Ingredients
- Protein Yoghurt 120.0 ml
- whole eggs 100.0 g
- almond flour 60.0 g
- baking powder 4.0 g
- Garlic Powder 0.5 teaspoon
- Ground Onion 0.5 teaspoon
- dried basil 0.25 teaspoon
- dried oregano 0.25 teaspoon
- dried thyme 0.25 teaspoon
- table salt 2.0 g
- ground black pepper 1.0 g
- Cottage Cheese (2% Fat) 110.0 g
Cooking Instructions
Preheat your waffle iron to a medium-high setting and lightly grease the plates with a small amount of oil or butter.
In a high-speed blender, combine the cottage cheese and protein yogurt, blending for 30 seconds until the texture is completely smooth and liquid.
Add the whole eggs to the blender and pulse 3-4 times until just combined, taking care not to over-blend which can make the waffles rubbery.
In a medium mixing bowl, whisk together the almond flour, baking powder, garlic powder, onion powder, and the individual dried herbs.
Pour the blended wet ingredients into the bowl with the dry flour mixture and fold gently with a spatula until a thick batter forms.
Ladle approximately 100ml of batter into the center of the preheated waffle iron and close the lid immediately.
Bake the waffles for 5 to 7 minutes, or until the steam has mostly subsided and the exterior is golden brown and firm to the touch.
Carefully lift the waffles out using a silicone fork or spatula and serve hot with keto-friendly toppings like avocado or extra Greek yogurt.