1 1/2tspsweetener of choice: erythritol for low carb or coconut sugar for paleo
Preheat waffle iron and oil or grease it, unless you have a ceramic or non-stick kind.
In a large mixing bowl combine: coconut or almond milk and apple cider vinegar. Mix together well.
Add to the milk vinegar mixture: eggs, coconut or olive oil, vanilla extract. Mix together thoroughly with a whisk. Set aside.
In a second large mixing bowl combine: almond flour, coconut flour, baking powder, and 2 tsp sweetener of choice. whisk the dry ingredients together.
Add the dry flour mixture to the wet egg mixture and whisk together thoroughly.
Pour about ¼ cup batter into waffle iron being careful not to overfill. Close waffle iron and cook for 3 to 5 minutes or until steam stops rising from the waffle iron.
Carefully remove from waffle iron and serve.
Nutritional Data for Low carb Version: Servings: 4, Serving size: 2 sections from 4 section large waffle, Cal: 211, Carbs: 6.5 g / Net Carbs: 2.5 g, Fiber: 4 g, Fat: 16 g, Protein; 8 g, Sugars: 1 g* all nutritional data are estimates based on the products I used*