For those of you who have a waffle iron gathering dust in the cupboard, here's a recipe for EXTREMELY low carb waffles that will make you jump for joy!

I started with the recipe for the French "toast" and changed it ever so slightly.

Wonder Waffles (all carb counts are from Fitday.com)

4 large eggs (2 carbs)
2 Tbls. heavy cream (1 carb)
2 Tbls. water (0 carbs)
1 Tsp. vanilla extract (1 carb)
2 Pkt. Splenda (or 2 tsp. powdered Splenda) (2 carbs)
2 or 3 ounces of crushed pork rinds (0 carbs)
1/4 Tsp. ground cinnamon (.5 carbs)
3 Tbls. melted butter (0 carbs)

I used my food processor to get the pork rinds down to a fine, almost powdery consistency.

Beat the eggs then add the cream, water, and vanilla extract and beat some more. Mix the Splenda with the cinnamon and then add that to the eggs. (Mixing the cinnamon with the Splenda before adding helps to keep the cinnamon from clumping up as much.) When well blended mix in the ground pork rinds.
Let the mixture sit for a couple of minutes until it thickens. Then stir and check the consistency. It should be quite thick, but not to thick to spoon easily. If too thick, add a little water. If too thin, add a little bit more pork rinds. Just before you're ready to put into waffle iron, stir in about 2/3 of the melted butter.

I have a "Belgian Waffle" baker and it makes two waffles at a time -- each about 4X4 inches. I brushed the top and bottom of the waffle baker with about half of the remaining melted butter, then I spooned about 1/4 to 1/3 of a cup of batter on each side of the bottom half of the baker and used a spoon to spread the batter out a little. Then I closed the top of the waffle baker. It took about 5 or 6 minutes to bake the two waffles. I had enough batter to make a total of four waffles, each about 4X4 inches.

If you have a "big" waffles iron, you will probably make just two with this amount of batter.

These waffles firmed up and browned just like "real" waffles.

I served them with sugar free maple syrup and more butter (of course!)

With a couple of strips of bacon, this is an awesome breakfast -- at about 2-1/2 carbs per waffle - including the syrup! Without the syrup (mine has about 4 carbs per 1/4 cup), the carb count would be about 1-1/2 carbs per waffle.

I could only eat 1 and half of another one. My DH ate 2-1/2 and declared them "just as good" as any other waffles he's ever eaten.

If any of you live in the south and have ever eaten at the Waffle House restaurant, they have a specialty pecan waffle. I think this recipe would be absolutely incredible with 1/2 cup of chopped pecans added to the batter. And the pecans would only add about 1-1/2 effective carbs to each waffle. Still quite a carb bargain!

If anyone out there tries this, I'd be interested in hearing your comments.

I had to try these as they were the only thing that sounded like I would like them considering they had pork rinds in them!

I had purchased a small bag of pork rinds, ate one.. nearly threw the bag out, but then decided it wouldn't kill me to hang onto them.

I tried this and it turned out really well! I added more cinnamon and nutmeg and vanilla (trying to kill the rind taste) and slathered them in butter. They were very good!

I'll use these as a nice change from the egg breakfast regime.

Thanks for this!

Lisa

I made these today,well sort of, I made pancakes instead. They are great. I added one more splenda pk..I will make these often, Thanks for the post.Lynn

I made these Saturday morning. My husband thought that they were OK, but I think that they may need a little more cinnamon and/or Splenda to mask the taste of the pork rinds. They definiteley look like real waffles. I would make these again.

Thanks for the recipe Stormy, these sound wonderful.....::::::Cheri, who is dusting off the waffle iron!:::::

I love the Pork Rind French Toast recipe...

...so I'm looking forward to trying this one this weekend with some bacon!

Thanks for the recipe!

Donald

This looks like a fabulous recipe.. will have to give it a try.

First I cooked the bacon in the waffle Iron

Turned out crisp and I did not have to use another pan and clean it up, also did not have to grease the Iron

Loved the waffles made some to freeze for a fast breakfast Topped mine with fresh Whipping cream and fresh strawberries...UMMMMMMM

And it was very good...

...texture just like regular waffles. I also added a bit more cinnamon. I have a round waffle iron and this recipe made two full waffles and half of another. And in true LC spirit, I made them for dinner rather than breakfast!

Ate the waffles with bacon, butter and sugar free syrup and it was very good.

I would definately make these again!

Thanks, Stormy!

Donald :wave

Stormy- these sound great-- another great recipe
with pork rinds in them..!!! can't wait to try
them!
deb

Okay, I really like pork rinds but I must admit when I first saw this receipe I thought.......................hmmmmm..............no, .......YUCK!!

I tried it. It is REALLY GOOD!!!! I modified it slightly. When grinding up the pork rinds in the food processor, I also tossed in 10 pecan halves

The only thing I reget is NOT buying the low carb sugar free syrup at the grocery store today. I told myself not to waste the money on the syrup until you know you are going to like the waffles............

On my way back to the store now for the syrup for tomorrow.

Oh Stormy!!!
You have saved my day! I was just starting to get tired of eggs,etc for breakfast. Now I can try waffles. And the idea of pecans in them will be perfect! I usually cant wait to go to New Port Richie ,Fla each year to go to "the waffle house". Now I can make my own, thanks to you.
I'm going to try these in the morning since I need some more pork rinds.
Leaving now for the store. Thank you, again

Okay, I am off to the store to buy the ingredients to try for breakfast tomorrow.

I was hoping that more people had made the pancake version since we don't have a waffle iron (we have a Foreman grill.... but somehow I don't think that will work the same ).

So... I will try the pancakes (as will my unsuspecting son and hubby) and report back tomorrow....

stay tuned....

Okay, I tried it. I really liked the flavor but I don't think I used enough pork rinds because it was still really eggy.

Do you think that might have been it???

However, even eggy, it was a great addition!!! Thanks!

I finally tried these waffles on Sunday. The grandchildren wanted pancakes so I made waffles for me.
Boy are these good! My grand daughter said they smelled like french toast. I loved the texture! Almost like the flour waffles.
Thank you so much, Stormy for posting this recipe.