Sunday Brunch: Low Carb Waffles

Sunday brunch is very necessary. Whether you’re dining out with friends, or opting for an intimate at-home meal, it’s just one of those weekly rituals that reminds us to slow down, be present, and enjoy the moment. It allows you to end the weekend with a relaxed mentality while preparing you for the week ahead. Plus, it just tastes good. Today we kept it simple with coconut flour waffles, a vegetable egg scramble, and a side of avocado. Let me spit some truth: these waffles will not taste like your traditional sweet waffles made with white flour, but they ARE good. If you need additional sweetness you can top with a sugar-free syrup, or even better fresh berries. Enjoy.


5 tbsp. Coconut Milk (May be substituted for your milk of choice)

1 Stick Melted Butter

3 tbsp. Cinnamon (optional)

1 tsp. Baking Powder

1 tbsp. Vanilla

5 tbsp. Stevia (May be substituted for your sweetener of choice)

4 tbsp. Coconut Flour

4 Eggs



I began with just the eggs in a glass bowl, and whisked them for about three minutes until smooth while allowing my waffle iron to start heating. I then added each ingredient one-by-one, stopping to whisk my mixture until smooth between each added ingredient. I didn’t over-whisk, but I did ensure that there were no lumps or air in my final mixture. I then poured into the waffle iron and allowed to cook until golden brown.

For my eggs, I scrambled them with chopped onion and cheese. I added spinach toward the end of cooking, because I prefer my vegetables prepared with as little heat as possible to retain nutrients.