The trick is to have a good waffle maker that is nonstick.  We loved these and honestly you will not miss the real thing.  These are very good replacement.


These waffles will remind you exactly of the real thing!  They are excellent.  Lightly crispy on the outside and tender inside; the hallmarks of a good waffle!  A new inexpensive, nonstick waffle maker (look around - mine was less than $20.  They look a little bit like toasted cheese makers, but inside they have waffle molds for pouring waffle batter) goes a long way towards making great waffles that slide out of the machine with ease.  I finally got rid of my 25 year old waffle maker and what a great decision that was!

2 cups Gluten-FreeBake Mix 2 (500 mL)
  OR Grain-Free Bake Mix, OR
  2 1/4 cups Keto Bake Mix, OR (560 mL)
  almond flour plus 3 tbsp oat fiber (45 mL)
2 tsp baking powder (10 mL)
1/2 tsp baking soda (2 mL)
1/8 tsp salt (0.5 mL)
3 eggs, separated
1/4 tsp cream of tartar, optional (1 mL)
11/4 cups low-carb milk, OR (300 mL)
  almond milk*
Liquid sweetener to equal 1/4 cup sugar (60 mL)
3 tbsp butter, melted (45 mL)
1 tsp apple cider vinegar (5 mL)
1 tsp vanilla extract (5 mL)

Plug waffle maker in to heat and brush forms with light olive oil. In large bowl, combine Gluten-Free Bake Mix 2, OR Grain-Free Bake Mix, OR Keto Bake Mix, OR oat fiber alternative, baking powder, baking soda and salt.

In bowl with mixer, whip egg whites with cream of tartar until stiff peaks form. 

In medium bowl, whisk egg yolks, low-carb milk, OR almond milk, liquid sweetener, butter, apple cider vinegar and vanilla extract.  Add the wet ingredients to the dry ingredients.  Do not over mix.  There may be some small lumps. 

With a soft spatula, gently scoop egg whites onto the waffle batter.  Scoop from underneath along with some of the batter, very gently turning all of the batter over.  Repeat until just combined.

Use 1/3 cup (75 mL) batter for each form.  Spread the batter evenly to cover the forms completely.  Close the lid of the waffle maker and set the timer for 4 minutes.  Remove the waffles and repeat.

Helpful Hints:  I live in a humid climate, so unless I eat the waffle the minute it comes out of the waffle maker, it begins to lose its crispiness.  The way around that is close to when you have 4 waffles left to make, preheat the oven to 350°F (180°C).  Place the waffles on ungreased cookie sheets and bake 5 to 10 minutes until nice and crispy.  Serve. *Instead of low-carb milk or almond milk, you could use a mix of whipping cream and water. 

Yield:  10 waffles
1 waffle
166.8 calories
6.5 g protein
12.7 g fat
0 g fiber
5.4 g net carbs