Almond flour waffles

 Almond flour waffles

Ingredients

1/2 cup almond flour

1 tsp baking soda

2 tbsp granulated sweetener of choice

4 large eggs room temperature

1 tbsp coconut oil melted

1/2 cup plain yogurt can use Greek yogurt or sour cream

1 tsp vanilla extract optional

Instructions

In a high speed blender, add all your ingredients and blend together until combined and smooth.

Heat up a waffle iron and coat in non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside.

Repeat the process until all the waffles are cooked. Serve immediately or allow to cool completely, to refrigerate or freeze.

Notes

TO STORE: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place waffles in a ziplock bag and store them in the freezer for up to 6 months. 

TO REHEAT: Either in a preheated oven, toaster, or even a non-stick pan. Try to avoid using a microwave, otherwise, they will be soft, not crispy.