| 11 | 10 | 473 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 5 min | 3 |
| 3/4 cup | Sunflower seed flour, partially defatted |
| 1/4 cup | Almond Flour (Blanched; (or more sunflower seed meal)) |
| 1/4 cup | Flaxseed meal (ground) (golden if possible) |
| 2 tbsp | Erythritol (swerve, powdered) |
| 1 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1/4 cup | Olive Oil, Extra Virgin |
| 1/2 cup | Whole milk 3.3% (or coconut milk or almond milk) |
| 3 medium | Egg (large) |
| 2 tsp | Vanilla extract, pure |
| 1 tsp | Cinnamon (optional) |
VARIATION: Omit the erythritol, vanilla and cinnamon. Optionally, add shredded cheese and/or spices (like garlic or onion powder) either to the batter or sprinkled on top before closing the waffle iron. Use this savoury waffle as the 'bread' in a sandwich like grilled cheese or a BLT..
Sunflower Seed Flour- if you're not able to find this flour anywhere, it's easy to make your own by pulsing raw sunflower seeds in a food processor.
This makes 3 large waffles in my particular waffle iron.
Net carbs per serving of 1 large waffle is approximately 8.25 grams (after accounting for fibre and sugar alcohols).
| Meat Alternative | 1.8 |
| Milk | 0.2 |
