Description
A simple keto waffle recipe that can be easily varied for your taste preferences.
Ingredients
Scale
- 3 whole eggs
- 2 tablespoons olive oil (or melted grass-fed butter)
- 3 tablespoons flax seed meal
- 3 tablespoons almond flour
- 1 tablespoon whole sesame seeds (black or white)
- 1/2 teaspoon baking powder
- 1–2 tablespoons Swerve or 3-5 packets Stevia (optional)
- 1/4 – 1/2 teaspoon cinnamon or pumpkin pie spice (optional)
Instructions
- Mix up the batter in a bowl with a fork, adding the eggs and olive oil to the flax seed meal first. Whisk well, and let stand for 2-3 minutes.
- Add the almond flour, sesame seeds, baking powder, Swerve sweetener or Stevia, and cinnamon. Whisk until well blended.
- Heat up your waffle iron, and add dough by tablespoons to the iron. Cook until the waffle iron’s light turns off, then wait an additional 30 seconds to 1 minute before trying to remove the waffle to let it cook through. The low-carb batter is denser than wheat-based waffles, and takes a bit longer to fully cook. Making sure they are fully cooked also helps prevent sticking to the lid. If the dough sticks, add additional egg or egg whites.
- Place the waffle on a plate and continue making up the rest of the batter. Add melted butter while hot if desired. Waffles will keep, once cool and refrigerated, for up to one week.
- Serve with your favorite high fat spread, like almond butter, peanut butter, or just with whipping cream made with vanilla and your preferred sweetener. These go well with a small serving of fresh berries, like raspberries too. Or you can use sugar-free maple syrup if you wish.
Nutrition
- Serving Size: 1/2 batch
- Calories: 454
- Sugar: 1.4g
- Sodium: 215mg
- Fat: 37.6g
- Saturated Fat: 7.7g
- Unsaturated Fat: 29.9g
- Carbohydrates: 7.7g
- Fiber: 5.5g
- Protein: 22.9g
- Cholesterol: 558mg
