Sugar Free Banana Split Belgian Waffles
Servings: 2
An irresistible treat that you don't want to miss. Even on keto. Dig in and enjoy!
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Ingredients
Belgian Waffles
- 1 large egg 55g net
- 20 g erythritol
- ¼ tsp baking powder
- 30 g Arla lactose-free dairy milk or similar
- ¼ tsp vanilla extract
- 10 g lupin flour
- ⅛ tsp xanthan gum
- coconut oil - to brush the waffle plates with
Soft Scoop Vanilla Ice Cream
- 140 g Ricotta Ice Cream see recipe HERE
Chantilly Cream
- 60 g double cream
- 10 g Sukrin icing 'sugar'
- ⅛ tsp vanilla extract
Chocolate Sauce
- 40 g chocolate sauce see recipe HERE
Assembly
- 80 g banana - ripe, small, weighed after peeling, sliced or chopped
Instructions
Make the Belgian Waffles (makes 4)
- using your electric hand-held whisk, whip egg until fluffy, mix erythritol with baking powder, and add this in with the vanilla.1 large egg, 20 g erythritol, ¼ tsp baking powder, ¼ tsp vanilla extract
- keep whipping to a pale, creamy consistency, then incorporate milk.30 g Arla lactose-free dairy milk or similar
- sift lupin flour and mix in the xanthan gum; tip this into the egg/milk mixture and whip briefly to combine.10 g lupin flour, ⅛ tsp xanthan gum
- heat your Belgian Waffle machine, brush a smidgen of coconut oil over top and bottom plates, and pour 1/4 of the batter into each filling plate, spreading it gently edge to edge with your spatula.coconut oil
- slowly lower the lid and set a timer for 6 minutes; your waffle maker may need more or less time - you’ll know when the waffles are ready because steam will stop coming out of the sides.
- remove the waffles and lay them on a cooling rack - they’ll be very soft and floppy initially, but will harden as they cool.
- N.B. You’ll only be using one waffle per serving, but why waste anything? You can store the two unused waffles for another treat, or (if you dare!) make a double decker banana split.
Make the Chantilly Cream
- whip cream to soft peaks, add sweetener and vanilla, continue to whip to stiff peaks (see Notes below if making ahead).60 g double cream, 10 g Sukrin icing 'sugar', ⅛ tsp vanilla extract
Assemble
- let ice cream soften in the fridge for 30-45 minutes (or 15-20 mins at room temperature if you’re in a hurry).140 g Ricotta Ice Cream
- lay a waffle over your serving plate, spread or pipe 1/2 the Chantilly cream, place 1/2 the banana slices on top (40g), then 1 scoop of ice cream (70g), and finish with a drizzle of chocolate sauce (20g); repeat and serve immediately.80 g banana, 40 g chocolate sauce
- alternatively, place the individual components on large serving plates for a deconstructed look.
Notes
Waffle Macros (one- on its own): Kcal 31, F 1.8g, NC 0.4g, P 3g
Make the Ice Cream and Chocolate Sauce in advance, and this dessert will be ready to serve in no time at all.
You can also make the Belgian Waffles the day before.
Chantilly cream is best whipped up at the last minute, or you can make it in advance and stabilise it by adding a tiny pinch of xanthan gum (U.S. option HERE).
Although a complete banana split includes ice cream, you can, if you wish, swap it for extra Chantilly cream, or a cream cheese frosting. Ice cream makes it more refreshing and less cloying.
Use Metric Food Scales for accurate measurement of ingredients:
kitchen scales
Metric Kitchen Scales
Nutrition
Serving: 1 | Calories: 758kcal | Carbohydrates: 10.5g | Protein: 7g | Fat: 10.5g
Tried this recipe?Mention @queenketo or tag #queenketo!
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