I love waffles, but have had mixed results in my attempts to make low carb, grain free ones. A couple of weeks ago I had the idea of making a waffle batter based on my cottage cheese donut recipe. It worked out better than I imagined. Again I used a fresh Mexican cheese, queso fresco this time, in place of farmer’s cheese/dry cottage cheese because it’s readily available in my area. In the future I may try making these with regular small curb cottage cheese and decreasing the eggs to adapt to the moisture differences.

The waffles were soft and tender inside and slightly crunchy outside. Reheating them in the toaster/convection oven increased the outside crunchiness, which is what I like about waffles compared to pancakes. I served them with homemade low sugar raspberry syrup and butter, but they’re pretty good on their own, too. Due to the high protein and fat content, these waffles are extremely filling. Half of one was more than enough for me for breakfast the next day.

6 eggs
1 cup dry cottage cheese or farmer’s cheese, crumbled small
1/2 cup almond flour
1/4 cup melted butter
2 Tbs chia or flax seed meal
1 tsp baking powder
1/2 tsp stevia extract
1/2 tsp salt

In a medium bowl, whisk eggs until frothy. Add the rest of the ingredients and stir until well combined. Allow batter to rest at room temperature for 10-15 minutes before stirring well and spooning it into waffle iron according to your machine’s instructions. Remove from the waffle iron when golden brown.