Coconut Flour Waffles | Kevin Wagonfoot
I’ll be honest—my first batch of keto waffles turned into sad, crumbly disappointments. But then I discovered coconut flour, and let me tell you, these waffles changed my Saturday mornings. They’re fluffy, they hold up to toppings, and I can actually make them without feeling like I’m wrestling my waffle iron.
The best part? You need just five ingredients, which means less time staring at my pantry wondering what I forgot and more time actually eating breakfast.
Why This Works for Keto
Coconut flour is a keto workhorse because it’s loaded with fiber and practically carb-free, so these waffles won’t spike your blood sugar the way regular flour would. The fat from coconut actually helps keep you satisfied longer, which means I’m not hunting for a snack at 10 a.m. They fit perfectly into a low-carb day without the guilt or the mental math.
From the cookbook
5-Ingredient Keto Cookbook
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Coconut Flour Waffles
Enjoy a delightful start to your day with these fluffy coconut flour waffles. Perfectly crisp on the outside and tender on the inside, they are an excellent keto-friendly breakfast option.
Ingredients
- 1/2 cup coconut flour
- 4 large eggs
- 1/4 cup unsweetened almond milk
- 2 tablespoons erythritol
- 1/2 teaspoon baking powder
Instructions
- In a bowl, whisk together the coconut flour, erythritol, and baking powder. This will ensure that the dry ingredients are evenly mixed and prevent clumping.
- In another bowl, beat the eggs until frothy. This helps incorporate air into the batter, making the waffles light and fluffy.
- Add the almond milk to the beaten eggs and mix until combined. The liquid ingredients will help hydrate the coconut flour and create a smooth batter.
- Gradually stir the dry mixture into the wet ingredients until fully combined. The batter should be thick but pourable; let it sit for a few minutes to thicken slightly.
- Preheat your waffle iron according to the manufacturer's instructions. Once hot, lightly grease with cooking spray, then pour the batter into the waffle iron and cook until golden brown.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Don't skip the rest time—let your batter sit for a few minutes before cooking. Coconut flour absorbs liquid differently than wheat flour, and those few minutes make the difference between rubbery and tender.
- Use a well-buttered or greased waffle iron. I learned this the hard way, and trust me, nobody wants coconut flour waffles glued to their cooking surface.
- These freeze beautifully. I make a double batch on Sunday and reheat them in the toaster all week, which means I actually eat a real breakfast instead of whatever I can grab in five seconds.
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