Yield: This depends on the size of your waffle iron; mine makes rectangular waffles and I get about 10 servings, each with 8 grams of carbohydrates and 2 grams of fiber, for a total of 6 grams of usable carbs and 10 grams of protein.

INGREDIENTS

• 1/2 cup raw wheat germ
• 1 cup soy powder
• 1/2 cup vanilla-flavored whey protein powder
• 1/2 teaspoon salt
• 1 tablespoon Splenda
• 1/2 cup sesame seeds
• 3 eggs
• 3/4 cup heavy cream
• 1/2 cup water
• 4 to 6 tablespoons oil or melted butter

INSTRUCTIONS 

1. Preheat a waffle iron.
2. Combine the wheat germ, soy powder, whey protein powder, salt, Splenda, and sesame seeds in a large bowl.
3. Separate the eggs, reserving the yolks. Whip the whites until they’re stiff, and set aside.
4. Whisk the cream, water, and oil together with the egg yolks, and pour them into the dry ingredients. Mix well, and gently fold in the egg whites.
5. Use a cup to pour the batter onto your waffle iron, and bake until they’re golden brown and crispy.
6. Serve with butter and sugar-free syrup, sugar-free jam or jelly, cinnamon and Splenda, or thawed, frozen strawberries and whipped cream.