4 tbsp erythritol (or other keto approved sweeten, to taste)
4 tablespoons fresh lemon juice or as needed
1/2 teaspoon pure vanilla extract
2 lemons, zested optional
3 scoops Great Lakes Organic MCT Powder
1 1/2 tsp baking powder
1/2 tsp xanthan gum (optional)
1/4 tsp salt
1/2 cup raspberries or fruit of choice
Preheat waffle maker. Place all ingredients in a blender and blend for 2 minutes until a cake-like batter has formed. The batter should be pourable but not too thin or runny. If it's too thin add a little more almond flour and blend again. If it’s too thick add another splash of milk.
Spray the inside of your waffle iron or maker with non-stick spray or baste with a little coconut oil or butter.
Pour batter into the center of the waffle iron. Close the lid and cook for 3-5 minutes or until the waffles are a light golden brown.
Serve with your choice of butter, low-carb whipped cream, sugar-free syrup and garnish with fresh raspberries on top.