DRY INGREDIENTS

Almond Flour = 240 g / 2 cups

Other flour options

1. Combo of Almond Flour = 120 g / 1 cup + Coconut Flour = 40 g / 5.7 tbsp

2. Solely Coconut Flour = 80 g / 11 tbsp

Baking Powder = 4 g / 1 tsp

Salt = 4 g / 1 tsp

NOTE

1.  I have intentionally omitted the sweetener as I found that it prevents the waffles from crisping up when toasted.  For some time now, I have been puzzled why my sweet keto bread does not crisp up when toasted. But when they are plain, they crisp up very well when toasted. Then I started eliminating ingredients to find out what is the cause and eventually I found that it is the erythritol. I tried other sweeteners like monk fruit and stevia and found the same effect. I understand now that erythritol does not undergo browning reactions during baking like table sugar components do (glucose and fructose). As a polyol, erythritol does not contain the C=O group, called carbonyl, necessary for browning. And I believe that this may apply to other keto friendly sweeteners too.  

2.  For these waffles, I tried with and without the sweeteners and found that without the sweeteners, the waffles could crisp up better when toasted. Of course, the crispiest is the almond flour version while the almond and coconut flour version is moderately crispy. For obvious reasons, the coconut flour version is the softest and could only crisp up just a tiny bit.

3.  For waffles, it is totally fine to omit the sweetener as we will be adding sweet toppings to them.

4.  If you do not mind the waffles to be soft, then you can certainly add about 50 g of sweetener

WET INGREDIENTS

Eggs = 2 large (about 60 g per egg with shell)

Melted Unsalted Butter = 60 g / 1/4 cup

Vanilla Extract = 2 tsp

Unsweetened Pea or Almond Milk = 240 ml / 1 cup

(For a dairy free option, you can replace the butter with coconut or olive oil.)

1.  For best results, weigh the ingredients with a digital scale.

2.  In a bowl, mix all the dry ingredients until well combined.

3.  Add the wet ingredients and mix until a thick dough is formed.

4.  Preheat the waffle maker and grease it to avoid sticking. Of course, greasing is not necessary if your waffle maker has a strong non-stick function.

5.  Spoon the batter onto the center of the waffle maker, close and cook for about 5 to 10 mins. I found that for the almond flour version, I could cook for 5 mins, and they are firm enough to remove easily. But for the other versions, I cook them longer so that they become firmer and easier to remove. If you cook them too short a period, it's more difficult to remove as they are still soft.

6.  Cool the cooked waffles on a wire rack to prevent the steam from softening the waffles.

7.  Enjoy the waffles with any of your favorite toppings. If you would like to check out my video on how to make keto strawberry jam

8.  To crisp up the waffles, just toast them in a mini toaster oven.

9.  These waffles can be easily frozen for months.

[Total Servings = 8]

NUTRITION INFO PER SERVING (ALMOND)

Total Carb = 4.9 g

Dietary Fiber = 2.3 g

Net Carb = 2.6 g

Calories = 197

Total Fat =17.3 g

Protein = 6.1 g

[Total Servings = 7]

NUTRITION INFO PER SERVING (ALMOND & COCONUT)

Total Carb = 4.1 g

Dietary Fiber = 2.0 g

Net Carb = 2.1 g

Calories = 164

Total Fat =14.5 g

Protein = 4.7 g

[Total Servings = 6]

NUTRITION INFO PER SERVING (COCONUT)

Total Carb = 1.9 g

Dietary Fiber = 0.9 g

Net Carb = 1.0 g

Calories = 111

Total Fat =10.6 g

Protein = 2.6 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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