The Best Keto Waffles


Step 1Place all the dry ingredients in a bowl and mix well: coconut flour, whey or egg white protein powder, Erythritol, baking soda and cream of tartar. Sift the coconut flour (or almond flour) if needed.

Step 2Cut the vanilla pod and use the tip of a knife to scrape the tiny seeds from inside the bean pod. Crack the eggs into another bowl.

Step 3Add almond milk, melted coconut oil, vanilla and stevia and whisk well.

Step 4Add the dry ingredients into the bowl with the egg mixture and combine well. (Photo: Coconut flour (left), almond flour (right).)

Step 5Mix until well combined. If you are using coconut flour, the batter will be less runny than the almond flour version.

Step 6Pour the batter in the waffle maker, close and cook for a minute or two. The exact time depends on the waffle maker.

Step 7When done, place on a serving plate. Store any leftover waffles in an airtight container in the fridge for up to 5 days or freeze for longer. Try with full-fat yogurt, crème fraîche / soured cream, berries (blackberries are lowest in net carbs) or butter. You can make these in batches and freeze for up to 6 months.