Keto waffle-crumb bites with peanut butter
Eggs, butter, and peanut butter make these keto bites filling and provide protein and fat. The waffle crumb binds with peanut butter, creating a firm, fragrant mixture that is easy to shape. Chill them before serving and keep the finished bites refrigerated.
The recipe uses 75 g of erythritol in total, distributed across the preparation steps.
Melt butter (100 g), add erythritol (75 g), salt (2 g), and starch-free baking powder (2 g). Stir in egg (100 g), almond flour (75 g), and coconut flour (30 g), then refrigerate the dough for 30 minutes.
Place portions of about 2 tablespoons in a waffle maker and bake each waffle for 3–4 minutes. Cool the waffles completely and crumble them by hand.
Mix the crumbs with peanut butter (50 g), shape into balls or small bites, and refrigerate for 2 hours.
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