Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| Large egg (separated)egg white ~33g, egg yolk ~17g | 1 large egg | 50 g | 100 g | 150 g | 200 g |
| Almond flour (blanched) | 1/2 cup | 56 g | 112 g | 168 g | 224 g |
| Keto sweetener (Bestie) | 1 1/2 tbsp | 18 g | 36 g | 54 g | 72 g |
| Baking powder | 1/2 tsp | 2 g | 4 g | 6 g | 8 g |
| Sea salt | 1/4 tsp | 1.5 g | 3 g | 4.5 g | 6 g |
| Butter | 2 tbsp | 28 g | 56 g | 84 g | 112 g |
| Almond butter | 2 tbsp | 32 g | 64 g | 96 g | 128 g |
| Unsweetened almond milkor milk of choice | 1/4 cup | 60 g | 120 g | 180 g | 240 g |
| Vanilla extract | 1/2 tsp | 2.5 g | 5 g | 7.5 g | 10 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 | Swap5 |
|---|---|---|---|---|---|
| Large egg (separated) | 2 yolks plus 1 tablespoon cold water | 3 tablespoons vegetable oil plus 1 tablespoon water (for baking) | 3 tablespoons mayonnaise (for cakes) | 2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water, or 1/4 cup liquid egg substitute | half a banana mashed with 1/2 teaspoon baking powder |
| — | — | — | — | — | — |
| Almond flour (blanched) | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe)Reader suggestion:\xa05/8 cup potato flour | 1–1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal | |
| 1 | 1 | 1 | 1.25 | 1 | |
| Baking powder | 1/4 teaspoon baking soda plus 1/4 teaspoon cornstarch plus 1/2 teaspoon cream of tartar | ||||
| 1 | 0.25 | ||||
| Butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Almond butter | 1 cup margarine | 1 cup shortening plus 1/2 teaspoon salt | 7/8 cup vegetable oil plus 1/2 teaspoon salt | 1 cup shortening | 7/8 cup vegetable oil |
| 1 | 1 | 1 | 0.875 | 1 | 0.875 |
| Unsweetened almond milk | 1/3 cup instant nonfat dry milk plus 3/4 cup water | 1/2 cup evaporated milk plus 1/2 cup water | 3/4 cup 2 percent milk plus 1/4 cup half-and-half | ||
| 1 | 0.333 | 0.5 | 0.75 |
Separate one large egg. Place the white in a large bowl and set the yolk aside. Whip the egg white using a whisk attachment until it forms stiff peaks. If you turn the bowl upside down, the white should stay in place. Set aside.
In a separate bowl, whisk together almond flour, sweetener, baking powder, and salt.
Combine butter and almond butter in a small bowl. Melt them together using a microwave or stovetop, then whisk until smooth. Pour the melted fat mixture into the dry ingredients. Add almond milk, vanilla extract, and the reserved egg yolk. Stir with a spatula until smooth.
Gently add the whipped egg white to the thick batter. Use a spatula to fold the batter carefully until smooth. Do not stir vigorously, as this will break down the air bubbles.
Preheat your waffle iron. Grease it with cooking spray or butter. Add the batter (roughly 3/4 cup for a large Belgian waffle maker) and spread it out. Close the iron and cook for 3 to 5 minutes, or until steam stops coming out of the iron. Remove gently with a fork. The waffle will crisp up as it cools.
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