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 â…” 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 â…“ 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:
- Keto Protein Crepes (Sugar Free)7 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.
Liz machin
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!
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!
Katrin Nürnberger
Aaaah, so glad you liked them!!!!!
Sheree
Do you add the egg yolks into the mix at all?
Katrin
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
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
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
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
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
I made these and loved them. Thank you for the recipe.
Katrin
That's great to hear! Glad you liked them 🙂
Kristina
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
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
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
That sounds delicious!!!! I love the idea of using pumpkin spice 🙂
Victoria Daskalos
can you add pumpkin for pumpkin spice waffles?
Katrin
That sounds like a great idea!!!!
Staci
Hiya, I wondered if you used large or medium sized eggs?
Katrin
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!