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Extra virgin olive oil
2 tbsp
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Keto Maple Flavored Syrup
3 tbsp
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Keto Maple Flavored Syrup
3 tbsp
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Step 1
Plug in a small waffle iron to allow it to preheat. Follow manufacturer’s directions on preheating. We prefer a small waffle iron for this recipe as smaller waffles are easier to cook and release from the iron well. Combine the pasture-raised eggs, almond flour, olive oil, and monk fruit syrup together in a mixing bowl. Whisk together well to combine making sure everything is homogenous.
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Step 2
Use a 1 oz cookie scoop to portion about 1 ¼ to 1 ½ ounce of batter into the iron. Shimmy the waffle iron to settle the batter down into the crevices. The batter should just barely cover the bottom; any more and the batter will run out making a mess.
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Step 3
Allow the waffle to cook for 3 minutes or so. This time may differ depending on your particular waffle iron, however, it is hard to burn a gluten-free and sugar-free waffle. Err on the side of more time for a nicely browned waffle.
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Step 4
Repeat with the remaining waffle batter. The batch should make about 9 waffles. If there are any remaining waffles, they can be stored in the fridge for up to 2-3 months. Serve waffles with room temperature butter and syrup.
