In a medium bowl, whisk together almond flour, sweetener, whey protein, baking powder, baking soda, xanthan gum and salt. Set aside.
Separate the whites and yolks of two of the eggs. In a clean dry bowl, beat the whites until they form stiff peaks.
In another medium bowl, whisk together yogurt, egg yolks and remaining eggs until combined. Stir in almond flour mixture, then add melted butter and almond milk, and stir vigorously until thoroughly combined. Gently fold in beaten egg whites.
Spread approximately ¼ cup of batter on each 4-inch section of the prepared waffle iron (my waffle iron is two 4-inch square sections. For round waffle irons, use your best judgement on the amount of batter needed). Close iron and let cook 4-5 minutes, or until waffles are golden brown. Remove waffles and repeat with remaining batter.
Makes about 10 waffles. Each waffles has 2.87g NET CARBS.Food energy: 173kcal Total fat: 14.18g Calories from fat: 127 Cholesterol: 89mg Carbohydrate: 4.50g Total dietary fiber: 1.63g Protein: 7.83g Erythritol: 3g