Description
These almond flour waffles are crisp on the outside, soft and fluffy inside, and packed with flavor — the perfect healthy twist on a breakfast classic. Made with naturally gluten-free almond flour, a touch of tapioca for the right texture, pasture-raised eggs, coconut cream, and extra virgin olive oil, they’re nutrient-dense and satisfying. Each serving delivers around 12 grams of protein plus healthy fats, while remaining low in sugar and carbohydrates. They’re also dairy-free.
Ingredients
- 4 pastured eggs
- 1/2 cup coconut cream
- 4 tablespoons extra virgin olive oil (avocado or MCT oil can be used)
- 1 teaspoon vanilla extract
- Zest of one organic lemon (or orange)
- Pinch of salt
- Optional flavors: cinnamon, warming spice mix, almond extract, etc.
- 1 1/2 cups blanched almond flour (well-packed)
- 4 tablespoons tapioca starch
- 1/2 teaspoon baking powder
Instructions
- In a mixing bowl, combine the eggs, coconut cream, oil, vanilla extract, lemon zest, and salt. Add any optional flavors you desire.
- Mix in the almond flour, tapioca starch, and baking powder. Stir until you achieve a thick, pancake-like batter.
- Preheat your waffle iron. For each waffle, use approximately 1/4 cup of batter, adjusting according to your waffle maker’s instructions. (I use a Belgian waffle maker and fill each section to 2/3 capacity.)
- Cook the waffles until they develop a golden brown crust.
- After cooking, place each waffle on a cooling rack.
- Serve with your favorite toppings. I love butter, blueberries, a dusting of inulin powder, or a drizzle of Yacon or Allulose syrup.
- For leftovers, store the waffles in an airtight container in the refrigerator. Reheat gently in a toaster.
- For longer storage, freeze the waffles with sheets of culinary paper between each one.
Notes
Make sure you measure the almond flour well-packed, otherwise the batter can be too thin.
