These waffles are delicious and are perfect for breakfast or brunch. They are super fluffy and easy to prepare. This recipe will make about 3-4 waffles.
- 2/3 cup almond flour
- 1/4 cup coconut flour
- 1 tablespoon psyllium husk
- 1 teaspoon xanthan gum
- 1 cup water
- 1/4 cup grass-fed butter or coconut oil
- 3 tablespoons powdered erythritol
- 1/4 teaspoon Himalayan salt
- 3 eggs lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
Heat up water, butter, erythritol and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
Allow the dough to rest for 10 minutes and heat up waffle iron on high in the meantime.
Grease waffle iron well and spoon in the batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through.
To crisp up the waffles further (this largely depends on your waffle iron), you’ll need to toast the pieces on low in your toaster or in a skillet over low heat. This will draw out the moisture from the coconut flour and give you nice and crisp edges.
The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two.
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