These Protein Waffles Changed My Life

protein powder

🥗Healthier: plant-based protein powder

💰Cheaper: Greek yogurt

Plant-based protein powder is lower in calories and dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories while water is a cost-effective liquid.

nut butter

🥗Healthier: peanut butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often cheaper.

eggs

🥗Healthier: flax eggs

💰Cheaper: egg substitute

Flax eggs are vegan and can be made from pantry staples.

Add 50 g of waffle mix to a large bowl.

Add 16.2 g of vanilla whey protein powder to the bowl.

Whisk the dry ingredients together.

Add 100 g of water to the bowl and mix everything to combine.

Let the batter sit for 2 to 3 minutes to thicken up.

In a separate bowl, add 90 g of all-purpose flour, 48.6 g of vanilla whey protein, and 1.5 g of salt.

Whisk the dry ingredients together in the second bowl.

In another bowl, add 21 g of butter and heat in the microwave for 30 to 60 seconds until melted.

Add 1 egg, 1 egg yolk, 4.2 g of vanilla extract, 24 g of granulated erythritol, and 24 g of brown sugar erythritol to the melted butter and whisk to combine.

Combine about 1/3 of the dry mix into the wet mix and whisk together.

Switch to a spatula or dough scraper for the second third of dry mix and mix until combined.

Add the last third of the dry mix and mix until no more dry parts are visible.

Add 21 g of mini chocolate chips on top of the dough and fold them in until evenly distributed.

Take 100 g of cookie dough and add it to a small bowl; store the rest in the fridge.

Preheat the waffle maker for 10 minutes.

Shape the cookie dough into a puck or patty, about 1/4 to 1/2 inch from the edges of the waffle maker.

Add enough batter to cover the bottom grids and waffle divider.

Place the cookie dough puck in the center and cover with the remaining batter.

Close the waffle maker and cook for 5 to 6 minutes, setting a timer.

Once done, use tongs to set the waffle on a wire rack and let it cool for 1 to 2 minutes before cutting into it.

Add fat-free whipped cream and extra mini chocolate chips on top.

For the second waffle, repeat the batter preparation using 50 g waffle mix and 16.2 g vanilla whey protein, adding 90 g of water.

For the strawberry cheesecake filling, add 60 g 2% cottage cheese, 56 g low-fat cream cheese, and 56 g fat-free cream cheese to a high-sided container.

Add 1 egg yolk, 15 g sugar, 20 g erythritol, 1 g salt, 2 g imitation vanilla, 40 g strawberries, and 19.18 g vanilla whey protein to the container.

Use an immersion blender to blend everything together for 2 minutes, scraping down the sides as needed.

Chop 40 g of strawberries and mix them into the cheesecake filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens