Breakfast is my favorite meal; eggs, bacon, fresh fruit and waffles. The Belgian style waffles that are cooked to that crispy golden perfection always makes my mouth water. I have great memories wrapped up with this food- sharing a large helping of them with my good friends at a nearby bistro in college. Family road trips and stopping at a restaurant that served up waffles mounds of whipped cream and strawberries- it was like dessert for breakfast!

Therefore when I decided to start eating keto I gave them up until now. Then I started reading different keto recipes and began experimenting. I also have a difficult time eating the fake “sugar” that many keto recipes call for some of the alcohol based sugars or artificial sugars can still cause a spike in blood sugar and therefore this recipe has no sugar in it at all, but it is so buttery and delicious I don’t think it needs any.

The ingredients do include grass fed butter- which could be substituted out for coconut oil instead, as it is a one to one ratio, making them dairy free. I know there is an argument that butter isn’t dairy but a fat, however it does originally come from milk, so if one is vegan or dairy free then coconut oil would be the better option, but I have not tried this recipe with coconut oil instead of butter. Since this recipe calls for you to melt the butter for making these waffles- it would therefore be the same consistency as melted coconut oil. As coconut oil is a bit sweeter tasting than butter having no sugar in the recipe may make this taste sweeter for those who crave sugar.


Directions:

  1. Heat the waffle iron while you mix everything together so it will be nice and hot and ready when your batter is done.
  2. When making the batter I like to blend in the wet ingredients together first starting with the eggs. I whip the five eggs for a while by hand until they are well mixed.
  3. I then add the coconut milk.
  4. Which is then followed by the vanilla extract making sure to continue to blend well.
  5. The baking powder is next and since it is always a little bit harder to get it to mix perfectly I add the melted butter right after.
  6. The butter is next and I stir pretty rapidly.
  7. Then slowly add the almond flour Tbsp by Tbsp until desired thickness. I generally like the batter to be a bit thicker, but the most almond flour I’ve ever added in making this recipe is 6 Tbsp. You want to be careful it doesn't’ get too thick or the batter could toughen up. Believe me I’ve had my share of tough batter.
  8. Then pour about a quarter of the batter into the waffle iron, depending on waffle iron size, not too much that it overflows- I’ve done that- or too little that you have baby sized waffles- cute but takes too long at the griddle.
  9. And there you have it, you can top with fresh berries (just a few to stay keto) or just eat plain. I put a little bit more butter on mine- delicious and enjoy!

Recipe:

  • 5 eggs- (The cage free organic non-gmo, grass fed that they have at many grocery stores now- the yolks are a beautiful buttery orange- very flavorful)
  • 1 Tbsp Coconut Milk (Unsweetened canned coconut milk well shaken works great)
  • 1 Tsp Vanilla Extract - (If you love the flavor of Almond extract and want to have it compliment the almond flour even more you could substitute for that)
  • 1 Tsp Baking Powder - (I use the Aluminum Free one they have at stores)
  • 4-6 Tbsp Almond Flour
  • 9 Tbsp of Butter (Melted) - (I like the Grassfed Irish butter)