Who can resist waffles? Following a keto diet doesn’t mean you can’t treat yourself to a fabulous weekend brunch. The psyllium husk powder that gives these waffles their bread-y texture is packed with healthy fibre that can help lower cholesterol, and the quark cheese is high in calcium and Vitamins A and B. If you don’t have a waffle maker or are in a flipping kind of mood, the batter in this recipe can be used to whip up a stack of pancakes instead.
Waffles with Raspberry Quark-Style Cheese
Ingredients
Waffles
- 3 medium eggs
- 1/3 cup cream
- 3 tbsp ground psyllium husks
- salt
- soft butter for greasing
Raspberry Quark
- scant 1/2 cup raspberries plus extra to serve
- heaping 3/4 cup quark 40% fat
- 3 tbsp Greek yoghurt
Instructions
- Stir the eggs, cream, ground psyllium husks, a pinch of salt and 2/3 cup cold water with a whisk until you have a smooth batter. Leave the batter to stand for 5 minutes.
- Meanwhile, crush the raspberries slightly in a bowl using a fork. Add the quark and yoghurt and stir together until creamy.
- Heat a wattle iron to medium, then use a pastry brush to apply a thin layer of butter over the surface. Put a quarter of the batter into the waffle maker, close and cook for 3-4 minutes until light golden brown and crisp. Transfer to a plate, cover and keep warm.
- Make three more waffles in the same way with the remaining batter. Arrange on two plates and serve with the quark and a few extra raspberries.
Notes
No waffle maker? No worries! The batter can also be used to make pancakes. To do this, melt 1 tbsp of butter in a large, non-stick pan over medium heat. For one small pancake, add 1 tbsp of batter and cook for 2 minutes, then flip it over using a spatula and cook for 2 minutes on the other side. The batter will make roughly eight small pancakes, which go just as well with the raspberry quark as the waffles.
