They are ready in just 30 minutes and are easy to make - you simply mix the ingredients in one bowl, then pour it into the waffle maker. The best thing about these waffles is that they’re not a compromise. If you’ve ever tried chaffles, you know that those are delicious but quite different than the real thing. These keto waffles are not. They’re crispy, have a pleasant vanilla flavor, and smell amazing as they bake. I like them so much that I sometimes make a double batch and freeze the leftovers for easy weekday breakfasts. You can pull them out of the freezer and lightly toast them in a toaster.
Ingredients
Instructions
Recipe Card
Eggs: I use large eggs in most of my recipes, this one included. Vanilla extract: I use a full tablespoon, so it’s important to use pure vanilla extract. Sweetener: I use stevia glycerite to equal 2 tablespoons of sugar. This adds the perfect level of sweetness. Whole milk: I don’t recommend using low-fat milk in this recipe. Almond flour: I use blanched, finely ground almond flour in this recipe. I don’t recommend using a coarse almond meal. Kosher salt: In sweetened baked goods, salt highlights and balances out the other ingredients. Baking soda: Helps make the batter fluffy. Unsalted butter: For greasing the waffle maker.
Heat your waffle maker. You want it nice and hot by the time the batter is mixed. In a medium bowl, combine the eggs, vanilla, stevia, and milk. Generously grease your waffle maker with melted unsalted butter. Pour the batter into the cavities. Measure ½ scant cup per waffle. Serve immediately, topped with syrup and/or butter. As for toppings, they are excellent without any toppings, especially if you add blueberries or chocolate chips. But here are a few ideas for how to top them:
Melted unsalted butter and sugar-free syrup Keto hazelnut spread Blueberry compote Strawberry compote Keto whipped cream Chocolate whipped cream Drizzle them with warmed-up peanut butter, almond butter, or walnut butter
They also freeze well. Once completely cool, place them in freezer bags, separating layers with wax paper, and store them in the freezer for up to three months. Reheat them in the toaster on the lowest setting to defrost and crisp them up.
