Comments on: Keto Belgian Coconut Flour Waffles

By: Nick

Nick — Wed, 25 Sep 2024 18:52:24 +0000

I was looking for a recipe without almond flour and found this recipe with coconut flour, i made with coconut oil, very tasty i also made some whipped cream and strawberry marmalade with butter. This is a winner 🏆

By: The Low Carb Cook

The Low Carb Cook — Mon, 22 Apr 2024 16:51:21 +0000

In reply to Donna Bates. So glad you like it!

By: Donna Bates

Donna Bates — Thu, 11 Apr 2024 20:46:05 +0000

Hi Lisa,

I really enjoyed the recipe. I made today 4/11/2024. It's a keeper! Thanks!

Good eat'n,
Donna

By: Debbie

Debbie — Sun, 03 Sep 2023 16:25:08 +0000

I have Celiac disease and my hubby is diabetic. These are the first low carb, gluten-free waffles that my husband has said are a winner! I froze half of them for my breakfast this week.

By: Mini

Mini — Tue, 31 Jan 2023 00:07:14 +0000

Made this for dinner tonight. I followed the recipe and used six eggs, but my batter turned out not so thick, kind of watery actually. In the comments, it’s mentioned that the batter’s supposed to be thick, so I added additional 2.5 table spoons of coconut flour. My waffle turned out fine but a bit dry and dense (probably from the extra coconut flour…) I think next time I’ll try 4-5 eggs and not add any additional coconut flour. Thank you for the recipe. I have tried many of your recipes. Your recipes make my keto life so much better! I truly appreciate your talent.

By: Kate

Kate — Wed, 22 Dec 2021 05:14:01 +0000

Unfortunately they came out pretty eggy. I reduced the eggs to 4 like other commenters, as well. I froze and put them in the toaster, it smelled like burning eggs. Even husband rushed in thinking I had left eggs burning on the stove. Didn’t make again.

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 03 Jun 2021 18:14:11 +0000

In reply to AT. Thanks for sharing your version!

By: AT

AT — Mon, 31 May 2021 17:09:58 +0000

Love these, but made changes to improve taste and make it keto friendly:
(I took the advice of others and cut down the eggs)
4 eggs (instead of 6)
Then added 1/4 cup of heavy cream (plus a little extra b/c still tad dry)
Added 1/4 tsp vanilla extract and 1/2 tsp cinnamon.
I cut down the salt to 1/4 tsp.
For the fat I used butter.
Also, to make them a little fluffier (I think this helped) I separated some of the egg whites so that I could beat them into stiff peaks. Then folded the egg whites back in at the very end (after the batter had sat).
This also complicates a simple recipe, so maybe not everyone is into all these extra steps ????

By: Heather Harmon

Heather Harmon — Sun, 02 May 2021 14:13:29 +0000

In reply to Lisa. I thought these were really good! I replaced the butter with coconut oil and the sugar with coconut sugar. I also added some organic vanilla extract. Very tasty!

By: Lisa

Lisa — Sun, 14 Feb 2021 03:27:53 +0000

I lost my original recipe but thought I would give this a try. They were really good and we will definitally use this recipe again. Thanks for sharing.

By: Emilee

Emilee — Wed, 09 Dec 2020 00:19:30 +0000

Thankfully I'm familiar with low carb baking, the texture on these were very good. I used powdered swerve because that's what I had on hand, I subbed out some eggs for almond milk. The first one was super runny and made a mess but as the batter sat longer they thickened up great.was a wonderful treat thank you

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 02 Sep 2020 20:16:11 +0000

In reply to Yvonne. The batter should be fine to make cook the next day if kept refrigerated.