Keto Pandan Waffles
How to Make It
Step 1
Begin by combining all the dry ingredients into a medium bowl. Use a whisk to incorporate the dry ingredients.
Step 2
Add in the wet ingredients. You do not need to premix the wet ingredients together; simply add them to the dry ingredients. Mix the wet and dry ingredients with a rubber spatula until combined well with no lumps. Add the pandan extract and mix well.
Step 3
Preheat waffle iron on medium heat until hot. Usually, a light will come on to show it is ready. Heavily spray the waffle iron with a high temp non stick cooking spray like one made for a grill—place ¼ of the batter into the waffle iron.
Step 4
Try not to spread it around much with a rubber spatula, as this could make it stick more to the waffle iron later on. Close the lid of the waffle iron and allow the waffle to cook for 6-7 minutes. The cook time will be longer than the waffle iron’s settings, which you will want to ignore. You want to be looking for a nice golden brown waffle, but even after it is brown, it will still need some more time to cook. Do not check the waffle before the 6-7 minutes are up because this will spilt the waffle in half and stick to the waffle iron. Once the time has elapsed, gently lift the iron and peek to see if the waffle is starting to release from the iron. If it looks golden brown but is not releasing, use a butter knife to begin releasing the waffle gently. The waffle will still be very delicate at this point. Gently slide a spatula underneath the waffle and gently transfer it to a plate.
Step 5
Repeat with the remaining batter. Sprinkle the hot waffles with additional powdered erythritol.
Ingredients
- Almond Flour – 2-½ cup
- The Ultimate Icing Sugar Replacement by Swerve – ½ cup
- Baking Aids Xanthan Gum by Bob’s Red Mill – 1 teaspoon
- Baking Powder – 1 tablespoon
- Coarse Kosher Salt by Morton – ¼ tsp
- Raw Egg – 2 large
- Almond Milk – 1-½ cup
- Pandan Extract – 1 teaspoon