Chocolate Waffles
Almond flour and eggs give these waffles more protein and fat than ordinary sweet waffles, while cocoa brings a rich flavor without excess flour or sugar. The result is a chocolate keto dessert with crisp edges and a softer center.
Mix almond flour (60 g) with cocoa powder (15 g) and starch-free baking powder (2 g). Melt butter (90 g) separately and let it cool slightly so it does not curdle the egg when combined.
Beat egg (100 g) with erythritol (35 g), then pour in the butter and gently combine everything with the dry mixture. Stir until the batter is fully smooth with no dry pockets, then spread it in a preheated waffle iron.
Cook the waffles for about 3 minutes per side or until they are set and browned if using an open-style form. Serve them warm while the edges stay crisp and the chocolate aroma is at its strongest.
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