About
On a Low Carb diet and craving waffles, but you can’t eat almonds? Coconut waffles are the perfect recipe for you! These Keto waffles made with coconut flour are delicious and filled with good-for-you ingredients. Coconut flour is blended with sweetener, baking powder, salt, fresh eggs, unsweetened almond milk, and almond extract. The batter is browned to golden brown perfection in a small waffle iron and then topped with cold coconut cream, fresh blueberries, and shredded coconut. Each waffle is topped with a powdered sweetener before serving to make them extra pretty.
How should the coconut cream be prepared?
The coconut cream should be emptied from the can and whisked together the night before into a small bowl. Allow the cream to set overnight in the fridge, so it is solid. Feel free to add sweetener to taste.
What kind of waffle iron should I use?
We have found that a mini to small-sized waffle iron works the best on Keto, Low Carb, and gluten-free waffles. You can use a large-sized waffle iron, but be sure it is greased well or make smaller waffles in it.
How can I save leftover waffles?
The waffles hold up wonderfully to being frozen. Simply place them into a freezer zip lock bag and then into the freezer. Once ready to reheat, put them in a toaster on a defrost setting to crisp them.
Serving suggestions
Protein and fat are so crucial in a Keto lifestyle, so pair these coconut waffles with meat like these breakfast sausages:
Ingredients
- ⅔ cup coconut flour
- ¼ cup monk fruit erythritol blend
- 4 teaspoon baking powder
- ¼ teaspoon coarse kosher salt
- 2 large raw egg
- 1 ½ cup unsweet almond milk
- 1 teaspoon almond extract
- ¼ cup coconut oil
- 1 tablespoon coconut oil
- 7 tablespoon coconut cream (liquid from grated meat)
- ¼ cup blueberries
- 1 teaspoon monk fruit erythritol blend
Instructions
- Combine the dry ingredients, including the coconut flour, granulated sweetener of choice, baking powder, and kosher salt.
- Next, combine the liquid ingredients, including the eggs, almond milk, ¼ cup melted coconut oil, and almond extract.
- Pour the liquid ingredients into the dry ingredients and whisk well to combine. The coconut flour will make a thick batter.
- In the meantime, preheat small waffle iron. Brush the iron with melted coconut oil using a silicone brush.
- Pour enough batter to cover the bottom of the iron barely. Thankfully, this batter is on the thicker side, so it is less likely to run out of the waffle iron.
- Cook waffles for 4-5 minutes, erroring on the side for more time. If the waffles will not come out of the iron easily, give them another minute.
- Remove the waffle from the iron by using a rubber spatula. Gently lift the waffle from the iron and directly pull the waffle up. This method will help the waffle not to break. Set the waffle aside on a plate and repeat with the remaining batter. The batch should make about 7 waffles.
- Top each waffle with coconut cream (see the note above) and blueberries. Sprinkle powdered sweetener and unsweetened shredded coconut on top before serving if desired using a sifter. Serve immediately.
Nutrition Facts
- Servings: 7
- Calories: 217.1kcal/908.5kJ (per serving)
- Fat: 18.4g (per serving)
- Carbs: 16.5g (per serving)
- Protein: 4.1g (per serving)
