KETO ALMOND TOASTED COCONUT WAFFLES FOR BREAKFAST
Recipe by Charissa & Co.
These Strawberry Waffles Are Magically Delicious.
1 Large egg (or flaxseed egg)
1/2 Cup of almond flour
2 Tablespoons of Erythritol or monk fruit sweetener
1/2 Teaspoon of Gluten free baking powder
1/2 Packet of toasted coconut flakes from @cocobynuco
2 Tablespoons of Almond butter
2 Tablespoons of coconut oil
1/4 Cup of almond milk
1/2 Teaspoon of vanilla extract
1 Serving of Nuzest Smooth Vanilla Clean Lean Protein
1 Serving of Nuzest Wild Strawberry Kids Good Stuff
Preheat the waffle iron to high heat. Lightly wipe it prior with a little coconut oil (non stick).
In a large bowl, beat the egg white to stiff peaks, allow to sit aside.
In a large bowl, combine almond flour, erythritol, baking powder, salt as well as the grinder coconut flakes. Set aside.
In a smaller microwave friendly bowl melt together the coconut oil + almond butter. Whisk together, then add the butter mixture to the dry flour bowl. Then add the yolk, almond milk, vanilla to the batter. Stir until smooth.
Fold the egg whites into the batter. Mix enough so that you don't have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. Aim to have the batter light and fluffy.
Transfer half the batter (about 3/4 cup) into the greased waffle iron. Close and cook until steam stops coming out, usually 5 minutes.
Use your favourite toppings for the final.
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