Crisp (!!) Gluten Free & Keto Sourdough Waffles

Gluten free and keto sourdough waffles with butter, sugar free syrup and a side of scrambled eggs

Crisp (!!) Gluten Free & Keto Sourdough Waffles

Ever tried a keto waffle that was *totally* crisp without a gimmick? Introducing my gluten free and keto sourdough waffles! Perfect for a fabulous breakfast or even as an easy bread hack... with actual yeast!

Course Bread, Breakfast, Dessert

Cuisine American, Keto

Keyword gluten free sourdough waffles, keto sourdough waffles

Prep Time 10 minutes

Cook Time 10 minutes

Resting Time 1 hour

Total Time 1 hour 20 minutes

Servings Belgian-style waffles

Calories 60kcal

Ingredients

2 teaspoons active dry yeast
1 tablespoon inulin or 2 teaspoons maple syrup (to feed the yeast!)
1/4 cup heavy whipping cream or 1/4 cup unsweetened almond milk + 1 more egg (and skip the water)*
1/4 cup water
40 g lupin flour
15 g golden flaxseed meal or more almond flour
10 g almond flour
1/2 teaspoon baking powder
1/4 teaspoon xanthan gum
1/4 teaspoon kosher salt
2 eggs
14 g melted butter coconut oil or ghee
2 teaspoons apple cider vinegar

Serving suggestions

(allulose) 'maple syrup' this stuff is the best (trust me!)

Metric - US Cups

Instructions

Add yeast and inulin (or maple syrup) to feed the yeast to a large bowl. Heat up heavy whipping cream with water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
Mix your flours while the yeast is proofing. Whisk thoroughly together lupin flour, golden flaxseed meal, almond flour, baking powder, xanthan gum and salt in a small bowl. Set aside.
Once your yeast is proofed, whisk in the eggs, room temp melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Add the flour mixture in two batchesr. Your batter will be thick, but 'elastic'.
Cover with a kitchen towel and place in a warm draft-free space for 1 hour. I like to turn on my oven until *just* warm (think a summer day at the beach!), and let it hang in there. Note that after it has doubled in size, you can cover it and pop it in the fridge overnight.
Heat up your waffle iron (if available use a lower heat setting, as keto batters prefer a slower 'cook'). Butter it super duper well and spoon a couple tablespoons or so of the batter. It will be thick, so spread it out a bit using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 7-11 minutes until fully golden and cooked through. I've found that cook time varies a lot here (takes longer in a Belgian-style iron, for e.g.), so I def suggest doing a test run here.
Serve right away! Though I've found that these can be stored for a couple days in an airtight container, and crisp up quite well once again. But nothing quite beats a fresh waffle, iykwim. :)

Notes

*I've found that the texture of these waffles comes out best when using a mixture of heavy whipping cream and water. But you can also do all half and half, or sub with half milk of choice (almond, etc) + 1 egg (and skip the water!).

Please note that this recipe yields 2 large Belgian-style waffles (i.e. 8 triangles or American-style square waffles), and the nutrition facts where calculated per piece.

Nutrition