Description
Crispy and fluffy keto vanilla waffles made with almond and coconut flour, offering a low-carb breakfast with a classic taste and texture.
Ingredients
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/4 cup whole milk ricotta cheese
- 2 tablespoons melted butter
- 2 tablespoons unsweetened almond milk
- 1 tablespoon powdered monk fruit or erythritol
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle maker and lightly grease it.
- In a bowl, mix almond flour, coconut flour, baking powder, and salt.
- In another bowl, whisk eggs, ricotta, melted butter, almond milk, sweetener, and vanilla.
- Combine wet and dry ingredients to form a smooth batter.
- Spoon batter into waffle maker without overfilling.
- Cook for 3–4 minutes until golden and crisp.
- Remove waffles and let rest for 1–2 minutes.
- Serve warm with keto-friendly toppings.
Notes
- Let waffles rest briefly to firm up and improve texture.
- Cook slightly longer for extra crispiness.
- Avoid microwaving when reheating to maintain crispness.
- Can be frozen and reheated in a toaster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Waffle Maker
- Cuisine: American
Nutrition
- Serving Size: 1 waffle
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 110mg
