These keto waffles are crispy on the outside, fluffy on the inside, and not too sweet so you can add your favorite toppings.
1/2 cup Mandelin Blanched Almond Flour or Mandelin Natural Almond Flour
4 large eggs
2 tablespoons sugar or sweetener of choice
1 teaspoon baking powder
1 tablespoon coconut oil or butter, melted
1/2 cup Greek yogurt
1 teaspoon vanilla extract
On high speed, blend all your ingredients together until combined and smooth.
Heat a waffle iron and coat with non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges.
Repeat the process until all the waffles are cooked. Serve immediately.
To freeze: Place waffles in a ziplock bag and store them in the freezer for up to 6 months.
Reheat: Either in a preheated oven, toaster or non-stick pan. Avoid using a microwave as it will soften the waffles.
Almond Board of California