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.
- Heat the waffle iron while you mix everything together so it will be nice and hot and ready when your batter is done.
- 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.
- I then add the coconut milk.
- Which is then followed by the vanilla extract making sure to continue to blend well.
- 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.
- The butter is next and I stir pretty rapidly.
- 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.
- 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.
- 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!
- 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)