In a small mixing bowl, add your coconut flour, sweetener, and baking powder, and set aside.
In a separate mixing bowl, add your egg whites, milk, vanilla extract and unsweetened applesauce and mix lightly. Pour into the dry mixture and mix until a thick batter is formed. Add your oil of choice and let the batter sit for 5 minutes.
WhHeat up your waffle iron and coat lightly with oil/cooking spray. Once hot, add your batter and cook until crispy on the outside and fluffy on the inside. Repeat until all batter is used up.
For crispier waffles, toast waffles in a toaster once cooked.TO STORE: Leftover waffles should be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Waffles are freezer friendly, so store them in the freezer to enjoy as quick and easy weekday breakfasts! Place waffles in a ziplock bag and keep in the freezer for up to 6 months. Thaw overnight in the refrigerator. TO REHEAT: Place waffles in a toaster or reheat in a pre-heated oven for 10 minutes.