These Keto Waffles cook up light and tender with a subtle nutty flavor and crisp edges. They work well for weekend breakfasts, meal prep, or anytime you want a warm waffle that fits a low carb lifestyle.
In a large mixing bowl, using an electric hand mixer, 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.
Add approximately 2 tablespoons waffle batter to hot waffle iron that has been coated with cooking spray. Spread batter slightly with spoon.
Close waffle iron lid, and cook until the indicator light turns on. Remove cooked waffles and set on a plate to keep warm while you repeat with remaining waffles.
Serve with sugar free maple syrup or a sugar free blueberry sauce.
Notes
Note: When I first developed this recipe I used Legendary Foods Blueberry Cinnamon Almond Butter. Since then it is not so easy to get unless you order on their website, and it is not always available. If you can get any of their flavored almond butters, they would work great in place of the plain almond butter.