Low-Carb Blueberry Cream Cheese Waffles
Inspired by Maria Emmerich and Sarah Bowmar
About a year and a half ago I was turned on to Maria Emmerich and the low carb lifestyle by purchasing an edition of “Clean Eating” magazine which featured Keto. The magazine also offered an on-line class taught by Maria guiding participants on the Keto way of life along with delicious recipes. I instantly became hooked and purchased all of Maria’s cookbooks. I JUMPED at the chance to meet Maria when she did a book signing at Luv Ice Cream. In early 2019 when Maria and her husband Craig offered a Keto coaching class I was one of the first to sign up and become a Certified Keto Coach. I am forever changed by these experiences and the way I eat and approach life has drastically changed from the carb-loving and caffeine addicted person which now seemed like I a previous lifetime.
Sorry, no staged photos on this site! Glimpse of dishes in the sink & all! 😉
One of my breakfast staples quickly become the Snickerdoodle Waffles from Maria’s 30 day Ketogenic Cleanse cookbook. However, since I am not dairy-sensitive I started playing with the recipe—exchanging the coconut oil with ghee, adding Maple or Banana extract, using Collagen &/or Whey protein powder instead of the egg white powder. This latest version that I am hooked on is not only inspired by that recipe, but also by another lady I look up to—Sarah Bowmar and her Bowmar Nutrition Protein Blueberry cheesecake. I hope you enjoy this take on Maria’s waffles. I still marvel at the genius of using hard boiled eggs in the recipe!!!
8 hard-boiled eggs (I use Organic Valley)
8 eggs (I use Organic Valley)
¼ c butter (I use Organic Valley)
2 oz cream cheese (I use Organic Valley)
2 TBSP grass fed unflavored whey protein powder (I use Naturally Nourished)
2 TBSP grass fed collagen (I use Further Foods)
2 TSP baking powder
Salt (to taste)
2 TSP vanilla extract
¾ cup fresh (or frozen) wild blueberries (I use Wyman’s of Maine)
Plug in your waffle iron.
Blend all ingredients except the blueberries in a Vitamix or other high-powered blender. Carefully stir in blueberries.
Ensure your waffle iron is nice and hot.
Spoon the batter into the waffle iron cooking until golden brown (as a guideline my waffle iron is 8” in diameter and I cook each waffle for 7 minutes).
Repeat with remaining batter.
Makes 5 eight-inch diameter waffles.