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 which is mildly sweet so you can adjust accordingly.

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

NOTE

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

FILLINGS

I used 4 fillings in this video, but you could actually use whatever keto friendly fillings.

1.  Keto Strawberry Jam (Please see this video on how to make this jam)

2.  Sugar free chunky peanut butter

3.  Sugar free chocolate almond butter

4.  Bacon & Cheese

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 batter is formed. Reserve 2 to 3 scoops of the batter for the bacon & cheese fillings. Then add 2 tbsp pan fried bacon, 2 tbsp grated cheese and some bacon fat. Mix well and set aside.

4.  Add the vanilla extract for the main batter and mix well.

5.  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.

6.  Add half scoop of the batter onto the center of the waffle maker, top with 1 tbsp of the strawberry jam, peanut butter or chocolate almond butter. Cover with another half scoop of the batter. Close and cook for about 5 to 10 mins.

7.  Remove and cool on wire rack to prevent the steam from softening the waffles.

8.  To make the paper holders, just fold a piece of paper measuring 9x9 inch or 23 cm as shown in the video.

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

10.  These waffles can be easily frozen for months, and you can reheat them in a mini toaster oven.

[Total Servings = 9]

NUTRITION INFO PER SERVING (WITHOUT FILLINGS)

Total Carb = 4.1 g

Dietary Fiber = 2 g

Net Carb = 2.1 g

Calories = 173

Total Fat = 15.2 g

Protein = 5.2 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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