2 eggs
2 tablespoons unsweetened almond milk
2 tablespoons melted coconut oil or butter
1 teaspoon vanilla extract

Additional Ingredients

2 tablespoons chocolate chips (sugar-free for low carb)
1 scoop chocolate or vanilla protein powder (adjust liquids as needed)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the waffle iron: Preheat your waffle iron according to the manufacturer’s instructions and lightly grease it with nonstick spray or coconut oil to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the almond flour, unsweetened cocoa powder, baking powder, granular sweetener, and a pinch of sea salt until well combined.
Mix wet ingredients: In a separate bowl, whisk together the eggs, unsweetened almond milk, melted coconut oil or butter, and vanilla extract until the mixture is smooth and homogenous.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir gently until just mixed. Avoid overmixing to keep the waffles tender.
Add extras: If using protein powder or sugar-free chocolate chips, fold them into the batter carefully to evenly distribute.
Cook the waffles: Scoop the batter into the preheated waffle iron, spreading it evenly. Close the iron and cook for 3 to 5 minutes, until the waffles are cooked through and the edges are slightly crispy.
Serve and enjoy: Remove the waffles carefully, let them cool slightly, and serve with your favorite toppings such as fresh berries, nut butter, or a drizzle of sugar-free syrup.

Notes

Adjust the amount of almond milk if using protein powder to maintain a good batter consistency.
Using sugar-free chocolate chips keeps this recipe low-carb and diabetic-friendly.
These waffles can be reheated in a toaster or oven for a quick breakfast.
For a dairy-free option, use coconut oil instead of butter and almond milk.
Store leftover waffles in the refrigerator for up to 3 days or freeze for up to 1 month.