Keto Waffles


5 from 354 votes
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These keto waffles are fluffy, crispy, and soft on the inside! Ready in minutes, they taste like any good waffle recipe out there, minus the carbs! 

keto waffles.

The Best keto waffles recipe

With keto breakfasts, we have a few favorites on hand.

Contrary to popular belief, it’s not just eggs, eggs, and more eggs. There are tons of breakfast classics that can be enjoyed with a low carb twist. Some of our favorites include pancakes, bread, and waffles. 

Unlike most waffle recipes, this one doesn’t have any almond flour in it. It uses coconut flour, which gives it a fabulous texture.

The batter takes less than five minutes to make, so it works as a fabulous weekday breakfast. You can even freeze leftovers for quick grab and go breakfasts!

Everything is made in one bowl, so there is virtually no clean up. 

Oh, and each waffle has just 2 grams of carbs and 60 calories each.

What I love about these waffles is that they actually taste like real deal waffles. Sure, you can make chaffles, but they just don’t have that necessary texture we love!

low carb waffles.

What are keto waffles made of?

This keto waffles recipe needs just a handful of ingredients. If you’ve made any of my other healthy or keto recipes, you probably have everything in your pantry right now! Here are the ingredients you’ll need:

  • Egg whites- Gives the waffles fluffiness, while also keeping them light and crispy on the outside. You can use whole eggs if you’d like, but they’d be a little thicker and tender. 
  • Milk of choice- I used unsweetened almond milk but any keto milk works. 
  • Vanilla Extract- A must for any good waffle recipe and perfect for vanilla waffles.
  • Unsweetened applesauce- Applesauce isn’t traditionally keto, but the minimal amount used here provides negligible carbs.
  • Coconut Flour- A low carb and high fiber flour, coconut flour gives a fluffy and cakey texture to the waffles while ensuring crispy edges. 
  • Sugar substitute– I like using a brown sugar substitute or allulose. 
  • Baking powder- Gives the waffles some rise and fluffiness. 
  • Coconut oil- To give the waffles a little extra fluffiness. 

How to make keto waffles

Calling this recipe simple is an understatement.

It follows a quick and easy 3-step process that takes no time at all.

Step 1- Make the batter

Start by adding your egg whites, milk, vanilla extract, and applesauce, and whisk until combined. Add the coconut flour, sweetener, and baking powder, and whisk until combined. Add the oil and let sit for 5 minutes.

Step 2- Cook the waffles

Next, heat the waffle iron and, once hot, add 1/4 cup portions of the batter and cook. Repeat until all the batter is all used up. 

Step 3- Serve

Now, serve immediately with your favorite toppings or keep it simple with some keto maple syrup or a scoop or two of keto ice cream.

how to make keto waffles.

Dietary swaps and substitutions

The beauty of these waffles is how easy it is to customize for various diets or ingredients you have on hand.

  • Make it without eggs. You can try an egg substitute
  • Substitute the applesauce. Try using keto yogurt, pumpkin puree, or even mashed squash. 
  • Add chocolate chips. Fold through 1-2 tablespoons of sugar free chocolate chips.
  • Add mix-ins. Fold through low carb berries, coconut, nuts, or seeds to the batter. 
  • Use a liquid sweetener. Try using keto maple syrup or keto honey

Tips to make the best recipe

  • Let your waffle batter sit for 5 minutes, before cooking. If you notice the batter too thick, add a little extra milk. 
  • Be sure to grease your waffle iron to ensure the batter doesn’t stick to it.
  • Do not prepare the batter in advance. The longer it sits, the more the coconut flour will absorb the liquid. 
  • For ultra crispy waffles, toast them in a toaster after they’ve been cooked.

Storage info

Wondering what is the best way to store keto waffles? Here are best practices for waffle storage:

  • To store: Leftovers should be stored in the refrigerator, covered, for up to 1 week.
  • To freeze: Place the cooked and cooled waffles in a ziplock bag and keep in the freezer for up to 6 months.
  • Reheating: Place waffles in a toaster or reheat in a pre-heated oven for 10 minutes. 
coconut flour waffles.

FAQS about this keto waffle recipe

Can I use almond flour?

This recipe works best as written. If you’d like to use almond flour, try making almond flour waffles.

Are keto waffles good for you?

High in protein and fiber, these waffles make a healthy breakfast whether you follow a low carb diet or not. They are also lower in calories, which is rare for keto diets.

Are Eggo waffles keto friendly?

Eggo brand waffles are not keto friendly as they contain added flour and sugar in them.

More easy keto breakfast recipes to try

keto waffles recipe.

Keto Waffles Recipe | Fluffy, crispy, and just 60 calories!

5 from 354 votes
These keto waffles are fluffy, crispy, and soft on the inside! Ready in minutes, they taste like any good waffle recipe out there, minus the carbs! 
Servings: 4 waffles
Prep: 1 minute
Cook: 5 minutes
Total: 6 minutes



  • In a small mixing bowl, add your coconut flour, sweetener, and baking powder, and set aside.
  • In a separate mixing bowl, add your egg whites, milk, vanilla extract and unsweetened applesauce and mix lightly. Pour into the dry mixture and mix until a thick batter is formed. Add your oil of choice and let the batter sit for 5 minutes.
  • Heat up your waffle iron and coat lightly with oil/cooking spray. Once hot, add your batter and cook until crispy on the outside and fluffy on the inside. Repeat until all batter is used up.


For crispier waffles, toast waffles in a toaster once cooked.
TO STORE: Leftovers should be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Place the cooked and cooled waffles in a ziplock bag and keep in the freezer for up to 6 months.
TO REHEAT: Place waffles in a toaster or reheat in a pre-heated oven for 10 minutes. 


Serving: 1waffleCalories: 60kcalCarbohydrates: 4gProtein: 4gFat: 2gSodium: 59mgPotassium: 27mgFiber: 2gCalcium: 18mgIron: 1mgNET CARBS: 2g
Course: Breakfast
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I make a cinnamon bun protein my recipe is almost the same as yours except I omit some of the coconut flour and add cinnamon flavoured protein powder instead yumm!

  2. Stroop waffles! I remember eating those in Amsterdam, too. Except they are nothing like waffles in America. Not even close. These waffles look perfect my friend, and it reminds me that I haven’t made waffles in ages. Glad you dug the waffle maker out…because it totally inspired me to do the same. Pass me the maple syrup, please! (The real stuff…not that corn syrup with brown food coloring in it!)

  3. I had waffles over the weekend for the first time in months! I love a little bit of a crispy edge on mine. These look so good and I love the idea of making a bunch at once and freezing them. Why have I never thought of that before…

    1. OOOo yes! I used to make mum and Niki cheddar waffles and I’d add a little shredded cheddar on the edges..SO GOOD!

  4. Is the 4T of coconut flour correct (original recipe)? Doesn’t seem like enough flour for the quantity of wet ingredients. Recipe looks fantastic though, cannot wait to try!!

    1. Hi Jennifer! Coconut flour is a little bit different to other flours- It is SO absorbent- Hence you only need a little bit 🙂

  5. Can you make them with protein powder and less coconut flour (non vegan recipe)? Will they come out about the same?

  6. I remember when I bought my waffle maker. I went on Amazon. And BOOM, it was at my door in like an hour because AMAZON knew that I wanted to play with my new kitchen toy right then and there. And play did I ever. LOL – not sure if you recall my throwing MEAT into that thing. Ah ha! Butttttttt I played with it so much that, I don’t play with it anymore. I don’t even know where it is now, LMFAO! But I wanna dig it the F out and make these waffles cause WHAT in the WHAT. 😉 You know I think you’re a crazy genius.

  7. I’ll be completely honest with you…I don’t get it when people say they have a hard time flipping pancakes…um really? It’s super simple. Wait for them to bubbly and then flip. Viola.

    Butter pockets make me happy.

  8. YES, we’re starting to agree around here that we want to rotate waffles into the breakfasts more regularly too; the more simple the recipe, the more often we eat it. 🙂 Have you tried Kodiak Cakes?

  9. I don’t know how I’d feel about waffles for breakfast everyday. It seems like both an amazing thing and a terrible thing, hahaha! Guess it’d depend on the recipe. Thank you so much for the vegan option!

    1. Hi Kelly! I didn’t have much success with whey, but as it’s not made in pancakes, you may have some luck- Let me know how it goes 🙂 Just decrease the milk a little bit 🙂

  10. HI Arman! I’m from the other part of the world that we use gr,km,and litters…. 🙂
    what is the “T” for…? tablespoon, maybe?