This post may contain affiliate links. See my disclosure policy.
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!
Looking for more keto breakfast recipes? Try keto pancakes, keto bread, keto breakfast casserole, and keto French toast.
My keto waffles were inspired by my almond flour waffles and protein waffles, but with a twist—this one doesn’t have any almond flour. It uses coconut flour, which gives it a fabulous texture. But don’t fret—they have very little coconut flavor.
Table of Contents
Why I love this recipe
- Fast. The batter takes less than five minutes to make with little prep time, making it a fabulous weekday breakfast. You can even freeze leftovers for quick grab-and-go breakfasts!
- One bowl. Everything is made in one bowl, so there is virtually no cleanup.
- Low carb AND low calorie. Each waffle has just 2 grams of net carbs and 60 calories each. They are also gluten-free.
- Just like the real thing. What I love about these waffles is that they taste like real-deal waffles. Sure, you can make chaffles, but they don’t have that necessary texture we love!
Ingredients needed
- 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 (or just save the egg yolks for keto creme brulee).
- 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. Grass-fed butter will also work.
How to make keto 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. 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 maker 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 sugar free maple syrup or a scoop or two of keto ice cream.
Arman’s recipe tips and variations
- Let your waffle batter sit for 5 minutes before cooking. If it is too thick, add a little extra milk.
- Be sure to grease your waffle iron to prevent the batter from sticking. Trust me, I’ve learned the hard way.
- 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.
- Add mix-ins, like low-carb fruit (fresh berries are great!), sugar-free chocolate chips, or chopped nuts. Nut butter like almond butter and peanut butter are also fabulous additions.
Storage instructions
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 toaster oven for 10 minutes.
More easy keto breakfast recipes to try
Easiest Keto Waffles
Video
Ingredients
- 1/4 cup coconut flour sifted
- 1 tablespoon keto brown sugar
- 1/4 teaspoon baking powder
- 4 large egg whites or 3/4 cup liquid egg whites
- 1/4 cup unsweetened almond milk or milk of choice
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened applesauce can sub for pumpkin or banana
- 1 teaspoon coconut oil
Instructions
- 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.
Very good
Best keto waffles I’ve ever made ever!
Can I substitute Almond flour for the Coconut four?
Not for this. You can make my almond flour waffles instead.
Very good. And I can See these freezing and warming up in the toaster very well.
There is a slight problem with the egg whites listed. If you tap on the recipe feature to quickly see the ingredients for 2x and 3x the “or 3/4 cup liquid egg white” comment doesn’t change.
Let me get in contact with the recipe card team about this 🙂 Thanks for letting me know 🙂
What could I use to substitute for the eggs? My son has an egg and dairy allergy.
You can try one of these and see https://thebigmansworld.com/egg-substitute-for-baking/
Can you use the whole egg instead of just the whites? Thank you.
Yes, you can 🙂
Hi! I subbed the applesauce with sour cream. Other than that I used the exact recipe and mine turned out a bit dry (tasting) instead of soft and fluffy. Any ideas on what I did wrong?
Hi! Was your sour cream thick? If it was, it could be the issue. Thin it out slightly or add some milk.
These are great. The texture is fluffy (a little grainy/crumbly but I didn’t sift the coconut flour). I’v tried like 5 other recipes and this is by far the closest to the texture of normal waffles. It made 2 waffles in my waffle iron, round but not a large Belgian size. Oh, and don’t skip the coconut oil! I forgot to add it to the second waffle and it ripped apart and was stuck on both sides.
These have been my favorite low carb waffles yet! I ended up decreasing the amount of coconut flour to 3.5 TBSP to get a little lighter waffle, but they turned out perfect. Definitely more on the fluffy/cakey side of waffles which are my favoriteeee. Each recipe made 1 very thick Belgian waffle in my waffle maker!
What do u use for syrup?
I love homemade keto maple syrup.
Can I add blueberries to this?
Sure.
Hi,
The waffles came out nice and fluffy. I was wondering if can I add cocoa powder to make them chocolate. Would that affect the calorie count?
I haven’t tried. Anything you add to it will add calories.
When you say we can use the whole egg if we want to, does that mean all 4 eggs?
Yes it does.
I’m not a fan of separating eggs mainly d/t waste and wondering if this will work using the full egg.
Great taste. Surprised how light and fluffy they were. Will make these again for sure!
Thanks, Sarah!
WOW! I’ve been trying different keto waffle recipes for the last few weeks, and so far this one is my favorite! I used 2 full eggs instead of 4 egg whites, and I didn’t have any applesauce/pumpkin/banana so I left that out. I put in one extra tsp of stevia sweetened brown sugar. These tasted so much like regular waffles, I don’t think I’ll be looking for new recipes any longer! Thank you!!
Has anyone tried using the whole egg? If so, how did it turn out.
These waffles were way too sweet for me (as I find a lot of keto recipes to be). The keto waffles/chaffles that are made with mozzarella cheese are too salty. Maybe I can get the perfect mix if I combine the two… Maybe I’ll try again minus most of the sweetener. Thanks for the recipe though. Even though it wasn’t my favorite, I have loved other of your recipes and am grateful to have new things to try.
Hi Julie! Perhaps its the brand of sweetener you use, some are ridiculously sweet- I recommend lakanto brand.
These were excellent. Added some fresh blueberries and were perfect. Toasting them afterwards really did the trick!
Thank you!
You stayed that the unsweetened apple sauce can be subbed with yogurt or sour cream. Would you recommend Greek yogurt or regular yogurt?
Great waffles,Arman! 4 tbsp of coconut flour is equal to 1/4 cup, so I did that to make thing easier.I could eat these all day.
Question – do you think it would be a problem to use the entire egg vs just the egg white? Would it still be keto? Thanks!
Not at all 🙂 It will still be keto 🙂
Could I sub a flax egg here for Vegan too?
You could try one of these https://thebigmansworld.com/egg-substitute-for-baking/
What is the purpose of the applesauce? Can I just eliminate it? Would also prefer not to use pumpkin. Thanks!
It adds moisture, I haven’t tried so feel free to experiment and see!
Good morning! I hope all is well! I just wanted to inform you that this recipe is not Vegan. You are using egg whites. Vegans do not consume eggs in any way shape or form. This is still considered an animal by product. I am not here to bash or argue, just to educate. Thank you and I wish you well on your healthy eating journey. Namaste 🙏🏻
Zack- well aware of that. Hence the VERY clearly stated vegan option in both the recipe card and the body of the post.
With millions of vegan followers here, we are well versed with what vegans can and cannot consume.
I have one additional question. I’m assuming 1 waffle equals 1 serving. Is that correct?
When you say I can substitute banana or pumpkin in place of applesauce, are you referring to extract or the real thing or can I use either. Anxious to try this recipe.
The exact thing. Not the extracts.
Can I use almond flour in your vegan option? Still trying to keep my diet low carb + vegan. Thank you!
I haven’t tried it myself, but feel free to experiment and see- I’d love to hear how it turns out!
Total Carbs minus fiber = Net Carbs.
These aren’t vegan. They have eggs in :/
Did you see the vegan option included?
enjoy.
Made this for breakfast, loved it. Didn’t even need syrup. Very filling.
Love your site!! ❤️
Cheers, Danielle! Appreciate it! 🙂 🙂
I run into these type of recipes a lot. It says Keto, but then says the serving is 15g of carbs. That leaves me with just 5 grams for the rest of the day! Staying under 20 grams of carbs makes Keto hard enough as it is… but having one waffle eat up 75% of your day is not possible.
No… If it’s to be called Keto, it needs to be 3g of carbs or under per waffle. Please change this to “low carb”, and take out Keto.
Jim,
With all due respect, these are 100% keto. There is 4 grams net carbs, not 15 as you have referred to.
Enjoy!
Thanks. 🙂
How many waffles does this recipe make?
4-5, depending on how thick you make them.
Hi there, I may have missed it somewhere, but do you have a carb count per waffle for this recipe?
Yes it is 2 grams net carbs.
Hello. I used to make these waffles all the time, and they’re delicious! I later discovered that I’m allergic to eggs 🙁 so I stopped making them. Do you think I could replace the egg whites with a chia or flax egg, or would that not work? I’d do the vegan option, but I don’t have any protein powder. Thanks in advance!
Hi there! I wouldn’t recommend it, but feel free to experiment and see!
I cannot find the carb count or this recipe on myfitnesspal. You should list the carbs per serving with the recipe.
2 grams net carbs.
Is there nutrition info for this recipe? Calories, fat Grandma, net carbs, protein?
Do you have nutritional information for this recipe? Looking for a more dense low carb waffle so going to give this a try! Thanks!
I don’t, but feel free to calculate it using myfitnesspal or similar 🙂
OMGosh! Heavenly.
They stuck in a healthy way to the waffle iron and so I put the remaining batter into a mini muffin tin. 425 for 10 minutes. Excellent hot or cold!
Thank you for the recipe.
LOVE IT!
Wondering if i can use almond flour instead of coconut flour here? These look fantastic! Thanks!
Haven’t tried, feel free to experiment and see!
Hi. I just tried these with it also being my first venture into coconut flour. Short story, love the flavor, but I’m not sure I got it right. The waffle came out rather dense and cakey and tasted a bit floury. I sifted the flour, used egg whites only, etc. as directed. Being a cooking novice (and that’s being complimentary), I have several questions.
– How long do I let the batter sit after I’ve mixed the wet/dry ingredients?
– Does the batter need to be slightly lumpy, like with most pancake batter recipes?
– I accidentally added the coconut oil into the batter with all the wet ingredients, but you say to add it after the wet/dry ingredients are mixed. Is this an important step, to add the oil after?
– The coconut oil I used was the solid type that I had to heat up slightly to liquefy, then I added the tsp of oil. The oil solidified again when I added it to the wet/dry mix, I guess because the liquid ingredients were cold. Should I be using room temperature ingredients when creating the batter, or am I using the wrong oil?
– I used a Belgian waffle maker, they type you flip over after you add the batter. The batter in this recipe was enough for one waffle (one big circle with four quartered sections). Does this sound right, or did I use too much batter for one waffle? I had very little spill over, so it seemed right, but maybe I should have used less batter?
I really want these to work and I appreciate your help.
Hi there! The waffle maker shouldn’t be an issue- The coconut oil shouldn’t be added to the batter. It’s only there to grease the waffle maker. The batter can be more liquid, as the waffle maker can just cook it longer. Hope that helps!
Would you know how many calories are in one of the waffles?
60 calories each.
Omg! Easy to make, great to eat
If we need to cut down on the carbs, how could we replace the applesauce?
You could use banana, yogurt or cottage cheese.
Hi ! I don’t use protein powder but I would love to try this recipe (SEEMS SO GOOD) ((vegan version), can I use something else ?
Thanks for this recipe !
I haven’t- You could use oat flour and see how it works 🙂
I’m really keen to try these, but was wondering if you could please provide the nutrition details. Because I follow a Keto diet and track my macros, I really need to know the carbs and fat etc per serve.
Hi Karleen! For sure, if you go to myfitnesspal or another calorie calculator, it will provide those details for you! 🙂 Enjoy!
I have checked my fitness pal, as that is a site I use regularly, and I can’t find the waffles on it. I need to know the macros for this recipe?
It’s in the recipe card.
I thought Vegan meant no egg. Am I mistaken? Do vegans eat eggs? I am only asking because I am looking for egg free recipes and this came up. Thanks.
Vegans don’t eat eggs and this recipe has a vegan (aka egg-free option). Please read the recipe 🙂
I am blind. Sorry, I guess I didn’t scroll down far enough. I don’t quite follow what you said in the post about the vegan option. It sounds like you were saying the egg free version doesn’t work well? Or just that you have to have the plant protein along with it to make it work? Thanks!
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?
Hi Valeria- It stands for tablespoon, so 15mls 🙂 Enjoy!
Can I use almond flour instead of coconut and do you think the measurement would be the same?
Hi Donna! I’ve never tried it with that, if you do try it out, I’d recommend adding extra almond flour 🙂
Do you think why protein would work in place of rice protein?
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 🙂
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!
You are so welcome- Enjoy, Cassie!
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?
Mmm that sounds great! I have, I wasn’t a huge fan of them, unfortunately!
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.
RIGHT?! Oh my gee, I could write a thesis on the number of people who have failed at the original pancakes.
I’m in Amsterdam right now and you can bet that I’m eating loads of waffles! They’re so good here!
Right? I am obsessed with those beauties!
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.
Oh that would be amazing- Adding meat to it!
how many do these make?
Hi Sarah! It depends on your waffle maker, I made 4!
Can you make them with protein powder and less coconut flour (non vegan recipe)? Will they come out about the same?
Hi Colleen! I’ve never tried it that way, unfortunately. I’d be keen to hear how it goes if you try it out!
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!!
Hi Jennifer! Coconut flour is a little bit different to other flours- It is SO absorbent- Hence you only need a little bit 🙂
I have everything to make these waffles, but not the waffle iron. 🙂
Haha, oh no! This means…PANCAKES!
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…
OOOo yes! I used to make mum and Niki cheddar waffles and I’d add a little shredded cheddar on the edges..SO GOOD!
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!)
Haha, right? But they were so good….I’d eat them for breakfast!
Do you know the carb count?
For sure! Check out myfitnesspal for a full breakdown 🙂
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!
Mmmmm cinnamon flavored protein powder would totally take it up a level!