Keto Waffles (Easy, Crispy)

A stack of keto waffles topped with powdered sweetener.

4.98 from 36 votes

Make fluffy, crispy keto waffles in just 15 minutes! This coconut flour waffle recipe has oodles of flavor. It might just be the most delicious low carb breakfast you'll ever have.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Snack

Cuisine: British

Servings:

Calories: 214kcal

Author: Katrin Nürnberger

Equipment

waffle maker

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

1.6g net carbs per waffle. Makes 6 waffles.

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.

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).

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat in the toaster on a low setting.

Nutrition