Valentine's Day

Chocolate Waffles

February 10, 2016
0 Ratings
Photo by Atkins
  • Serves 8
Author Notes

Start the day off right with a delicious, chocolaty breakfast in bed and whip up Chocolate Waffles from Atkins. These waffles are one of Alyssa Milano’s favorite low-carb breakfast items that allow her to satisfy her craving and stay slim without deviating from her diet. —Atkins

What You'll Need
  • 4 large eggs, separated
  • 1/4 teaspoon salt
  • 3/4 cup plain unsweetened soy milk
  • 1/2 cup mascarpone
  • 2 tablespoons melted butter, cooled
  • 1 teaspoon acceptable sweetener*
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • Canola or olive oil cooking spray
  1. In a large mixing bowl and using an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Set aside.
  2. In a second large bowl, whisk egg yolks, soy milk, mascarpone, butter, sweetener, and vanilla. Add the coconut-flax flour blend, protein powder, cocoa powder, and baking powder and stir to combine.
  3. Add ¼ cup beaten egg whites to the egg yolk mixture. Using a rubber spatula, fold in the egg whites and all of the flour until just combined, about 8 turns, forming a sticky mass. Fold in another ¼ cup egg whites until the mixture becomes lighter, an additional 4–5 turns. Finally, fold in the remaining egg mixture. There will be small lumps. Don’t overmix.
  4. Heat a waffle iron according to the manufacturer’s instructions and mist with cooking spray. Add ½ cup batter and spread it evenly with the back of a spoon. Cover and cook 2–3 minutes or until the waffle is firm and light brown. Repeat with remaining batter and serve immediately. Or cool to room temperature, double-wrap in plastic wrap, and freeze.
  5. *Acceptable sweeteners Splenda (sucralose) Truvia or SweetLeaf (natural products made from stevia) Sweet ’n Low (saccharin) Xylitol (available in health food stores and some supermarkets) **To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container.

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