New from Paleomg!

Serves: 3-4

Prep Time: 20 min
Cook Time: 35 min


For the lemon curd (1¼ cup)

  • 4 large lemons, zested and juiced (the zest should be about ⅛ cup and the juice a little over ½ cup)
  • ½ cup maple sugar
  • 5 egg yolks
  • ½ cup ghee or coconut oil
  • 1 vanilla bean, cut in half and seeds scraped out
  • 1 teaspoon vanilla extract

For the waffles

  • ¾ cup applesauce
  • 4 eggs, whisked
  • 1 teaspoon vanilla extract
  • 2 tablespoons coconut oil, melted
  • 1 cup tapioca flour (or arrowroot powder)
  • 1 cup Formulx Vanilla Protein Powder
  • 1 teaspoon baking soda
  • ¼ teaspoon cinnamon
  • pinch of salt
  • maple syrup, to garnish
  • coconut whipped cream, to garnish

For garnishing

  • maple syrup
  • fresh berries


For the lemon curd

  1. In a medium bowl, combine all ingredients and mix together.
  2. Put the sugar mixture, lemon juice, egg yolks, and ghee in a medium heavy-bottomed saucepan and stir until combined. Turn on heat to medium-low heat and use a whisk to whisk constantly until the mixture melts and the begins to thickens, about 10-12 minutes. Yes, you need to whisk the entire time. The lemon curd will continue to thicken as it cools.
  3. Pour lemon curd into a jar or glass bowl. Press a piece of plastic wrap directly against the curd so it is airtight. Cool to room temperature and then place in the refrigerator. Again, the curd will thicken up after it is completely cooled.

For the waffles

  1. Whisk together applesauce, eggs, vanilla extract, and coconut oil.
  2. Add tapioca flour and whisk until combined. Then add protein powder and whisk again to combine. Lastly, add baking soda, cinnamon and a pitch of salt and mix well.
  3. Pour batter into the waffle iron (greased, if needed) and cook until crispy. Be patient. Mine took less than 5 minutes per waffles. Repeat with the rest of the batter. My batter made 6 round waffles.
  4. Garnish with coconut whipped cream and maple syrup.

Recipe by: Juli at