Almond flour waffles are a healthy replacement that is gluten free, keto and paleo friendly. Fluffy and easy to make these waffles have a buttery flavor and great by themselves. At only 3g net carbs per waffle they fit perfectly into a low carb lifestyle.
Recipe Highlights
- Fit waffles into your new lifestyle where they are still flavorful yet healthy.
- Make these in batches so they are easy to get to. Pop them in the toaster oven straight from the freezer.
- A buttery yet simple base to enjoy some of your favorite toppings or mix-ins.
Ingredients Needed
- Blanched Almond Flour
- Keto Granulated Sweetener
- Baking Powder
- Cinnamon
- Butter
- Egg
- Vanilla Extract
Helpful Recipe Tips
- Crispy waffles-Everyone loves these but they are a bit tricky. You need to have the waffle iron at a high temperature in order to make a crust with the almond flour. Then, you have to allow it to cool which is the tricky part because then you have to reheat it. Can you make crispy waffles on keto? Yes, but they are a process. A tip is to make batches at a time so they are always ready to go and have already cooled down and hardened.
- Use a toaster oven. A quick way to make sure you have a crispy low carb waffle is toast it. Allow it to cool then toast it and you will get that crispy texture. Even more so if you toast them from the freezer.
How To Store
These work perfectly if you wanted to make a double batch to eat later. Freeze the extra waffles and they will keep for at least 3 months in the freezer. Remove them from the freezer and pop them right into the toaster for a crispy taste.
Almond Flour Recipes You’ll Love
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Almond Flour Waffles
Equipment
- Waffle Iron
Ingredients
Dry Ingredients
- 1/2 cup blanched almond flour
- 2 tablespoon granulated sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cinnamon
Wet Ingredients
- 2 large egg
- 3 tablespoon salted butter (unsalted is fine to swap with or coconut oil)
- 1 teaspoon vanilla extract
Instructions
- Pre heat waffle maker, melt butter
- Combine all dry ingredients
- Mix all wet ingredients with your cooled butter.
- Combine dry and wet then mix until batter is smooth
- Pour half the batter into waffle iron and cook until done. Recipe will make 2 waffles
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Delicious! Will make again!
Does this make 2 regular large waffles, or 2 mini waffles?
2 regular size waffles. I’d assume 4 mini waffles but waffle makers vary
Is the butter melted?
Yes, the measurement is before melting
I’ve made this several times & love it!!!
Delicious recipe, thank you for sharing it.
This is Handsdown the BEST Waffle recipe I’ve ever used. It’s way better than having to use them three ingredient method with half a cup of cheese. These are also super flavorful. Thanks so much for sharing this recipe. 💕
Best waffle I’ve ever had. I did have a hard time making 2 waffles out of the batter. Guess I’ll just have to play with it. I will never eat a regular waffle again.
Except they are more dry than not. Can you
add a little liquid of some sort to help in that area?
More butter or a fat would be better than a liquid like almond milk or water. The issue is that with almond flour it does not absorb like traditional flour and the more liquid you add the waffle will be more “soggy” than moist if that make sense. Butter tends to work very well if calories aren’t an issue lol
Can I make these with Just Egg, egg substitute?
My husband has allergies to eggs.
Thank you
I have never tried that and I am not sure that has the properties to hold it together, but due to allergies it’s worth a try
May these this morning in fantastic, excited that I can have waffles again!
bob what sweetner do i use. 2 tbs sounds like a lot. stevia?
I will clarify that in the writing thank you. But, you’ll want to use a granulated sweetener, not liquid.
Excellent Recipe! My husband just loves these waffles – and he has never before ‘approved’ any almond flour recipes! I used these waffles as part of the Chicken and Waffles that I served for dinner tonight. Thank you so much for sharing this recipe!
Can I use advocado oil or olive oil instead of butter?
Yes you can
I haven’t made these yet, but was wondering if you could separate the eggs and whisk the whites and fold them in like traditional waffle recipe? My waffle maker makes HUGE Belgian waffles so I would probably have to quadruple this recipe. LOL. PS I actually prefer MY waffles soggy….I looooooove the way the melted butter and syrup soak into the waffle and get all gooey and soggy. Mmmmmmm😋
This is a hard question to answer because it would have to be tested. You can surely get that soaked waffle in butter flavor but the ingredients don’t work the same due to a lack of gluten as in a traditional waffle.
I going to try making these (I’ve tweaked them a bit) today separating the egg yolks from the whites and then whisking the white to fluffy peaks and folding them into the mixture. Wish me luck! Lol. I’ll let ya know how they turn out!😊
Thank you, I will be waiting!
Angie? Waiting for your response! I am not a big fan of extra work, but if beating the egg whites makes fluffier waffles, we’d make the effort!
Do NOT use a flax seed substitute in these. They burned horribly b/c of that, I’m sure they would have been fine otherwise. Good flavor.
Absolutely SAVED my mother and I! (Both trying out Keto but were craving waffles/pancakes)
Only small batch waffle recipe I’ve found out of five now that is genuinely close enough to regular waffles to kick the craving with both flavour and texture!
Also: Tried it with flax egg for my mother who has an egg allergy and saw another user who had someone with an egg allergy and another who had trouble with flax eggs for this recipe
it was a bit looser the first try but made the ‘flax eggs’ with about 1/2 tbsp less water (so 2 1/2 tbsp water and 1tbsp flax, letting it sit for 10 mins with occasional stirring, and it worked very well with that attempt 🙂 )
We love these. Great recipe!
What can you use instead of egg? Trying to keep it vegan. Everything I’ve made with flax egg, no egg or applesauce, it doesn’t turn out right. It’s like the inside won’t cook all the way no matter how long we cook it. It’s so hard trying to find an almond flour pancake or waffle mix that doesn’t have egg, taste good and is set up like a pancake or waffle should be after cooking it.
Hi Patty, I am going to be completely honest with you. As of today, there is nothing that can replicate an egg exactly. Even this waffle recipe is good but side-by-side a waffle with all-purpose flour you can spot a difference. I am not vegan but I do have a bit of an egg allergy so I can understand wanting to still have some of the things I love. Bananas are a good egg replacement you can add, but with all the things you listed, including the banana, simply only create the hold. They don’t create the emulsion and structure that egg gives.
I am surprised almond flour is only 2g net carbs per cup. Going to try this recipe tomorrow.
As a Waffles lover, I need to give this a shot!
This is food seduction at its finest!
Thanks for sharing
Lovely
This looks super cute
This looks sweet