The New Atkins Made Easy: Chocolate Waffles

Atkins Nutritionals Inc|April 29, 2014 2:27 pm EST

4 (1 ratings)

The whole family will enjoy these sweet, tender waffles. Top each waffle with a dollop of whipped cream if you wish. Be sure to use unsweetened cocoa, not hot chocolate mix. *From THE NEW ATKINS MADE EASY: A Faster, Simpler Way to Shed Weight and Feel Great—Starting Today! by Colette Heimowitz. Copyright © 2013 by Atkins Nutritionals, Inc. Reprinted by permission of Touchstone, a Division of Simon & Schuster, Inc.

Servings

4

Ingredients

4 large eggs
1/4 cup coconut-flax flour blend**
2 tablespoon unsweetened protein powder
2 tablespoon unsweetened cocoa powder
1 teaspoon vanilla extract
2 tablespoon melted butter, cooled
1/4 teaspoon salt
3/4 cup plain unsweetened soy milk
1/2 cup mascarpone
1 teaspoon acceptable sweetener*
1/2 teaspoon baking powder

Directions

1. In a large mixing bowl and using an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Set aside.
2. In a second large bowl, whisk egg yolks, soy milk, mascarpone, butter, sweetener, and vanilla. Add the coconut-flax flour blend, protein powder, cocoa powder, and baking powder and stir to combine.
3. Add ¼ cup beaten egg whites to the egg yolk mixture. Using a rubber spatula, fold in the egg whites and all of the flour until just combined, about 8 turns, forming a sticky mass. Fold in another ¼ cup egg whites until the mixture becomes lighter, an additional 4–5 turns. Finally, fold in the remaining egg mixture. There will be small lumps. Don’t overmix.
4. Heat a waffle iron according to the manufacturer’s instructions and mist with cooking spray. Add ½ cup batter and spread it evenly with the back of a spoon. Cover and cook 2–3 minutes or until the waffle is firm and light brown. Repeat with remaining batter and serve immediately. Or cool to room temperature, double-wrap in plastic wrap, and freeze.