Waffles with just 5 g of carbohydrates each are possible when almond flour replaces plain flour. We have been making these low carb waffles regularly for breakfast for years. The key is folding in whipped egg whites rather than mixing everything together. That is what keeps the waffles light instead of rubbery.
The Thermomix® whips the egg whites stiff in a matter of seconds. With the butterfly whisk at speed 4, you get a firm meringue that brings air into the batter as you fold it in. Without these air pockets, almond flour would produce a dense, heavy result.
Low Carb Quark Waffles with the Thermomix®
Ingredients 0 / 5 ✓
- 4 eggs
- 200 g quark
- 80 g almond flour
- 1 tsp baking powder
- etwas rapeseed oil for greasing the waffle iron
Instructions 0 / 4
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1
Whip the egg whites.
Insert the butterfly whisk. Separate the eggs and place the egg whites with a pinch of salt into the mixing bowl. Whip to stiff peaks at speed 4. Remove the butterfly whisk.
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2
Mix the quark and egg yolks.
Add the egg yolks and quark to the mixing bowl and whisk for 1 minute / speed 4.
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3
Combine the batter.
Add the almond flour and baking powder and mix for 20 seconds / speed 4. Fold in the whipped egg whites using the spatula.
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4
Cook the waffles.
Heat the waffle iron and grease it lightly. Cook the batter in batches to make golden-brown waffles.
Tip: These waffles freeze well and can be reheated in the waffle iron or oven whenever you need them.
Nutrition per serving
Why almond flour instead of plain flour
Almond flour contains almost no usable carbohydrates. It is made from blanched, finely ground almonds. When baking, it absorbs less liquid than plain flour, which is why the batter needs quark to provide moisture.
Plain flour would form an elastic structure on its own thanks to gluten. Almond flour cannot do that. The structure comes entirely from the egg whites and the baking powder. If you fold in the egg whites too roughly or leave the batter to stand too long, the waffles will turn out flat.
Folding in the egg whites with the spatula
After mixing the egg yolks, quark, almond flour and baking powder, fold the egg whites in by hand. Not in the Thermomix®, not with a hand mixer. The spatula is the right tool because it preserves the air bubbles.
Move the spatula through the batter from the bottom upwards, rotating the bowl as you go. This distributes the egg whites evenly without letting the air escape. A few white streaks are fine. Short and gentle is better than thorough and long.
Golden-brown, not pale
Almond flour browns more slowly than plain flour. When the waffles still look pale, they are often already cooked through inside. Wait until the surface shows golden-brown patches. At medium heat that takes about 4 to 5 minutes per waffle.
Too much heat burns the outside before the centre sets. Too little heat dries the waffles out because they sit in the iron too long. The steam indicator on the waffle iron is a good guide: when no more steam escapes, the waffles are ready.
Sweet or savoury toppings
The batter is neutral and works well with both sweet and savoury toppings. We serve the waffles with berries and yoghurt or with smoked salmon and cream cheese. Both options work because the quark creates a mild, versatile base.
If you prefer sweet waffles, stir a pinch of vanilla powder or cinnamon into the batter before cooking. For savoury waffles, fresh herbs such as chives or parsley work well. Add either after folding in the egg whites.
Freezing and reheating
The waffles freeze without any trouble. Leave them to cool completely, then place them in a freezer bag with sheets of baking paper between the layers so they do not stick together. They keep in the freezer for at least three months.
To reheat, place the waffles straight from the freezer into a preheated waffle iron or bake at 180 °C top and bottom heat for 8 to 10 minutes. The toaster makes them crispier faster, though not as evenly warm as the oven.
Goes well with: Strawberry jam.
More Thermomix® recipes with quark: Whipped Egg Whites (Thermomix®), Quark and Oil Dough, Cheesecake.
