Ah, protein waffles. This recipe has taken me so many times to get just right. Tons of different recipes and revisions ended in disappointment. I was beginning to think these just wouldn’t work. It wasn’t until I added coconut flour that it turned out perfect! The texture, the taste, and the macros were all on point! At last, the perfect chocolaty, low carb waffle was born!
The addition of the coconut flour transformed the typical protein waffle or pancake from dry and brittle to a bready delight. If I hadn’t made them myself, I would have thought they originated from dough instead of a batter based off of the consistency.
Once I perfected the recipe, the chocolate protein waffles were a breeze to whip up. I made the recipe for one individual waffle so you don’t wind up with endless amounts of batter or waffles. Just scale up if you’re cooking for more than yourself!
The base of the recipe consists of low carb chocolate protein powder, coconut flour, egg, and baking powder. I like to use the creamy chocolate fudge flavor of Orgain brand protein powder for several reasons. It’s super low in carbs (3g net per serving), it tastes great, isn’t gritty, it’s organic and they sell it at Costco. I love Costco and bulk shopping, so… I have a lot of this stuff! 🙂 Just be sure that whatever protein powder you decide to use, it’s low in carbs.
Throw all the dry ingredients into a bowl, drop an egg in there and mix until the powdery clumps are gone. Slowly add water to your mixture until you reach the consistency of a thick pancake batter. Spread the batter onto a hot, greased waffle iron and cook until they crisp up.
Top the chocolate protein waffles with whatever low carb goodies your heart desires. I’ve never been big on syrup, so I always smother my waffles and pancakes in butter. But these would make divine dessert waffles with a bit of heavy whipped cream and berries. Yum!