I concocted these Spiced Chocolate Ricotta Waffles when I was a truck driver. I was having a moment of major sweet cravings and missing some old breakfast staples from my non-keto days. I scavenged my truck for ingredients and tried to figure out what to do. Originally I thought pancakes, but just a day earlier I had done an impulse buy of one of those Dash mini waffle makers, so I decided to fire that bad boy up for it’s maiden voyage.

When I first made the Spiced Chocolate Ricotta Waffles I was limited on ingredients and had no way to get some of the things I currently have access to. The first iteration tasted good, worked in the moment, but were fragile and dense in texture. Now, because I have access to more ingredients, and I have learned a thing or to about baking and pastry thingies from the pastry Jedi master Carrie Brown, I have been able to make a few tweaks and modifications to the recipe in order to make the waffles fluffier and more structurally sturdy, kind of like Carrie’s “Sturdy Biscuits!” version of her cheesy biscuit recipe.

So, now we have a “Sturdy Waffle!” recipe! Go, US!

These waffles are very rich in flavor and a bit reminiscent of the cookie part of an Oreo cookie. With all the protein and fat these little waffles are very satiating. You can do a lot with them as well. Not only can you have them for breakfast or brunch, but the waffles can also make a great base for a nice keto sundae, great for a keto fluffer-nutter sandwich using some nut butter and Carrie’s recipe for marshmallow fluff (you may have to get Carrie’s Keto Ice Cream Scoop Cookbook for that one) or as a base for a no bake cheesecake.

You really can get very creative in how you use these Spiced Chocolate Ricotta waffles. I deliberately did not make them too sweet, so that they could be used in a variety of other sweet dishes without overpowering the other components or making the dish too rich and sweet. With the spices, the waffles also go very well with the traditional winter holiday flavors like eggnog. In the photo we had fresh cranberries, Choc-Zero white chocolate chips (code: carriebrown for a 10% discount!), Choc-Zero Maple Pecan Syrup (code: carriebrown for a 10% discount!), and some whipped cream for a nice Christmassy themed brunch. I like having the waffles with hot custard poured over them, so check out Carrie’s amazing Almond Custard for some inspiration on a topping option.

You can also batch cook a bunch of these waffles and freeze them for later use, just allow the waffles to cool first and use parchment or wax paper in between each waffle to prevent sticking. Reheat in a toaster, toaster oven, regular oven or pan fry with some butter!

Spiced Chocolate Ricotta Waffles

Author: Yogi Parker| Prep time:  15 mins   |   Cook time:  5 mins per waffle  |   Total time: 10 mins |  Serves: 8

What You Need

• 1/8 cup coconut flour
• 1/8 cup hemp hearts
• 1/8 cup keto sweetener (I used allulose)
• 1/8 cup cocoa powder
• 1/8 cup 100% chocolate, finely grated
• pinch of sea salt (Use code: carriebrown for 15% discount!)
• 1 tsp. of konjac flour / glucomannan powder
• 1 tsp. of cinnamon
• 1/2 tsp. of ground nutmeg
• 1/2 tsp. of ground ginger
• 1/2 tsp. ground cloves
• 1 tsp. baking powder
• 4 eggs
• 4 TBSP MCT oil
• 1 tsp. of vanilla extract
• 8 oz ricotta cheese

What You Do

1. Add all the dry ingredients to a large mixing bowl, the coconut flour and use a whisk to mix the dry ingredients well.
2. Add the eggs, MCT oil and the vanilla extract and using a whisk stir until all the ingredients in the batter are completely mixed.
3. Add the ricotta cheese and mix it into the batter well.
4. Cover the bowl or put the batter in an air-tight container and store in the refrigerator for at least an hour to allow the coconut and konjac flour to thicken the batter. You can store in the fridge overnight, or even up to four days before using.
5. Pre-heat the waffle iron and brush some oil on each side of the waffle iron to prevent sticking.
6. Spoon some of the batter into the center waffle iron being careful not to overfill. The batter will rise as it cooks, and you may want to do a couple trial runs to see how much batter is right for the size of your waffle iron. For a Dash Mini Waffle Maker, about 1/4 cup was perfect.
7. Press the top of the lid down and cook the waffles for about five minutes, or until the waffle iron signals that you are done. On the Dash, the light on top clicks off when the waffles are done. Cooking times may vary based on the waffle size, but most electric waffle irons have built-in timers that are set to turn off the unit at the perfect cook time. Make sure to apply oil to the top and bottom of the waffle maker before adding new batter. I find that a good avocado or coconut oil cooking spray works very well.
   
   

Top Recipe Tips

• I used a cheap little mini waffle iron by Bella for this, but a Dash Mini Waffle Iron is perfect, too.
• Here I used fresh cranberries, whipped cream, ChocZero White Chocolate Drops and ChocZero Caramel Syrup (code: carriebrown for a 10% discount!) which perfectly compliment the spices and chocolate.

• Check out the Ingredients Guide for information on ingredients.
• Where Are The Macros and Nutritional Info?

Helpful Cooking and Recipe Links

• More dessert recipes
• Come laugh and learn with us over at The Kitchen Podcast
• Come hang out in The Keto Kitchen Facebook Group
• For lots more great recipes check out our scrumptious cookbooks!
• Check out the categories and tags at the top of the post to help you find more recipes using certain ingredients or from certain categories.
• Discounts on great keto products and resources.

Podcast Episodes and YouTube Videos

• Watch Yogi’s Cooking Videos
• Watch Carrie’s Cooking Videos
• Watch our Cooking Tips and Tricks Videos
• How and Why to Measure Food
• Where Are The Macros and Nutritional Info?

THANK YOU FOR YOUR SUPPORT! YOU MAKE ALL THINGS POSSIBLE.

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