Crispy Keto Waffles
User Reviews
5
Crispy Keto Waffles
Description
This recipe combines large eggs, pure vanilla extract, stevia glycerite, and whole milk whisked together and then progressively mixed with superfine almond flour measured by weight. The batter includes kosher salt and baking soda for balance and lift. Butter brushed on the waffle maker adds crispness and richness.
The waffles cook in about five minutes until golden brown and set, with crispy edges and soft interiors. The steam stops signaling completion ensure the batter is cooked through. Cooked waffles are kept warm on a wire rack in a warm oven.
Superfine almond flour is essential; coarser flour or inaccurate measurements lead to dense waffles. Milk can be substituted with heavy cream for a richer version; vanilla content is important for flavor. For leavening, gluten-free baking powder can replace baking soda if desired.
Waffles can be stored up to five days refrigerated in an airtight container and reheated in a toaster to restore crispness. They freeze well when separated by wax paper in freezer bags and can be toasted from frozen.
Ingredients
- 3 egg large
- 1 tablespoon vanilla extract pure
- ½ teaspoon stevia glycerite equals 2 tablespoons of sugar
- ½ cup milk see notes below, whole
- 8 ounces almond flour 2 cups, but please measure by weight, superfine
- ¼ teaspoon kosher salt Diamond Crystal brand
- 1 teaspoon baking soda
- 2 tablespoons butter melted, for the waffle maker, unsalted
Instructions
- Plug your waffle maker in. Set your oven to warm (170°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
- In a medium bowl, whisk together the eggs, vanilla, stevia, and milk.
- Gradually add the almond flour, whisking it in until the mixture is smooth. If the batter seems very thick, add 1-2 tablespoons of milk or water.
- Mix in the kosher salt and baking soda.
- Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant ½ measuring cup per waffle and spreading the batter to the corners before closing the lid.
- Cook until golden brown, puffy, and set, about 5 minutes. The waffles should be ready when the waffle maker stops releasing steam. That's when you'll know the batter is fully baked.
- When the first batch is ready, place the cooked waffles on the wire rack in the oven to keep them warm. Brush the waffle maker with more melted butter and cook more waffles until all the batter is gone. Serve immediately.
Notes
- Measure superfine almond flour by weight (8 ounces for 2 cups) to ensure proper waffle texture.
- Use pure vanilla extract and a full tablespoon for the intended flavor.
- Substitute heavy cream for whole milk to increase richness; nutrition info will differ.
- To avoid ammonia smell from baking soda, use 4 teaspoons gluten-free baking powder if preferred; ensure freshness.
- Exclude toppings from nutrition info; they are not included in the base waffle count.
- Store cooled waffles up to 5 days refrigerated; reheat in toaster on low setting.
- Freeze fully cooled waffles for up to 3 months; separate with wax paper and reheat from frozen in toaster.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6waffles
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1waffle | |
| Calories | 305kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Sodium | 301mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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