Ingredients:

  • 1 1/2 cups Super-Fine Almond Flour
  • 2 Tablespoons Coconut Flour
  • 1/4 cup Granulated Keto Sweetener (Erythritol/Monk Fruit blend preferred)
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon Fine Sea Salt
  • 3 large Large Eggs, preferably room temperature
  • 1/4 cup Full-Fat Cream Cheese, softened
  • 1/2 cup Unsalted Butter, melted and cooled
  • 1 teaspoon Vanilla Extract
  • 1/4 cup Unsweetened Almond Milk (or water)

Instructions:

  1. Heat the Iron: Preheat your waffle iron to medium-high setting. Lightly grease the plates with butter or coconut oil spray.
  2. Combine Dry: In the first mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt. Ensure the baking powder is evenly distributed.
  3. Cream the Fats: In the second mixing bowl, use an electric mixer or whisk to beat the softened cream cheese and eggs until smooth and thoroughly combined, preventing lumps.
  4. Incorporate Wet Components: Pour the cooled melted butter and vanilla extract into the egg mixture. Whisk until emulsified.
  5. Create the Batter: Gradually pour the dry mixture into the wet mixture. Stir gently with a rubber spatula until just combined. Do not overmix.
  6. Rest and Adjust: Stir in the almond milk. Let the batter rest for 10 minutes. This mandatory resting period allows the coconut flour to fully hydrate and prevents a gritty texture.
  7. Portion: Pour approximately 1/3 cup (or a large ladle-full) of batter onto the hot waffle iron, depending on its size. Do not overfill.
  8. Cook: Close the lid and cook for 4–6 minutes, or until the iron stops steaming and the waffles are deep golden brown and crisp.
  9. Keep Warm: If making a batch, transfer cooked waffles directly onto a wire rack placed over a baking sheet in a warm oven (set to 200°F / 95°C) to maintain crispness until serving.
  10. Serve: Serve immediately while hot and crisp with your preferred low-carb toppings.