Ingredients
2 cups almond flour
1/4 cup powdered erythritol or keto-friendly sweetener
2 large eggs
1/4 cup unsalted butter (softened)
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh raspberries (divided)
Coconut oil or ghee (for cooking)
Instructions
Preheat waffle iron to desired temperature
In a large bowl, whisk together almond flour, sweetener, baking powder, and salt
In a separate bowl, beat eggs until frothy
Add softened butter and vanilla to egg mixture, blending until smooth
Fold wet ingredients into dry ingredients until just combined
Gently fold in 3/4 cup fresh raspberries
Lightly grease waffle iron with oil or ghee
Pour batter into center of waffle iron, arranging 3-4 fresh raspberries on top
Close lid and bake until golden and crisp (3-4 minutes)
Repeat with remaining batter, adjusting greasing and cooking time as needed
Notes
Use heavily preheated iron for optimal crispiness
Adjust batter consistency with 1-2 tablespoons ice water if too thick
Meal prep in advance (store cooled waffles in airtight container)
Replace raspberries with blueberries or strawberries if desired
Freezes well wrapped individually in parchment paper
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast
- Method: Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 waffle
- Calories: 220
- Sugar: 2g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg