Keto Waffles with Strawberries and Whipped Cream
Indulge in a delicious breakfast or brunch with these fluffy and golden Keto Waffles with Strawberries and Whipped Cream! Made with a perfectly balanced blend of almond flour and coconut flour, these low-carb waffles are sweetened with keto-friendly erythritol, ensuring they fit seamlessly into your ketogenic lifestyle. Topped with fresh, juicy strawberries and a cloud of homemade vanilla whipped cream sweetened with powdered erythritol, this recipe is as satisfying as it is guilt-free. Ready in just 25 minutes, these gluten-free waffles deliver a light, crispy texture while keeping carbs at bay. Perfect for weekend mornings or special occasions, this dish is a delightful treat that caters to your low-carb cravings without sacrificing flavor.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder
- 2 tablespoons Granulated erythritol (or preferred keto sweetener)
- 0.25 teaspoon Salt
- 4 large Eggs
- 4 tablespoons Unsalted butter (melted and cooled)
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.5 cup Fresh strawberries (sliced)
- 0.5 cup Heavy cream
- 1 tablespoon Powdered erythritol (for whipped cream)
- 0.5 teaspoon Vanilla extract (for whipped cream)
Instructions
Preheat your waffle iron according to the manufacturer's instructions.
In a large mixing bowl, combine almond flour, coconut flour, baking powder, granulated erythritol, and salt. Mix well to break up any lumps.
In a separate bowl, whisk the eggs. Then add the melted butter, unsweetened almond milk, and vanilla extract, whisking until smooth.
Pour the wet ingredients into the dry ingredients and mix until you have a thick, smooth batter. Let the batter rest for 2-3 minutes to allow the flours to absorb the liquid.
Grease the waffle iron lightly with non-stick cooking spray or additional melted butter.
Pour enough batter onto the waffle iron to cover the surface without overflowing (usually about 1/4 to 1/3 cup per waffle, depending on the size of your iron). Close the lid and cook for 3-5 minutes or until the waffles are golden brown and easily release from the iron. Repeat with the remaining batter.
While the waffles cook, prepare the whipped cream by whisking the heavy cream, powdered erythritol, and vanilla extract in a chilled bowl until soft peaks form. Chill until ready to serve.
To serve, top the warm waffles with sliced strawberries and a generous dollop of whipped cream. Enjoy immediately.
Nutrition Facts
Calories |
1782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 1457 mg | 63% | |
| Total Carbohydrate | 68.9 g | 25% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 9.9 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 557 mg | 43% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
