Let me show you how to make crispy, fluffy keto waffles in just 15 minutes! These easy almond butter waffles are only 1.6g ner carbs.
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?
Today was such a day.
Friends, my beloved low carb waffles have got competition: this almond butter keto waffle! The almond butter is the key ingredient that lifts both the flavor and texture.
This gluten free keto waffle recipe has an authentic waffle taste. It is gently sweet, with warm vanilla notes. The texture is light, moist and fluffy on the inside, with a delightfully crunchy outer crust.
We love these waffles for breakfast, but they also make a great snack. They are great with sugar free nutella as well as with blueberry cream cheese and berries. Or, simply dust them with sugar free sweetener!
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Ingredients
Here are the ingredients you'll need:
- Eggs - should be room temperature. This way, it is easier to whip them to stiff peaks
- Coconut flour
- Baking powder
- Granulated sweetener - Erythritol sweetener blends are best if you want crispy waffles. Xylitol or allulose make softer waffles.
- Butter - melted and cooled to lukewarm
- Almond butter - I used Pip & Nut smooth almond butter for these waffles.
- Unsweetened almond milk - Or any other nut or seed milk that you prefer. I like Plenish.
- Vanilla and almond extract - I like the almond extract because it intensifies the almond flavor. Or, use 2 teaspoons of vanilla extract.
See the recipe card for full information on ingredients and quantities.
Tip: If you want to top the waffles with sugar free syrup later, skip the sweetener altogether.
Instructions
Let's make keto waffles! Here are the basic steps. Scroll down to the recipe card for the detailed method and nutrition information.
STEP 1
Whisk the egg whites to stiff peaks.
STEP 2
In a large mixing bowl, blend the egg yolks with all the other ingredients (coconut flour, baking powder, sweetener, almond milk, butter, almond butter, vanilla and almond extract) until smooth.
STEP 3
Gently fold the whisked egg whites into the egg yolk mixture until a uniform waffle batter forms, while keeping as much air in the batter as possible.
STEP 4
Spoon the batter into the greased waffle maker and cook until golden. Carefully release using a fork, then repeat until all batter is used up.
Chef Katrin's Tips
#1 Let the batter sit for a few minutes to thicken. This allows for the coconut flour to absorb the moisture.
#2 Liberally grease the waffle maker with butter or oil so the batter does not stick. Keto waffles are gluten-free and therefore a little more fragile than regular ones. Add more butter to the waffle maker as needed in between waffles.
#3 To keep the first waffles warm while you cook the rest of the batch, place them on a wire rack in the preheated oven (160C / 320F).
Variations
Almond flour. You can replace the coconut flour in the recipe with ⅔ cup or 65 grams of extra fine almond flour.
Change the nut butter. Use peanut butter, macadamia butter or even seed butters instead of almond butter. Just make sure they are nice and soft.
Lemon blueberry: Add lemon zest and replace the extracts with lemon juice. Fold ⅓ cup of blueberries into the batter.
Winter spice: Add 1 teaspoon of cinnamon or pumpkin spice.
Toppings
I dusted my waffle stack with powdered sweetener. Here are more topping ideas:
- Strawberries, blueberries or raspberries
- melted chocolate drizzle
- Sugar free whipped cream
- Creme Fraiche or sour cream
- Sugar free strawberry sauce
- 2 ingredient sugar free caramel
- Ice Cream! Try this keto chocolate ice cream or my sugar free vanilla ice cream
- Blueberry cream cheese
Recipe FAQs
Heart-shaped waffle irons make thin and crispy waffles. For the video I used a square Belgian waffle maker. This produces thicker and softer waffles.
If you do not have a waffle maker, use the batter to make pancakes instead. Or, make muffins and bake them in the oven for 25 minutes at 180C or 350F.
Omit the sweetener and extracts and add a pinch of salt instead. Top with sauteed spinach or mushrooms and melted cheese.
This depends on the waffle maker. Mine took around 2 minutes in the heart-shaped waffle maker and 3 minutes in the square one. As a rule of thumb, the waffles are ready when the waffle maker stops releasing steam.
Storage
Keto waffles stay fresh in an airtight container in the fridge for up to 5 days.
To reheat, toast them gently or warm them up in the microwave for 15 seconds.
These waffles also freeze well. I layer parchment paper between them so they don't stick together. Then, I freeze them for up to 3 months. You can pop them in the toaster straight from frozen.
More Keto Breakfast Recipes
Here are more keto friendly breakfast treats you may like:
- Egg White Protein Crepes7 Minutes
- Low Carb Crepes8 Minutes
- Fluffy Coconut Pancakes10 Minutes
- Chocolate Chaffle14 Minutes
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Recipe
Keto Waffles (Easy, Crispy)
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Equipment
Ingredients
- 5 eggs medium, separated (or 4 large)
- 3 tablespoon coconut flour 24g
- 1 teaspoon baking powder
- 2 tablespoon granulated sweetener
- 5 tablespoon almond milk 75ml
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup butter 56g, melted
- ¼ cup smooth almond butter 62g
- to dust: powdered sweetener
Instructions
- Separate the eggs. In a large mixing bowl, whisk the egg whites with an electric mixer until stiff peaks form.
- In a second large mixing bowl, blend the egg yolks with all the other ingredients (coconut flour, baking powder, sweetener, almond milk, butter, almond butter, vanilla and almond extract) until smooth.
- Gently fold spoons of the whisked egg whites into the egg yolk mixture. Stir until a uniform waffle batter forms, while keeping as much air in the batter as possible.
- Let the batter sit for a few minutes to thicken.
- Liberally grease the waffle maker and fill in enough batter to make 1 waffle. Cook until golden, then carefully release using a fork.
- Add more butter to the waffle maker as needed and repeat until all batter has been used up. Makes 6 waffles.
Video
Notes
Nutrition
First published in 2016. Republished wth more tips and additional images in 2024.
Lisa
Keto guidlines I've read so far say to substite heavy cream for milk in recepies, coffee...
Would this recipe work with heavy cream instead of milk?
Katrin
I'm sure it would work well. You'd keep the same wet/dry ratio!
Cindy Merriam
I see most of these comments are over a year old but... I'm slow and just around to making these waffles. OMG they are THE BEST.I did not have any almond milk so I sub'd half heavy cream half water, also no almond butter so I used peanut butter,they were so light and fluffy, the taste was just like eating A regular waffle. Much better then any pancake recipe I've tried. Can I make ahead and freeze or do they not freeze well. Thanks for sharing recipe, I LOVE them.
Paula Heiple
Can you freeze these waffles?
Katrin
I think that should be no problem. I have frozen cakes made with nut flours before and almond butter itself is freezable too.
Paula Heiple
Katrin, I did freeze them and I just ate mine. They were still delicious. So happy I found this recipe. One of my new favorites. Thank you for the quick response.
Paula Heiple
Just got done making these waffles. They are delicious. I was a little confused because in the recipe it said to fold the egg whites into the egg yolks. I thought maybe this was an error and I choose to fold them into the batter leaving out the yolks and they were wonderful.Can you please clarify this for me? I also added Lily's sugar free chocolate chips and almond silvers. Very filling.
Katrin
Hi Paula, I'm glad you like the waffles! And thanks for your comment - you are right, the way I described it was maybe a bit unclear - of course the egg whites are folded into the batter at the very end. I have changed it in the recipe description. Adding chocolate chips sounds like a great idea!!!
Loretta
How many waffles are a serving one or two?
Loretta
My waffle maker makes two squares at a time. I see yours looks like it cooks 4 at a time. I’m counting my macros and want to list it as acccurately as possible. Thank you
Katrin
Hi Loretta, I calculated the recipe at 6 servings, using another waffle maker which makes round waffles that separate into 5 pieces. You can see them in the photos on my blog. For me, one of these was enough - the almond butter and the nut flour makes them quite filling. So the nutrition info I calculated was for one of these waffles.
ABKJ
Definitely making these!
Katrin
Great! Let me know how you like them 🙂
Bern Johnson
I'll definitely be making this recipe! Thanks!
Katrin
Awesome. Glad you found my page.
Amy
Hi,
I don't fare well with dairy. Any suggestions on an alternative?
Katrin
You could use coconut oil instead of the butter.
Christy
Can you recommend a specific brand of creamy almond butter? My kiddos hate “bits” and I can never seem to get things smooth or creamy enough for them. Thanks!
Katrin
Hi, if you are based in the UK I can - I like the Meridian brand. They have awesome nut butters with no added extras.
Ive Nadal
Just diagnosed diabetic. Looking for low or no-sugar recipes. I am making a list of your recipe ingredients to get them at the store and will definitely give these waffles a try. I will try some of your other recipes, I'll be back with my opinion. Thank you! Ive -Houston, TX, USA
Katrin
I'm sorry to hear you've been diagnosed - but from what I've read you can completely reverse Type 2 Diabetes with a low carb diet. I'm glad you have found my site and hope you will enjoy my recipes. Good to have you here!!
Debbie
These were amazing! They turned out like the picture 🙂 Thank you for sharing.
Katrin
Fantastic! I'm glad you enjoyed them 🙂