Preheat your waffle iron to medium-high heat.
In a large bowl, combine 7 tbsp / 105 ml almond milk and ½ tsp / 2. 5 ml (0.2 fl oz) apple cider vinegar.
Stir and let it sit for a minute to activate.
Add 2 large eggs, 1 tbsp / 14g (0.49 oz) melted coconut oil, and ½ tsp / 2. 5 ml (0.2 fl oz) vanilla extract to the bowl.
Whisk until completely smooth.
In a separate bowl, whisk together ¾ cup / 85g (3 oz) almond flour, 2 ½ tbsp / 20g (0.71 oz) coconut flour, 2 tsp / 8g (0.28 oz) baking powder, and 2 tsp / 8g (0.28 oz) erythritol.
Pour the dry into the wet and whisk until a uniform batter forms.
Let the batter rest for 1-2 minutes to thicken.
Pour about ¼ of the batter onto the hot waffle iron, spreading it to cover the grid.
Center 2 slices of ham and 2 slices of cheddar cheese on top of the batter.
Spoon a small amount of additional batter over the ham and cheese to seal the filling.
Close the lid and cook for 3-5 minutes, or until the steam stops and the waffle is golden brown.
Carefully remove the waffle and repeat with the remaining batter and filling to make the second waffle.
Don't Peek Too Early: Resist opening the waffle iron for at least 3 minutes. Almond flour batter is delicate and can split if not set.
When the steam stops, it's ready.
Keep the Filling Centered: Leave a small border of batter around the ham and cheese. This creates a seal and prevents cheese from leaking out and burning.
Rest for Crispiness: Let waffles rest on a wire cooling rack for a minute or two after cooking. This allows steam to escape and the exterior to become perfectly crisp.
Shred Your Own Cheese: Pre-shredded cheese often contains starches that add carbs and affect how it melts.
Grate your own from a block for the best gooey results.
