Yield: 2 servings Prep time: 5 minutes (not including time to boil eggs) Cook time: 6 minutes

2 large eggs

2 hard-boiled eggs

3 tablespoons unsweetened almond milk, homemade (here) or store-bought

2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener (see here)

1 tablespoon coconut flour

1 teaspoon pumpkin pie spice

½ teaspoon baking powder

⅛ teaspoon fine sea salt

2 tablespoons melted coconut oil or unsalted butter

1 tablespoon almond extract

Melted coconut oil or coconut oil spray, for greasing the waffle iron

DRIZZLE:

2 tablespoons melted coconut oil or unsalted butter

2 tablespoons creamy pecan butter or almond butter (unsweetened and unsalted)

A few drops of stevia glycerite (optional)

Toasted pecans, for garnish

SPECIAL EQUIPMENT:

Waffle iron

  1. Preheat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, milk, sweetener, coconut flour, pumpkin pie spice, baking powder, and salt in a blender or food processor and blend until smooth and very thick. Add the melted coconut oil and almond extract and pulse to combine.
  2. Grease the hot waffle iron with coconut oil. Place 3 tablespoons of the batter in the center of the iron and close the lid. Cook for 3 to 4 minutes, until the waffle is golden brown and crisp. Remove from the waffle iron and repeat with the remaining batter.
  3. Meanwhile, make the drizzle: Mix together the melted coconut oil and pecan butter until smooth. Add the stevia glycerite, then taste and add more sweetener, if desired.
  4. Serve the waffles with the drizzle and garnish with pecans. Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to a month. To reheat, place in a toaster.
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