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Paleo Strawberry Shortcake Waffles (Low Carb)

July 16, 2014 By Karen Sorenson

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I wanted to make an easy breakfast recipe using the fresh summer berries from my CSA so I decided to switch out the Pumpkin in my Pumpkin Waffles with strawberries.  It worked great!  The Strawberry Shortcake Waffles make a great breakfast or an easy, no bake summer dessert.  I topped the waffles with whipped coconut cream (lightly sweetened) and chopped strawberries.  Whipped heavy cream (lightly sweetened) would also work great as a topping if you eat dairy.

It ended up making about 5 large waffles.  I didn’t try freezing the leftovers (I didn’t have any), but I’m sure it would work great.  Just toast in the toaster to defrost/reheat.

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Paleo Strawberry Shortcake Waffles (Low Carb)

Ingredients

  • 1 cup pureed strawberries (trim 1 pint of strawberries and puree until smooth)
  • 6 large eggs
  • 1/2 cup coconut milk
  • 4 Tbsp grassfed butter, melted (or coconut oil)
  • 1/2 teaspoon vanilla extract
  • 1 3/4 cup almond flour
  • 6 Tbsp coconut flour
  • 1/2 cup powdered coconut sugar (or powdered Swerve for low carb)
  • 1 1/2 tsp baking soda
  • 1/2 tsp cinnamon

Instructions

  1. In a large bowl, combine the strawberry puree, eggs, coconut milk, butter, and vanilla extract.
  2. In a medium bowl, combine the almond flour, coconut flour, sweetener, baking soda, and cinnamon.
  3. Add the dry ingredients to the wet and mix to combine.
  4. Bake waffles according to the directions of your waffle iron.
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Filed Under: Breakfast, Desserts, Paleo

« Glazed Chocolate Zucchini Muffins (Paleo and Low Carb)
Raspberry & Lime Parfaits (Paleo and Low Carb) »
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Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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