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
- 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.
- 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.
- 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.
- 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.
