Keto Waffles


5 from 416 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 416 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 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.

      1. 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!

  2. 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.

    1. Hi Karleen! For sure, if you go to myfitnesspal or another calorie calculator, it will provide those details for you! 🙂 Enjoy!

      1. 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?

  3. 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 !

  4. 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.

    1. 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!

  5. Wondering if i can use almond flour instead of coconut flour here? These look fantastic! Thanks!

  6. 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.

  7. Do you have nutritional information for this recipe? Looking for a more dense low carb waffle so going to give this a try! Thanks!

  8. I cannot find the carb count or this recipe on myfitnesspal. You should list the carbs per serving with the recipe.

  9. 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!

  10. Hi there, I may have missed it somewhere, but do you have a carb count per waffle for this recipe?