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Crispy Keto Waffles

An almond and coconut flour batter rested to hydrate, cooked in a well-preheated iron and finished on a rack so the waffles crisp instead of steaming soft.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 waffles
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups fine almond flour
  • 2 tbsp coconut flour
  • 2 tbsp granulated sweetener
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/4 cup butter melted, or oil
  • 1 tsp vanilla extract
  • avocado oil or butter for the iron

Equipment

  • Waffle iron
  • Two bowls
  • Wire rack

Method
 

  1. Preheat the waffle iron on medium-high for a full 10 minutes.
  2. Whisk the dry ingredients. Whisk the eggs, almond milk, melted butter, and vanilla, then combine. Rest 5 minutes; the batter should be like thick pancake batter.
  3. Lightly brush the iron with oil. Add about 1/2 cup batter per square and cook 3 to 5 minutes without opening; open only when the steam slows noticeably.
  4. Rest the waffles on a wire rack, or hold in a 250°F oven, so they stay crisp.

Notes

Preheat fully — a cool iron sticks and steams.
Don't flood the iron with oil; excess causes steam pockets.
Eggy taste? Use 2 eggs plus an extra yolk instead of 3 whole eggs, and bump the vanilla.