Here’s another Wiscotti variation. I had this one for lunch and my BGL really liked it: it was 77 two hours later. My taste buds were pretty happy with it, too! 8+d
2 tablespoons melted salted butter
2 large eggs
1/4 cup sugar-free Orange Da Vinci syrup
2 teaspoons Fiberfit Liquid
1/4 teaspoon orange extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
3 tablespoons whole chia seeds
In a small bowl, whisk ingredients together in the order given. Let sit 10 minutes. Bake in a large (George Foreman Grill-sized) waffle iron until crispy. (Make sure the waffle iron is hot, then pour batter in slowly, covering entire surface; spread with a spoon to cover bare spots.)
Place waffle on a cookie sheet and bake in a regular oven at 200 for 2 hours until completely dry. (You can do 2 at a time and bake for 3 hours.) Remove from oven and let cool on cookie sheet. Makes 1 Wiscotti with about 3 net carbs.
You can eat this right away or store it for later. I store mine in quart-size baggies and have saved them for up to a week. I made this one with the raspberry one yesterday and saved the orange for today’s lunch. I love having a lunch or snack that I can just grab and eat when I’m busy!