This is a modified version of Peter Reinhart and Denene Wallace's Waffle recipe. This sugar-free, gluten-free breakfast is tasty and filling. As written, it will yield three large waffles, each one easily serving two. Diabetic- and celiac-friendly.


Recipe Summary

15 mins
30 mins
15 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat a waffle iron according to manufacturer's instructions.

  • Mix walnut flour, almond flour, baking powder, vanilla extract, cinnamon, nutmeg, and stevia together in a large bowl.

  • Mix melted butter and applesauce together in a measuring cup, adding only enough applesauce so mixture is 1/2 cup.

  • Beat egg whites in the bowl of a stand mixer until fluffy and stiff peaks form. Remove 2/3 of the beaten egg whites and set aside in a bowl.

  • Place flour mixture and butter-applesauce mixture in the bowl of the stand mixer with the remaining egg whites; beat on low using the stirring paddle until batter is thoroughly combined. The mixture will be dry. Fold reserved egg whites into batter until incorporated.

  • Ladle 1 to 2 scoops batter into the preheated waffle iron; cook according to manufacturer's instructions. Repeat with remaining batter.

Cook's Note:

The batter is so thick that when you drop the lid of the waffle iron, it will not close by itself. You have to push the lid down.

We like to top with Blue Bell(R) No Sugar Added Ice Cream and berries.

Nutrition Facts

274 calories; protein 7.8g; carbohydrates 6.9g; fat 25.2g; cholesterol 20.3mg; sodium 436mg. Full Nutrition