Saturday Morning Waffles
Enjoy rich, buttery waffles any day of the week with this low-carb, grain-free, gluten-free recipe that's plate-ready in less than half an hour!
Ingredients
- 4 eggs
- 3/4 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons sugar-free vanilla syrup optional
- 1/4 cup butter melted and cooled
- 1 1/2 cups almond flour
- 3 tablespoons coconut flour
- 2 tablespoons granulated sugar substitute
- Pinch of salt optional
- Sugar-free maple syrup, berries, butter optional, for serving
Instructions
- Preheat your waffle iron according to manufacturer instructions.
- Add the eggs, water, vanilla extract, and sugar-free vanilla syrup to a blender or food processor.
- Pour in the melted and cooled butter. Add the almond flour, coconut flour, sugar substitute, and salt if desired.
- Blend or pulse until the mixture is fully combined and smooth, stopping to scrape down the sides if needed.
- Let the batter rest for at least 5 minutes to allow the coconut flour to absorb the liquid.
- Lightly spray or brush the waffle iron with nonstick spray or melted butter.
- Pour about 1/2 cup batter into the center of the hot waffle iron. If yours is smaller or larger than a standard-sized waffle maker, you may need to adjust this amount up or down.
- Close the lid and cook until the waffle is golden brown and the iron’s indicator shows it’s done, typically about 2–3 minutes.
- Carefully remove the waffle using a fork or spatula. Transfer it to a plate or keep warm in a low oven.
- Repeat with the remaining batter, greasing the iron as needed between waffles.
- Serve warm with sugar-free maple syrup, berries, butter, or your favorite toppings.
Nutrition
Calories: 432kcalCarbohydrates: 14gProtein: 15gFat: 37gSaturated Fat: 11gSodium: 167mgFiber: 6g
Tried this recipe?Let us know how it was!