Instructions

1. Mix the coconut flour, cocoa powder, erythritol, salt, and baking powder in a bowl.
2. In a separate bowl, whisk together the egg, almond milk, and melted ghee. Add this to the coconut flour mixture and whisk well until you achieve a thick slurry consistency. If it is too thick, add a dash of almond milk until you have the consistency you want.
3. Grease your waffle maker and allow to get hot. Add the batter, cooking the waffles until crispy. Remove carefully and serve with a dusting of confectioner’s erythritol.

NOTE: This recipe was made using our waffle maker, which makes two 5 x 5-in (13 x 13cm) waffles. If your waffle maker is bigger, simply double the recipe.