Extra light and properly crisp, these gluten free and keto grilled cheese waffles are easy, quick to make and just 1g net carb a waffle (!!). Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
See recipe video below for guidance on the 'choux pastry' methodology! Keeping in mind that we like the grilled cheese waffles best with flaxseed meal and whey protein (rather than coconut flour and psyllium).
Whisk together in a medium bowl almond flour, finely ground flaxseed meal, whey protein and xanthan gum. Set aside.
Heat up water, butter and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in baking powder and spices (optional, but highly suggested!). Mix in 1/2 of the grated cheese, the dough should be very elastic.
Heat up and butter your waffle iron well. Spoon in a thin layer of the batter, sprinkling remaining cheese, and topping off with another thin layer of batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through.
The waffles are best freshly made, but they can be stored in an airtight container in the fridge for a couple days. And the dough can be kept in the fridge for a day or two.
*You can substitute the flaxseed meal for coconut flour and the whey protein isolate for psyllium husk for the same amounts (in volume). Just keep in mind that we do like first version best.