Vegan Keto Red Velvet Waffles (gluten-free, coconut-free, soy-free)
Note: Hi, friends! Just a a quick reminder – some of the links on this site are affiliate links, and so I may earn a little cash on qualifying orders. It doesn’t cost you anything extra, and is a nice way to help support this site! I also want to point out that I don’t promote products I haven’t actually tried or products that I don’t trust. 🙂
We’re on the eve of Valentine’s Day and I was craving something sweet that I could also use as an excuse to bust out my heart-shaped silicon mold to use for heart-shaped pats of buttery spread. So, I channeled my inner Leslie Knope and decided to make some red velvet-inspired vegan keto waffles! I really love waffles because they’re super easy to make and really delicious…and did I mention that they’re super-easy to make?
Traditionally, red velvet cake was made using dutch-process cocoa, which reacted with the acid in the cake from buttermilk, and turned red. Sometimes beets were used for color as well, and this is what we’re going to riff off of here. I also really like using beets because they’re rich in antioxidants and have been shown to be heart-protective in studies. Yay! Beets also work nicely, as the flavor is well-masked by chocolate, which we are also using.
Up next in our ingredient lineup is lupin flour. I haven’t used lupin flour too much in the past because it always seemed to pricey to me. But, I’ve started using it a lot more recently because I just really like it, and it’s worth the price. Lupins are low in problematic lectins, high in protein (including the elusive amino acid lysine), and very low in carbs. The flour in this recipe is only 1g of net carbs, but packs 12g of protein. Crazy! Using lupin flour also means that this vegan keto waffle recipe is not only gluten-free, but also coconut-free, soy-free and generally nut-free. Good news for those of us with allergies!
Anyway, I really hope you love this recipe! If you make it, I’d love to see on social media, so feel free to tag @meatfreeketo on instagram or twitter (or just leave a comment!). One of my favorite parts of coming up with these recipes (aside from the eating, of course) is seeing what you guys make and the fun twists you put on the original.
Notes on Making Vegan Keto Red Velvet Waffles (gluten-free, coconut-free, soy-free)
- Real talk – these aren’t super red, but you could remedy this with an additional tsp of beet powder or your favorite food dye!
- If you can’t track down cacao butter (or don’t want to), you can substitute it for 2 tbsp of vegan cream cheese or coconut manna.
- The granulated sweetener I use is from Lakanto (and you can save 20% with the code MEATFREEKETO on their website), but you can use any granulated sweetener, or omit it if you like things on the less-sweet side! They also make my absolute favorite sugar-free syrup of all time. Highly recommend it.
- I tend to eat this whole thing on one sitting, because it’s about 1/4 of my daily net carb intake for the whole thing, but it’s also filling enough to only eat half of at once.
- I typically top this with the aforementioned Lakanto sugar-free syrup and a vegan buttery spread or some coconut cream! I also like to toss on some frozen raspberries, which is what the red things in the picture are.
- Unfortunately, you can’t really use flax here in place of the psyllium. While it will hold the dough together, it does crumble when you try to take it out of the waffle maker. You could make pancakes out of this recipe, using a tbsp of ground flax instead of the psyllium though!
- As mentioned above, you can make pancakes out of this recipe if you don’t have a waffle maker!
- While I strive to provide accurate nutritional information, different brands and varieties of ingredients will have differing nutrient values, so your calculations may vary.
These red velvet-inspired vegan keto waffles are delicious and easy to make. Plus, they're gluten-free, coconut-free and soy-free!
- 1 small cooked & peeled beet (about 2oz/56g)
- 1.5 tbsp melted cacao butter OR 2 tbsp vegan cream cheese
- 1 tbsp granulated sweetener (optional, if you like things on the sweeter side)
- 1/4 cup (60ml) nondairy milk of choice
- 1 tsp apple cider vinegar
- 1/4 cup (30g) lupin flour
- 2 tbsp cocoa powder
- 1 tbsp whole psyllium husks (or 1 tsp psyllium husk powder)
- 1/2 tsp baking powder
- pinch of salt
- Preheat your waffle maker, according to the manufacturer's instructions and lightly grease with your preferred oil.
- In a food processor, combine the beet, cacao butter, nondairy milk & apple cider vinegar. Process until relatively smooth (the cacao butter may start to solidify again a bit, but you basically just want the large chunks.
- In a separate bowl, whisk together the remaining ingredients until thoroughly combined.
- Add the dry ingredients to the food process and pulse until a homogeneous dough forms.
- Let the dough sit for about 5 minutes, until the psyllium gels up and the dough stiffens.
- Make waffles according to your waffle maker instructions. I use a dash waffle maker (not the mini one) and this recipe makes one big waffle in that, that I split into pieces. I also usually wait until the little light goes off and then unplug the waffle maker and open it up, to let the waffle cool down for a minute before gently removing it from the maker. This allows the psyllium and sweetener to set up a bit and prevents crumbling!
While this recipe is written to be coconut-free, you can replace the lupin flour with coconut flour if need be!