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Enjoy these Carnivore Waffles, completely without carbs! Soft and fluffy, they will remind you of traditional, high-carb waffles.
I’ve been experimenting more with carnivore, as well as zero-carb recipes. My Carnivore Flatbread and Carnivore Pancakes are some of my most popular recipes. I love that recipes like that make it possible for people with restrictive diets to still enjoy different kinds of food!
With only 3 ingredients, you can make these wholesome Carnivore Waffles. Even if you are on a restricted animal-based or dairy-free diet! No one will believe they are zero-carb! Both in texture and flavor, they resemble traditional waffles made with wheat flour, and they even look like the original, too. Of course, they don’t taste exactly like high-carb waffles but pretty close, considering they completely flour-free.
Ingredients for Carnivore Waffles!
We only need eggs, gelatin powder, and collagen powder. That’s it! By mixing together these 3 ingredients, we can make a thick waffle batter within minutes.
Collagen is a protein that we find in joints, bones, ligaments, and skin. It’s the stuff that makes your skin elastic and plump. And there is evidence that supplementing your diet with collagen improves skin elasticity, joint mobility, and decreases joint pain.
While collagen powder is water-soluble, gelatin is often used as a thickener because of it gelling properties. And while gelatin is made by cooking collagen (by boiling animal skin or bone), both collagen powder and gelatin have a nearly identical nutritional profile.
They are both great supplements for a low-carb diet, as they are zero-carb!
How to serve Carnivore Waffles!
This really depends on your preferences and dietary restrictions. I like mine with butter, sugar-free syrup, or some homemade whipped cream and fresh berries. You can also keep it simple with just some butter or bacon on the side.
Tips for making zero-carb waffles!
Waffle iron. I use a Belgian waffle iron. It has large deep pockets that make it possible to cook a super thick waffle! Yum! If you don’t have a Belgian waffle iron, don’t worry! This keto batter also works for classic waffle irons, like this one. All you have to do is to reduce the amount of batter used for each waffle. Easy! You will end up with more waffles that are just as yummy as the big Belgian waffles.
Even with my Belgian waffle iron, I only use 1/4 cup of batter to make smaller-size waffles, as these Carnivore Waffles are pretty filling. With on batch of this recipe you make about 2 large Belgian-size waffles, or 5 standard-size waffles.
Mixing the batter. Use an electric hand mixer to whisk the batter. Have your mixer running while you pour in your dry ingredients (gelatin and collagen) into the egg mixture. This will prevent the gelatin from clumping together.
Spices and sweeteners. You can add spices or sweeteners to your batter. I add about 3-5 drops of Stevia for a hint of sweetness. You could also try vanilla extract and different low-carb sweeteners. For savory waffles, salt, garlic powder, or herbs would be an option.
Cooking. Spray or brush your iron with butter or coconut oil. Once the iron is hot, pour the batter into the center of your waffle iron, rotate iron (if you have a rotating iron), and cook for about 4-6 minutes until golden brown. Cook the waffle until no more steam escapes the iron and the waffle feels crispy on the outside. They take a little longer than regular waffles.
Don’t remove the waffle before it feels crispy, as otherwise it will deflate after cooking.
Who said you couldn’t have waffles?
MORE KETO BREAKFAST RECIPES
Carnivore Waffles (Zero-Carb, Dairy-Free)
- Belgian waffle iron or Classic/Standard waffle iron
- With a hand mixer, beat eggs in bowl until well combined.
- In a small bowl, stir together the collagen and gelatin.
- Turn hand mixer back on and slowly pour in your dry ingredients into the egg mixture. Keep mixing for about one minute until batter thickens up and turns slightly paler.
- Spray or brush your iron with butter or coconut oil. Once the iron is hot, pour ¼ cup (for standard-size waffle) of batter into the center of your waffle iron (or ⅔ cup batter for large Belgian-size waffle). Rotate iron (if your iron rotates) and cook for about 4-6 minutes until golden brown. Cook the waffle until no more steam escapes the iron and the waffle feels crispy on the outside. They take a little longer than regular waffles. Repeat with remaining batter.