Pre-heat your waffle iron according to manufacturer instructions and lightly grease with coconut oil or cooking spray.

In a large bowl, whisk together the almond flour, shredded coconut, coconut flour, baking powder and sea salt. Set aside.

In a separate bowl, combine the egg yolks, almond milk, melted coconut oil, almond butter, vanilla extract and sweetener. Mix until smooth and glossy.

In a clean mixing bowl, whip the egg whites to stiff peaks using a hand mixer. The peaks should stand up when the beaters are lifted—this helps create the airy texture inside.

Pour the wet mixture into the dry mix and stir until just combined. Then gently fold in the whipped egg whites using a spatula—lift from the bottom and fold over the top so you retain as much air as possible. The batter will be thick and slightly airy.

Scoop about ½ cup of batter (or per your waffle iron size) into the preheated waffle maker. Close the lid and cook until the waffle is golden brown and crisp around the edges—typically 3–4 minutes, but follow your iron’s indicator. One hint: when steam stops rising, it’s likely ready.

Transfer the waffle to a wire rack (to prevent soggy bottoms) and repeat with the remaining batter.

Serve warm with toppings of your choice: sugar-free syrup, fresh berries, coconut yoghurt or butter. The crisp edges and soft interior are best enjoyed hot.