Keto Hong Kong Style Bubble Waffles, Gluten and Grain Free

Mix the flours, xanthan gum and psyllium husk together. 

Put the water, butter, sweetener and salt in a saucepan and heat on a medium heat until it starts simmering. 

Lower the heat, and add the dry ingredients and mix until it forms a doughy mix.

The doughy mix should start pulling away from the side of the pan. When this happens, transfer it to a bowl and let it sit for a few minutes. 

While letting the dough mix rest, grease your bubble waffle iron. Turn the bubble waffle iron on so it starts heating up or if using a stove-heated one, start heating it on the stove. Make sure to rotate it so both sides get heated.

After a few minutes, mix the eggs in, one at a time. 

Once the eggs are fully mixed in, add the vanilla extract and baking powder. Mix thoroughly.

Let the dough rest for about 5 minutes, by which time the waffle iron should be hot enough.

Transfer some dough to your bubble waffle iron, and using a wet spoon spread it out. How much dough you will need to use depends on your waffle iron. I needed about 1/2 the mix per waffle but you may need or more less per waffle iron. Close the bubble waffle iron and leave them to cook for about 10 minutes until golden brown. 

If using a stove heated bubble waffle iron, turn it over after about 5 minutes to cook on the other side.

If you’re not eating straight away, let them cool then store in an air tight container for 2 to 3 days.

Carefully remove the bubble waffle from the iron, due to their shape and size they can be quite fragile so be careful. Fold the sides of the waffle up, so it’s curving in a sort of “U” shape and pop it in a holder. I used a short wide mug.

Serve with a keto-friendly ice cream such as a home made one or Whey Hey, and a choice of toppings. I like mine with raspberries, blueberries, chopped walnuts and a sugar-free syrup made by Bulk powders. If using syrup, make sure it’s sugar-free. Check the description for links to the ones I use.