Chocolate Waffles

• 4 large eggs, separated
• 1/4 teaspoon salt
• 3/4 cup plain unsweetened soy milk
• 1/2 cup mascarpone
• 2 tablespoons melted butter, cooled
• 1 teaspoon acceptable sweetener*
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened protein powder
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking powder
• Canola or olive oil cooking spray

1. In a large mixing bowl and using an electric mixer, beat the egg whites and salt on high speed until stiff peaks form. Set aside.
2. In a second large bowl, whisk egg yolks, soy milk, mascarpone, butter, sweetener, and vanilla. Add the coconut-flax flour blend, protein powder, cocoa powder, and baking powder and stir to combine.
3. Add 1/4 cup beaten egg whites to the egg yolk mixture. Using a rubber spatula, fold in the egg whites and all of the flour until just combined, about 8 turns, forming a sticky mass. Fold in another 1/4 cup egg whites until the mixture becomes lighter, an additional 4-5 turns. Finally, fold in the remaining egg mixture. There will be small lumps. Don't overmix.
4. Heat a waffle iron according to the manufacturer's instructions and mist with cooking spray. Add 1/2 cup batter and spread it evenly with the back of a spoon. Cover and cook 2-3 minutes or until the waffle is firm and light brown. Repeat with remaining batter and serve immediately. Or cool to room temperature, double-wrap in plastic wrap, and freeze.
5. *Acceptable sweeteners rnSplenda (sucralose) rnTruvia or SweetLeaf (natural products made from stevia) rnSweet 'n Low (saccharin) rnXylitol (available in health food stores and some supermarkets) rn rn**To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container.

eggs, salt, soy milk, mascarpone, butter, acceptable, vanilla, cocoa, baking powder, olive oil

Taken from food52.com/recipes/40763-chocolate-waffles (may not work)