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When visiting Hong Kong, I fell in love with their bubble waffles. On my return, I quickly purchased a bubble waffle maker and enjoyed my own home made version.
When I went keto, I started missing them but I decided – if I can make keto waffles, I can make keto bubble waffles!
When it comes to syrup, I recommend Bulk Powder’s sugar free syrups. My favorite one’s are the maple syrup and the butterscotch. Unlike some others, these don’t taste super chemically. But just make sure to check the sweeteners to ensure that the one’s being used are ones you are OK with. If you’re in the US, you’ll need to buy Jordon’s Skinny Syrups or this Lakanto Maple Flavored Syrup
Keto Hong Kong Style Bubble Waffles, Gluten and Grain Free
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
- Ready in50 minutes
- YieldApprox 2 servings
- Energy560 cal
- 70g almond flour
- 30g coconut flour
- 1 teaspoon xanthan gum
- 1 tablespoon ground psyllium husk
- 240ml water
- 2 to 3 tablespoons of erythritol or xylitol
- 60g grass-fed butter or coconut oil
- 3 eggs at room temperature
- 1 tablespoon of sugar free vanilla extract or few drops of vanilla flavored liquid stevia
- 1 teaspoon baking powder
Mix the flours, xanthan gum and psyllium husk together.
Put the water, butter, sweetener and salt in a saucepan and heat on a medium heat until it starts simmering.
Lower the heat, and add the dry ingredients and mix until it forms a doughy mix.
The doughy mix should start pulling away from the side of the pan. When this happens, transfer it to a bowl and let it sit for a few minutes.
While letting the dough mix rest, grease your bubble waffle iron. Turn the bubble waffle iron on so it starts heating up or if using a stove-heated one, start heating it on the stove. Make sure to rotate it so both sides get heated.
After a few minutes, mix the eggs in, one at a time.
Once the eggs are fully mixed in, add the vanilla extract and baking powder. Mix thoroughly.
Let the dough rest for about 5 minutes, by which time the waffle iron should be hot enough.
Transfer some dough to your bubble waffle iron, and using a wet spoon spread it out. How much dough you will need to use depends on your waffle iron. I needed about 1/2 the mix per waffle but you may need or more less per waffle iron. Close the bubble waffle iron and leave them to cook for about 10 minutes until golden brown.
If using a stove heated bubble waffle iron, turn it over after about 5 minutes to cook on the other side.
If you’re not eating straight away, let them cool then store in an air tight container for 2 to 3 days.
Carefully remove the bubble waffle from the iron, due to their shape and size they can be quite fragile so be careful. Fold the sides of the waffle up, so it’s curving in a sort of “U” shape and pop it in a holder. I used a short wide mug.
Serve with a keto-friendly ice cream such as a home made one or Whey Hey, and a choice of toppings. I like mine with raspberries, blueberries, chopped walnuts and a sugar-free syrup made by Bulk powders. If using syrup, make sure it’s sugar-free. Check the description for links to the ones I use.
Do not use xylitol if you have dogs, as it is toxic to them.
These have 12.1g carbs per waffle – so kinda high! Be careful with toppings. I would recommend eating it as OMAD, where your main meal consists on a higher protein meat, and really low carb veg.
You could also try combining it with bacon rather than fruit & nuts for a lower carb topping.
- 2 servings per container
- Amount per serving
- % Daily Value*
- Total Fat49.2 g63.08%
- Saturated Fat30 g150%
- Cholesterol246 mg82%
- Sodium180 mg7.83%
- Total Carbohydrate27.4 g9.96%
- Dietary Fiber15.3 g54.64%
- Total Sugars0.6 g
- Protein15.6 g31.2%
- Vitamin D (Cholecalciferol)24 IU3%
- Calcium158 mg12.15%
- Iron2 mg11.11%
- Potassium398 mg8.47%