Dessert Waffles

After the Clean Eating Whoopie Pies, I had a good portion of leftover frosting. What to do with it? Besides eat it with a spoon, because I was already doing that.

Breakfast.

I love cinnamon rolls – I mean, who doesn’t? And what better excuse to use this beautiful cream cheese frosting than a cinnamon roll.

But, alas, gluten free and sugar free cinnamon rolls are…tricky. And time consuming. So, I went to my next best option – waffles.

I scored an awesome Belgian waffle iron at Aldi, and couldn’t wait to try it out!

{Recipe adapted from Baking Outside the Box.}

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Cinnamon Roll Waffles (THM S)

  • 4 eggs
  • 1/2 c fat free cottage cheese
  • 1/2 c almond meal
  • 3 Tsp coconut flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 Tsp coconut oil, warmed to liquid state

Place all ingredients except coconut oil into a high-powered blender. Blend until uniform, and add warmed coconut oil. Blend again and let it sit for the coconut flour to absorb.

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Cinnamon Drizzle

  • 1/2 stick melted butter
  • 1 Tsp cinnamon
  • 1 Tsp Swerve confectioner’s

Combine all ingredients in a small ramekin and set aside.

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Warm your waffle iron (I did a notch past halfway). Spray with coconut oil. Add 1/2-3/4 c of waffle batter, and top with a drizzle of the cinnamon butter.

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Close the iron and cook through.

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Continue with the rest of the waffles until the batter is gone.

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Top with that creamy dreamy frosting, and a drizzle of sugar free syrup, if you like.

YUM. Are you drooling yet?

 

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