Keto Almond Flour Waffles
Indulge in a deliciously low-carb breakfast with these Keto Almond Flour Waffles. Crisp on the outside, fluffy on the inside, and perfect for a guilt-free morning treat.
Servings 4 servings
Calories 280kcal
Equipment
- Waffle Iron
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
- 1 ½ cups almond flour 150g / 5.3oz
- ¼ cup unsalted butter, melted 60ml / 2oz
- 3 large eggs
- ¼ cup unsweetened almond milk 60ml / 2oz
- 2 tablespoons erythritol 24g / 0.85oz
- 1 teaspoon vanilla extract 5ml / 0.17oz
- 1 teaspoon baking powder 4g / 0.14oz
- ¼ teaspoon salt 1g / 0.04oz
- Cooking spray or additional butter for waffle iron
Instructions
- Preheat your waffle iron according to the manufacturer's instructions.
- In a large mixing bowl, combine almond flour, baking powder, erythritol, and salt. Whisk together to ensure there are no clumps.
- In a separate bowl, beat the eggs, and then mix in the melted butter, unsweetened almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
- Lightly grease the waffle iron with cooking spray or butter to prevent sticking.
- Pour a portion of the batter into the center of the waffle iron, close the lid, and cook for about 5 minutes or until the waffle is golden brown and crisp.
- Carefully remove the waffle from the iron and repeat with the remaining batter.
- Serve hot with your choice of keto-friendly toppings such as sugar-free syrup, whipped cream, or fresh berries.
Notes
For a dairy-free version, replace butter with coconut oil and almond milk with any other nut milk or coconut milk.
Ensure your waffle iron is well-greased to prevent the waffles from sticking.
The batter can be made ahead and stored in the fridge for up to 24 hours. Let it come to room temperature before cooking.
Leftover waffles can be frozen and reheated in a toaster for a quick keto breakfast.
Nutrition
Calories: 280kcal | Carbohydrates: 10g | Protein: 12g | Fat: 25g | Fiber: 7g | Net Carbs: 3g