Chocolate Peanut Butter Keto Waffles
Chocolate + Peanut Butter + Low Carb = The worlds best combination! Create a delectable breakfast or a midnight snack in under ten minutes.
Serving: 2 Waffles
Calories: 534.27kcal
Ingredients
Waffles
- 2 tbsp coconut oil
- 2 large eggs
- 1 serving Chocolate Peanut Butter Keto Chow (or 1 scoop)
- 1 tsp baking powder
- 1/2 cup water
Whipped Cream
- 1/4 cup heavy whipping cream
- 1 tbs powdered erythritol (Swerve)
Peanut Butter Sauce
- 2 tbs peanut butter I used Adam's
- 1 tbs butter
- 1 tbs powdered erythritol (Swerve)
Instructions
- In a microwave safe bowl, melt coconut oil. Heat waffle iron on high.
- Combine remaining waffle ingredients in mixing bowl and whisk until smooth. Add more water if needed.
- Spray waffle iron with nonstick cooking spray. Place 1/2 of the batter in the iron. Cook until lightly golden brown (2-5 minutes depending on your iron).
- Remove from iron and cool.
- Beat heavy cream and Swerve on high until stiff and fluffy. Once cool, top waffle with whipped cream.
- Heat peanut butter and butter in microwave for 30 thirty second intervals until melted. Add Swerve and stir until smooth.
- Drizzle over waffle and enjoy!
I substituted salted Carmel instead of the peanut butter this time. Wow it was really good. For the waffle probably any flavor can be used. My topping was simply butter.
I made the waffle portion of the recipe many times now, it so good! I subbed out the two eggs with one egg and two egg whites(no eggy flavor) It’s light, airy, crisp and still has a great chew. I’ve used vanilla, strawberry and snickerdoodle keto chow powders, all with great success. Strawberry is my favorite so far, I eat them with fresh slices of strawberries and whipped cream. I make these waffles almost every weekend on Sunday for brunch.