Low-carb tompouce stroopwafels

05 June 2023 in Low Carb
Low-carb tompouce stroopwafels

Low-carb tompouce stroopwafels

Ask many a Dutchman about the best sweets from our own soil, and 'tompouce' and 'stroopwafel' are part of the answer. The perfect marriage between the two? That must be these low-carb tompouce stroopwafels! And if you prefer to call them tomwafels or strooppouce, then there is no one to stop you.

Perhaps the title of this recipe appeals to the imagination, but we would like to tell you more about these low-carb tompouce stroopwafels. This irresistible delicacy combines the biscuit of a stroopwafel with the pastry cream and the pink glaze of a tompouce. Our purest, natural protein powder is part of the cake recipe. And that is of course not for nothing. Apart from the fact that the protein powder ensures that the low-carbohydrate tompouce stroopwafels are more satiating, it is also indispensable for the crunchy structure of the cake. But beware: once you have filled and decorated the protein-rich biscuits, consume the low-carb tompouce stroopwafels as soon as possible. Whether that is a punishment is of course doubtful.

We must confess that the idea of ​​merging the traditional Dutch stroopwafel with the good old tompouce is not ours. All credits for these low-carb tompouce stroopwafels go to Anne van Fun and Healthy Food. Previously, she has also developed other low-carb recipes with Live Puri protein powder, like this one low carb rainbow cupcakes and this one low carb waffles. And for that reason alone, we would like to advise you – if you are not already doing so – to follow her up Instagram. 

Preparation time

Prep for 15 minutes + bake for 30 minutes + cool for 30 minutes

Nutritional value

Per low-carbohydrate tompouce stroopwafel: 233 kcal, 2.3 g carbohydrates (of which 2.1 sugars), 20 g fat, 6.4 g proteins

Ingredients for 12 low carbohydrate tompouce stroopwafels



  • 3 egg yolks
  • 200 ml whipped cream
  • 40 gram Stevia Frost
  • 1 tl vanilla extract
  • 1,5 tsp arrowroot
  • 2 gelatin leaves


  • 100 gram (sugar free) white chocolate
  • 10 grams of coconut oil
  • 2 drops of pink food coloring



1. Turn on a knee iron so that the device has time to warm up properly. Take a mixing bowl and add all the ingredients for the stroopwafels. Mix this into a dough and divide it into 24 balls. Grease the knee iron with oil and bake waffles from the dough balls. After baking, cut out each wafer with a round cutter. (This way you get nice edges!) Don't throw away the leftovers (stroopwafel crumbs), but save them for another recipe or eat them nicely.


2. Place the gelatine leaf in a pan of cold water and let it soak for at least 10 minutes.
3. Then start the pastry cream. Add 50 ml whipped cream, 3 egg yolks, vanilla extract and the Frost to a mixing bowl and mix well with a whisk.
4. Then add the remaining 150ml whipped cream to a saucepan and let it warm up gently over low heat. Stir it regularly with a whisk and make sure that the whipped cream does not boil. Add the warm whipped cream to the egg mixture in the mixing bowl while stirring.
5. Then pour the entire contents of the mixing bowl into the saucepan and stir continuously. When the mixture starts to thicken, add the arrowroot and stir well again until the lumps are gone. Reduce the heat to low and keep stirring until the pastry cream has thickened. (You want the cream to have the consistency of cottage cheese.) Now turn off the heat.
6. Squeeze out the gelatine leaves and stir them into the still warm pastry cream. At this time it is again important to stir very well, no lumps may form.
7. Pour the pastry cream into a bowl, cover with cling film and let the cream cool down to room temperature.

Making up

8. Prepare 12 baked waffles and spoon a good amount of pastry cream on each waffle. Place the remaining 12 waffles on top of the waffles with pastry cream, press them gently and then place the filled waffles in the refrigerator for 60-90 minutes.
9. After 60-90 minutes, melt the chocolate in the microwave (or using the bain-marie method) and stir the pink coloring into the melted chocolate. Cover a cutting board with cling film and place the filled stroopwafels on it. Spoon a small layer of pink chocolate on each stroopwafel and let it harden. The tompouce syrup waffles are then ready to serve*.


As you could read earlier, once filled and decorated, the waffles cannot be kept for long. Is eating 12 low-carb tompouce stroopwafels quickly a bit too much for you? What you can do then is to store the pastry cream in a sealed container in the refrigerator and the stroopwafels in a sealed container at room temperature. That way you can make a low-carb tompouce stroopwafel a la minute. Just when you feel like it!

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