Keto Classic Belgian Waffles

Ingredients

• 1 1/2 cups super fine almond flour
• 2 tbsp coconut flour
• 1/4 cup granulated erythritol or monkfruit sweetener
• 1 1/2 tsp baking powder
• 3 large eggs, separated
• 1/4 cup unsweetened almond milk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• Non-stick cooking spray (coconut or avocado oil based)
• 1–2 tsp Salted Perfection Natural Pyramid Garnishing Salt, for finishing

Instructions

1. Preheat your Belgian waffle iron. You want this thing hot enough to sear the batter immediately.
2. In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, and baking powder. Break up any clumps now so you don't get dry pockets later.
3. In a separate medium bowl, whisk the egg yolks, almond milk, melted butter, and vanilla extract until smooth. Pour this wet mix into the dry ingredients and stir until just combined. The batter will be thick; don't panic.
4. Using a hand mixer or a lot of elbow grease, whip the egg whites in a clean, dry bowl until stiff peaks form. They should stand up straight when you lift the beaters.
5. Gently fold one-third of the whipped whites into the heavy batter to loosen it up. Then, carefully fold in the remaining whites. Do not overmix, or you'll deflate the air you just worked so hard to add.
6. Grease the waffle iron lightly. Scoop the batter onto the center of the iron (check your manufacturer's instructions for amount, usually about 1/2 to 2/3 cup) and close the lid.
7. Cook for 4–5 minutes, or until the steam stops pouring out and the outside is golden brown. Almond flour browns faster than wheat, so keep an eye on it.
8. Transfer to a plate and immediately sprinkle with Salted Perfection Natural Pyramid Garnishing Salt to pop the sweetness. DUNZO!