Preheat the waffle iron to high heat. It is very important it is hot BEFORE you add batter.
Grease the waffle iron well with cooking spray, before, and between each waffle.
In a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. Set aside.
In a separate large bowl, combine almond flour, erythritol, baking powder, and salt. Set aside.
Add butter and nut butter to a small bowl, and heat in the microwave for 30 seconds, then whisk together. If it isn’t melted together well enough, return to the microwave in 15 second intervals until it can easily be whisked together.
Add butter and nut mixture to your dry ingredients, and stir to combine. Then add in egg yolk, almond milk and vanilla.
Stir until smooth, then carefully fold egg whites in, be careful to combine, but do not overmix as this will cause the waffles to not rise when cooking.
Pour about ½ cup to ¾ cup batter into the greased waffle iron. Close and cook until brown and crispy, about 5 minutes. A simple trick is to wait until the steam stops coming out of the waffle iron.
To make it easier to remove waffle, and get a crispier outside, without overcooking, once steam stops coming out, unplug and let cool slightly in the waffle iron.
Repeat with the remaining batter.
Top with sugar free whipped cream and fresh berries.