Learn how to make a keto chocolate waffles!
If you have made my keto waffles before, you will know just how much they taste like a regular waffle. Heck, I was even crowned “the keto goddess” and won the “Best Keto Waffle In The Entire World” with that original recipe.
Keto chocolate waffles are incredibly low in carbs, light yet sturdy and if you make a double batch, they can be frozen for a quick and easy breakfast for next weekend. Simply freeze them in between sheets of baking paper/parchment in an airtight container.
I even use waffles in the children’s school lunch boxes. Cut them in half then spread with nut butters, or send a pot of berries and cream for them to dip the waffle into.
Here is the the video how to make a keto waffle, for the chocolate keto waffle, just follow the recipe below but remember to add the cocoa powder.
The extra dry ingredient (cocoa) will make these waffles a little sturdier which I personally like. If you want them a little lighter, just add a teaspoon of water (or cream) at a time. Maybe cook the first waffle to see if the mixture needs diluting at all before adding any liquids.
Ingredients:
- 5 eggs separated
- 4 tbsp coconut flour
- 1/4 cup cocoa unsweetened
- 3-5 tbsp granulated sweetener of choice or more, to your taste
- 1 tsp baking powder
- 1-2 tsp vanilla
- 3 tbs full fat milk or cream
- 125g / 4.5oz butter melted
How it's made:
First bowl:
- Whisk the egg whites until firm and form stiff peaks.
Second bowl:
- Mix the egg yolks, coconut flour, cocoa, sweetener, and baking powder.
- Add the melted butter slowly, mixing to ensure it is a smooth consistency.
- Add the milk and vanilla, mix well.
- Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
- Place enough of the waffle mixture into the warm waffle maker to make one waffle. Cook until golden.
- Repeat until all the mixture has been used.
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