Almond Pecan Waffles
Makes about 6 seven-inch waffles

Quick and easy to stir up, these hearty waffles are so filled with protein and good fats that you’ll hardly need a side of bacon or sausage. All by themselves, they make a filling breakfast that will get the day off to a good start. And because they freeze well, you can cook up a batch to freeze and have toaster waffles ready to go on those busy mornings. If you don’t have time for syrup and a plate, try them with a smear of Hi-Pro Almond Yogurt Cream or commercial low carb chocolate hazelnut spread for a breakfast on the run.

Ingredients
4 ounces cream cheese
6 eggs
¼ cup heavy cream
1 cup almond flour
¼ finely chopped pecans
½ cup whey protein powder
1 teaspoon baking powder

Directions

1. Preheat waffle iron, oiling if necessary to prevent sticking.
2. Mix dry ingredients, including nuts, together in a small bowl
3. Beat softened cream cheese and two eggs until smooth. Add remaining eggs one at a time and beat thoroughly between additions.
4. Beat in the heavy cream.
5. Fold in the dry ingredients. Do not overbeat at this stage or waffles will be tough.
6. Spoon about 1/3 cup batter into hot waffle iron and cook for about 3 minutes, until golden brown. These waffles will brown a little earlier than their high carb cousins, so keep an eye on them.
7. Remove to serving plate, top with Maple Surple, commercial low carb syrup or fresh fruit and whipped cream.