These Classic Vanilla Waffles with Almond Flour are my favorite weekend breakfast. With a dollop of jam and some fresh berries, they beat any other waffle hands down.
Vanilla Waffles with Almond Flour - Low Carb, Grain-Free, Gluten-Free, Keto, THM S
But sometimes I want a regular old waffle like my mom used to make. Or like I used to get at IHOP. I love that you can taste the vanilla in these waffles.
I also love recipes that you just dump all the ingredients in a blender or food processor and give it a whirl. No sifting, folding, beating, or slowly incorporating ingredients. Just toss em in and hit the button. This recipe is that easy.
The top is before and the bottom is after. I did scrape the sides down in the middle (after turning off the blender, obviously).
Pour into a greased waffle iron and cook thoroughly. I coated mine with coconut oil using a silicone pastry brush. And I cooked for quite awhile after the ready button turned on. Alternative flours take longer to cook than wheat flour.
You want the vanilla waffles with almond flour to be a deep golden color. Remove it gently. I loosened each quarter with a plastic spoon before attempting to pick the whole thing up. It is easy to tear these.
- 6 eggs
- 1 cup 2% or 4% milkfat cottage cheese
- 4 oz cream cheese softened
- 1 cup almond flour
- ½ cup coconut flour
- ⅓ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tsp vanilla
- 1 tsp baking powder
- Preheat a waffle iron.
- Add all the ingredients to a blender. Blend until smooth, scraping down the sides as necessary.
- Grease the waffle iron. Pour about ¾ cup of batter onto the waffle iron (less if you are not using a Belgian waffle iron).
- Cook until deep golden brown. Your waffle iron's ready light may turn on before this happens. Just ignore it. Gently loosen and remove the waffle.
- Repeat with the remaining batter.
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