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.
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.
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Almond Butter Coconut Flour Wafflesfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
- 5 eggs separated
- 3 tablespoon coconut flour
- 1 teaspoon baking powder
- 2 tablespoon granulated sweetener (coconut sugar for Paleo)
- 5 tablespoon unsweetened coconut or almond milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup / 60 g butter, unsalted and melted (use coconut oil for paleo)
- ¼ cup / 60 g smooth almond butter
- to dust: powdered sweetener
- 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.
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You would not believe what I did when I made these! But I'm 69 with a failing memory, so cut me a break! LOL. Anyway, as I was mixing the ingredients separately as directed, I had mixed the egg yolks, vanilla extract, almond extract and almond milk in a separate bowl, on the other side of the kitchen. So when I whipped the egg whites and mixed the other ingredients together, I forgot to add in the almond/yolk milk mixture which was on the other side of the kitchen. I didn't catch my mistake until the waffles were already cooking. Realizing my huge mistake, I was already prepared to throw out the waffles once they were done cooking. But when I took them out, they looked just like real waffles, but I was still intent on throwing them away because all the good flavor from the extracts was left out, not to mention the liquid part that I also left out would probably make the waffles very dry. Surprisingly, they looked so good that I decided to serve them to my husband . Much to my surprise, he absolutely loved them. So I ate the other two and was not only relieved, but so pleasantly surprised that my huge error didn't ruin these waffles. So I saved your recipe and renamed it Katrin's Magic Waffles! I can hardly wait to make them again , only this time with the missing ingredients . Thanks for such a wonderful recipe!
I love it! Well, it sounds like you have created a whole new recipe that works. Let me know if you try my full recipe - I would love to hear how you like them with all of the ingredients!
What is the serving size for the 3.9 g of carbs
It states 6 as serving size but just checking
Thank you so much
My mix makes 6 waffles and the nutrition is calculated per 1 waffle. Hope this helps!
For those people who aren't KETO interested, and have nut allergies(i.e. all tree nuts) what would be the ratio of whole wheat flour vs. almond or coconut? Would you use the same amount that is in your recipe? Also. I'm thinking about the recipe for the Dorito-like crackers. I've made whole wheat crackers and sell them at Farmers Markets and people love them. Some of the reviews I read sound like they are greasy with the moz cheese in them. Is that so?
I am not sure. It's roughly 1:1 for almond / wheat , but you'd probably need a little less wheat because it's finer. You only need 1/3 the amount of coconut flour versus almond flour. However, for wheat recipes you don't need as many eggs because you've got the gluten as a binder.
I cannot wait to make these waffles as every recipe I've used from katrin has been a success and amazing. Thank you for your greatness
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!
So glad you like it!
Tina M. Weaver
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!
Aaaah, so glad you liked them!!!!!
Do you add the egg yolks into the mix at all?
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.
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!
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.
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.
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.
I made these and loved them. Thank you for the recipe.
That's great to hear! Glad you liked them 🙂
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 :/
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.
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.
That sounds delicious!!!! I love the idea of using pumpkin spice 🙂
can you add pumpkin for pumpkin spice waffles?
That sounds like a great idea!!!!
Hiya, I wondered if you used large or medium sized eggs?
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!