Break the egg and whisk the white in a bowl until it is stiff.
Whisk the coconut flour, egg yolks, baking powder, and granulated erythritol in a separate bowl.
Melt the butter and whisk until it is combined.
Stir in the vanilla and almond milk until it smoothens out.
Fold in the egg whites carefully.
Preheat and grease the waffle iron and cook the waffle batter.
Whisk the heavy cream until it forms a stiff peak.
Add powdered erythritol to taste and whisk in cinnamon.
Dress the cinnamon cream on the warm waffles.