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Crispy on the outside and fluffy in the center, this almond flour waffle recipe is perfect for a quick breakfast. Made in one blender or bowl, I love that it’s deceptively low-carb!
Looking for more waffle recipes? Try my protein waffles, oatmeal waffles, and keto waffles.
This is one of my family’s most requested waffle recipes. The almond flour gives the waffles a subtle sweet flavor and richness, which works perfectly with the other ingredients. Alongside a few baking staples, it’s an easy breakfast that can be made at a moment’s notice.
Why I love this recipe
- One bowl. So prep time and clean-up are a breeze.
- Diet-friendly. Naturally gluten-free, grain-free, and low in carbs, plus they’re easy to make vegan.
- Easy to customize. From the base ingredients to optional mix-ins and toppings galore, you can customize every element of these waffles.
- Perfect for meal prep. I like making a double batch and freezing them for breakfast all week. They reheat like a dream and taste as fresh as day one!
Ingredients needed
- Almond flour– Try to use superfine or blanched almond flour, not almond meal. This will ensure a lighter and fluffier texture.
- Sugar. I used only a dash of white sugar since 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. If using unsalted butter, add a pinch of salt to the batter.
- Eggs– Room-temperature eggs are preferred.
- Yogurt– My secret ingredient for guaranteeing moist waffles. Use plain yogurt, coconut yogurt, or Greek yogurt, whichever you prefer. For richer waffles, you can even use heavy cream.
- Vanilla extract- Optional, but gives the waffles a delicate vanilla flavor.
How to make almond flour waffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a high-speed blender or bowl, add the wet ingredients and dry ingredients, and blend or whisk until smooth. Transfer the batter to a bowl and let it sit for five minutes.
Step 2- Cook the waffles. 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.
Step 3- Repeat. Repeat the process until all the waffles are cooked. Then, serve the waffles warm and enjoy.
Topping and mix-in ideas
I’m boring and like topping my waffles with butter and maple syrup, but you can get creative with all sorts of toppings and mix-ins! Here’s some inspiration:
- Chocolate. Fold in chocolate chips or drizzle the waffles with chocolate sauce.
- Fresh berries and fruit. Add some bananas or blueberries to the batter, or top the waffles with fresh raspberries and strawberries for a pop of color.
- Nuts. Add chopped pecans or walnuts to the batter.
- Nut butter. Stir in some honey peanut butter or almond butter for a thicker, heartier waffle, or drizzle some on top.
- Spices. Sprinkle some cinnamon or pumpkin pie spice into the batter.
- Whipped cream. Make a really decadent breakfast with whipped cream and healthy granola for the ultimate crunch.
Recipe tips and variations
- Don’t skip the rest time. It’ll help make for fluffier waffles.
- Thicken the batter. If you notice the batter is too thick, add a little unsweetened almond milk or water. Alternatively, if the batter is too thin, you can add a little more almond flour.
- Make vegan almond flour waffles. Swap the eggs for equal portions of mashed bananas or flax eggs and use plant-based yogurt.
- Generously grease the waffle maker. This ensures the edges are crispy and the batter doesn’t stick. Trust me, nothing is more disappointing than ending up with a sticky mess!
- Keep them warm. While I’m making the rest of my waffles, I like to store them on a baking sheet in the oven on its lowest setting. By the time I’m done, all the waffles are fresh and warm!
Storage instructions
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 almond flour recipes to try
- Almond flour cake– Light and fluffy, it’s the perfect simple yet elegant dessert recipe.
- Almond flour brownies– Fudgy, gooey, and made in one bowl.
- Almond flour cookies– No chill time required, and ready in 15 minutes.
- Almond flour mug cake– My go-to recipe when I’m craving chocolate and need instant gratification.
Almond Flour Waffles
Ingredients
- 1 1/3 cup almond flour * See notes
- 1 teaspoon baking powder
- 2 tablespoon sugar or any granulated sweetener
- 4 large eggs room temperature
- 4 oz cream cheese can use thick yogurt or sour cream ** See notes
- 1 teaspoon vanilla extract optional
Instructions
- In a high speed blender, add all your ingredients and blend together until combined and smooth. Transfer the batter into a bowl and let it sit for five minutes.
- 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
Nutrition
Originally published November 2020, updated and republished March 2024
Oh my goodness!!! So awesome, my first keto recipe, you are amazing!! Thank you so much for sharing.
The texture and taste were great. I used the cream cheese.
👍 I plan to stay with your recipes. ☺️
Thanks, Sonia 🙂
It tastes just like regular waffles, except fluffier!
Yay! thanks, Lisa!
These were super light and crispy and tasted like flour-based waffles!
So glad to hear that, Ally!
Best Almound waffles
OK. I’m one of those lucky gals who is tall and lean. BUT, I am also blessed with high cholesterol and high triglycerides. Formally a “Carb Queen”, since 10/28/24, I have been on a 30grm per day carb lifestyle. I’ve learned that substitutes aren’t substitutes. They are often so far from the carb version (example noodles made with almond flour taste like waffles) that they aren’t edible per plan.
These waffles are AMAZING!!! If we didn’t know they were made with almond flour, we wouldn’t know! Absolutely not. I followed the recipe as written and will do the same again. But, I will double it!!!
WARNING: Do NOT make with thick Greek yogurt. I have the most mess I’ve ever had on my favorite Belgium waffle iron
Love these ♥️
Super fluffy and delicious waffles. Was needing to use up my almond flour and now I have a favorite 🙂
We make them and freeze them so we can enjoy a low carb treat during the week. They are great as a bread replacement, for breakfast, snack or any time of the day. We love them!
These are wonderful! Used them for strawberry shortcake for diabetic friend. I will definitely make these again.
Very good taste and light and fluffy. Easy recipe. Topped them with peices of banana, strawberries, and walnuts. 😋
By using yogurt or sour cream cut the amount of fat grams?
It should!
Very nice. Beat the whites for more fluffyness.
Oh my gosh! These waffles are delicious! It’s so nice to have something Keto that doesn’t taste weird or have a weird texture. I used Choc-Zero Maple Syrup and felt like I was eating regular waffles and syrup. I did add a pinch of salt to the dry mixture as I always do with baked goods. And I made Belgian waffles instead. I let them cook for an extra minute. Thanks so much for this recipe.
I noticed you updated your recipe and eliminated the coconut oil. Probably for the better since it is high in saturated fat. But it sure was tasty! I opted to use the Two Good vanilla yogurt, but I used the entire 5.2 oz container. I still added 1/2 teaspoon of coconut oil and 1/2 teaspoon of butter. It worked just fine. Thought to cut the eggs to 2, but the flour didn’t bind and separated. Went to 3 jumbo eggs and they are fine too. Like your recipe because mom is diabetic. This recipe only increase her sugar reading by 10 and not like regular flour. My only issue is that I can’t seem to get it to crisp up. I used a 1100 watt waffle iron this time and I don’t notice much of a difference in crispness. For reheating, I’m going to try the air fryer because they fast and are great for crisping things up. Thanks again!
This is the best waffle recipe I have ever eaten!
I used ricotta cheese in place of the cream cheese and it worked wonderfully! Thanks for the recipe! My 8 month old daughter is enjoying every bite.
Made them with cream cheese they were great! Can liquid eggs be used for the high cholesterol conscious people?
Hi, great recipe though the description mentions coconut oil or butter yet the actual recipe doesn’t list this ingredient. Thanks!
Best almond meal waffles ever!
Amazing recipe! Love these waffles! As a Type II, I have to limit my carbs to keep that blood sugar down , but I sure do miss sweets! These waffles turned out wonderful! Thanks so much for the great recipe! I will definitely be trying more recipes. Love your website! Thanks for the help friend. Blessings.
Good but needs salt.
These are a weekly staple in my home!
So glad to hear that, Olga!
I am not a breakfast fan. When I think of pancakes, it’s not appealing to me because of the heavy wheat flour and sugar.
I have a diabetic mother and trying to find something heathy to serve her is a challenge. She tends to gravitate to starchy (sugary) foods. I came across your recipe by accident and it sounded intriguing so I gave it a try. I used the almond flour, thick plain yogurt, baking powder, Splenda, and melted coconut oil (no vanilla extract). I had a cheap mini waffle maker that is 350 watts and I thought to give it a spin. According to Alton Brown, your waffle maker should be a minimum of 1000 watts in order to give the waffles the crispy exterior texture.
Anyways, these waffles are delicious! The coconut oil really gives it a great flavor. Unfortunately, my waffle maker is a Dash mini. It did not crisp my waffles up. I’d like to try this again with a more wattage waffle maker later.
As to how this recipe affects the sugar level … I measured my mom’s sugar level before she ate, and it was at 135. Then I measured her blood sugar 2 hours after she finished eating her 3 mini waffles (2 hours after eating is when your sugar normally spikes). I did not give her any Rx to control her sugar because the Rx is reserved for her two largest meal for the day. Amazingly, her sugar level only slightly rose to 143 at her peak. That is really good! And doesn’t almonds have the good omega-3 (like avocados and salmon)? I ate 4 mini waffles and actually liked it. Good for you and taste great, this recipe is a winner.
Even I, the not a breakfast fan, liked this recipe! Thanks for sharing!
I followed it exactly except I didn’t have cream cheese or yogurt so I used ricotta instead! The first one was a bit floppy so I added another 2T of almond flour & a scoop of unflavored protein, which firmed them up quite a bit. Despite the batter still seeming a bit thin when poured, they fluffed up to a perfect thickness!
These were fabulous!
This is the best almond flour waffle recipe that I have found so far! I did add about 1/4 of a c. more almond flour cause it seemed a bit thin and that I worked out well. I also only used 1 tbsp. sweetener and used 4 oz. 2 Good vanilla yogurt. I think that I might try some others flavors out too :).
Love that, Lori!
At one point you mentioned using baking powder and then the recipe says baking soda. Which one is it please?
Hi Tom- apologies for that, somehow the recipe card changed baking powder to baking soda. It is baking powder.
I had the same problem with it being much too runny & then realized in reading back that the recipe itself indicates baking soda, while previously in the details it references baking powder… I am thinking this is where the problem was… recipe should state baking powder instead?
Hi Dee- apologies for that, somehow the recipe card changed baking powder to baking soda. It is baking powder.
The description says baking powder, but the actually recipe says baking soda….which one us correct? I went with powder. I found the recipe very runny and the tasty quite eggy, easily remedied by adding more flour though, 1/2 cup only seemed like a small amount? Maybe that’s just me though:) thanks for the recipe!
Delicious flavor but much too runny. Even after doubling the almond flour it was very thin. Perhaps one fewer egg?
Hi Suzie! It could be the brand of the almond flour or the waffle maker used.
Great recipe and very tasty. Just wondering if the recipe is missing an oil or butter since it was listed above but not in the actual recipe.
In the description you mentioned baking powder. But in the ingredients you listed baking soda. I need to know which you actually use, please.
Hi Marsha- apologies for that, somehow the recipe card changed baking powder to baking soda. It is baking powder.
Very good! Thank you. We subbed using thicker high protein yogurt. May even try cottage cheese next time. You could def use this as a base for many versions – berry, apple, coconut, cocoa…
Good recipe! I made a couple of modifications. I did not have any sour cream or yogurt so I used organic coconut cream which imparted a nice flavor. The recipe called for a half cup of almond flour. When I blended all the ingredients, the batter appeared very watery so I added a another half cup of almond flour. It was the perfect combination. Next time I’d like to try adding raw cacao powder.
Hi! Can I skim the top of a coconut milk can for the sour cream/yogurt?
Yes!
This was one of great healthy waffle recipe! Thank you
Thanks, Tannaz!
Your writing is as delicious as your recipes! Thank you for your thoughtfulness!
This is a pretty good recipe, slightly eggy tasting but not too bad. It made 3 belgian waffles since the waffle maker is so big, light and very tasty. I replaced the greek yogurt for light cream cheese and it worked just fine. Thanks for sharing, I’ll be making these again.