Very good with Crème Fraiche and raspberries, blueberries or sliced strawberries or peaches.  Drizzle with  sugar-free pancake syrup.  Waffles make a great weekend breakfast, as do crepes with some breakfast sausage on the side.  They are also always a welcome addition to a brunch.

11/4 cups Gluten-Free Bake Mix 2 (no need for gelatin) (300 mL)
Granular sweetener to equal 2 tbsp sugar (30 mL)
1 tbsp baking powder (15 mL)
1 tsp cinnamon (5 mL)
4 eggs, fork beaten
1/cup whipping cream (125 mL)
1/4  cup water (60 mL)
1/3  cup butter, melted (75 mL)

Plug waffle iron in and warm up. Grease it well before it gets hot.  In medium bowl, combine Gluten-Free Bake Mix 2, baking powder and cinnamon. In medium bowl, combine eggs, whipping cream, water and melted butter.  Stir into dry ingredients until moist and well combined.

Place 1/cup (60 mL) batter in center of each waffle impression.  Bake according to manufacturer’s directions until well browned and properly toasted. (Please note:  I usually grease the molds well top and bottom and I wait for the waffle iron to heat up properly.  I use a dinner knife to remove them carefully once done...usually takes about 3 minutes, from memory, so I set the timer.)  Serve immediately.  If eating later, toast briefly in toaster before serving. 

Variation:  Buttermilk Waffles:  Use 3/4 cup (175 mL) buttermilk.  Omit cinnamon, whipping cream and water.  Add 1/2  tsp (2 mL) vanilla extract.

(4.0 g carbs)

Yield:  9 waffles
1 waffle
204.4 calories
5.6 g protein
18.2 g fat
0.1 g fiber
4.2 g net carbs