Healthy Red Velvet Waffles with Cream Cheese Frosting
Guess what today is?! Well, it’s obviously Gluten Free Red Velvet Waffles Day (you know, that should really be enforced into calendars nationwide), but it’s also the day of my first ever virtual potluck. Yes, you read that correctly… Virtual. Potluck. I partnered up with Sarah from Fresh, Fit & Healthy and we’re both providing you with healthy patriotic recipes for July 4th this Friday!
This is the dish I’m bringing to the “potluck” — Healthy Red Velvet Waffles made sugar free, low carb, high protein, and gluten free!
Want a bite? Ummm, I know you do. Otherwise you wouldn’t be here, right? 😉
OOOO and here’s the recipe that Sarah is bringing to the potluck:
Gosh darn it why is this potluck VIRTUAL??? I want a
gallon giant glass of that right now. Hmph 🙁
I could definitely dive in that glass head first. The colors alone are incredible, and they’re all natural too (no sugary, syrupy, artificially-flavored pre-made mixes here). Anyways, while I sulk about not being able to get drunk from Sarah’s red, white & blue margarita, here are some pics of my Red Velvet Waffles:
These Red Velvet Waffles were inspired by a boxed red velvet pancake mix I saw at Target. My jaw literally dropped to the floor when I saw them. While I’ve heard of Red Velvet Cake, Red Velvet Ice Cream, and even Red Velvet Cookie Dough, I’ve never heard of Red Velvet Waffles. Too bad the storebought mix was full of unhealthy (and strange) ingredients, like highly processed white flour, bleached white sugar, and artificial red food dye… hmmm, no thanks. So I made a good and healthy all-natural version.
These Red Velvet Waffles are sugar free, low carb, high protein, high fiber, and gluten free too.
Instead of highly processed white flour, I used a mixture of coconut flour and brown rice protein powder. Instead of high-calorie, high-glycemic white sugar, I used Truvia (which is all-natural and non-GMO). Instead of artificial red food dye, I used… a vegetable… I used beets.
WAIT! Don’t run away!
These waffles don’t taste like vegetables at all (trust me, I hate beets… beets taste like freshly cut grass to me). And these waffles? They’re legendary. They’re soft and sweet and cakey and decadent… especially with the super thick and creamy cream cheese frosting!
Oh, and yes, I am aware that the frosting in the pictures looks like toothpaste straight from the tube. I don’t care much for aesthetics when I’m about to shovel something directly into my pie hole… 😉
If you’re craving some Red Velvet Cake but it’s only 8am (apparently that’s a socially inappropriate time to be eating cake?), then make these Gluten Free Red Velvet Waffles! They’re sugar free, low carb, high fiber, high protein, and gluten free, but you’d never know it!
Healthy Red Velvet Waffles made sugar free, low carb, high protein, and gluten free!
- 2 tbs Neufchâtel Cream Cheese (softened)
- 2 tbs Plain, Nonfat Greek Yogurt
- 2 packets Natural Sweetener
Preheat the oven to 400 degrees Fahrenheit.
Rinse and gently scrub 2 medium beets, then individually wrap them in foil.
Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.
Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.
In a medium-sized bowl, whisk together the beet puree, eggs, Truvia, vanilla extract and butter flavor.
Whisk in the coconut flour, then the brown rice protein powder, then the baking powder. Last, whisk in the vinegar.
Heat your rotating waffle iron to medium heat and spray with cooking spray.
When the iron is hot, scoop half of the batter onto the iron and spread out slightly. Cook for 1 minute, rotate the iron, then cook for 1 minute on the opposite side. Rotate the iron back upright and carefully remove the waffle (the waffles are slightly delicate, so it's easiest to take out ¼ of the waffle at a time using a large fork on either side to bring it out).
Spray the waffle iron with cooking spray and cook the next waffle.
In a small bowl, whisk together the Neufchâtel, yogurt and Truvia. Scoop into a piping bag and drizzle over the waffles. Serve with mini dark chocolate chips, strawberries, raspberries, or forks alone. Enjoy!
Don't heat your waffle iron to a high heat otherwise the waffles will turn brown. These waffles are soft like pancakes, not crispy!
As a comparison, here is the nutrition label for Duncan Hines Red Velvet Waffles recipe.
Not trying to brag or anything but uh, my recipe’s nutrition label is pretty sweet. They’re nutritionally balanced with healthy fats, filling fiber and complete proteins. Plus, they’re lower calorie and lower fat than the Duncan Hines recipe.
These Red Velvet Waffles are totally breakfast-worthy.
And lunch-worthy. And maybe dinner-worthy too? I mean, they’ve got a vegetable and everything! I’ll make any excuse to eat something sweet for dinner… 😉
All hail these (secretly) Healthy Red Velvet Waffles and Patriotic Margaritas!! If you’re making these waffles for July 4th, top them with fresh blueberries to make a red, white and blue dessert!
With love and good eats,