Light 'N Fluffy Gluten Free & Keto Waffles

Gluten Free, Grain Free & Keto Waffles 🥞 Just 1g net carbs per waffle! #keto #ketodiet #ketobreakfast #lowcarb #healthyrecipes

Light 'N Fluffy Gluten Free & Keto Waffles

These grain free and keto waffles are light and airy, and extra fluffy. Ideal for a keto breakfast treat, at just 1g net carb!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Course Breakfast

Cuisine Dairy Free, Gluten Free, Ketogenic

Prep Time 15

Cook Time 30

Total Time 45

Servings waffles

Calories 140kcal

Ingredients

For the keto waffles

64 g almond flour
28 g coconut flour
1 tablespoon psyllium husk ground
1 teaspoon xanthan gum
240 ml water
57 g grass-fed butter or coconut oil
3 tablespoons erythritol or xylitol*
1/4 teaspoon kosher salt
3 eggs lightly beaten **
1 teaspoon vanilla extract
1 1/2 teaspoon baking powder

Serving suggestions

sugar free syrup or maple syrup if paleo
grass-fed butter
berries
whipped cream

Special equipment

waffle maker

Metric - US Cups

Instructions

See recipe video for guidance!
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
Allow the dough to rest for 10 minutes and heat up waffle iron on high in the meantime.
Grease waffle iron well and spoon in the batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through.
To crisp up the waffles further (this largely depends on your waffle iron), you'll need to toast the pieces on low in your toaster or in a skillet over low heat. This will draw out the moisture from the coconut flour and give you nice and crisp edges.
The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two.

Notes

*Or 1 1/2 tablespoon Pyure. Please see section on Sweeteners for more deets and possible substitution.

**We don't find these keto waffles to be eggy (at all!). But this also largely depends on the coconut flour you use (different brands absorb moisture differently), and cooking the dough until nice and stiff. We use regular-sized large eggs here, but keep in mind that you can always do 2 eggs rather than 3 (they'll be more dense though).

Please note that nutrition facts were estimated per waffle, assuming the recipe yields 8 regular square waffles (depending how much you spread it, you can get anywhere from 8-10). If making Belgian waffles (round, as pictured), we found a batch to yield three.

Nutrition