These low carb waffles are light and fluffy on the inside and crispy on the outside. They use staple keto ingredients and are ready in just 15 minutes.
As of yesterday, our waffle maker will be put to use a whole more often. For I have discovered a low carb waffle recipe that tastes better than the wheat-and-sugar version.
Who would have thought that some eggs, butter, a few spoonfuls of coconut flour and a few other magic ingredients could make a whole noisy family quiet in astonishment for... well, at least five seconds.
These keto waffles are so soft and fluffy inside, with a delightful crunch. They smell divine as they bake.
Adults will also love the fact that they contain just 1.6 grams of net carbs each!
Don't miss my almond butter keto waffles and chocolate chaffles.
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Why You'll Love These Waffles
- Family-friendly - This keto waffle recipe tastes absolutely authentic. I have served it to my carb-loving children who both asked for seconds.
- Kitchen cupboard staples - No unusual or expensive ingredients! We only need ingredients you probably have in your kitchen right now.
- Adaptable - It's really simple to change up the recipe to your personal preferences, from dairy-free to savoury. I have listed plenty of flavor options further down in the post.
- Great for meal prep - Once you get the waffle maker out, you might as well make a big batch. The waffles stay fresh for days in the fridge, freeze well, and taste good hot or cold.
This recipe has been on my blog since 2016 and I have just given it an overhaul with more images, tips and tricks. I really hope you will give it a try.
Don't just take my word for how great these waffles are. Here is a reader comment:
Jamie: "I just made these waffles again for the first time since going back on keto after over a year off. I remembered them being good, but I forgot just how good! They are absolutely amazing! It may just be the BEST low carb recipe (for anything) that I have ever come across."
Ingredients
You'll need these ingredients:
- Eggs - room temperature and separated
- Coconut Flour - This is a grain free and gluten-free flour made from dried coconut. It is a popular low carb flour.
- Butter - Melted and cooled
- Sweetener - Erythritol or monkfruit blends are best if you want crispy waffles. Xylitol or allulose make soft waffles. You could also use stevia drops.
- Almond Milk - or use any other nut or seed milk
- Baking Powder - To help the waffles rise
- Vanilla Extract - Optional, but recommended. For that authentic waffle flavor.
I also added a teaspoon of cinnamon to enhance the flavor.
See the recipe card for full information on ingredients and quantities.
Instructions
Let me show you how to make fluffy low carb waffles in 4 simple steps.
Scroll down to the recipe card for a detailed method and nutrition information.
STEP 1
Whisk the egg whites in a large mixing bowl to stiff peaks.
STEP 2
In a second bowl, mix the egg yolks with the dry ingredients - coconut flour, sweetener, baking powder - until smooth. Add the melted butter, vanilla and almond milk and blend until well-combined.
STEP 3
Gently fold the egg whites into the batter.
STEP 4
Cook the low carb waffl mix in a well-greased waffle iron until golden. Repeat until all batter is used up.
(The images are taken from my keto waffles recipe video. They have the same recipe steps.)
Chef Katrin's Tips
#1 Grease the waffle iron well with butter or coconut oil. Repeat as needed between waffles to prevent the batter from sticking.
#2 If you want to serve all waffles at the same time, keep the first waffles warm while you cook the rest of the batch. Simply place them on a wire rack in the preheated oven (160C / 320F).
#3 The heart-shaped waffle irons make crisper, thinner waffles than the square Belgian waffle makers, which make thicker and softer waffles.
Variations
Savoury low carb waffles: Omit the sweetener and vanilla. Add a pinch of salt to the batter instead. You can also add grated cheddar or parmesan. Serve with sauteed spinach, mushrooms or bacon.
Dairy-free: Use coconut oil instead of butter.
Almond flour waffles: Replace the coconut flour with ¾ cup or 75g of super fine almond flour.
Chocolate: Use 3 tablespoons of coconut flour and add 2 tablespoons of cocoa powder. Also, double the amount of sweetener. Option to add sugar free chocolate chips into the batter!
Serving Suggestion
As you can see, I like my waffles with creme fraiche and blueberries - but any berry combination, whipped cream or a dollop of coconut cream would work well.
Here are more topping ideas:
- Dust with powdered sweetener or sugar free syrup
- Sugar free strawberry sauce
- 2 ingredient sugar free caramel
- Ice Cream! Try this keto chocolate ice cream or my sugar free vanilla ice cream
Do you do school lunches? Make little heart-shaped waffle sandwiches filled with blueberry cream cheese!
Recipe FAQs
You can use this waffle batter to make fluffy pancakes. Another option is to fill the keto waffle mix into muffin cups and bake it in the preheated oven at 180C / 35F for 25 minutes.
Mine took around 2 minutes in the heart-shaped waffle maker and 3 minutes in the square one. Look out for the moment when the waffle maker stops releasing steam. This means the waffles are ready.
Yes, although the waffles will be less fluffy. You can beat the eggs with an electric blender for 2 minutes until they are pale and have doubled in size. Then, add the rest of the ingredients and mix briefly until combined.
These waffles contain 1.6g net carbs. This means they are low in carbs, but not carb free. To make zero carb waffles, you would have to use protein powder instead of the coconut flour. However, this would also change the taste of the waffles.
No. Chaffles are made with mozzarella and egg plus a low carb flour. This low carb waffle recipe does not contain mozzarella. It has an authentic waffle taste.
Storage
Fridge: I store keto waffles an airtight container in the refrigerator for up to 5 days.
Freezer: Waffles freeze well. I often make a double batch so I have leftovers, which I freeze for up to 3 months. To prevent them from sticking together, I layer parchment paper between them.
To Reheat: You can pop frozen waffles in the toaster straight from frozen. Fridge cold waffles take 15 seconds to warm up in the microwave.
More Low Carb Breakfast Recipes
- Egg White Protein Crepes7 Minutes
- Low Carb Crepes8 Minutes
- Keto Cream Cheese Pancakes12 Minutes
- Fluffy Cinnamon Pancakes (Coconut Flour)10 Minutes
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Recipe
Low Carb Waffles
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 separated, room temperature
- 4 tablespoon coconut flour
- 1 tablespoon granulated sweetener or more, to taste
- 1 teaspoon baking powder
- 1-2 teaspoon vanilla extract
- 2 tablespoon almond milk
- ½ cup butter unsalted and melted, 112g
- 1 teaspoon cinnamon (optional)
Instructions
- Separate the eggs. Whisk the egg whites until they are firm and form stiff peaks.
- In a second bowl, mix the egg yolks, coconut flour, sweetener and baking powder with an electric mixer until smooth.
- Add the melted butter, almond milk and vanilla and mix until well-combined.
- Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
- Preheat the waffle maker and grease it well with butter. Place enough of the waffle mixture into the warm waffle maker to make one waffle. Cook until golden.
- Repeat until all the mixture has been used. Re-grease the waffle maker between waffles.
Notes
Nutrition
First published in 2016. Republished and updated with more details in 2024.
TERE
CAN I ADD SWEET POTATO TO THE MIX?
Katrin Nürnberger
As long as you stick to the same wet/dry ratio, it should be no problem!
Bec
I'm new to low carb and have been struggling to adjust. This recipe is really great and makes me feel like I can still have some treats! I made a blueberry couli with monk fruit sweetener to go with them and they were delicious.
Sue Robinson
I bought a waffle maker just so I could make these. Not disappointed!
Jamie
Katrin,
I just made these waffles again for the first time since going back on keto after over a year off. I remembered them being good, but I forgot just how good! They are absolutely amazing! I use Maple Grove Farms sugar- free maple syrup which is our favorite (and we’ve tried many). I have your recipe bookmarked on my iPad under “Very Best Low Carb Recipes.” It may just be the BEST low carb recipe (for anything) that I have ever come across. Thank you so much for making weekend breakfasts special again! All the best to you from across the pond!
Lisa Peacock
very good mmmmmmmm
Jackie
Made these yesterday for lunch. Amazing! And much easier/quicker than I thought they would be
ronnie
can you use a Pizzelle maker instead of a waffle iron? I'm afraid they may be too thin.
Katrin Nürnberger
It's not a batter that's designed to be crispy like an ice cream waffle. You can definitely try, but my feeling is that you may need a little almond flour in it as well, plus xanthan gum for sturdiness.
Nancy Dane
Hello. I have tried many of your recipes and am very happy with them. However, I am a little concerned about the amount of butter in some of the recipes - including this one. I have issues with cholesterol and wonder if I could sub Greek yogurt or apple sauce (or even mashed banana) for some of the butter to make these recipes more heart friendly for me. Thanks.
Katrin Nürnberger
Of course, I think both options would work.
Laura Grant
Wow! Thank you so much for this! Finally found a keto adapted recipe that I love!