Crispy Keto Waffles

Chef's Notes

Sweetness is a personal preference. Use this recipe as a guide and adjust to taste.
Please use superfine almond flour and measure it by weight. I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. Using coarser flour or too much of it will result in dense waffles.
If you can't weigh the flour, fluff it in the bag, then spoon it into a 250-ml measuring cup (don't scoop straight from the bag). Avoid packing it down, and level the top with the flat edge of a knife. This isn't quite as precise as weighing, but it'll be close.
If you object to using whole milk in a keto recipe, feel free to use heavy cream. The nutrition info will change.
The waffles should not stick to nonstick waffle makers greased with butter (not oil spray). If you have an issue with them sticking, stir 1-2 tablespoons of melted unsalted butter into the batter.
I use a full tablespoon of vanilla. That's not a typo, so using pure vanilla extract is important.
Almond flour waffles will never crisp the way wheat flour ones do, since the flour lacks gluten and starch. But they can be very close! To get them as crisp as possible, make sure your waffle maker is fully preheated and well-greased, and cook until steam stops escaping. Use super-fine almond flour and measure carefully so the batter isn't too wet. For extra crispness, you can add a teaspoon of arrowroot or cornstarch to the almond flour, or briefly toast the finished waffles in a hot oven or toaster. Always cool them on a wire rack instead of stacking them.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
The nutrition information is for the waffles only and excludes additions such as blueberries or toppings such as butter or maple syrup.
Once completely cool, you can keep these waffles in an airtight container in the fridge for up to 5 days. Reheat them in the toaster on the lowest setting.
These waffles also freeze well. Once completely cool, place them in freezer bags, separating layers with wax paper, and store them in the freezer for up to three months. Reheat them in the toaster on the lowest setting to defrost and crisp them up.