These easy low-carb Cinnamon Roll Protein Waffles are a delicious, protein-packed option for breakfast or a grab-and-go snack.
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Table of Contents
How to Make Protein Waffles
- Whisk the dry ingredients together: coconut flour, baking powder, protein powder, and cinnamon.
- In a separate bowl combine the wet ingredients: almond milk, vanilla extract, and egg whites.
- Pour the wet mixture into the dry ingredients and stir until smooth. Depending on the protein powder you use, you may need to add a little more almond milk to reach a pourable batter consistency.
- Preheat and spray your waffle iron. Add about half the batter for the first waffle, spreading it to the edges so the waffle fills the iron.
- Close the iron and cook until golden brown. Cooking times vary by waffle maker; look for a golden exterior and set center.
How Do the Waffles Taste?
If you haven’t cooked with protein powder before, expect a denser texture than traditional waffles. The protein adds thickness, which some people love for its hearty mouthfeel. A creamy cinnamon icing balances the texture and keeps the waffles from feeling dry, making them taste more indulgent and cinnamon-roll-like.
Freezer Tips
These waffles freeze well. Cool completely, then store in a sealed container or freezer bag for several months. Reheat from frozen in a toaster or oven until warmed through and crisp.
Easy Low-Carb Cinnamon Roll Protein Waffles
Brandi Crawford
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Equipment
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Belgian Waffle Maker
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Dash Mini Waffle Maker
Ingredients
- 4 tablespoons coconut flourSift the flour to avoid lumps.
- 1 scoop protein powder20–28 grams
- 1 teaspoon vanilla extract
- 2 tablespoons almond milkStart with 2 tbsp and add more if needed for batter consistency.
- 4 egg whites
- 1 teaspoon cinnamon
- 1 teaspoon baking powderUse vegan or paleo-friendly if desired.
- cooking spray
Frosting
- 2 tablespoons butter
- 1-2 teaspoons almond milk
- 2 tablespoons protein powder
Instructions
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Combine all dry ingredients in one bowl and the wet ingredients in another.
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Add the wet ingredients to the dry and mix until well combined.
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Preheat the waffle iron and spray with cooking spray when it’s ready.
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Pour about half the batter into the iron for the first waffle, spreading toward the edges so the waffle fills the mold.
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Close the iron and cook until the waffle is golden brown and cooked through.
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Make the icing by combining the butter, almond milk, and protein powder. Stir until medium-thick. Add more milk to thin or more protein powder to thicken.
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Remove waffles from the iron and serve with the frosting.
Nutrition
Calories: 252kcal
Carbohydrates: 7g
Protein: 33g
Fat: 7g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. These values were calculated using MyFitnessPal; for the most accurate results, calculate nutrition using the exact ingredients you use.