Keto Waffles
Crisp and golden outside with a light, fluffy center, these keto waffles are made with almond flour and whipped egg whites for extra lift.
Servings: 6
Calories: 248kcal
Equipment
- Belgium Waffle Maker
Ingredients
- 1 ¼ cup Almond Flour
- ¼ tsp Natural Ancient Sea Salt
- 1 tbsp Baking Powder
- ¼ cup Granular Sweetener Granulated
- ¼ cup Unsweetened Vanilla Almond Milk
- 3 large Eggs split into yolks and whites
- 2 tsp Vanilla Extract
- ¼ cup Butter Melted
Instructions
- Mix the dry ingredients: Whisk the almond flour, baking powder, salt, and sweetener in a medium bowl.
- Mix the wet ingredients: In a large bowl, whisk the egg yolks, almond milk, vanilla extract, and melted butter until combined.
- Whip the egg whites: Beat the egg whites with a stand or hand mixer until stiff peaks form.
- Make the batter: Stir the dry ingredients into the wet ingredients until combined.
- Fold in the egg whites: Gently fold the whipped egg whites into the batter with a spatula just until incorporated. Avoid overmixing so the batter stays light and airy.
- Preheat the waffle maker: Heat your waffle iron according to the manufacturer's instructions.
- Cook: Add about 3/4 cup batter to a Belgian waffle maker, or the amount recommended for your machine. Cook for 3–4 minutes, or until golden, the waffle releases easily, and the steam has slowed considerably.
- Repeat with the remaining batter.
Video
Notes
- Yield: This recipe makes about 3 large Belgian waffles. The exact number will vary with the size of your waffle maker.
- Almond flour: Superfine blanched almond flour gives the waffles the smoothest texture. I don't recommend replacing it with coarse almond meal.
- Don't skip whipping the egg whites: This is what gives the almond flour waffles their lighter, fluffier center.
- Keep batches crisp: Place cooked waffles in a single layer on a wire rack in a 200°F oven while you finish the remaining batter.
- Storage: Refrigerate cooled waffles in an airtight container for up to 3 days or freeze them for longer storage.
- Reheating: A toaster or toaster oven works best for restoring the crisp exterior.
- Make ahead: Cook the waffles before storing them rather than refrigerating the batter. The whipped egg whites lose volume as the batter sits.
Nutrition
Calories: 248kcal | Carbohydrates: 6g | Protein: 9g | Fat: 22g | Saturated Fat: 7g | Monounsaturated Fat: 1g | Cholesterol: 126mg | Sodium: 220mg | Potassium: 241mg | Fiber: 3g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 166mg | Iron: 1.5mg
