I figured out that the Pumpkin Spice Pancakes from my book Mediterranean Paleo Cooking also make wonderful waffles. I adapted the recipe slightly but it is basically the same, just omitting the cinnamon. Adding the raspberry sauce will add more carbs but is optional. Feel free to just top with butter and enjoy. These unique waffles will make everyone run to the kitchen on a Sunday morning. I made these for my younger brothers and they demanded seconds. If you have leftovers they work great as sandwich bread.
Ketogenic Diet Waffle Recipe with Raspberry sauce
prep time: 5 minutes | cook time: 10 minutes | yield: 4 waffles
1/4 cup plus 2 tablespoons coconut flour (order here)
1/2 teaspoon baking soda (order here)
1/4 teaspoon ground nutmeg (optional)
4 large eggs, beaten (order here)
1/2 cup full-fat, canned coconut milk (order here)
1 teaspoon lemon juice
2 packets stevia (optional) (order here)
1/2 cup no-sugar raspberry jam, for serving (order here) (optional)
4 tablespoon butter or ghee, divided (order here)
Sift the coconut flour and baking soda into a large bowl with nutmeg. Add the eggs, coconut milk, lemon juice, and sweetener to the bowl. Whisk until smooth.
Melt half the fat in a medium skillet over medium heat. Pour 1/2 cup of batter into the hot waffle maker (order here) for each waffle, leaving room for it to spread. Close the waffle maker and cook each waffle for 2 minutes until the waffle maker opens easily. Transfer the cooked waffle to a plate and cover to keep warm while you cook the rest of the pancakes. Thin out the jam with a few tablespoons of water. Top the waffles with leftover butter, raspberry sauce, serve and enjoy.
Allergy info and substitutions:
Protein: 12.5 g , Total Fat: 21 g, Total Carbs: 17.2 g, Net Carbs: 5.2 g, Fiber: 12 g (nutrition facts based on 4 servings)
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