Method

Equipment preparation: Preheat your waffle maker until hot. If desired, preheat your oven to 75°C and place a baking tray fitted with a wire rack inside to keep cooked waffles warm.

Wet ingredient mixing: In a medium mixing bowl, whisk together the eggs, vanilla extract, stevia drops, and milk until well combined.

Batter formation: Gradually add the almond flour, whisking until a smooth, lump-free batter forms. If the batter is too thick, stir in 15-30 ml of additional milk or water to achieve a pourable consistency.

Final seasoning: Add the salt and baking soda, mixing until evenly incorporated.

Waffle maker preparation: Melt the butter and lightly brush it over the heated waffle plates.

Cooking process: Pour approximately 120 ml of batter (just under 0.5 cup) onto the center of the waffle maker and spread it evenly towards the edges.

Waffle cooking: Close the lid and cook for approximately 5 minutes, or until the waffle is golden brown and cooked through. The waffle is ready when steam significantly subsides.

Keeping warm: Transfer the finished waffle to the oven rack to keep warm. Re-brush the waffle plates with melted butter before each new batch.

Serving suggestions: Serve warm with your choice of Maple Syrup, Keto-Friendly, sugar-free syrup, Strawberry Jam, Keto-Friendly, Berries Jam, Keto-Friendly or Whipped Cream, Keto-Friendly.

Refrigerate: Store cooled waffles in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster, oven or air fryer at 180°C until warmed through and crisp.

Freezing: Place cooled waffles in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Store for up to 2 months. Reheat directly from frozen in a toaster, oven or air fryer at 180°C.