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.
Nutrition: The nutrition facts are for ⅙th of the recipe which is one large waffle. There are 7 NET carbs per serving for a large waffle. If you use a small size waffle maker you will get about 10 waffles each with 4 NET carbs.Substitutions: You can sub Trim Healthy Mama Baking Blend for the almond and coconut flours in this recipe.To Store: the waffles should cool down and be stored airtight and in the fridge. They will last up to 4-5 days. To Freeze: layer on a baking sheet so they aren't touching and flash freeze for 2 hours. Remove from baking sheet and put in a sealed and airtight container. They'll last up to two months. Notes on Sweeteners: