Keto Waffles

Ingredients -- Ovo-Lacto Vegetarian
This recipe is intended for a batch using a small waffle-maker. But it could probably make pancakes without any alterations to the recipe.

5 eggs, separated (yolks from whites -- yolks can go right into the melted butter after it cools)
About 4.5 oz (125 g) butter, melted or at least softened.
Optional: A dollop (large spoonful) of almond butter or peanut butter, melted and mixed along with the regular butter, seemed helpful to the texture.
Optional: about 4 Tbsp granulated Keto sweetener such as Allulose or Coconut Sugar. Personally I don't think these waffles need any sweetener at all, but feel free. Several drops of liquid Monkfruit sweetener might also substitute.
4 Tbsp. alternative flour: Coconut flour, Quinoa flour, those types seem to work better than Almond flour, but Almond flour also works fine. Can mix & match, and can include Flax Seed Meal.
3 Tbsp. full-fat Cream, or Coconut cream, or milk (regular or plant-based)
2 tsp Vanilla. Optional spices such as cinnamon, nutmeg, cocoa if desired. Maybe small dried blueberries.
1 tsp baking powder (not pure leavener)
Strongly recommended -- a scant pinch of Xanthan Gum

In a mixing bowl or large measuring cup (more than 2 cups capacity), melt or cream the butter and nut butter together. If using a microwave, maybe 20-25 seconds at a time, then repeat if necessary.
Mix the sweetener, if desired, into the softened butter, and mix in the flour, cream, and vanilla. This should cool the butter so it isn't as hot anymore. If you mix eggs into hot butter they tend to cook and become chunky. Now that the butter is cool, mix the egg yolks into the bowl.
Whisk the egg whites in a separate bowl until they start to form frothy peaks. They don't need to be really solid. A pinch of salt helps this process.
Gently fold spoons of the whisked egg whites into the butter and yolk mixture. Try to keep as much of the air and fluffiness as possible. The batter should be fairly liquid/runny compared to usual pancake batter. It should run to fill the crannies of the waffle maker pretty easily. But it should not be fully liquid.
Add the baking powder last. A pinch of Xanthan Gum helps achieve a more bread-like texture. However use Xanthan Gum sparingly. More than one generous pinch worth, will tend to make the waffles brittle and crumbly.
Prep the waffle maker per manufacturer's instructions. Modern ones don't seem to need lubricant (oil or butter) on the iron. Allow it to warm per instructions.
Place enough of the waffle mixture into the warm waffle maker to make one waffle. Keto waffles don't rise _quite_ as robustly as regular waffles... Seems like the right amount is what is just a little short of covering the bottom waffle grid with a thin but even layer. A few bare spots are left, which will be filled as the dough expands. On my small wafflemaker, this works out to a bit less than half a cup per waffle (the recipe makes 2 cups, a bit more than 4 waffles).
Cook until golden. TIP: Waffles are done when steam is no longer coming out the sides of the waffle maker. Repeat until all the mixture has been used.