Click to see a close-up

4 tablespoons butter, melted
6 large eggs
1/2 cup Da Vinci sugar free vanilla syrup or water (see my comments below)
1/2 teaspoon salt (see my comments below)
1/2 teaspoon baking powder
1/4 cup coconut flour

Put the butter in a medium bowl. I used a 4-cup glass measuring cup and melted the butter right in that in the microwave. Whisk in the remaining ingredients in the order given, blending well after each addition. Let stand for 5 minutes so that the coconut flour absorbs some of the liquid. Bake in a preheated waffle iron slowly pouring in just enough batter to almost fill the grid. Bake until golden brown. Gently remove from the waffle from the waffle iron. Cool completely on a rack, then freeze if not using right away. I suggest freezing them in a single layer before putting them in a plastic bag. To reheat, warm them in a toaster oven.

Makes 4 1/2 waffles 6 1/2" in diameter *
Can be frozen

* I barely had enough batter to make a fifth waffle so I counted that one as half a waffle.

Per Round Waffle: 214 Calories; 18g Fat; 10g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs
Per 2 Round Waffles: 427 Calories; 35g Fat; 19g Protein; 10g Carbohydrate; 4.5g Dietary Fiber; 5.5g Net Carbs

(see my comments below)

Someone posted this recipe on a low carb forum and I had all of the ingredients on hand so I gave them a try. They have potential but they also have some problems. The biggest issue is that they're much too salty. I recommend leaving out the salt completely. There is plenty of salt with just the butter and baking powder. Another issue is that they're too sweet. I suggest using about a tablespoon of syrup, or other sweetener, and add water to it to make 1/2 cup of liquid. Speaking of liquid, the batter doesn't thicken up like the recipe implied. It's almost as thin as water so you must very slowly pour it into the waffle iron until the grid is fairly well covered but the batter isn't running out the sides. I also found that mine didn't really get all that brown so I took them out and decided to just brown them a bit more when I reheat them in the toaster oven later. These don't come out crispy and they're very soft and fragile but the texture isn't bad. Just don't expect them to be crunchy like high carb waffles. One nice thing was that they didn't stick to the waffle iron at all, probably due to all the butter in them.

The original recipe said that it makes 10 waffles but I only got 4 1/2 from my batter. I wonder if adding a little flax meal would give the batter more substance and perhaps then it might make five whole waffles. They basically taste like coconut flavored egg crepes. With a few tweaks they might not be half bad. I ate two of them with some Walden Farms pancake syrup and they were very filling. I gave them three stars based on making the changes that I've suggested. As is, I'd only give them two stars mainly because they are so unbearably salty. Click the photo to see a close-up.
