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
large eggs, separated
plain unsweetened soy milk
melted butter, cooled
unsweetened protein powder
unsweetened cocoa powder
Canola or olive oil cooking spray
In This Recipe
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.
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.
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.
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.
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.