These Blueberry Waffles will make a delicious addition to your low carb breakfast table! Made with a keto-friendly Blueberry Cinnamon Roll flavored Almond Butter and coconut flour, you will find these low carb waffles are firm when removing from the waffle iron. These are delicious served with a sugar-free blueberry sauce and a side of crispy thick-cut bacon!
When making keto waffles, it can be difficult to have them come out with the texture and firmness of a regular waffle. While these waffles don't have the exterior crispiness you may have when making regular waffles, they certainly have enough substance to them that they are not so soft that you can't take them off the iron without them breaking. And, once they come off the waffle iron, they almost immediately begin to firm!
Making Blueberry Waffles that Grumpy would eat
I have made several keto waffle recipes in my attempt to find one that Grumpy would eat. The most recent one is from Ditch the Carbs. That particular waffle recipe is what I used as a guide when making this recipe. What I liked about it was, even though it was soft when removing from the waffle iron, it would eventually firm up and once cold, could be reheated without being "floppy." Plus, it had great flavor.
I wanted to make a blueberry waffle in the worst way. As many of my long time readers know, I LOVE my blueberries. So, when I bought a jar of Legendary Blueberry Cinnamon Roll almond butter, I KNEW I would be attempting to make keto waffles with that as a part of the ingredient list. It turned out that the almond butter was an excellent substitution for a portion of the regular butter in Ditch the Carb's recipe. And, the waffles turned out even firmer with the almond butter as an ingredient!
FAQ's about Keto Blueberry Waffles
This particular waffle is sturdy in texture! It will not flop around and once it begins to cool it will become firmer.
It is all in the ingredients you use and the heat of your waffle iron. This recipe uses only coconut flour, which is a far more absorbent flour, so it give the batter more substance. The addition of almond butter will help give the waffle much more texture and fill, making your waffle more "waffle-like."
The recommended almond butter for this particular Blueberry Waffle recipe is the only tested method. However, having said that, I am certain you can use just regular almond butter. Just make sure you are using one with only almonds and maybe salt as an ingredient. You may also want to add a little more sweetener to your batter if not using the Blueberry Cinnamon Roll Almond Butter.
How to make Blueberry Waffles
Get all of your ingredients in place and melt your butter and let it start to cool down.
Using a hand mixer, beat the egg whites until a stiff peak forms when pulling beater up and out of whites.
In a mixing bowl, add egg yolks, Golden Monkfruit sweetener, coconut flour, and baking powder.
Using your hand mixer, add the almond butter to batter and beat until just combined and smooth.
With your hand mixer, mix in the melted butter until batter is smooth. Don't over mix.
Gently fold in the egg whites, adding 2-3 tablespoons at a time.
When the egg whites have all been folded in, the batter will look fluffy and light.
Preheat the waffle iron. Once waffle iron is hot, add approximately 2 tablespoons batter to hot iron. Spread just slightly with spoon. Cover lid, and cook.
When the indicator light comes on, open your waffle iron and remove waffle. Set on a plate and keep warm while you repeat with remaining waffles.
Enjoy! Serve with sugar free maple syrup or a sugar free blueberry sauce. I like to use the blueberry filling recipe in my Keto Blueberry Creme Brulee!
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Keto Friendly Breakfast Ideas
Blueberry Waffles - Keto Recipe
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Ingredients
- 5 large eggs separated
- 4 tablespoons coconut flour
- 2 tablespoon Monkfruit Golden sweetener
- 1 teaspoon baking powder
- 1 teaspoon almond extract
- 3 tablespoon almond milk
- ¼ cup unsalted butter melted and cooled
- ½ cup Legendary Blueberry Cinnamon Roll Almond Butter
- Coconut Oil Cooking Spray for waffle iron
Instructions
- Separate egg yolk from egg whites.
- Using hand mixer, in a large mixing bowl, whisk egg whites until stiff peaks form. Set aside
- In another large mixing bowl, add egg yolks, sweetener, baking powder, and coconut flour. Blend until combined.
- Add almond butter and melted butter, milk, and extract, then mix with hand mixer until combined.
- Gently fold in egg whites to egg yolk batter, 2-3 tablespoons at a time.
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