These Low-Carb Blueberry Lemon Poppyseed Waffles make a great breakfast or brunch. This recipe can be part of a low-carb, ketogenic, Atkins, gluten-free, lc/hf, or Banting diet.
It’s citrus season, and we’re celebrating with these delicious Low-Carb Blueberry Lemon Poppyseed Waffles. Flavors of lemon and poppyseed make these waffles delightful. In addition, a thick blueberry syrup tops the waffles and adds a fruity goodness to the citrus notes.
These waffles not only taste delicious, they also have a lovely light texture. To get this texture, we separate the eggs and and put the yolks in the batter. In a separate bowl, we whip the whites into a meringue. Finally, we gently incorporate the meringue back into the batter, keeping all of that good fluff. As a result, the waffles are light and airy.
These waffles many be light in texture, but they are made with almond flour, so they are super satisfying! Seriously, one little square makes a filling breakfast. Almond flour also boosts the nutrition by adding fiber and minerals.
I love to add a bit of stevia-sweetened whipped cream on top of these waffles. However, the whipped cream and even the blueberry sauce aren’t really necessary. The waffles make a delicious breakfast all by themselves.
Don’t worry if you don’t eat all of the waffles in one sitting. If you have leftovers, just freeze them. To freeze the waffles, first, cool them completely on a rack. Then, simply put them in an airtight container and freeze. When you need a quick breakfast or snack, just pull one out of the freezer, pop one in the toaster and you have a warm, tasty waffle in minutes.
In conclusion, these Low-Carb Blueberry Lemon Poppyseed Muffins are a great way to celebrate the in-season lemons in the stores right now. They make a satisfying breakfast and heavenly snack. Enjoy!
- 1 1/4 cup super fine almond flour
- 1/2 cup stevia/erythritol granulated sweetener
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons fresh lemon zest
- 1 Tablespoon poppy seeds
- 2 Tablespoons melted butter or coconut oil
- 4 eggs separated
- 1/4 teaspoon cream of tartar
- 1/2 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure lemon extract
- 1 Tablespoon lemon juice
- Preheat waffle iron and prepare according to manufacturers instructions.
- In a medium bowl, whisk together almond flour, sweetener, sea salt, and baking soda until well combined and free of lumps. Whisk in lemon zest and poppy seeds. Pour the melted butter over the mixture and whisk in until the mixture appears mealy.
- Add egg whites to a separate very clean metal bowl. Sprinkle the cream of tartar over the egg whites. Using a hand mixer, whip until stiff peaks form. Set aside.
- In a small bowl, whisk together egg yolks, almond milk, vanilla extract, and lemon extract.
- Stir liquid ingredients into dry ingredients. Add lemon juice and combine.
- Transfer 1/3 of the meringue to the batter and gently fold in to lighten the batter. Fold in the remaining meringue, being careful to not break the bubbles.
- Bake, in batches, in waffle maker according to the manufacturers instructions.
- In a 1 quart saucepan, stir together sweetener and xanthan gum. Whisk in lemon juice. Place pan over medium-low heat. Slowly add water while whisking constantly. Stir in blueberries. Bring mixture to a simmer. Turn heat to low and simmer, stirring frequently until slightly thickened, about 1 minute.
- Serving size: 1/8th of the recipe
- Calories: 184
- Fat (g): 15
- Carbs (g): 8
- Fiber (g): 3
- Protein (g): 7
- Net Carbs (g): 5