Ingredients
Scale
- 1 ½ cups Super-fine Almond Flour
- 2 tablespoons Coconut Flour
- 1 teaspoon Baking Powder
- ¼ cup Erythritol or Monk Fruit Sweetener
- 1 pinch Sea Salt
- 3 large Eggs (room temperature)
- ¼ cup Melted Unsalted Butter (grass-fed preferred)
- ¼ cup Heavy Whipping Cream
- 1 teaspoon Pure Vanilla Extract
- Non-stick Avocado Oil spray for the waffle iron
Instructions
- Step 1: Preparation and Sifting. Start by preheating your waffle iron to its medium-high setting. In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, sweetener, and sea salt. Ensure you break up any large clumps of almond flour to ensure a smooth batter. Sifting the dry ingredients can lead to an even fluffier waffle texture.
- Step 2: Mixing the Wet Ingredients. In a separate medium bowl, beat the eggs until they are slightly frothy. Whisk in the melted butter, heavy whipping cream, and vanilla extract. Slowly pour the wet ingredients into the dry ingredient bowl. Fold the mixture together using a spatula until just combined. Let the batter sit for 3 to 5 minutes; this allows the coconut flour to absorb the moisture, resulting in a thicker, better-structured batter.
- Step 3: Cooking the Waffles. Generously spray your preheated waffle iron with avocado oil. Pour about 1/3 to 1/2 cup of batter (depending on your waffle iron size) into the center. Close the lid and cook for 3 to 5 minutes, or until the steam stops escaping the sides and the waffle is golden brown and crisp. Carefully remove the waffle using a silicone spatula to avoid scratching the iron surface.
- Step 4: Plating and Serving. Transfer the waffles to a wire rack for one minute to allow the exterior to crisp up further. Serve immediately with a pat of butter, sugar-free maple syrup, or a handful of fresh raspberries. For meal prep, allow them to cool completely on the rack before storing.
- Cook Time: 25 minutes