Whisk together the eggs, almond milk, apple extract, and erythritol in a bowl.
Stir in the coconut flour, baking powder, and cinnamon powder.
Lightly coat a waffle iron with cooking spray.
Ladle batter into the iron and cook for about 5-7 minutes.
Whisk together all ingredients for the egg dip in a bowl.
Dip each waffle into the mixture until evenly coated.
Pan-fry the waffles in a lightly buttered pan until brown on both sides.
Dust waffles with powdered erythritol to serve.
Net Carbs: 3
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