Craving a weekend breakfast that feels like a decadent treat but keeps you on track? Look no further! These keto waffles are unbelievably light, fluffy, and packed with a warm, cinnamon-kissed flavor. They’re the perfect blank canvas for your favorite low-carb toppings. I love a classic smear of creamy peanut butter and sugar-free jam for a PB&J vibe that tastes like dessert for breakfast. For a truly epic brunch spread, serve them alongside my Blueberry Maple Breakfast Sausage and savory poached eggs drizzled with rich Bacon Fat Hollandaise.
Ingredients
• ½ cup / 56g coconut flour
• ¼ cup / 48g granular erythritol
• 1 teaspoon / 3g ground cinnamon
• 1 teaspoon / 4g baking powder
• ½ teaspoon / 3g sea salt
• 5 large eggs
• 1 cup / 240ml unsweetened coconut or almond milk
• ¼ cup / 60ml coconut oil, melted but not hot
• 1 teaspoon / 5ml pure vanilla extract
Instructions
1. DIRECTIONS
2. Preheat your waffle iron according to the manufacturer’s .
3. In a large bowl, whisk together the dry : coconut flour, erythritol, cinnamon, baking powder, and sea salt.
4. In a separate medium bowl, whisk the eggs, unsweetened milk, melted coconut oil, and vanilla extract until smooth.
5. Gently pour the wet mixture into the dry , whisking continuously until the batter is smooth and fully combined. Let the batter rest for 2-3 minutes to thicken slightly.
6. Grease the preheated waffle iron with a bit of coconut oil or non-stick spray. Pour the recommended amount of batter onto the center of the iron (usually about ⅓ to ½ cup per waffle).
7. Close the lid and cook for about 5 minutes, or until the steam subsides and the waffle is golden brown. Carefully remove the waffle and repeat with the remaining batter, greasing the iron between each one as needed.
Nutritional Information
• PER SERVING
• CALORIES: 110
• FAT: 6.5g
• PROTEIN: 7.2g
• TOTAL CARBS: 3.9g
• FIBER: 2.1g
• NET CARBS: 1.7g
• ERYTHRITOL: 8g
Pro Tips
• For extra crispy waffles, pop them in a toaster on a low setting for a minute or two just before serving.
• Let the batter rest for 2-3 minutes after mixing. Coconut flour is very absorbent, and this allows the batter to thicken to the perfect consistency.
• These waffles freeze beautifully! Let them cool completely, then store them in a freezer-safe bag with parchment paper between each one. Reheat directly from frozen in the toaster.
FAQ
Q: Can I make these keto waffles ahead of time
A: Absolutely! These waffles freeze beautifully. Let them cool completely, then store them in a freezer-safe bag with parchment paper between each one. Reheat them directly from frozen in your toaster for a quick breakfast.
Q: What are the net carbs per waffle
A: Each serving of these keto waffles contains only 1.7g of net carbs, making them an excellent choice for a low-carb or ketogenic diet. The total carbs are 3.9g with 2.1g of fiber.
Q: Why is my waffle batter so thick
A: The batter is designed to thicken. Coconut flour is very absorbent, so letting the batter rest for 2-3 minutes as instructed allows it to reach the perfect consistency for light and fluffy waffles.
Q: Can I use a different flour instead of coconut flour
A: This recipe is specifically developed for coconut flour. Due to its unique high-absorbency properties, substituting it with another flour like almond flour is not recommended as it will change the texture and require significant adjustments to the liquid ingredients.
