At just 1g net carb, nice ‘n fluffy and with gorgeous hints of yeast throughout, these ‘sourdough’ gluten free & keto cinnamon roll waffles might just be the *perfect* breakfast treat.
‘Sourdough’ Keto Cinnamon Roll Waffles 🧇
With a cream cheese glaze!
Based on my crisp (!!) keto ‘sourdough’ waffles, this cinnamon roll twist (with a supreme cream cheese glaze!) comes more than highly suggested.
Why? Because perhaps *the* single most frequent question in my cinnamon rolls with yeast recipe is if you guys can leave them to rise in the fridge overnight. I get it, who on Earth wants to wake up early and spend an hour or so doing all the labor (you know, particularly come Christmas morning).
Sadly those guys get one rise (and one rise only), and putting them in the fridge for any length of time severely hampers their fluffiness.
So introducing these keto cinnamon roll waffles! You can actually leave the sourdough waffle batter to hang out in the fridge overnight. So you let it rise in a warm spot for an hour or so (I do a lightly warm oven), then you cover it and pop it in the fridge for a terrific breakfast treat.
p.s. I pinky promise that I’m still working to give you guys a keto sourdough starter that doesn’t use an instant variety to kick it off (you know, for those with allergies).
I have a feeling that my flours of choice will excite you guys, as you’ve been asking for more… you guessed it, lupin flour recipes! And in terms of brands, this is the *only* one I recommend as (correct me if I’m wrong?) it’s the singular one I’ve found to not leave an unpleasant lingering bitter aftertaste. So pretty please do stick to the recommended brand for best results!
The possible subs
I must have made this recipe over 50 times by now (it’s my favorite breakfast for dinner!), so do try and stick to the original combo. Still, since they’re waffles and ‘structure’ isn’t really an issue, you can even get away with using just lupin and almond flour- thought the golden flaxseed does give the a slight better texture imho.
The one thing I would say is to not use psyllium husk (a common sub to flaxseed), as your sourdough waffles will stick horribly and the batter seems to require sooo much liquid that they stay kinda wet and raw inside. Though they do still crisp up, funny enough.
Pour ‘swirls’ of cinnamon butter
The Tips ‘N Tricks
I literally like to think of yeast breads as a tamagotchi (remember?! you gotta keep those things alive). Still, these keto sourdough waffles definitely aren’t as finicky as other yeasted breads; but it’s still important to keep these suggestions in mind as we’re dealing with a live organism.
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom… but frankly? You can also get away with cups here as they really aren’t that finicky (did I just contradict myself?).
Ingredients at room temperature. Self explanatory really, but incredibly important (particularly for the eggs). If you add cold eggs to the mix your bread simply won’t rise much (if at all). Remember your tamagotchi won’t thrive if its not nice ‘n warm.
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and inulin or an actual sugar (think maple syrup) for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count. And yes, this is a scientific fact.
Avoid abrupt temperature changes and air drafts. Like with any yeast bread, you need to cuddle your dough. Make sure it’s able to rest undisturbed in a warm space. I like to turn on my oven briefly (briefly!), ensuring that it feels like a warm summer day at the beach, and just let it hang for an hour.
('Sourdough'!) Gluten Free & Keto Cinnamon Roll Waffles
For the 'sourdough' keto cinnamon rolls
- 2 teaspoons active dry yeast
- 1 tablespoon inulin or 2 teaspoons maple syrup (to feed the yeast!)
- 1/4 cup heavy whipping cream or 1/4 cup unsweetened almond milk + 1 more egg (and skip the water)*
- 1/4 cup water
- 40 g lupin flour
- 15 g golden flaxseed meal or more almond flour
- 10 g almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon kosher salt
- 2 eggs
- 14 g melted unsalted butter coconut oil or ghee
- 2 teaspoons apple cider vinegar
For the cinnamon butter
For the 'sourdough' keto batter
- Add yeast and inulin (or maple syrup) to feed the yeast to a large bowl. Heat up heavy whipping cream with water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
- Mix your flours while the yeast is proofing. Whisk thoroughly together lupin flour, golden flaxseed meal, almond flour, baking powder, xanthan gum and salt in a small bowl. Set aside.
- Once your yeast is proofed, whisk in the eggs, room temp melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Add the flour mixture in two batchesr. Your batter will be thick, but 'elastic'.
- Cover with a kitchen towel and place in a warm draft-free space for 1 hour. I like to turn on my oven until *just* warm (think a summer day at the beach!), and let it hang in there. Note that after it has doubled in size, you can cover it and pop it in the fridge overnight.
For the cinnamon butter
- Whisk all the ingredients together thoroughly and set aside.
For the cream cheese glaze
- Whisk all the ingredients together thoroughly, adjusting the texture with almond milk (or milk of choice) until pourable. Set aside.
- Heat up your waffle iron (if available use a lower heat setting, as keto batters prefer a slower 'cook'). Butter it super duper well and spoon a couple tablespoons of the batter. Using the back of a spoon, create some swirls in the batter, and pour cinnamon butter on top (it'll settle in the grooves).
- Cook for 7-11 minutes until fully golden and cooked through. I've found that cook time varies a lot here (takes longer in a Belgian-style iron, for e.g.), so I def suggest doing a test run here.
- Serve right away with a generous drizzle of cream cheese glaze. Though I've found that these can be stored for a couple days in an airtight container, and crisp up quite well once again. But nothing quite beats a fresh waffle, iykwim. 🙂