Soft chocolate waffles, sweet cherries, and creamy meringue are the star ingredients in these healthy carb black forest waffles with cherry compote.
My church hosted a waffle bar just the other day. It was a lot of fun! And while there was a gluten free option offered amongst the pickings, there wasn’t an option that contained healthy ingredients and was sugar free. So I decided to take this opportunity to create a new healthy carb waffle option.
The waffle bar was the motivation to create this waffle recipe and my cake decorating business held the inspiration. One flavor of cake that is fairly popular right now is black forest. This is a chocolate cake with a cherry filling (and, yes, I’m working on a THM friendly black forest cake recipe for you as well!).
Something to note about this recipe is that it is NOT gluten free. It is very glutenny. Why? Because I was big time craving carbs, I personally do not have any adverse reactions to gluten, and Trim Healthy Mama is all about embracing ALL of the food groups. So I created it with sprouted wheat flour. This makes it on plan as an E (or Carbalicious as I like to call it), and totally off plan if you’re doing keto (and I feel extra sorry for those doing keto at this moment). If you would like a gluten free version, I highly recommend swapping these flour-based waffles with the chocolate waffles recipe on page 265 of the Trim Healthy Mama Cookbook (these are also an E option).
Something neat that I did with this recipe is to make meringue for a topping. The recipe itself needs beaten egg whites to fluff it up a bit, so I just made some extra as topping. This is because whipped cream can take this into the THM Crossover realm (especially the amount I like lol). Beaten egg whites (meringue), however, adds protein and keeps in the Carbalicious zone.
For the chocolate syrup that you see in the pictures, I used the supper yummy ChocZero Chocolate Syrup, but I also included a quick recipe for neutral fuel chocolate syrup in the recipe below.
Healthy Carb Black Forest Waffles with Cherry Compote
Chocolate Syrup, Optional (you can use ChocZero Chocolate Syrup instead)
- ¾ cup sprouted white wheat flour
- ½ cup Pristine Whey Protein Powder
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon mineral salt
- 1 large egg yolk
- 1 cup + 2 tablespoons almond or cashew milk
- 1 tablespoon white vinegar
- ½ teaspoon pure vanilla extract
- ½ teaspoon instant coffee granules OR 1/4 teaspoon coffee extract, optional (boosts chocolate flavor)
- 2 large egg whites
- ¼ cup + 2 tablespoons THM Gentle Sweet or equivalent sweetener
- In a small to medium saucepan, mix together the cherries, 4 teaspoons sweetener, and ¼ cup water. Bring to a boil over medium-high heat.
- Stir and heat until most if not all of the cherries have burst (feel free to help them along by smashing them) and the mixture is hot and slightly thickened.
- Remove from the heat and stir in the almond extract and glucomannan (gluccie is optional and just thickens it up a bit more). Set aside.
- Mix together all of the chocolate syrup ingredients in a small saucepan.
- Bring to a boil then reduce heat to low. Allow to simmer for about 10 minutes or until slightly thickened.
- Preheat waffle iron.
- In a medium bowl, mix together the flour, protein powder, cocoa powder, baking powder, baking soda, and ¼ teaspoon salt. Set aside.
- Add the egg yolk, milk, vinegar, vanilla, and coffee granules or extract. Mix together until just moist.
- In a separate bowl, using an electric handheld mixer or a whisk, beat together the egg white and sweetener until soft peaks form.
- Carefully fold HALF of the egg white mixture into the waffle batter. Set the other half aside for use as a topping.
- Cook waffles according to waffle iron directions (lightly spray iron with cooking spray), using ¼ of the mixture per waffle.
- Top with hot cherry compote, egg white meringue, and optional chocolate syrup.
- These can be made ahead and refrigerated for about 3 days or frozen for up to 6 months. When freezing, separate the waffles with parchment paper and put in a freezer safe zip bag or other airtight container. Remember to date it!
- If you don't have a waffle iron, these can be made into pancakes instead using a preheated, lightly greased skillet.