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EASY KETO WAFFLES

Here's a simple formula to batch create waffles that are freezer friendly and reheat beautifully in an air fryer or toaster. This recipe scales easily and a dozen eggs can yield between 12-18 waffles depending on your waffle iron size!
Servings: 1 waffle

Ingredients

Instructions

  • In a microwave safe container, melt your butter. Set aside to cool.
  • In a bowl crack your egg. Add your baking blend, baking powder, salt, and allulose (if using). Combine well.
  • While mixing the waffle batter, slowly pour the melted, cooled butter into the batter. Mix until well combined. Set aside to rest for a few minutes
  • While batter is resting, preheat your waffle iron.
  • Once waffle iron is hot, pour batter on the iron. Careful you don't over fill the iron or the batter will ooze out.
  • After a couple of minutes, check the waffle. Flip the waffle for even browning and allow it to cook another minute or two.
  • If you plan to eat the waffle immediately, serve warm with butter and keto friendly toppings as you see fit.
  • If you plan to freeze the waffles, allow them to cool completely. Place the waffle(s) on a parchment lined baking sheet. Flash freeze in the freezer for about 1 hour. Remove from parchment and store in an airtight container in the freezer for up to 1 month. Reheat the waffle in an air fryer or toaster.

Notes

This ratio is 1:1:1 eggs to butter to baking blend. The baking powder doesn't scale quite the same way other ingredients do, so if you do 12 eggs, 12 tbsp butter, and 12 tbsp baking blend, you'll ONLY need about 1 tsp of baking powder (not 12x the ¼ tsp for a single waffle)! Same goes for the salt... if you scale up to the 12:12:12 ratio, only do about ½ tsp of salt.