This post may contain affiliate links. See my disclosure policy.
My keto waffles are fluffy, crispy, and soft on the inside. Ready in just 5 minutes, each serving has just 2 grams of net carbs.
My keto waffles were inspired by my almond flour waffles and protein waffles, but with a low-carb twist. I tested this recipe many times to ensure it looks and tastes like any good waffle out there.
These waffles are light and crisp on the outside while staying soft and fluffy in the middle. They use simple ingredients that are pretty much pantry staples. The best part? They are super quick to make.
Table of Contents
Why I love this recipe
- Fast. The batter takes less than five minutes to prepare with minimal prep time, making it a fabulous weekday breakfast option.
- One bowl. Everything is made in one bowl, so there is virtually no cleanup.
- Seriously low carb. Each waffle has just 2 grams of net carbs and 60 calories each. They are also gluten-free.
- Just like the real thing. Sure, you can make chaffles, but they don’t have that necessary texture we love!
★★★★★ REVIEW
“What a simple grand recipe! I love making keto waffles on the weekend. I tweaked it a bit and will happily use this as my staple recipe- just added chocolate chips and cinnamon.” – Caty
Key Ingredients
- 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 will be a little thicker and less tender (or save the egg yolks for keto crème brûlée).
- Milk of choice. I used unsweetened almond milk, but any keto-friendly milk will work.
- 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
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix. Whisk the wet ingredients.
Step 2- Make batter. Add the dry ingredients and whisk until combined. Add the oil and let it sit for 5 minutes.
Step 3- Cook. Heat the waffle maker and, once hot, add 1/4 cup portions of the batter and cook. Repeat until all the batter is used up.
Step 4- 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
- 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 butters like almond butter and peanut butter are also fabulous additions.
Frequently asked questions
Each serving of these keto waffles has fewer than 2 grams of net carbs. If you add toppings, this can alter the carb count.
I’ve successfully made this batter in both a Belgian waffle maker and a Dash mini waffle maker, which is ideal for making mini waffles. The only change is to adjust the cooking time. Once the edges start to sizzle, they are ready to serve.
Leftover waffles will keep well for about one week, refrigerated in an airtight container. I do recommend eating them within 2-3 days.
You sure can! Place the cooked and cooled waffles in a ziplock bag and store them in the freezer for up to 6 months.
More low carb breakfasts
If you tried this Keto Waffles recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Easiest Keto Waffles
Video
Ingredients
- 1/4 cup coconut flour sifted
- 1 tablespoon keto brown sugar or sweetener of choice
- 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 the coconut flour, sweetener, and baking powder, and set aside.
- In a separate mixing bowl, add the 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.
Notes
Nutrition
Originally updated January 2024, updated and republished April 2025
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!