Almond Flour Waffles

These almond flour waffles are crispy on the outside, fluffy on the inside, and perfect for a quick and easy keto breakfast! No sugar and made in just one blender or bowl! 2 grams net carbs per serving. 

Keto Almond Flour Waffles

When it comes to keto recipes using almond flour, my favorite recipes to make are almond flour muffins, almond flour cookies, and these easy almond flour waffles. 

I don’t understand people who say they skip breakfast. In my personal opinion, breakfast is my favorite meal of the day. Regardless of how busy my day is likely to be, I always set time aside to have a proper breakfast. While I typically stick to overnight oats or, when I’m being fancy, a stack of pancakes, I’ve recently been enjoying waffles.

Now, I have been a waffle lover for quite some time now. In fact, my go-to breakfast up until recently was fluffy keto waffles with a side of fruit. However, as I’ve been trying to incorporate more almond flour in my recipes, I’ve been forgoing my usual (made with coconut flour) for these new and improved ones! 

Crispy on the outside, fluffy on the inside, this almond flour waffle recipe will be your new favorite breakfast. Compared to my original waffles, these ones are also much lighter, too! Like my almond flour pancakes, they are pleasantly sweet, which is perfect to add your favorite toppings on it (or a drizzle of keto caramel).  

I had some friends over for brunch the other day and whipped up some of these, and NO ONE believed me when I said it was made with almond flour- they thought it was like classic diner-style waffles (aka full of white flour!).

How do you make keto waffles with almond flour?

The Ingredients

• Almond flour– Try to use blanched or superfine almond flour, not almond meal. This will ensure a lighter and fluffier texture.
• Granulated sweetener of choice– Either monk fruit sweetener or erythritol. I only added a little bit, as I love to load my waffles with some fun (and sweet!) toppings. 
• Baking powder– Leavening agent which gives the waffles some extra rise and fluffiness. 
• Coconut oil OR butter– Gives a delicious buttery texture. 
• Eggs– Room temperature eggs are preferred.
• Yogurt– Plain yogurt, coconut yogurt, or Greek yogurt can be used. For richer waffles, you can even use heavy cream. 
• Vanilla extract- Optional, but gives the waffles a delicate vanilla flavor. 

The Instructions

Add all your ingredients into a high speed blender and pulse until combined and smooth. Grease a waffle iron and when hot, pour 1/4 – 1/2 cup portions of the batter onto it. Cook until the edges are crispy. Repeat the process until all the batter is used up.

Tips to make the best almond flour waffles 

• Even though there is coconut oil (or butter) in the waffle batter, you still need to grease the waffle iron generously. This ensures the edges are crispy and the batter doesn’t stick.
• Feel free to change up the flavors of the waffles. Add cocoa powder for chocolate waffles and add cinnamon for cinnamon spice waffles. 
• Serve waffles with some vanilla ice cream, coconut milk ice cream, or some low carb fruit. 

Storing and freezing tips

• To store: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week.
• To freeze: Place waffles in a ziplock bag and store them in the freezer for up to 6 months. 
• Reheat: Either in a preheated oven, toaster, or even a non-stick pan. Try to avoid using a microwave, otherwise, they will be soft, not crispy. 

More keto breakfast recipes to try

• Cinnamon rolls
• Bagels
• Low carb oatmeal
• Peanut butter smoothie
• Shakes

Almond Flour Waffles

These almond flour waffles are fluffy and light, with a crispy exterior! Perfect for an easy low carb and keto breakfast!

5 from 87 votes

Print Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 195kcal

Author: Arman

Ingredients

• 1/2 cup almond flour * See notes
• 1 tsp baking powder
• 2 tbsp granulated sweetener of choice
• 4 large eggs room temperature
• 1 tbsp coconut oil melted
• 1/2 cup plain yogurt can use cream cheese or sour cream ** See notes
• 1 tsp vanilla extract optional

Instructions

• In a high speed blender, add all your ingredients and blend together until combined and smooth.
• Heat up a waffle iron and coat in non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside.
• Repeat the process until all the waffles are cooked. Serve immediately or allow to cool completely, to refrigerate or freeze.

Notes

* If your batter is too thin, add extra almond flour. 

** You must use a thick yogurt or else the batter will be thin. Cream cheese is a fantastic option.

TO STORE: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place waffles in a ziplock bag and store them in the freezer for up to 6 months. 

TO REHEAT: Either in a preheated oven, toaster, or even a non-stick pan. Try to avoid using a microwave, otherwise, they will be soft, not crispy.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Sodium: 400mg | Potassium: 116mg | Fiber: 2g | Vitamin A: 300IU | Calcium: 94mg | Iron: 1mg | NET CARBS: 2g

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