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Preheat a mini waffle iron or a classic style larger waffle iron. Do not use a deep Belgian style waffle iron.
In a large bowl, beat both egg whites with the salt and cream of tartar until they hold stiff peaks.
Carefully fold in the beaten egg whites into the almond flour mixture until no streaks remain.
Lightly grease the waffle iron, then add about 3 to 4 tablespoons to each mini waffle well or to each section of the large waffle iron. Let cook without disturbing them for 4 to 5 minutes, then carefully lift the lid to check on how browned they are.
Place the cooked waffles on a wire rack over a rimmed baking sheet. Re-grease the waffle iron before continuing with the remaining batter.
For super crispy waffles, you can place the whole baking tray in a 200ºF oven for 10 to 15 minutes.
In a shallow bowl, mix together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter, and then dip each in the cinnamon mixture.
Serve as is or with some keto hot fudge sauce.