Easy Keto and Paleo Waffles
I’ve come out with this recipe for keto and paleo waffles that’s going to become your favorite go-to breakfast. Quick, healthy and oh so easy to make! These freeze extremely well and are completely gluten free, dairy free, paleo, and keto!
Servings 8 large waffles
Calories 283kcal
Ingredients
- 1 cup coconut flour
- 1 cup tapioca flour
- 1/3 cup Swerve granular sweetener see notes
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1/4 cup ghee or coconut oil, melted
- 1 1/2 teaspoon pure vanilla extract
- 1 1/4 cups canned coconut milk
- 4 large eggs at room temperature
- 2/3 - 1 1/3 cups water see notes
Instructions
- In a large bowl, mix together all of the dry ingredients with a fork or whisk. Set aside.
- In a medium bowl, whisk the eggs. Combine the rest of the wet ingredients into the same bowl (except for the water.)
- Pour the wet ingredients into the dry, and stir them together well. At this point, your mixture should be pretty thick! And that's fine! Add in 1/4 cup of water at a time and keep stirring. Your mixture will be thick but roll with it for now.
- Heat up your waffle iron for a few minutes, then brush / spray on a layer of oil onto both the top and bottom of the griddle.
- Pour enough of the mixture into the iron to barely cover the bottom. You do not want to add too much because your iron will begin to overflow!
- Depending on the size of your waffle iron, this should make about 8 large waffles. Top with your favorite toppings and serve warm.
Notes
In place of erythritol, you can use coconut sugar and make these waffles paleo instead. Be sure to use 1/2 cup instead of 1/3 cup though!
You may need or more water, depending on how fatty and thick your coconut milk is. You will want your batter to be thick but pourable!
Nutrition
Calories: 283kcal | Carbohydrates: 32g | Protein: 6g | Fat: 19g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 363mg | Potassium: 205mg | Fiber: 6g | Sugar: 2g | Calcium: 53mg