Light 'n Crisp Gluten Free & Keto Waffles
- 64 grams almond flour
- 28 grams coconut flour
- 1 tablespoon psyllium husks (ground)
- 1 teaspoon xanthan gum
- 240 milliliters water
- 57 grams grass-fed butter (ground)
- 3 tablespoons Swerve Sweetener (or xylitol*)
- 1/4 teaspoon kosher salt
- 3 eggs (lightly beaten **)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- sugar free syrup (ground)
- grass butter
- whipped cream
- See recipe video for guidance! Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum.
- Set aside.
- Heat up water, butter, sweetener 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.
Originally posted 2019-02-20 18:14:11.