Imagine starting your day with the warm, nutty flavor of a classic pecan pie, but in the form of a perfectly crisp and fluffy waffle. That’s exactly what you get with this incredible recipe! We’re using a secret ingredient—hard-boiled eggs!—to create a uniquely satisfying texture that’s sturdy yet tender. Drizzled with a decadent pecan butter sauce, this is the ultimate low-carb breakfast indulgence that will keep you coming back for more.
Ingredients
• For the Waffles
• 2 large eggs
• 2 hard-boiled eggs, peeled
• 3 tbsp / 45 ml unsweetened almond milk
• 2 tbsp / 24 g confectioners’ style erythritol sweetener
• 1 tbsp / 8 g coconut flour
• 1 tsp / 3 g pumpkin pie spice
• ½ tsp / 2 g baking powder
• ⅛ tsp / 0.75 g fine sea salt
• 2 tbsp / 30 ml melted coconut oil or unsalted butter
• 1 tsp / 5 ml vanilla extract (or ½ tsp almond extract)
• Coconut oil spray or melted coconut oil, for greasing
• For the Pecan Drizzle
• 2 tbsp / 30 ml melted coconut oil or unsalted butter
• 2 tbsp / 32 g creamy pecan butter, unsweetened
• A few drops of liquid stevia, to taste (optional)
• ¼ cup / 30 g toasted pecans, chopped for garnish
Instructions
1. Preheat your waffle iron to a medium-high setting. In a high-speed blender, combine the raw eggs, hard-boiled eggs, almond milk, sweetener, coconut flour, pumpkin pie spice, baking powder, and salt. Blend on high until the batter is completely smooth and thick.
2. Add the 2 tablespoons of melted coconut oil and the vanilla extract to the blender. Pulse just a few times to incorporate.
3. Generously grease the hot waffle iron. Pour about 3 to 4 tablespoons of batter into the center of the iron, close the lid, and cook for 3-4 minutes, or until golden brown and crisp. Carefully remove the waffle and repeat with the remaining batter.
4. While the waffles cook, prepare the drizzle. In a small bowl, whisk together the 2 tablespoons of melted coconut oil and the pecan butter until smooth. Stir in the liquid stevia, if using.
5. Serve the hot waffles immediately, topped with the pecan drizzle and a sprinkle of toasted pecans.
Nutritional Information
• Nutrition Information
• Yield: 2 servings
• Prep time: 5 minutes
• Cook time: 6 minutes
• Calories: 485 kcal
• Protein: 16 g
• Fat: 44 g
• Net Carbs: 5 g
Pro Tips
• The hard-boiled eggs are essential for the unique, sturdy texture of these waffles. Do not substitute them.
• Let the batter rest for 2-3 minutes after blending. This allows the coconut flour to fully absorb the liquid, resulting in a thicker batter and a better final product.
• Avoid overfilling the waffle iron. A small amount of this batter goes a long way, and overfilling can cause it to spill out and cook unevenly.
• Reheat leftover waffles in a toaster or an air fryer, not the microwave, to restore their original crispy texture.
FAQ
Q: Can I make these waffles without the hard-boiled eggs
A: No, the hard-boiled eggs are the essential secret ingredient. They create the unique, sturdy, yet tender texture of these waffles and should not be substituted.
Q: How do I reheat leftover waffles to keep them crispy
A: For the best results, reheat leftover waffles in a toaster or an air fryer. This will restore their original crispy texture. Avoid using a microwave, as it can make them soggy.
Q: How many net carbs are in one serving
A: One serving of these Keto Pecan Pie Waffles contains 5 grams of net carbs, making it a perfect low-carb breakfast indulgence.
Q: What can I use instead of coconut oil
A: You can use an equal amount of unsalted butter as a substitute for coconut oil in both the waffle batter and the pecan drizzle.
