Try this Crispy Almond Butter Waffles recipe, or contribute your own.
- Carbohydrate 1.25396951256814 g
- Cholesterol 20.6076388883366 mg
- Fat 9.66818930379691 g
- Fiber 0.481476381063524 g
- Protein 1.14043791550926 g
- Saturated Fat 5.04205967341185 g
- Serving Size 1 1 small waffle (21g)
- Sodium 113.350826374365 mg
- Sugar 0.772493131504616 g
- Trans Fat 0.647088541570017 g
- Calories 93 calories
Step-by-step
- Beat 1 egg until you can't beat it anymore.
- Add the HUGE overflowing spoon of almond butter into the egg and carefully mix.
- Stir in the almond flour, salt, and then the baking powder.
- HEAT the waffle iron on medium to medium high and grease the top and bottom with butter.
- Add the baking soda and lemon juice to the batter and mix to combine.
- Pour batter into the iron and cook until desired crispness. Sometimes I re-butter midway for extra crispies.
- Enjoy immediately.
Vigorously aerating the whole egg before incorporating dense nut fats creates the essential structural lift required in low-carbohydrate baked goods. Without this mechanical incorporation of air, nut flours and nut butters collapse into dense, rubbery disks due to their complete lack of gluten networks. Beating the egg until it forms a pale, thick ribbon traps air cells that expansion from baking powder and baking soda will later inflate inside a hot iron.
Managing Chemical Leavening and Heat
Almond flour absorbs moisture differently than standard wheat flour, demanding precise timing with leavening agents. Stirring baking soda and lemon juice into the batter right before pouring triggers an immediate acid-base reaction, releasing carbon dioxide bubbles that yield an airy crumb. Maintain the waffle iron surface at medium-high heat. Greasing both plates with butter ensures direct thermal conduction, which browns the exterior fats before the interior structure dries out completely.
- Overmixing the batter deflates the aerated egg structure, producing a heavy and dense interior texture.
- Skipping the lemon juice activation prevents the baking soda from reacting fully, leaving a metallic taste.
- Adding too much sweetener draws excess moisture from the ingredients, making crisping difficult on the iron.
