Easy Keto Waffles
Crispy on the outside and fluffy on the inside, these delicious Keto Waffles are the best keto breakfast recipe that the whole family will love.
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Equipment
Ingredients
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoon granulated Swerve or Lakanto
- ½ cup heavy cream
- ¼ cup water
- 2 cups almond flour blanched, extra-fine works best
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Cooking spray if not using a non-stick waffle iron
Instructions
- Pre-heat your waffle maker.
- In a medium bowl mix together the eggs, vanilla, sweetener, heavy cream, and water.
- Slowly add in the almond flour, baking soda, and salt. Stir until the batter is smooth. Keto waffle batter will be thick. If it's too thick, add a tablespoon or two of water.
- Spray the waffle maker with oil or drizzle with melted butter. Pour about ½ cup of batter in the waffle maker, spreading the batter out so it cooks evenly.
- Cook for about 4-5 minutes or until golden brown and cooked through.
Notes
- Your waffle iron might be different than mine! Refer to the manufacturer's instructions for questions specific to how to use it. You may also get a different amount of waffles depending on the size of your iron.
- Grease the waffle iron with cooking spray, oil, or butter, unless you're using a non-stick waffle iron. In that case, no oil should be necessary.
- This recipe was developed to work specifically with almond flour. No substitutions are recommended.
- This is a sweet waffle recipe. You can leave out the sweetener to use waffles for savory applications.
- Leftover waffles can be stored in an airtight container in the fridge for up to 5 days. Keto waffles can also be frozen for up to 3 months.
Nutrition
Serving: 1Calories: 350kcalCarbohydrates: 10gProtein: 12gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 21gCholesterol: 93mgSodium: 401mgFiber: 5gSugar: 3g
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