Spinach Waffles with Greek Yogurt Recipe
This low-carb batter is made with spinach, almond flour, and psyllium husk so that you can enjoy waffles on the ketogenic diet. The savory, keto-friendly version is served with seasoned Greek yogurt and cherry tomatoes.
- ½ cup spinach
- ⅓ cup almond flour
- 2 medium eggs
- 2 pinches salt
- 1 pinch ground black pepper
- 2 tbsp Greek yogurt, 4% fat
- 1 tbsp butter
- ⅓ tsp baking powder
- 1 tbsp psyllium husk powder
- 3 small cherry tomatoes, halved
|Prep time||Cooking time||Total time|
|15 minutes||10 minutes||25 minutes|
- Combine almond flour with a pinch of salt and baking powder in a bowl.
- Add the butter to a microwave-safe dish. Place the butter in a microwave and heat for 10–20 seconds or until the butter melts.
- Add the eggs, melted butter, and spinach to a blender and blend until smooth.
- Pour the egg mixture over the dry ingredients. Stir well to combine. Pour in some water if the batter seems too thick and mix again.
- Stir in the psyllium husk powder. Let the mixture sit for 10–15 minutes to thicken up.
- Meanwhile, mix Greek yogurt with a pinch of salt and ground black pepper in a bowl.
- Heat the waffle iron. Pour some batter into the waffle iron and cook according to the waffle iron’s instructions or until the waffles become golden brown. Set the prepared waffles aside. Repeat the process with the remaining batter.
- Serve the prepared waffles on a plate. Top with halved cherry tomatoes. Serve with Greek yogurt, and enjoy!
NOTE: Feel free to use frozen spinach.