Cottage Cheese Protein Waffles
Crisp, fluffy waffles blended from cottage cheese, eggs, whey and a little almond flour, with about 20 g of protein each. They freeze beautifully and toast from frozen like the store-bought kind.
Nutrition per serving
1 round waffle (7-inch)- Net carbs
- 4.1g
- Calories
- 249kcal
- Protein
- 20g
- Fat
- 16g
- Total carbs
- 8.7 g
- Fiber
- 1.6 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Chocolate: Cocoa and a little extra sweetener make dark chocolate protein waffles that taste like dessert.
- Blend the cocoa and extra sweetener in with everything else. You can't judge these by color, so go by the steam and lift the lid when it has nearly stopped.
Pumpkin spice: Pumpkin purée and pumpkin pie spice make a cozy autumn waffle that is especially good with whipped cream.
- Blend in the pumpkin and spice. The batter is wetter, so cook each waffle 1–2 minutes longer, until the steam stops.
Nut-free (coconut flour): Coconut flour replaces the almond flour, for nut-free waffles that are a little softer and more cake-like.
- Rest the batter 10 minutes so the coconut flour can absorb the liquid, and cook over medium heat so the waffles set through before they brown.
- Also add
- Also add
Estimated cost $5.45 for 4 servings ($1.36 each) · how we estimate
Instructions
-
Heat a waffle iron to medium-high. Set a wire rack on a baking sheet in the oven and heat it to 200°F (95°C) to keep finished waffles crisp.
-
Blend all the ingredients for 30–45 seconds, until completely smooth with no visible curds. Let the batter rest 5 minutes so the almond flour and whey can hydrate; it thickens to a spoonable batter.
-
Brush the iron with butter. Pour in about ½ cup of batter (adjust for your iron), spread it toward the edges and close the lid.
-
Cook 4–6 minutes, until the steam has almost stopped and the waffle is deep golden and releases easily. Cottage cheese batter is moist, so give it the full time before you lift the lid.
-
Move the waffle to the rack in the oven and repeat with the rest of the batter. Serve with butter and berries or sugar-free “maple” syrup.
Tips for success
-
Whey isolate is the lowest in carbs. Concentrate or a flavored powder works, but check the label for added sugar, and leave out the erythritol if your powder is already sweetened. - If the waffles stick or tear, the iron isn't hot enough or needs more butter. Protein batters are stickier than flour batters.
- For a crisp, cheesy alternative, try classic chaffles; for a lighter, airier waffle, try almond flour waffles.
Nice to have, not needed
- A blender makes the batter silky with no curds — a whisk works if you don't mind a few small curds.
- A Belgian waffle iron gives deep pockets for butter — a standard iron makes thinner, crisper waffles.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Toast straight from the fridge or freezer until hot and crisp, 2–4 minutes.
Prep tip: Freeze in a single layer on a tray before bagging, so you can take out one waffle at a time.
Refrigerate up to 4 days, or freeze in a single layer and then bag up to 3 months. Reheat in a toaster.
Variations
3 variations, each with its own ingredients and macrosChocolate
FlavorCocoa and a little extra sweetener make dark chocolate protein waffles that taste like dessert.
- + 3 tbsp unsweetened cocoa powder
- + 1 tbsp extra granulated erythritol
5 g net · 259 kcal · 21 g protein · 17 g fat · ≈$1.50 per serving (+0.9 g net carbs vs the original)
Pumpkin spice
FlavorPumpkin purée and pumpkin pie spice make a cozy autumn waffle that is especially good with whipped cream.
- + ½ cup canned pumpkin purée
- + 2 tsp pumpkin pie spice
6.2 g net · 262 kcal · 21 g protein · 17 g fat · ≈$1.61 per serving (+2.1 g net carbs vs the original)
Nut-free (coconut flour)
DietCoconut flour replaces the almond flour, for nut-free waffles that are a little softer and more cake-like.
- blanched almond flour → coconut flour
4 g net · 189 kcal · 18 g protein · 9.7 g fat · ≈$1.14 per serving (−0.1 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
Save to Pinterest
