Preheat the waffle iron. Set it to medium or medium-high. A properly heated iron is key for crisp edges.

Mix the dry ingredients. In a bowl, whisk 1/3 cup coconut flour, 1/4 cup almond flour, 1 1/2 teaspoons baking powder, 1–2 tablespoons keto sweetener, and a pinch of salt. Add 1/2 teaspoon cinnamon if you like.

Whisk the wet ingredients. In another bowl, whisk 3 large eggs, 1/2 cup unsweetened almond milk, 3 tablespoons melted butter or coconut oil, and 1 teaspoon vanilla.

Combine and rest. Pour wet into dry and whisk until mostly smooth. Coconut flour will thicken the batter quickly. Let it rest 2–3 minutes to fully hydrate. If too thick, add 1–2 tablespoons more almond milk until it’s scoopable but not runny.

Optional lift boost. For extra fluff, separate the eggs first: beat the whites to soft peaks and fold them in gently after step 4. This adds volume and tenderness.

Grease the iron well. Use cooking spray or brush on melted butter. These waffles can stick if the plates are dry.

Cook the waffles. Add enough batter to just cover the waffle grid (about 1/3 to 1/2 cup per standard waffle). Close and cook 3–5 minutes, until steam slows and the waffle is deep golden and set. Avoid opening early.

Finish crisping. For a crisper finish, leave the cooked waffle on a wire rack for 1–2 minutes. Airflow keeps it from steaming soft.

Repeat. Re-grease lightly between batches. Adjust batter thickness with a splash of milk if it tightens as it sits.

Serve. Top with sugar-free syrup, a few berries, or a dollop of whipped cream. A swipe of almond butter and a sprinkle of toasted coconut is also great.