Preheat your waffle iron according to the manufacturer's instructions.

In a medium bowl, combine the almond flour, coconut flour, baking powder, and salt. Mix well to ensure there are no clumps.

In a separate bowl, whisk together the eggs, almond milk, melted coconut oil, vanilla extract, and erythritol until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.

Lightly grease the preheated waffle iron with a bit of coconut oil or cooking spray.

Pour the batter into the waffle iron, using enough to cover the cooking surface but not overflow. Close the lid and cook until the waffles are golden brown and crisp, typically 3-5 minutes.

Carefully remove the waffles and repeat with the remaining batter.

Serve warm with your favorite keto-friendly toppings, such as fresh berries, whipped cream, or sugar-free syrup.