| 1 cup | Almond Flour, partially de-oiled | |
| 1½ tsp | Cream of Tartar, Weinstein baking powder, gluten-free leavening agent | |
| ¾ cup | Cream, fluid, light whipping, 30% fat | |
| 3 (ea. 1.76 oz) | Egg, large | |
| 2 tbsp | Olive Oil | |
| 1 cup | Gruyere cheese, shredded | |
| 1.76 oz | Bacon, Pancetta, Cured Pork Belly | |
| 3 tbsp | Tap Water | |
| 1½ lb | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:½ lb (calculated)Notes: 2 waffles
- In a bowl mix the almond flour and baking powder.
- Combine the eggs with the oil and add to the dry ingredients.
- Gradually add the cream, whisking until you get a smooth dough.
- Fold in the shredded cheese and finely chopped bacon.
- If the dough is too thick, add water until it has the right consistency. It should be loose, but not fluid, dropping from a spoon in chunks.
- Bake in a waffle iron on medium to high heat.
- Optionally serve with salsa or ketchup.
- Calorie count688 kcal
- % of calories by macros
Fat 73.7 % 507 kcal 57 g Net Carbs 3.3 % 23 kcal 5.8 g Dietary Fiber 1.5 % 10 kcal 5 g Protein 21.5 % 148 kcal 37 g - Approx. WW SmartPoints™22.7
- Cholesterol 299.9 mg
- Sodium 430.4 mg
- Fat 56.6 g
- Saturated Fat 25.2 g
- Trans Fat 0 g
- Carbohydrates 10.8 g
- Dietary Fiber 5 g
- Total Sugars 4.6 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 37.2 g
- Calcium 438.9 mg
- Iron 1.1 mg
- Magnesium 25.8 mg
- Potassium 491.7 mg
- Zinc 2.4 mg
- Vitamin A (Retinol Equivalents) 364.3 mcg
- Vitamin B12 1.2 mcg
- Vitamin C 0.4 mg
- Folate 29.8 mcg
- Folic Acid 0 mcg