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Chocolate waffles topped with peanut butter and blueberry sauce…sounds like a delicious Valentine’s Day breakfast to me! This recipe makes two waffles so you can share one with your sweetheart, or if you a) don’t have a sweetheart or b) don’t have a sweetheart that likes chocolate waffles or c) don’t like to share (hint: if this is you, you may never find a sweetheart), just put one in the fridge to eat later.
A good low-carb waffle is an elusive critter. Waffles made with glutinous flour have a soft inside with a crispy outside, but most waffles made with gluten-free alternative flours end up soggy and limp. Sure, you can bake the snot out of them to make them crispy, but then they’re dry! I decided to experiment with a new technique when making these chocolate waffles, and it actually worked! Now don’t get me wrong – these definitely aren’t as crispy as regular waffles, but they’re not as soggy as most low-carb waffles, and they’re not dry – even if you bake them longer than usual to get more of a crisp on the outside. I’m very happy with them.
Got leftover waffles? They keep well in the fridge. You can either heat them up in the toaster or just enjoy them cold. Sometimes I eat them cold with a little peanut butter and a squirt of Reddi-Wip if I need a quick dessert.
These waffles are dairy-free, believe it or not. (Use a dairy-free protein powder, such as collagen, to make my baking mix.) I’ve lately come to realize that I need to make more of an effort to provide recipes that my dairy-free followers can enjoy. I have no dairy allergies, so I’ll never be a strictly dairy-free blogger, but I do want to provide recipes that fit a broad spectrum of needs. You can click here to see all my recipes that are either dairy free or easily made dairy free.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my chocolate recipes
- Valentine Mini Cheesecakes
- 5 Ingredient Cheesecakes for Two
- Whisk the dry ingredients.
- Add the coconut oil and hot water and whisk (the hot water will melt the coconut oil without having to melt it separately - nifty, huh?), then add the eggs and whisk again. The batter will be fairly loose. Set it aside for 5 minutes.
- After 5 minutes have elapsed, make your waffles. (This recipe makes 2 standard-sized waffles.) Be sure to grease the waffle iron. You'll need to bake these waffles a bit longer than you would "normal" waffles.
- I like to serve these waffles with natural peanut butter and the blueberry topping from my yogurt parfait blog post. Yum!
These waffles aren't super sweet on their own, so if you're not topping them with a sweet syrup, you'll probably need to add some extra THM Super Sweet Blend.
- THM Super Sweet Blend
- Xanthan Gum (iHerb)
- THM Pure Stevia Extract Powder
- THM Integral Collagen
- Great Lakes Collagen (Amazon)
- Great Lakes Collagen (iHerb)
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