Keto Waffles Recipe

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With an almond flour base and heavy cream to fluff them up, you’ll be satisfied with every bite. See Recipe

INGREDIENTS

– Almond Flour – Coconut Flour – Coconut Oil – Heavy Cream – Baking Powder Full Ingredients

Combine all the ingredients in a bowl and mix well.

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Heat a waffle iron and spray with cooking spraying.

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Take about a fourth of the batter and spread it evenly, forming it into a rough circle.

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Bake for about a minute or until desired goldness is reached.

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NOTES

[{"selector":"#anim-264558db-4e75-48f3-b71e-f31f0e3082ac","keyframes":{"opacity":[0,1]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e398ddfd-d701-4007-b03e-464bcad630a0","keyframes":{"transform":["translate3d(0px, -426.8645%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Storage - You can store the keto waffles mix before it’s been cooked, in the fridge in an airtight container for around 2-3 days. I do not suggest freezing it or leaving it out. See Recipe

Swipe up for full recipe!

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