Comments on: (Light ‘N Fluffy!) Keto Waffles 🥞 gluten free & dairy free

By: MJ

MJ — Sun, 20 Dec 2020 14:46:12 +0000

I loved this recipe! Thank you. I cannot have almonds/almond flour so I substituted pecans which I ground in the food processor and then added the other dry ingredients and pulsed until combined. From there I followed the recipe. They were delicious.

By: Adriana Gutierrez

Adriana Gutierrez — Sun, 18 Oct 2020 14:01:00 +0000

Superb flavor!
Now how to make them crispy?

By: Matt

Matt — Sun, 23 Aug 2020 17:23:39 +0000

Something that would be very helpful with all your great recipes is to show the serving size with a weight per serving. For example, cook all the waffles, weigh them all, then divide by the number of waffles made. Put that number in the nutrition facts.

By: Mariana

Mariana — Mon, 17 Aug 2020 12:59:48 +0000

I just came here to say (after trying these), that they are indeed the BEST waffles. To me they taste much better than any other non-keto waffles I’ve tried. They are not that much work either.
I got 10 waffles (incomplete edges) with the recipe post for 8, and plan on freezing half to have easy snack and/or breakfast options.
Everything I’ve tried from this blog is so good (Torta Espanhola, cereal, marshmallows), I am looking forward trying more stuff.
Thank you, Paola! <3

By: Lisa :)

Lisa :) — Fri, 14 Aug 2020 20:22:43 +0000

This recipe was fantastic. I did make a few adjustments as I can never just follow directions. I had tried several keto waffle recipes and always made adjustments. None have turned out this good. I even accidentally used one less egg than I was supposed to. I only realized I did so as I was writing this.

The waffles were light and fluffy and had a great flavor. I also added some pumpkin spice and a tad more monk fruit blend. Really fantastic waffles.

By: Jolene

Jolene — Wed, 15 Jul 2020 02:35:25 +0000

These waffles are amazing, they are better than normal waffles! I got my husband and my friends hooked on them. The extra work and ingredients are worth it. They are filling and delicious. Everytime I make them, I make a bunch and freeze them and then heat them up in the toaster or a convection oven. Thank you so much for the fantastic recipe!

By: Paola van der Hulst

Paola van der Hulst — Thu, 18 Jun 2020 16:13:59 +0000

In reply to Karen Dobranski. I would make all of it and freeze the waffles Karen, happy camping!

By: Karen Dobranski

Karen Dobranski — Thu, 18 Jun 2020 03:25:12 +0000

I made a double batch and had extras for camping. I would like to again but my family prefers them freshly cooked so can I freeze the dough?

By: Kathy Cooke

Kathy Cooke — Mon, 18 May 2020 21:52:36 +0000

Wow! These were so fluffy and really were better than regular, wheat waffles, not eggy at all. They beat the hell out of Eggos by a mile. I used coconut oil instead of butter and three, medium eggs. The dough kept climbing up the beaters when I was incorporating the eggs and was very sticky. I cooked them for eight minutes each in a Dash mini-waffle maker, which made nine of them at 137 calories and 1.8g net carbs each. They came out fairly soft and very spongy yet strong, and they crisped up in the toaster nicely. Served with All-u-lose sugar-free maple syrup and some strawberry chia jam. Scrumptious! The whole family loved them.

By: Hannah

Hannah — Sun, 03 May 2020 04:34:22 +0000

Recipe gives soft and fluffy waffles which does not sit heavy in the stomach..it was a bit daunting and tiring to stir the dough in the pot, and the unusual texture prior to waffling. But all turned out great. Recipe to keep for sure! Thanks