Ingredients

The following ingredients have 84 Servings
  • 3 cups gluten free all-purpose flour
  • 4 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons powdered monk fruit sweetener
  • 2 tablespoons coconut oil, melted
  • 1 1/2 cups rice or coconut milk
  • 8 eggs, separated
  • 2 teaspoons gluten free vanilla extract
  • Cooking spray
  • 1 8-ounce tub vegan cream cheese
  • 2 tablespoons powdered monk fruit sweetener
  • 1 10-ounce jar raspberry jam or preserves (low sugar)
  • 1 large container raspberries
  • Confectioner Swerve Sweetener

Instruction

  • In a large mixing bowl, combine the all-purpose flour, baking powder, soda, salt, and powdered monk fruit sweetener.
  • In a medium mixing bowl, mix together the rice or coconut milk, egg yolks, and coconut oil.
  • In a stand mixer, whip the egg whites and vanilla on high until the eggs are glossy and form stiff peaks.
  • Add the milk, egg yolks, and oil to the dry ingredients and blend together. The mixture will be very thick. With a rubber spatula, fold in egg whites with the rest of the ingredients. The entire mixture should be light and fluffy.
  • Spray waffle iron and begin making waffles according to the manufacturer’s directions.
  • Place cream cheese and powdered monk fruit sweetener in a stand mixer or in a bowl with a hand mixer. Beat on medium until ingredients are combined and the cream cheese is smooth.
  • Place a waffle on a plate or a cake stand. With a knife or spatula, spread a generous layer of sweetened cream cheese on one waffle.
  • Place the next waffle on top and spread on a generous layer of the raspberry jam or preserves. Repeat until you have a stack of waffles.
  • Place raspberries on the top waffle and sprinkle Confectioners (powdered) Swerve Sweetener on top of the fruit. Serve and enjoy!