Almond Flour Waffles

Ingredients

• 4 large Eggs
• 1/4 cup Coconut Oil
• 2 tablespoons Heavy Cream (or Unsweetened Almond Milk)
• 2 teaspoons Vanilla Extract (skip for savory waffles, replace with 1/4 teaspoon salt)
• 1 1/2 cup Almond Flour
• 3 tablespoons Granulated Sweetener (skip for savory waffles, replace with 1/2 tsp garlic powder)
• 1 teaspoon Baking Powder

Instructions

1. 1

   In a large mixing bowl, whisk the eggs, heavy cream, melted coconut oil (make sure it's not burning hot, or it will cook the eggs!), and vanilla extract.

2. 2

   Whisk in almond flour, erythritol, and baking powder until the batter is smooth. Let the batter rest for 10 minutes to thicken.

3. 3

   Preheat a waffle maker for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.

4. 4

   Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don't overoil the iron!

5. 5

   Pour 4 tablespoons of batter per waffle.

6. 6

   Bake for about 3-4 minutes in the waffle iron. Play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. The longer you bake them, the dryer they will be. Release the waffle from the waffle maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving.

7. 7

   Serve with sugar-free maple-flavored syrup and butter.

8. 8

   --- Storage ---

9. 9

   Store in the fridge for up to 3 days in an airtight container. Rewarm in an iron waffle maker or bread toaster.

10. 10

    You can freeze the cooked waffles in zip-lock bags and defrost them the day before. Rewarm either in an iron waffle maker or bread toaster.