Introduction
The evolution of keto baking has revolutionized how we approach breakfast classics, and these coconut flour waffles stand as a testament to that innovation. Born from the growing need for low-carb alternatives in the 2010s, this recipe transforms the humble waffle into a health-conscious choice without sacrificing the beloved weekend breakfast experience. The use of coconut flour isn't just a low-carb solution – it's a nod to the Pacific Islands' centuries-old tradition of utilizing every part of the coconut palm, bringing a subtle tropical note to this morning favorite. These waffles have become a staple in the keto community, often shared at breakfast gatherings where both keto and non-keto eaters can't tell the difference.
Ingredients
• 4 large eggs, separated and at room temperature
• 1/2 cup coconut flour, finely sifted
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, melted
• 1/4 cup heavy cream
• 2 tablespoons granulated erythritol or monk fruit sweetener
• 1 teaspoon vanilla extract, pure
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon sea salt
• Cooking spray or additional melted butter for waffle iron
Step 1:
Ensure all ingredients are at room temperature. Separate eggs, placing whites in one mixing bowl and yolks in another.
Step 2:
Sift coconut flour through a fine mesh sieve to remove any lumps.
Step 3:
In the bowl with egg yolks, add softened cream cheese, melted butter, heavy cream, sweetener, vanilla extract, and cinnamon. Mix until smooth and well combined.
Step 4:
Add sifted coconut flour, baking powder, and sea salt to the wet ingredients. Mix until well incorporated and no lumps remain.
Step 5:
Add cream of tartar to egg whites and beat with an electric mixer until stiff peaks form, about 3-4 minutes.
Step 6:
Gently fold one-third of the beaten egg whites into the batter to lighten it, then fold in remaining whites until just combined, maintaining as much air as possible.
Step 7:
Preheat waffle iron to medium-high heat. Spray with cooking spray or brush with melted butter.
Step 8:
Pour approximately 1/2 cup batter into the center of the waffle iron. Cook for 3-4 minutes or until golden brown and crispy.
Q: Can I make the batter ahead of time?
A: Not recommended as the beaten egg whites will deflate. Best to make and cook immediately.
Q: Why did my waffles turn out dense?
A: This usually happens when egg whites are over-mixed or the batter sits too long before cooking.
Q: Can I freeze these waffles?
A: Yes, freeze in an airtight container with parchment paper between layers for up to 2 months. Reheat in toaster or oven.
• Almond flour can substitute coconut flour, but use 1.5 cups instead of 1/2 cup.
• Any keto-friendly granulated sweetener can be used in place of erythritol.
• Room temperature ingredients are crucial for proper mixing.
• Contains dairy and eggs - not suitable for vegans.
• Cream of tartar helps stabilize egg whites for better texture.
• Sifting coconut flour prevents lumps and ensures even mixing.
Serve immediately while hot and crispy. Top with sugar-free syrup, butter, or fresh berries.
Store cooled waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster or oven at 350°F for 2-3 minutes to restore crispiness.
Beat egg whites while cream cheese mixture comes to room temperature. Preheat waffle iron while folding ingredients together.
- Don't overmix when folding in egg whites to maintain fluffiness
- Ensure waffle iron is properly preheated for optimal crispiness
- Room temperature ingredients are essential for proper incorporation
Replace coconut flour with almond flour (use 1.5 cups) for a different texture, or add sugar-free chocolate chips or chopped nuts for extra flavor and crunch.
Serve with sugar-free maple syrup, butter coffee, or unsweetened almond milk. Fresh berries make an excellent low-carb topping.
Year-round
Contains eggs and dairy (cream cheese, heavy cream, butter). Free from gluten, nuts, soy, and wheat.
