Nut-Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Coconut flour is the secret to making light and fluffy keto waffles, and they are perfect for making big batches at once and freezing single servings for later. Just pop the frozen waffles in the toaster or microwave! Try serving them with my Maple Syrup.
In a blender or in a mixing bowl using an electric mixer, mix the butter and eggs until combined thoroughly. Add the sweetener, salt, and baking powder and mix to combine. Mix in the coconut flour until completely combined without any lumps. Let the batter sit for a few minutes to thicken. If needed, a little water can be added to thin the batter.
Pour the batter into a waffle maker and cook according to the waffle maker’s directions. Typically, the waffles are done when the steaming stops or slows down.
Notes
Coconut oil may be used in place of the butter or ghee.
A hand whisk should work to blend the ingredients together.
Nutritional Data
221 calories, 17g fat, 490mg sodium, 3g fiber, 8g carbohydrates, 2g erythritol, 8g protein
3g net carbs, 10% carbs, 16% protein, 74% fat