Make a double or triple batch and freeze the extras, and you'll have waffles to pop in the toaster while you're taking a shower.

SERVES SIX

3/4 cup almonds

1 cup vanilla whey protein powder

1/2 teaspoon salt

1/4 cup Splenda

1 tablespoon baking powder

11/2 cups carbohydrate-reduced milk (or 3/4 cup heavy cream and 3/ 4 cup water)

2 eggs

4 tablespoons melted butter

2 teaspoons ground ginger

Preheat waffle iron.

Put the almonds in your food processor with the S-blade in place, and grind them until they're the texture of cornmeal.

Combine dry ingredients, including the almond meal. Mix together the low-carb milk or cream/water combination, and the eggs, then stir the melted butter into them. Pour this into the dry ingredients, and mix with a few quick strokes.

Ladle the batter into the waffle iron (about 1/2 cup at a time is right in my waffle iron). Bake according to the directions for your waffle iron.

Serve with whipped cream.

Made with carb-reduced milk: 345 calories; 34 g protein; 8 g carbohydrate; 3 g dietary fiber; 5 g usable carb.

 

eDiets.com: Take a Diet-Friendly Breakfast Beyond Bacon And Eggs