Keto Waffles (Easy, Crispy)
User Reviews
5
Keto Waffles (Easy, Crispy)
Description
Keto Waffles (Easy, Crispy) combines egg yolks blended with coconut flour, almond butter, almond milk, sweetener, and flavor extracts, folded carefully with whipped egg whites to retain air and light texture. The batter is allowed to thicken before being cooked on a well-greased waffle maker to a golden crisp. Variations in waffle maker types influence whether the waffles are fluffy or thin and crispy. The recipe yields six waffles and includes practical tips about greasing the waffle maker and cooking times to ensure an evenly cooked waffle with a golden crust.
The waffles' lightly sweetened profile comes from the granulated sweetener and vanilla and almond extracts, providing a pleasant balance to their nutty and tender body. The combination of almond and coconut flours contributes to their distinctive texture and flavor, while the separated egg whites produce a lightness uncommon in regular waffles.
Storing leftovers in the refrigerator keeps them fresh for up to five days, and freezing extends their usability for three months. Waffles can be reheated gently in a toaster at a low setting to maintain crispness and warmth. Additionally, warming cooked waffles in an oven on a wire rack helps keep them from getting soggy when making batches. The recipe notes emphasize the effect of different waffle irons on texture, allowing home cooks to tailor the crispness to their preference.
Ingredients
- 5 egg medium, separated (or 4 large
- 3 tablespoon coconut flour 24g
- 1 teaspoon baking powder
- 2 tablespoon granulated sweetener
- 5 tablespoon almond milk 75ml
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup butter 56g, melted
- ¼ cup almond butter 62g, smooth
- to dust: powdered sweetener
Instructions
- Separate the eggs. In a large mixing bowl, whisk the egg whites with an electric mixer until stiff peaks form.
- In a second large mixing bowl, blend the egg yolks with all the other ingredients (coconut flour, baking powder, sweetener, almond milk, butter, almond butter, vanilla and almond extract) until smooth.
- Gently fold spoons of the whisked egg whites into the egg yolk mixture. Stir until a uniform waffle batter forms, while keeping as much air in the batter as possible.
- Let the batter sit for a few minutes to thicken.
- Liberally grease the waffle maker and fill in enough batter to make 1 waffle. Cook until golden, then carefully release using a fork.
- Add more butter to the waffle maker as needed and repeat until all batter has been used up. Makes 6 waffles.
Notes
- To retain maximum airiness, gently fold the whipped egg whites into the yolk mixture without over-mixing.
- Heart-shaped waffle irons produce thinner crisps, while Belgian-style irons make thicker, softer waffles; choose according to preference.
- Keep cooked waffles warm on a wire rack in an oven heated to 160°C (320°F) to prevent sogginess while finishing the batch.
- Store leftover waffles in an airtight container in the fridge for up to 5 days or freeze for up to 3 months for longer storage.
- Reheat waffles in a toaster set to a low temperature to revive crispness without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Total Carbohydrates | 3.7g | 1% |
| Protein | 8g | 16% |
| Fat | 17.6g | 27% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 3.7g | 19% |
| Cholesterol | 184mg | 61% |
| Potassium | 61mg | 1% |
| Fiber | 2.1g | 8% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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