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If you’ve been to this blog before, you’ve probably noticed that I really like making keto-friendly vegan waffles. I so many vegan keto waffle recipes here, and yet I keep making new ones. I just really love waffles. I also love the ease of using a waffle maker, because it’s fast to cook, doesn’t need to be babysat like a griddle full of pancakes dos and it’s easy to clean.
Something great about waffles is how versatile they are. You can pretty much make them in whatever flavor you want, and they turn out delicious. This particular recipe is also really versatile. You can change up the peanut butter for whatever nut or seed butter you’d like, as well as changing out the flavor of the protein powder and the freeze-dried fruit to make whatever kind of waffle your heart desires.
Notes on Making Vegan Keto PB&J Waffles (gluten-free, soy-free)
- I like to optimize the protein content of these waffles by using protein powder, but you could use lupin flour instead. You could also use any other bean flour (like soy, chickpea, fava, etc.), but keep in mind that all of these flours have different nutritional profiles. So, the macros will be different from these!
- If using lupin flour or an unsweetened protein powder, you may want to add in a tablespoon of granulated sweetener. I prefer to use Lakanto. It’s the brand I’ve found that works best for baking, and doesn’t upset my stomach. You can save 15% if you shop on their site using the code MeatFreeKeto.
- Because there is a good deal of protein powder in this recipe, make sure you use one that you like! This isn’t a good recipe to use up that protein powder that you hate, but have to use because you paid good money for it…
- I really like using freeze-dried fruit because it keeps in the pantry for quite a while and won’t go bad, which is nice for when you only use a little in a recipe here and there. It’s also convenient during months when fresh fruit isn’t in season.
- You can use fresh berries in this, but chop them finely and take the extra moisture into account when measuring the nondairy milk!
- You can use any kind of nondairy milk you like, or water, if you don’t have any nondairy milk on hand.
- To calculate net carbs – subtract the grams of fiber and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
- While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!
Vegan Keto PB&J Waffles (gluten-free, coconut-free, soy-free)
- 1/4 cup unsweetened nondairy milk (60ml)
- 2 tbsp peanut butter or almond butter or sunflower seed butter
- 1 tbsp granulated sweetener optional
- 1 tbsp whole psyllium husks or 1 tsp psyllium powder
- 1/4 cup vanilla protein powder (28g)
- 1/4 cup freeze-dried strawberries (about 5g), or raspberries
- Preheat your waffle iron according to manufacturer’s instructions and oil as necessary. I don’t need to add oil to mine as it’s nonstick and releases easily, but every waffle iron seems to be different!
- In a medium mixing bowl, whisk together the nondairy milk, nut butter, (optional) granulated sweetener and psyllium husk until thoroughly combined. Let this sit for about 5 minutes to thicken.
- Mix in the protein powder and freeze-dried fruit until completely combined and a uniform dough forms.
- Shape the dough into a ball, flatten slightly and place in the center of your waffle iron. If the dough is too loose to form into a ball, you can add a little more protein powder. If the dough as any dry areas, add a bit more milk.
- Cook according to your waffle iron’s instructions. When done, the waffle should be crispy on the outside and remove easily.
- Top as desired and enjoy!