Typically on Christmas or New Year’s, I’m looking for something a little special for breakfast that isn’t too heavy or too high in carbs because that big holiday dinner is coming and I want to be able to fully enjoy it. So this recipe for Cranberry Waffles works really well. It is easy to make and very satisfying. Put a couple of strips of bacon or sausages with it and it’s the perfect holiday breakfast.

There are a couple of other good options on this site for holiday breakfast that are equally easy to make and can even be made in advance. (By the way, the waffles can be made in advance and refrigerated or frozen until you’re ready for them. Simply microwave for about 40 seconds or until they are hot, then butter and serve.)

Check out these recipes:

Breakfast Egg Casserole
Fiesta Cornmeal Pancakes
Pumpkin French Toast
Ricotta Waffles with Bourbon Pecan Sauce
Cream Scones
Cranberry Almond Coffee Cake

Cranberry Waffles

I used a Belgian waffle maker and this recipe makes two waffles that will serve two people, so a total of four servings from the recipe. A regular waffle maker will probably make at least six waffles.

1/2 cup low carb flour
1/2 cup Vanilla Whey Protein Powder
1/4 cup Cranberries, chopped
2 tablespoons Sugar Substitute
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Chop cranberries up with a food processor.

Heat the waffle iron. In a small bowl, mix all the ingredients together and stir well to combine. If the batter is too thick, add a little water until it is liquid enough to spread without the aid of a spoon. It should be thick, but able to spread once it is placed in the waffle maker.

When the waffle maker is hot, spray with cooking spray, then put one-third to one-half cup of batter into the iron and use the back of a wooden spoon to spread if it is a little too thick. Close the lid and cook according to the manufacturer’s instructions until steam from the waffle is almost dissipated (about 2 to 3 minutes), then carefully lift up on the lid. If the waffle is done, the lid will lift easily. If it doesn’t, let it cook a little longer.

When the lid lifts easily, carefully lift the waffle from the iron with spatula or pancake turner to give it support. Waffles made with almond flour and other low carb flours tend to be delicate when they are hot. The easiest way to get it out in tact is to put a plate over the waffle and flip the whole iron, but be careful to use hot pads so you don’t burn your hand.

Cut each waffle in half, butter and serve with sugar-free syrup.

Makes four to six servings, depending on your waffle iron.

Nutrition Information per 1/2 Belgian waffle:
Calories: 187 Fat: 8.3 g Net Carbs: 2.5 g Protein: 13.5 g

Adding either pecans or walnuts will add about a .2 net carbs to each serving and brings the calories up to about 212.5.

For a special dessert, use one-fourth of a waffle on a dessert plate with a scoop of low carb vanilla ice cream (Breyers makes CarbSmart, which is delicious) and a tablespoon of Cranberry Syrup over the top. Or you can top it with whipped cream and a little low carb Cranberry sauce.

You can make your own cranberry syrup by using the recipe for cranberry sauce, then processing in a food processor until it is completely pulverized, putting back in the sauce pan with a little water and cooking until thick. You can strain if you don’t want any pulp in it, but it isn’t necessary.

Regular Version

To make this fully carb’d, here’s the ingredient list. The directions are the same.

1 cup flour
1/2 teaspoon Vanilla
1/4 cup Cranberries, chopped
2 tablespoons Sugar
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Nutrition Information per 1/2 Belgian waffle:
Calories: 208.6 Fat:6.0 g Net Carbs: 30.2 g Protein: 7.2 g