Preheat waffle iron. Preheat oven to 200F and place a metal cooling rack over a large baking sheet.
In large bowl, whisk together the coconut flour, almond flour, shredded coconut, Swerve, baking powder and salt. Stir in eggs, melted coconut oil and milk. Carefully fold in blueberries.
Once waffle iron is hot, grease generously with coconut oil and then spoon about ¼ of the batter into the hot iron. Spread evenly over iron with back of a spoon. Cook 4 to 5 minutes, or until golden brown.
Once cooked, transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.
Serves 6 to 8. For 8 servings, each has 7.41 g of carbs and 3.41 g of fiber. Total NET CARBS = 4 g. Food energy: 199kcal Saturated fatty acids: 12.22g Total fat: 16.50g Calories from fat: 148 Cholesterol: 116mg Carbohydrate, by difference: 7.41g Total dietary fiber: 3.41g Protein: 5.79g Sodium: 237mg