Perfect for a lazy breakfast or as an afternoon treat: These protein-packed coconut flour waffles are gluten free, sugar free and low carb. Paleo option!
Do you know those days when only a waffle will do? A soft, light and fluffy waffle with a gentle crunch on the edges, preferably straight from the waffle maker so it’s still warm? A waffle that fills the kitchen with the most mouthwatering smell of baked deliciousness? When I look out of the window, I can say with 100% certainty that today is a grain free waffles day.
One of my favourite waffle recipes are these low carb waffles, which disappear faster than you can say waffle. These babies come out of the waffle maker, hover in the air for a second and are gobbled up before they even reach a plate.
Friends, low carb waffles have got some serious competition: the almond butter coconut flour waffle!
Almond butter coconut flour waffles are the heartier cousin of regular low carb waffles. Purists make almond butter waffles with only almond butter, baking powder and eggs plus a sweetener such as banana or my favourite, erythritol. But I have a hungry teen in the house so that just won’t do.
Have you got any idea how much teenagers eat? They wake up in the morning so starved they can hardly get out of bed. Feeding teens is like throwing food into an abyss.
That’s why my almond butter waffles include coconut flour, which is not only crazy healthy, but adds more substance (read: they are filling!) and turns it into a veritable meal.
Coconut flour is gluten-free, particularly rich in fibre and low in carbohydrates. I love baking with it, though it can take a little to get used to it. Coconut flour absorbs a LOT of liquid.
I have experimented quite a bit with this recipe and finally cracked the ideal ratio of wet and dry ingredients. The result is light, moist and fluffy waffle heaven with a fragrant almond note. Basically, a brilliant lazy breakfast or snack for hungry kids.
Recipe variations for almond butter coconut flour waffles:
These waffles are easily customisable. You could use peanut butter instead of almond butter and experience with spices by adding mixed spice (AKA pumpkin spice in the US) or cinnamon for a more festive flavour.
If you prefer to make your own baking powder (most store bought varieties contain aluminium and corn – read this article on All Natural Ideas about how to make your own).
In terms of toppings, I am a purist – I have just dusted my stack with powdered erythritol. Feel free to enjoy your waffles with creme fraiche or whipped cream, a sugar free caramel sauce or some berries.
If you do not have a waffle maker, you can use the dough to make pancakes instead.
My recipe makes six waffles. Should your house be teen-less, you’ll be glad to know that almond butter waffles keep well in the fridge. Just toast them gently or warm them up in the microwave the next day.
★ Tried this recipe? Give it a star rating below!★
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Almond Butter Coconut Flour Waffles
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 5 eggs separated
- 3 tbsp coconut flour
- 1 tsp baking powder
- 2 tbsp granulated sweetener (coconut sugar for Paleo)
- 5 tbsp unsweetened coconut or almond milk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup / 60 g butter, unsalted and melted (use coconut oil for paleo)
- 1/4 cup / 60 g smooth almond butter
- to dust: powdered sweetener
Instructions
- Separate your eggs. Start by whisking the egg whites until they are firm and form stiff peaks. You have to use a clean, non-greasy bowl for this and be a bit patient.
- In a second bowl, mix all the other ingredients until the batter is nice and smooth.
- Gently fold spoons of the whisked egg whites into the batter. Try to keep as much of the air and fluffiness as possible.
- Let the batter sit for a few minutes to let the coconut flour absorb the moisture.
- Don't forget to grease your waffle maker before you get going. Grain free waffles have a more delicate consistency than wheat waffles, so take care when removing them.
- Bake your waffles until nice and golden. With a waffle maker that makes heart shaped waffles, you should be able to make 6 fine specimen.
Video
Notes
Nutrition
This post contains affiliate links. If you click on one of these links and purchase a product, I may earn a small commission, at no extra cost to you. Thank you for supporting Sugar Free Londoner.
Liz machin says
Having recently received a waffle maker, I made these for breakfast this morning. They were delicious. and I will be making them again for sure. I didn’t have smooth almond butter but the crunchy worked fine. I thought the pieces might burn a bit but they didn’t.Thank you for yet another foolproof recipe!
Katrin Nürnberger says
So glad you like it!
Tina M. Weaver says
I made these waffles yesterday and they were amazing! The waffles are fluffy and had a great taste and I topped them with sugar free syrup and dusted them with homemade powdered sugar-free. This is a recipe worth keeping!
Katrin Nürnberger says
Aaaah, so glad you liked them!!!!!
Sheree says
Do you add the egg yolks into the mix at all?
Katrin says
Hi Sheree, yes, you add the egg yolks with the other ingredients. I’m separating the eggs to add lightness into the dough by beating the egg whites until stiff.
Ilana says
Love this recipe! Definitely my go to. What would happen if I made muffins out of those? Any idea how long to bake and on what temp? Thanks!
Katrin says
Hi Ilana, I’d try 180 Celsius and probably 20-25 minutes until they are golden brown on top and a knife inserted comes out clean.
Daniel says
Are these waffle crispy? I find so many low carb waffles are limp. I’m looking for a low carb waffle that has that scraping noise when you move your fork over it.
Katrin says
I find this really depends on the type of waffle maker you use. When I used the round waffle iron that produced the heart-shaped waffles they were crispy. The square waffle iron makes thicker waffles and they ended up being softer.
Lisa says
I made these and loved them. Thank you for the recipe.
Katrin says
That’s great to hear! Glad you liked them 🙂
Kristina says
when i change the number of servings, the “1/4c butter” and 1/4c almond butter” do not which screwed up my batter and my macros. I didn’t notice it til after :/
Katrin says
Oh dear! I”m sorry about this – I tried it out and you’re right, it appears the recipe plugin can only change the first amount and not the second. I’ll have to see if anything can be done about this. I have changed it around in this recipe for you, so the US cups show first. Thank you for pointing this out.
Sandra says
Omg this was so yummy. I just made it and two of them Although I don’t have a heart waffle maker I just have a regular one the makes them round. I added cinnamon, ginger spice, pumpkin spice and my favorite coconut almond butter it was just heaven.
Katrin says
That sounds delicious!!!! I love the idea of using pumpkin spice 🙂
Victoria Daskalos says
can you add pumpkin for pumpkin spice waffles?
Katrin says
That sounds like a great idea!!!!
Staci says
Hiya, I wondered if you used large or medium sized eggs?
Katrin says
Hi Staci, most of the time I get my eggs from the farmer and they’re mixed. This recipe has been made by many people now, and I think we can safely say that both medium and large work. The only thing I’d suggest would be that if you dislike tasting egg (some people do) AND you’re using large eggs, you could try use 1 egg yolk less. I hope that helps!