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Combine the dry ingredients, including the coconut flour, granulated sweetener of choice, baking powder, and kosher salt.
Next, combine the liquid ingredients, including the eggs, almond milk, ¼ cup melted coconut oil, and almond extract.
Pour the liquid ingredients into the dry ingredients and whisk well to combine. The coconut flour will make a thick batter.
In the meantime, preheat small waffle iron. Brush the iron with melted coconut oil using a silicone brush.
Pour enough batter to cover the bottom of the iron barely. Thankfully, this batter is on the thicker side, so it is less likely to run out of the waffle iron.
Cook waffles for 4-5 minutes, erroring on the side for more time. If the waffles will not come out of the iron easily, give them another minute.
Remove the waffle from the iron by using a rubber spatula. Gently lift the waffle from the iron and directly pull the waffle up. This method will help the waffle not to break. Set the waffle aside on a plate and repeat with the remaining batter. The batch should make about 7 waffles.
Top each waffle with coconut cream (see the note above) and blueberries. Sprinkle powdered sweetener and unsweetened shredded coconut on top before serving if desired using a sifter. Serve immediately.