Keto Waffles ūüßá Maria Emmerich's Pecan Pie Waffle Recipe (Adapted)

NUTRITIONAL INFO (Pecan Pie Waffles) 

Yield: 2 servings | Serving Size: 2 waffle 

Calories: 500 | Fat: 47g | Protein: 16g | Net Carb: 3g | Total Carb: 7g | Fiber: 4g

Prep Time: 5 min | Cook Time: 3 min (per waffle)





  • 2 large eggs
  • 2 hard boiled eggs
  • 2 tablespoons stevia (or your favorite sugar substitute)
  • 3 tbsp unsweetened almond milk
  • 1 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp fine sea salt
  • 2 tbsp melted coconut oil or butter
  • 3 tsp vanilla extract or almond extract
  • Coconut Oil Spray or melted coconut oil for waffle iron

Pecan Pie Drizzle


  1. Preheat a waffle iron to high heat. Place the raw eggs, hard-boiled eggs, sweetener, almond milk, coconut flour, cinnamon, and salt in a blender or food processor and combine until smooth and very thick. Add the 2 tablespoons of melted coconut oil and extract and pulse to combine well.
  2. Grease the hot waffle iron with melted coconut oil. Place 3 tablespoons of the batter in the center of the iron and close the lid. Cook for 3 to 4 minutes, until golden brown and crisp. Meanwhile mix together the melted coconut oil and pecan pie nut-butter until smooth. Add a touch of stevia to taste. 
  3. Remove from the waffle iron. 
  4. Repeat with the remaining batter and serve with pecan pie drizzle. 


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