Craving some waffles but don’t want all the butter, refined sugar and bleached flour?
To prove to you guys how different two waffles (of equal deliciousness!) can be, I made a nutrition label comparison between my healthy waffle recipe and IHOP’s Belgian Waffles. When you look at the ingredient list, all of the ingredients except the applesauce are technically low-carb.
The yeast, the unsweetened almond milk, the eggs, coconut flour and erythritol are all low-carb. Want to receive an email notification when there's a brand new blog post?Subscribe by email! Naughty or Nice: The ULTIMATE Healthy Dessert Cookbook is a collection of 70 delicious, good-for-you recipes. DIY Protein Bars: Easy, Healthy, Homemade No-Bake Treats That Taste Like Dessert, But Just Happen To Be Packed With Protein is a collection of 48 ahhhmazing protein bar recipes!
This Healthy Coconut Fudge is just like regular fudge — super rich, uber decadent and tooth-achingly sweet — but it’s secretly healthy and guilt-free! You get all the real, natural coconut flavor from the coconut cream concentrate — no artificial food flavorings here! With one hand, blend the mixture while you sprinkle in the erythritol (don't dump it in all at once otherwise the coconut will harden). Would you consider doing a detailed explanation or instructional video of how you get the fudge to spread out so evenly? I couldn’t find any erythritol but found xylitol which is something I found is close to erythritol?? If you try the recipe again, I would recommend straining the cottage cheese or trying a different brand. Fudge is supposed to be very thick and dense, so you need lots of psyllium in here to bind everything together. Next time I make this dip (all for myself, no sharing… duh), I’m going to use it as frosting.


My Healthy Low Carb and Gluten-Free Cinnamon-Sugar Soft Pretzels are the best alternative to unhealthy storebought pretzels.
The second I run out of these pretzels (ehem, in about 5 minutes), I’m making a new batch.
This recipe doesn’t contain gluten-containing flour, so it should be a little bit more delicate than your typical wheat dough, but they shouldn’t fall apart. I replaced the psyllium with ground golden flaxseed, used two single-serve applesauces (close to 1 cup) and adjusted the liquid (sweetened Kirkland vanilla soy milk, since that’s what I had) down to compensate. I also have a question about the stevia… by the picture I believe for the dough the stevia is liquid, not a powder. All flours and liquid ingredients weigh different amounts, so to make sure you’re measuring correctly, always bake using a kitchen scale. For the egg yolk on the coating, just replace that with 1 tablespoon of coconut oil I hope this works for you!
Each amazing-to-all-that-is-good chocolate fudge truffle has only 50 calories and 1.5g fat, along with 7g of protein! I have a bunch of recipes with brown rice protein powder though, maybe you can try some of those out too!
Brown rice flour and brown rice protein powder are very different, so the flour won’t work here.
While I only let the dough rise for one hour (I couldn’t wait!) these were the best waffles I ever made. I would suggest proofing the dough for one hour at night, cover and refrigerate it overnight, then pop them in the waffle maker in the morning. Blend with a hand blender (I used KitchenAid's Cordless Hand Blender with the Star Blade (seen in this pos) until smooth.
I didn’t add chocolate in this recipe but now that you mention it, a dark chocolate coating would be DELICIOUS!!! Immediately made them at the moment I’d seen the recipe they are like marshmallows thanks!


I really want to try this recipe and wanted to substitute psyllium husk powder for grounded flax seeds and the soy flour for brown rice flour becausI’m allergic.
I made half sweet (sprinkling cinnamon with granulated sugar) and half salty (sprinkling salt). I’m not a huge fan of yogurt–does it taste like yogurt or do the other ingredients mask it? I am a serious chocolate lover so you can consider that I will be recreating these truffles..
Everything keeps for quite some time in the freezer, but just to be safe, I’d say ~3 months in the freezer?
I don’t really want to invest in another protein at this point without having tried it is other reciepes. Most of the batter didnt even make it to the truffle stage…… ?? Thank you for your genius recipes! I know I’m not getting the same protein ?? But I’m super anxious to try this recipe! I also saved all 4 egg yolks and definitely used more than 1 yolk in brushing the pretzels. My kids are allergic to dairy, egg, wheat, soy, peanut, poultry, chickpeas, avocado, and bananas… they are so limited in other ways that we try not to avoid real sugar in occasional treats like this. Dump the dry over the wet and fold together with a rubber spatula. Fold in the coconut flour 2 tbs at a time. Refrigerate uncovered for 3 hours. Roll the chocolate "scoops" into balls, then coat the balls with the desired toppings.



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