Cake Waffles (gluten free and low carb too)

WAFFLES:
Preheat waffle iron.

Cream butter and sugar until fluffy. Add the eggs one at the time while you continue to mix the batter. Beat in the cream cheese and vanilla extract.

In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps. Slowly add the dry ingredients to the wet and incorporate well.

Depending on the size of your waffle iron, use about 1/4 cup of batter for each waffle and bake until done.

Incidentally, they freeze well. I tend to make a double batch, lay them out on a cookie sheet, freeze them and then put them in ziplock baggies. Just pop two in the toaster for a yummy and nutritious breakfast/treat.

CAKE:
Preheat the oven to 350 F.

Cream butter and sugar until fluffy. Add the eggs one at the time while you continue to mix the batter. Beat in the cream cheese and vanilla extract.

In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps. Slowly add the dry ingredients to the wet and incorporate well.

Use a buttered 8×8 or equivalent pan to bake the cake.
Bake for about 30-40 minutes, depending on your oven.
The cake is done when it’s golden brown on top and a tooth pick inserted in the center comes out clean.

* Note that not all protein powders are created equal. Some bake better than others. I’ve tried a good few until I settled for the EAS vanilla whey protein powder or the Cross Micro Filtered unflavored whey powder. Both tend to produce a cake consistency, rather than styrofoam!

** Xanthan Gum also works.

*** Use unblanched almond flour for extra fiber.