The New Atkins Made Easy: Chocolate Waffles

The New Atkins Made Easy: Chocolate Waffles
Staff Writer

The whole family will enjoy these sweet, tender waffles. Top each waffle with a dollop of whipped cream if you wish. Be sure to use unsweetened cocoa, not hot chocolate mix.

 

*From THE NEW ATKINS MADE EASY: A Faster, Simpler Way to Shed Weight and Feel Great—Starting Today! by Colette Heimowitz. Copyright © 2013 by Atkins Nutritionals, Inc. Reprinted by permission of Touchstone, a Division of Simon & Schuster, Inc.

Ready in
30 m
4
Servings
307
Calories Per Serving
Deliver Ingredients
Makes
4 (1-waffle) servings

Notes

*Acceptable sweeteners
Splenda (sucralose)
Truvia or SweetLeaf (natural products made from stevia)
Sweet ’n Low (saccharin)
Xylitol (available in health food stores and some supermarkets)

**To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container.

Per Serving: Net Carbs: 3 grams; Total Carbs: 7 grams; Fiber: 4 grams; Protein: 16 grams;
Fat: 26 grams; Calories: 326; Foundation Vegetables Net Carbs: 0 grams

Ingredients

Ingredients

  • 4 large eggs
  • 1/4 Cup coconut-flax flour blend**
  • 2 Tablespoons unsweetened protein powder
  • 2 Tablespoons unsweetened cocoa powder
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons melted butter, cooled
  • 1/4 Teaspoon salt
  • 3/4 Cups plain unsweetened soy milk
  • 1/2 Cup mascarpone
  • 1 Teaspoon acceptable sweetener*
  • 1/2 Teaspoon baking powder

Directions

Ingredients

1. In a large mixing bowl and using an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Set aside.

2. In a second large bowl, whisk egg yolks, soy milk, mascarpone, butter, sweetener, and vanilla. Add the coconut-flax flour blend, protein powder, cocoa powder, and baking powder and stir to combine.

3. Add ¼ cup beaten egg whites to the egg yolk mixture. Using a rubber spatula, fold in the egg whites and all of the flour until just combined, about 8 turns, forming a sticky mass. Fold in another ¼ cup egg whites until the mixture becomes lighter, an additional 4–5 turns. Finally, fold in the remaining egg mixture. There will be small lumps. Don’t overmix.

4. Heat a waffle iron according to the manufacturer’s instructions and mist with cooking spray. Add ½ cup batter and spread it evenly with the back of a spoon. Cover and cook 2–3 minutes or until the waffle is firm and light brown. Repeat with remaining batter and serve immediately. Or cool to room temperature, double-wrap in plastic wrap, and freeze.

 

 

Atkins Shopping Tip

Hit the salad bar at the grocery store for precut vegetables that can accompany any meal. Keep several bags of frozen veggies in the freezer; you can add these to casseroles, stir fries and omelets. Pick up pre-cooked rotisserie chicken and add to chili, stews, soups or salads. And stock up on canned foods like tuna or salmon, beans and no-salt-added tomatoes.

Atkins Cooking Tip

A crock pot cooks food at a low, steady temperature. Most crock pot recipes take about 8 hours and are fairly simple—just toss in your ingredients and let them cook during the day while you’re out.

Nutritional Facts

Total Fat
22g
33%
Sugar
5g
N/A
Saturated Fat
11g
55%
Cholesterol
233mg
78%
Protein
15g
30%
Carbs
15g
5%
Vitamin A
233µg
26%
Vitamin B12
0.5µg
8.8%
Vitamin B6
0.1mg
7.3%
Vitamin D
1µg
N/A
Vitamin E
0.8mg
4.1%
Vitamin K
3µg
4%
Calcium
142mg
14%
Fiber
2g
7%
Folate (food)
62µg
N/A
Folate equivalent (total)
62µg
16%
Iron
3mg
14%
Magnesium
58mg
15%
Monounsaturated
6g
N/A
Niacin (B3)
0.5mg
2.6%
Phosphorus
300mg
43%
Polyunsaturated
2g
N/A
Potassium
371mg
11%
Riboflavin (B2)
0.3mg
18.7%
Sodium
350mg
15%
Sugars, added
0.2g
N/A
Trans
0.3g
N/A
Zinc
1mg
9%