About
These keto waffles make for a great breakfast treat for the whole family to enjoy. Perfect for weekends!
Once you have prepared the waffles they are topped with crispy bacon and lakanto maple syrup for a classic breakfast combo!
Ingredients
- 8 slice – 6" long bacon
- 2 small raw egg whole
- 2 tablespoon coconut oil
- 2 teaspoon lemon juice
- 2 tablespoon maple flavored syrup by lakanto
- 1 ½ tablespoon 100% pure erythritol by now
- 1 teaspoon cinnamon, ground
- 1 tablespoon olive oil
- 3 ounce food cupboard home baking almonds ground by sainsbury's
- ½ teaspoon baking soda
- ¼ teaspoon salt, sea salt
- ¼ cup almond butter, unsalted
- 3 tablespoon almond milk
Instructions
- Add the ground almonds, almond butter, coconut oil, cinnamon, erythritol, baking soda and salt to a food processor. Blend to form a thick paste.
- Add the eggs to the food processor as well as the almond milk and lemon juice. Blend until you have a smooth and creamy batter.
- Heat a waffle maker to the highest setting and lightly brush the pan with oil. Once the waffle maker has reached temperature, ladle in half the batter mixture. Use a spatula to create an even, smooth layer.
- Cook the waffles for 4-5 minutes until golden brown all over and hot through. Repeat the process with the other half of the batter.
- Whilst the waffles are cooking, heat the olive oil in a large pan over a medium heat and add the bacon. Cook until piping hot through and crisp.
- Allow the waffles to cool a little before removing from the waffle maker, then serve warm with 2 rashers of bacon per person and a drizzle of syrup.
Nutrition Facts
- Servings: 4
- Calories: 432.1kcal/1807.9kJ (per serving)
- Fat: 38.3g (per serving)
- Carbs: 14.5g (per serving)
- Protein: 16.4g (per serving)
