Fluffiest Coconut Waffles. Add vanilla sugar, coconut sugar, and yeast. Let the yeast proof until a foam develops on top. Mix in remaining milk, eggs, coconut oil, coconut liqueur, butter, and vanilla and almond extracts The coconut flour in these waffles keeps them fluffy and light, with a hint of coconut flavor.
You can have Fluffiest Coconut Waffles using 12 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Fluffiest Coconut Waffles
- Prepare 2 cup of milk, divided.
- Prepare 1 packet of active dry yeast.
- It’s 1 tbsp of vanilla sugar.
- It’s 1 tbsp of coconut sugar.
- It’s 1 tbsp of coconut creme liquer.
- Prepare 1/2 cup of coconut oil, melted.
- Prepare 1/4 cup of butter melted.
- You need 3 of eggs.
- It’s 3 tsp of vanilla extract.
- You need 1 tsp of almond extract.
- You need 3 cups of AP flour.
- You need 1/2 tsp of salt.
Use a whisk to break up any clumps and make it as smooth as possible. You want it nice and hot when you put the keto coconut waffle batter in the waffle maker. Blend together coconut flour, eggs, cream cheese, butter, heavy cream, erythritol, baking powder, xanthan gum, and vanilla until smooth. The real secret to fluffy waffles lies with the eggs, and specifically the egg whites.
Fluffiest Coconut Waffles step by step
Warm 1 cup milk in the microwave (about 30 seconds on high). Add vanilla sugar, coconut sugar, and yeast. Let the yeast proof until a foam develops on top..
Mix in remaining milk, eggs, coconut oil, coconut liqueur, butter, and vanilla and almond extracts.
Combine flour, coconut flour and salt in a large bowl. Form a well in the middle then pour mixture into the middle. Mix till combined into an even consistency..
Cover with a wet paper towel and store in a warm place for 30 minutes up to 3 hours..
Preheat your waffle iron. Place baseball sized hunks of batter and close iron. Cook for about two minutes.
Remove waffle from the iron and allow to cool for about 3 minutes..
Serve with whipped cream, fresh fruit or whatever other toppings you want. You can store excess batter for up to three days in the fridge.
How it works is, you separate the eggs, then beat the egg whites until they're fluffy as if you were making a meringue or souffle. From there, you'll simply fold the whites gently into the batter before spooning it onto your waffle iron. Made with real food ingredients, these low carb waffles are the perfect fuel for a busy morning or weekend breakfast. Freezer friendly for meal prep too! Paleo + Low Calorie + Gluten Free.
