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prep time
10 min
cook time
30 min
ready time
40 min
Best Keto Kosher Breakfast Vanilla Waffles
You will love our super easy-to-make Keto Kosher Breakfast Vanilla Waffles! All of the ingredients can be mixed into the same bowl. No special equipment is needed except for a mini waffle iron which is super popular in the Keto community! The waffle batter is made with good quality eggs, almond flour, olive oil, maple syrup flavored monk fruit syrup, and vanilla extract. A small scoop of batter is added to the waffle iron at a time. You will love this batter because it is super forgiving as it does not burn easily and it is high in protein. Perfect served with fresh berries on the side.
What are the best eggs to use?
The best eggs to eat are pasture-raised eggs if you can afford them. They are full of Vitamin D (sometimes up to 1400 IU per yolk), B2, B12, selenium, and iodine. They also contain more Vitamin A and folate compared to conventionally raised eggs.
Can I store extra waffles?
We love to make extra waffles and store them in the freezer for later. This is perfect for busy families with children. You can feel good about feeding them an egg-packed protein waffle that is completely homemade. Simply heat frozen waffles in a toaster until hot.
Serving suggestions
To make the ultimate pairing, serve this with other Keto Kosher recipes like our Best Keto Kosher Breakfast Fried Egg with Smoked Salmon and Salad for a super filling breakfast!
https://www.carbmanager.com/recipe-detail/ug:1a3e3c53914c45a987464070edc2e7de/best-keto-kosher-breakfast-fried-egg-with-smoked-salmon-and-salad
Net Carbs
3.4 g
Fiber
2.3 g
Total Carbs
5.8 g
Protein
6.2 g
Fats
18 g
198 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Raw egg
5 large
Almond flour
1 cup
Extra virgin olive oil
2 tbsp
Keto Maple Flavored Syrup
3 tbsp
Vanilla extract
1 tsp
Butter
4.5 tbsp
Keto Maple Flavored Syrup
3 tbsp
Recipe Steps
steps 4
40 min
Step 1
Plug in a small waffle iron to allow it to preheat. Follow manufacturer’s directions on preheating. We prefer a small waffle iron for this recipe as smaller waffles are easier to cook and release from the iron well. Combine the pasture-raised eggs, almond flour, olive oil, and monk fruit syrup together in a mixing bowl. Whisk together well to combine making sure everything is homogenous.Step 2
Use a 1 oz cookie scoop to portion about 1 ¼ to 1 ½ ounce of batter into the iron. Shimmy the waffle iron to settle the batter down into the crevices. The batter should just barely cover the bottom; any more and the batter will run out making a mess.Step 3
Allow the waffle to cook for 3 minutes or so. This time may differ depending on your particular waffle iron, however, it is hard to burn a gluten-free and sugar-free waffle. Err on the side of more time for a nicely browned waffle.Step 4
Repeat with the remaining waffle batter. The batch should make about 9 waffles. If there are any remaining waffles, they can be stored in the fridge for up to 2-3 months. Serve waffles with room temperature butter and syrup.
Comments
LizPepper 3 years ago
I just made these. I found them quite dense. Next time I think I'll beat the eggs more to see if it helps lighten them up. Otherwise they were good.
Dave 3 years ago
Why does this recipe have 3 tablespoons and then later 9 tablespoons of keto maple syrup? Why not just 12 tablespoons? I’m in the midst of making it for the first time, but I’m not sure how to handle this…
Migdaliapr 3 years ago
I think you use 3 in the batter and the other 9 is to divide and pour 1 over each of the waffles as this recipe yields for 9 in total.
Maseyev 3 years ago
The 3 tbsp should be monk fruit sweetener from what I gather
Tsanders 3 years ago
This is not my recipe but the way I read it is that you put 3 tablespoons in with the egg mixture and because it makes 9 waffles you put one tablespoon on each waffle when eating.
MarvellousCauliflower144024 3 years ago
I’d add som ground flaxseeds to it to increase fiber
MarvellousCauliflower144024 3 years ago
Just guessing here as this is not my recipe, but if you read the instructions, it calls for monk fruit syrup, that is not in the ingredients. I’m guessing the 3 Tbs should have been monk fruit