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If you follow me on social media, you’ve probably noticed that I really like waffles. One of the first recipes I came up with for my cookbook was a waffle recipe, and I’ve posted several to this blog since. The thing about most waffles though, is that they’re not super high in protein. So, I thought I’d come up with a high-protein vegan keto waffle to satisfy that breakfast craving, while also keeping me in ketosis.
I used to have one of those waffle irons that isn’t electric and just clamps together that you take camping, but this year I caved and bought a cheap electric, nonstick waffle iron. It’s seriously been the actual best food purchase I’ve made. I use it constantly and it’s such a quality of life improvement. I’ve spent so much less time cleaning up waffle failures since buying it… I’m not sponsored by Big Waffle (though, that’s a lobbying group I’m not sure I could argue with…), but this quick, cheap impulse buy has made all the different in the world for waffle making.
Anyway, back to the actual waffles. These low carb vegan waffles are high in protein (27g per serving!), and are a delicious and easy way to get that protein in without drinking a smoothie. It’s winter for me right now, so cold or even room temp liquids just do not seem at all appealing. They’re also gluten-free, soy-free and coconut-free, which has been something that so many of you have been requesting lately. They can easily be made nut-free by using sunflower seed butter.
Notes on Making Vegan Keto Protein Waffles (gluten-free, coconut-free, soy-free)
- A big part of this recipe is the protein powder, so if you don’t like the flavor of the powder, you won’t like the waffle that it makes. I typically use Vega Sport vanilla protein powder, but have also had success with Manitoba Harvest’s Hemp Yeah! (unflavored, unsweetened) and Legion Athletic’s . Most plant-based protein powder blends should work.
- Because the protein powder is flavored and sweetened, I tend not to add anything else. But, if you use unflavored protein powder, adding a 1/2 tsp of vanilla extract and 1-2 tsp of granulated sweetener make this extra tasty. A dash of cinnamon is also a lovely addition.
- I usually top this with some vegan buttery spread and some faux-maple syrup from Lakanto (not to be “that girl,” but I do actually have an affiliate code for 20% off: MeatFreeKeto). It’s the actual best sugar-free syrup I’ve tried, and while I do now have an affiliate code with them, I used their sweeteners for YEARS before they even knew I existed.
- You can really use whatever nut or seed butter you want here, though certain ones (like cashew butter) are higher in carbs!
- I strive to provide accurate nutrition information, but different brands (especially of protein powders) will have different macros. So, your mileage may vary.
These vegan keto protein waffles are crispy on the outside, fluffy on the inside and super high in protein! They're also low carb, gluten-free, soy-free and even coconut-free.
- 1/4 cup (60ml) water or nondairy milk of choice
- 1/4 cup (28g) plant-based protein powder of choice (I used Vega Sport in vanilla)
- 1 tbsp psyllium husk (or 1 tsp psyllium powder)
- 2 tbsp almond butter (or peanut butter or sunflower seed butter)
- 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 water, protein powder and psyllium husk until thoroughly combined. They should form a paste.
- Mix in the nut butter 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.
- 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!