Low Carb Brussels Waffle
Crisp, golden, and packed with flavor, these Low Carb Brussels Waffles are a delightful twist on traditional savory waffles, perfect for breakfast, brunch, or even dinner. Crafted with nutrient-rich almond flour, grated Parmesan cheese, and tender sautéed Brussels sprouts, this recipe offers a guilt-free, gluten-free, and keto-friendly option that doesn’t skimp on taste. A touch of garlic powder and freshly cracked black pepper add a savory depth, while olive oil ensures each waffle is perfectly crispy on the outside and fluffy on the inside. Ready in just 35 minutes, these waffles are ideal for busy weekdays or relaxed weekend brunches. Serve them warm with an extra sprinkle of Parmesan or a dollop of sour cream for a satisfying, low-carb meal that will impress any palate.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup Unsweetened almond milk
- 0.5 cup Grated Parmesan cheese
- 1 cup Brussels sprouts
- 2 tablespoons Olive oil
- 0.25 teaspoon Black pepper
Instructions
Preheat your waffle iron to medium-high heat.
Trim the ends off the Brussels sprouts and peel away any brown outer layers. Thinly slice or shred the Brussels sprouts.
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the Brussels sprouts, season with salt and black pepper, and sauté for about 5 minutes until they are tender and slightly crispy. Remove from heat and set aside to cool.
In a large mixing bowl, combine the almond flour, baking powder, salt, and garlic powder.
In another bowl, whisk together the eggs, unsweetened almond milk, and the remaining 1 tablespoon of olive oil.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the sautéed Brussels sprouts and grated Parmesan cheese into the waffle batter.
Lightly grease the waffle iron with cooking spray or brush with a bit more olive oil. Pour about 1/4 to 1/3 cup of the batter onto the hot waffle iron, spreading it slightly. Close the lid and cook for about 3-5 minutes or until the waffles are golden brown and cooked through.
Carefully remove the waffles from the iron and repeat with the remaining batter.
Serve the Brussels waffles warm, topped with additional Parmesan cheese or a dollop of sour cream if desired.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.1 g | 127% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 5.9 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 941 mg | 72% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
