Description
Delightful sugar-free waffle cream sandwiches filled with creamy Greek yogurt and fresh raspberry compote, perfect for brunch or dessert.
Ingredients
Scale
- 1 cup Bob’s Red Mill almond flour
- 2 tbsp Anthony’s oat fiber
- 1 tbsp Isopure unflavored whey protein isolate
- 1/3 cup Wholesome allulose
- 1 tsp Rumford baking powder
- 1/2 tsp ground cardamom
- Pinch of fine sea salt
- 3 large eggs, room temperature
- 1/2 cup Silk unsweetened almond milk
- 3 tbsp Kerrygold unsalted butter, melted and cooled
- 1/2 tsp pure vanilla powder
- 1 cup Fage 0% Greek yogurt, strained until approximately 3/4 cup remains
- 2 tbsp Organic Valley heavy whipping cream
- 2 tbsp Wholesome powdered allulose
- 1 cup fresh raspberries
- 2 tbsp Wholesome allulose
- 1 tsp arrowroot powder
- 1 tsp cold water
Instructions
- Prepare the Raspberry Compote: In a small saucepan over medium heat, combine the fresh raspberries and 2 tablespoons of allulose. Stir gently for 3–4 minutes until the berries break down. Create an arrowroot slurry by mixing the arrowroot powder with cold water, then incorporate into the saucepan. Cook for 30 seconds until thickened. Set aside to cool.
- Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, oat fiber, whey protein isolate, allulose, baking powder, cardamom, and salt.
- Whisk Wet Ingredients: In another bowl, blend the eggs, almond milk, melted butter, and vanilla until smooth.
- Combine Mixtures: Fold the wet mixture into the dry ingredients until a smooth batter forms. Let the batter rest for 5 minutes.
- Prepare Waffle Iron: Preheat your waffle iron and brush with melted butter.
- Cook the Waffles: Pour approximately 2 1/2 to 3 tablespoons of batter onto the iron. Cook until golden brown.
- Maintain Crispness: Transfer cooked waffles to a wire rack. For extra crispness, place the rack in a 200°F oven for 5–8 minutes.
- Cool Down: Allow the waffles to cool completely before filling them.
- Prepare the Cream Filling: Whisk the strained yogurt, heavy cream, and powdered allulose until thick and smooth.
- Assemble the Sandwiches: On a waffle with the flat side up, spread approximately 2 tablespoons of cream filling and spoon 1 tablespoon of raspberry compote over it. Top with another waffle, pressing gently.
- Serve Immediately for maximum crunch.
Notes
Store leftover waffles in an airtight container or freeze for up to a month. Reheat in a toaster for optimal crispiness.
Nutrition
- Serving Size: 1 sandwich
- Calories: 160
- Sugar: 2g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg