4 hard-boiled eggs
¼ cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
2 tablespoons egg white protein powder
2 tablespoons ground cinnamon
¾ teaspoon baking powder
¼ teaspoon fine sea salt
¼ cup coconut oil, plus extra for the waffle iron
2 teaspoons vanilla extract
1 batch Maple Bacon Ice Cream (here)
½ batch Browned Butter Glaze (here), for drizzling
(optional; omit for dairy-free)
Cooked diced bacon, for garnish (optional)
- Heat a waffle iron to high heat. Place the raw
eggs, hard-boiled eggs, sweetener, protein powder,
cinnamon, baking powder, and salt in a blender or food
processor and blend until smooth and thick. Add the
coconut oil and vanilla and combine well. - Grease the hot waffle iron. Place 3 tablespoons of
the batter in the center of the iron and close. Cook for 3
to 4 minutes, until the waffle is golden brown and crisp.
Repeat with the remaining batter, making a total of 6
waffles. - To serve, place a waffle on a serving plate or
bowl and top with a scoop of Maple Bacon Ice Cream.
Garnish with a drizzle of browned butter glaze and
diced cooked bacon, if desired.