These almond flour waffles are crispy on the outside, fluffy on the inside, and perfect for a quick and easy keto breakfast! No sugar and made in just one blender or bowl! 2 grams net carbs per serving.
Keto Almond Flour Waffles
When it comes to keto recipes using almond flour, my favorite recipes to make are almond flour muffins, almond flour cookies, and these easy almond flour waffles.
I don’t understand people who say they skip breakfast. In my personal opinion, breakfast is my favorite meal of the day. Regardless of how busy my day is likely to be, I always set time aside to have a proper breakfast. While I typically stick to overnight oats or, when I’m being fancy, a stack of pancakes, I’ve recently been enjoying waffles.
Now, I have been a waffle lover for quite some time now. In fact, my go-to breakfast up until recently was fluffy keto waffles with a side of fruit. However, as I’ve been trying to incorporate more almond flour in my recipes, I’ve been forgoing my usual (made with coconut flour) for these new and improved ones!
Crispy on the outside, fluffy on the inside, this almond flour waffle recipe will be your new favorite breakfast. Compared to my original waffles, these ones are also much lighter, too! Like my almond flour pancakes, they are pleasantly sweet, which is perfect to add your favorite toppings on it (or a drizzle of keto caramel).
I had some friends over for brunch the other day and whipped up some of these, and NO ONE believed me when I said it was made with almond flour- they thought it was like classic diner-style waffles (aka full of white flour!).
How do you make keto waffles with almond flour?
The Ingredients
- Almond flour– Try to use blanched or superfine almond flour, not almond meal. This will ensure a lighter and fluffier texture.
- Granulated sweetener of choice– Either monk fruit sweetener or erythritol. I only added a little bit, as I love to load my waffles with some fun (and sweet!) toppings.
- Baking powder– Leavening agent which gives the waffles some extra rise and fluffiness.
- Coconut oil OR butter– Gives a delicious buttery texture.
- Eggs– Room temperature eggs are preferred.
- Yogurt– Plain yogurt, coconut yogurt, or Greek yogurt can be used. For richer waffles, you can even use heavy cream.
- Vanilla extract- Optional, but gives the waffles a delicate vanilla flavor.
The Instructions
Add all your ingredients into a high speed blender and pulse until combined and smooth. Grease a waffle iron and when hot, pour 1/4 – 1/2 cup portions of the batter onto it. Cook until the edges are crispy. Repeat the process until all the batter is used up.
Tips to make the best almond flour waffles
- Even though there is coconut oil (or butter) in the waffle batter, you still need to grease the waffle iron generously. This ensures the edges are crispy and the batter doesn’t stick.
- Feel free to change up the flavors of the waffles. Add cocoa powder for chocolate waffles and add cinnamon for cinnamon spice waffles.
- Serve waffles with some vanilla ice cream, coconut milk ice cream, or some low carb fruit.
Storing and freezing tips
- To store: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place waffles in a ziplock bag and store them in the freezer for up to 6 months.
- Reheat: Either in a preheated oven, toaster, or even a non-stick pan. Try to avoid using a microwave, otherwise, they will be soft, not crispy.
More keto breakfast recipes to try
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Almond Flour Waffles
Ingredients
- 1 1/3 cup almond flour * See notes
- 1 teaspoon baking powder
- 2 tablespoon granulated sweetener of choice
- 4 large eggs room temperature
- 4 oz cream cheese can use thick yogurt or sour cream ** See notes
- 1 teaspoon vanilla extract optional
Instructions
- In a high speed blender, add all your ingredients and blend together until combined and smooth. Transfer the batter into a bowl and let it sit for five minutes.
- Heat up a waffle iron and coat in non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside.
- Repeat the process until all the waffles are cooked. Serve immediately or allow to cool completely, to refrigerate or freeze.
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This is a pretty good recipe, slightly eggy tasting but not too bad. It made 3 belgian waffles since the waffle maker is so big, light and very tasty. I replaced the greek yogurt for light cream cheese and it worked just fine. Thanks for sharing, I’ll be making these again.
Your writing is as delicious as your recipes! Thank you for your thoughtfulness!
This was one of great healthy waffle recipe! Thank you
Thanks, Tannaz!
Good recipe! I made a couple of modifications. I did not have any sour cream or yogurt so I used organic coconut cream which imparted a nice flavor. The recipe called for a half cup of almond flour. When I blended all the ingredients, the batter appeared very watery so I added a another half cup of almond flour. It was the perfect combination. Next time I’d like to try adding raw cacao powder.
In the description you mentioned baking powder. But in the ingredients you listed baking soda. I need to know which you actually use, please.
Hi Marsha- apologies for that, somehow the recipe card changed baking powder to baking soda. It is baking powder.
Delicious flavor but much too runny. Even after doubling the almond flour it was very thin. Perhaps one fewer egg?
Hi Suzie! It could be the brand of the almond flour or the waffle maker used.
The description says baking powder, but the actually recipe says baking soda….which one us correct? I went with powder. I found the recipe very runny and the tasty quite eggy, easily remedied by adding more flour though, 1/2 cup only seemed like a small amount? Maybe that’s just me though:) thanks for the recipe!
I had the same problem with it being much too runny & then realized in reading back that the recipe itself indicates baking soda, while previously in the details it references baking powder… I am thinking this is where the problem was… recipe should state baking powder instead?
Hi Dee- apologies for that, somehow the recipe card changed baking powder to baking soda. It is baking powder.
At one point you mentioned using baking powder and then the recipe says baking soda. Which one is it please?
Hi Tom- apologies for that, somehow the recipe card changed baking powder to baking soda. It is baking powder.
Good but needs salt.
Amazing recipe! Love these waffles! As a Type II, I have to limit my carbs to keep that blood sugar down , but I sure do miss sweets! These waffles turned out wonderful! Thanks so much for the great recipe! I will definitely be trying more recipes. Love your website! Thanks for the help friend. Blessings.
Made them with cream cheese they were great! Can liquid eggs be used for the high cholesterol conscious people?
I used ricotta cheese in place of the cream cheese and it worked wonderfully! Thanks for the recipe! My 8 month old daughter is enjoying every bite.
This is the best waffle recipe I have ever eaten!
I noticed you updated your recipe and eliminated the coconut oil. Probably for the better since it is high in saturated fat. But it sure was tasty! I opted to use the Two Good vanilla yogurt, but I used the entire 5.2 oz container. I still added 1/2 teaspoon of coconut oil and 1/2 teaspoon of butter. It worked just fine. Thought to cut the eggs to 2, but the flour didn’t bind and separated. Went to 3 jumbo eggs and they are fine too. Like your recipe because mom is diabetic. This recipe only increase her sugar reading by 10 and not like regular flour. My only issue is that I can’t seem to get it to crisp up. I used a 1100 watt waffle iron this time and I don’t notice much of a difference in crispness. For reheating, I’m going to try the air fryer because they fast and are great for crisping things up. Thanks again!