Lazy Keto Grilled Waffles Recipe

We don't make waffles very often so we didn't invest in a waffle pan. Instead we use our grill pan to make equally delicious waffles! There you go, our simple low carb low GI waffles!

Ingredients

100 grams all-purpose flour

30 grams cornstarch

30 grams coconut flour

1 teaspoon baking powder

1 tablespoon erythritol sweetener

1/2 teaspoon salt

250 ml milk

80 ml vegetable or lightly flavored oil

2 eggs

With a hand mixer, beat together eggs, sugar and melted butter till light and fluffy. Add milk and beat further for 1 minute.

Add the flour mixture and beat till it is mixed. The batter has to be slightly thicker than a pancake batter.

Preheat your grill pan on medium heat. 

Brush the center of the pan with a good high-heat oil-- coconut oil, grapeseed, canola oil or clarified butter.

Pour 1/2 cup of batter in the center of your pan, letting it spread.  

Lower the heat and let it cook for about 3-4 minutes. 

Don't rush the cooking so the waffle has time to develop the crisp ridges and cook the center without burning.

Once the edges start to look dry and the bottom has turned golden and crispy (lift an edge to take a peek), you can flip it.

Press down slightly with your spatula. 

Let it cook for another 2-4 minutes before removing from pan to a wire rack.

The wire rack will let the waffle rest and cool without creating steam that will soften the crispy edges. I learned it by creating some soft waffles like the picture above. Lol.

Enjoy with a good fruit compote, cream cheese，  peanut butter, chocolate spread or even more butter!

Tips: 

They don't taste as good when left to cool. But if you have excess batter, you can refrigerate it overnight.

If you are adding coconut flour to a gluten-free flour blend or substituting it for flour in a regular recipe,  substitute coconut flour for up to 20% of that blend. The liquid and/or fat combination needs to be increased by about 20% (fat preserves the long term moisture of the final baked product). 

Coconut flour typically call for a lot of eggs. Every 1/4 cup (30.8g) coconut flour typically requires one egg for both moisture and structure.

When storing coconut flour, it’s best to keep it airtight and refrigerated since coconut flour absorbs moisture.