These keto protein waffles are super moist on the inside, and crispy on the outside. Packed full of protein, and low calorie, these waffles are the perfect breakfast, or late-night snack to help you reach your protein goals.
Which Protein Powder Can I Use For Keto Protein Waffles?
I use whey protein isolate from Venom Protein Australia (VPA). I’ve tried using the vanilla flavoured protein, banana flavoured protein (my favourite), and strawberry flavoured protein powder.
Use this discount code for venom protein to purchase from Australia to save 15% on your first order:Â REF1A2F71
Alternatively, you can use any whey protein powder, I prefer to use whey protein isolate since it contains less lactose (carbs found in dairy) and is usually less allergenic since some dairy can be inflammatory when consumed in excess if you have an intolerance to dairy.
Best Waffle Maker For Mini Waffles
The best waffle maker for making mini keto waffles is the Dash Mini Waffle Maker from Amazon.
This waffle maker is small enough to ensure the waffle is crispy, yet fluffy and moist on the inside. I find if you use larger waffle makers, the inside of the waffle doesn’t turn out quite as good.
How To Use A Dash Waffle Iron In Australia
A word of warning – You cannot use this waffle maker outside of the United States unless you have a step-down transformer. Because the waffle iron runs on 110V, and Australia has 240V, you need to use this step-down transformer to convert the power down to a useable voltage.
Since the waffle iron is less than 500W, the model listed above will be sufficient.
What Are The Best Toppings For Keto Waffles?
In this recipe, I topped mine with yogurt and a blueberry compote.
Compote recipe here:
- 1/4 cup blueberries (frozen or fresh)
- 1 Tbsp erythritol (or 4 drops stevia)
- 1/4 cup water
- Place all the ingredients into a small saucepan and bring to the boil.
- Reduce to a simmer and allow most of the liquid to evaporate, squashing the blueberries as you go
- Remove from the heat and allow to cool for 5 minutes. This will turn thick and syrup-like.
I’ve found a brand of yogurt at Aldi called Dairy Dreamer. Its a high protein, unsweetened variety of greek style yogurt which is super low in carbs, and very thick and creamy. This is the brand that I used for this recipe.
What Can I Substitute For Ricotta Cheese?
If you don’t have ricotta cheese, here are some keto-friendly substitutes that will work best in this recipe:
- Cottage Cheese – This will work well for this recipe, just make sure you blend very well since cottage cheese can typically be lumpy.
- Goats Cheese – Unsure if ricotta cheese will cause you to feel bloated from the dairy? No worries, just use goats cheese. The proteins inside goats milk are easier to digest, but generally are a little stronger in taste, so this one will change the flavour slightly.
- Sour Cream – Yup, sour cream will work in this recipe. I would suggest adding a little extra sweetness to your waffle if opting for sour cream since ricotta is sweeter.
- Cream Cheese / Mascarpone – Mascarpone especially will work well in this recipe, since its a slightly sweeter version of cream cheese.
Related Recipes
Keto Snickerdoodle Crepes with Pumpkin Mousse
Keto Pancakes with Maple Syrup
Keto Protein Waffles
Ingredients
- 2 scoops Vanilla Protein Powder 2 oz / 60g
- 2 fl oz Unsweetened Almond Milk 1/4 cup / 60ml (or milk of choice)
- 2 large eggs
- 1 tsp baking powder
- 2 oz Ricotta Cheese 1/4 cup / 60g
Instructions
- Into a blender, place the whey protein powder, unsweetened almond milk, eggs, baking powder and ricotta cheese.
- Blend this mixture until smooth and thick. If the mixture is too thick, add another 1 tablespoon of almond milk until it reaches a smooth consistency.
- Preheat your waffle iron and grease with a little ghee (or cooking oil of choice). It's important to wait until the waffle iron is hot before pouring your frist waffle into the surface.
- Pour enough mixture to just cover the surface (usually a little less than you think) since the mixture will expand in the waffle maker. Place the lid down and cook until the little light on top turns off (this means the waffle is cooked)
- Open the lid, and remove the waffle. Top with your favourite topping and enjoy.
- Will keep in the fridge for up to 5 days, or frozen for up to 2 months.
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Tips & Notes:
Which Protein Powder Can I Use For Keto Protein Waffles?
I use whey protein isolate from Venom Protein Australia (VPA). I've tried using the vanilla flavoured protein, banana flavoured protein (my favourite), and strawberry flavoured protein powder. Use this code to purchase from Australia to save 15% on your first order:Â REF1A2F71 Alternatively, you can use any whey protein powder, I prefer to use whey protein isolate since it contains less lactose (carbs found in dairy) and is usually less allergenic since some dairy can be inflammatory when consumed in excess if you have an intolerance to dairy.What Can I Substitute For Ricotta Cheese?
If you don't have ricotta cheese, here are some keto-friendly substitutes that will work best in this recipe:- Cottage Cheese - This will work well for this recipe, just make sure you blend very well since cottage cheese can typically be lumpy.
- Goats Cheese - Unsure if ricotta cheese will cause you to feel bloated from the dairy? No worries, just use goats cheese. The proteins inside goats milk are easier to digest, but generally are a little stronger in taste, so this one will change the flavour slightly.
- Sour Cream - Yup, sour cream will work in this recipe. I would suggest adding a little extra sweetness to your waffle if opting for sour cream since ricotta is sweeter.
- Cream Cheese / Mascarpone - Mascarpone especially will work well in this recipe, since its a slightly sweeter version of cream cheese.
What is that blueberry topping?
In this recipe, I topped mine with yogurt and a blueberry compote. Compote recipe here:- 1/4 cup blueberries (frozen or fresh)
- 1 Tbsp erythritol (or 4 drops stevia)
- 1/4 cup water
- Place all the ingredients into a small saucepan and bring to the boil.Â
- Reduce to a simmer and allow most of the liquid to evaporate, squashing the blueberries as you go
- Remove from the heat and allow to cool for 5 minutes. This will turn thick and syrup-like.
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Sarah Hart says
The compote was just delicious…
Barry says
Love this recipe! Used it this morning for a delicious breakfast!