Low Carb Cloud Bread Cheddar Waffles 

Author: Brenda Bennett | Sugar-Free Mom


  • 6 eggs
  • 1/2 cup sour cream
  • 1/2 cup whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • Optional toppings: crispy bacon or pancetta, egg, chopped fresh chives


  1. Whisk together or use stand mixer to blend all ingredients together until well combined.
  2. My Belgian waffle iron has a scooper it came with and is about 1/2 cup. Just make sure to cover the waffle iron with batter, use a spoon to fill batter all over if needed.
  3. Follow your manufacturer’s instructions for cooking waffles.
  4. Remove once browned and enjoy!
  5. Top with crispy bacon or pancetta, an egg and some fresh chives!
  6. This recipe makes 4 large Belgian Waffles. Each waffle has 4 wedges. The serving is for half of the whole waffle or 2 wedges out of 4.



    ​The Best Low-Carb Pumpkin Spice Muffins (Dairy-Free)


    1 1/2 cup = 360 ml almond flour

    1 tablespoon organic pumpkin pie spice

    2/3 cup = 160 ml erythritol crystals

    2/3 cup = 160 ml organic pumpkin

    4 extra large organic eggs


      1. Preheat oven to 300 °F (150 °C).

      2. Line a muffin pan with paper liners.

      3. In a large bowl, combine the almond flour, pumpkin pie spice and erythritol and mix well until there are no lumps.

      4. Add the pumpkin and eggs and beat with an electric mixer until smooth.

      5. Scoop the batter into each muffin cup.

      6. Bake for some 30–40 minutes, or until a stick inserted in the middle of the muffin comes out almost dry.

      7. Remove the muffin pan from the oven and cover with a towel.

      8. Let the muffins cool under the towel, remove the towel and the muffins from the pan and serve. For a really indulgent treat, frost the muffins with Quick Low-Carb Cream Cheese Frosting.

      9. Store in an airtight container.