Keto Waffles

Keto waffles are a delicious low carb breakfast that requires a simple batter and a waffle iron! Made with simple ingredients, these coconut flour waffles are a blank canvas to flavor up any way you like! 1 grams net carbs per serving. 

When it comes to easy keto breakfasts, I’m whipping up bagels, pancakes, or fluffy keto waffles

keto waffles

Crispy on the outside, fluffy on the inside, these low carb and keto waffles are currently my favorite breakfast. Made with coconut flour and with zero sugar, these healthy waffles are super low calorie, so it’s perfect to top with everything and anything.

I’ve been meaning to do a keto waffle recipe for quite some time, especially as someone who LOVES a good keto breakfast that isn’t eggs. I wanted to ensure the waffles DIDN’T taste healthy or grainy, something that many paleo waffles suffer. 

I served this for a brunch recently, and NO ONE could tell that they were sugar free, let alone low carb- They were as light and crispy as any good waffle out there, without feeling heavy. Protein-packed and satisfying, they make a wholesome and delicious breakfast! 

How do you make keto waffles?

The Ingredients

  • Coconut Flour– A low carb and high fiber flour, coconut flour gives a fluffy and cakey texture to the waffles while ensuring crispy edges. Do not substitute this for another keto flour. 
  • Granulated sweetener of choice– Either monk fruit sweetener or erythritol can be used. 
  • Baking powder– Gives the waffles some rise and fluffiness. 
  • 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– Any milk can be used. I used unsweetened almond milk. 
  • Vanilla Extract– A must for any good waffle recipe.
  • Unsweetened applesauce– Applesauce isn’t traditionally keto, but the minimal amount used here provides negligible carbs. If you are adamant not to use applesauce, you can use yogurt, sour cream, or pumpkin puree.
  • Coconut oil– To give the waffles a little extra fluffiness. 

The Instructions

In a mixing bowl, add your egg whites, milk, vanilla extract, and applesauce, and whisk until combined. Add the coconut flour, sweetener, and baking powder, and whisk until combined and the flour has been mixed in well. Add the oil and let sit for 5 minutes. If the batter becomes too thick, add a dash more milk. Heat up 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. 

low carb waffles

Can I make these waffles without eggs? 

Replacing the egg whites with an egg substitute will not yield successful waffles. They will likely fall apart and be brittle. Instead, you can make these vegan waffles.

To make: 1/4 cup oat flour (or wheat flour), 1/2 scoop vegan protein powder (17 grams), 1 tablespoon granulated sweetener, 1 tablespoon ground flaxseed, 1/4 teaspoon baking powder, 1/2 cup plant based milk (divided) and 1/4 teaspoon vanilla extract.

In a mixing bowl, add your ground flaxseed, baking powder, and vanilla extract, along with 1/4 cup of the milk, and let sit for 5 minutes, to thicken. Add the rest of the ingredients, along with the remaining milk and whisk well, until combined. Heat up the waffle iron and cook waffles until all the batter is used up. 

Tips to make the best keto waffles

  • 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.
  • These are plain and simple low carb waffles. Feel free to add some berries, chocolate chips, or nuts into the batter. 
  • Do not prepare the batter in advance. The longer it sits, the more the coconut flour will absorb the liquid. 
  • For ultra crispy waffles, once they have been cooked, toast them once more in a toaster.

Storing and Freezing Waffles

  • To store: Leftover waffles should be stored in the refrigerator, covered, for up to 1 week.
  • To freeze: Waffles are freezer friendly, so store them in the freezer to enjoy as quick and easy weekday breakfasts! Place waffles in a ziplock bag and keep in the freezer for up to 6 months. Thaw overnight in the refrigerator. 
  • To reheat: Place waffles in a toaster or reheat in a pre-heated oven for 10 minutes. 

keto waffles

More Easy Keto Breakfast Recipes to try

keto waffles recipe

Keto Waffles (Fluffy and Crispy!)

These thick and fluffy keto waffles are a healthy breakfast made with low carb ingredients! Perfect for a keto breakfast made without eggs- They don't taste healthy at all!
5 from 26 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 waffles
Calories: 64kcal
Author: Arman

Ingredients

Original recipe

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.
  • WhHeat 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

For crispier waffles, toast waffles in a toaster once cooked.
TO STORE: Leftover waffles should be stored in the refrigerator, covered, for up to 1 week.
TO FREEZE: Waffles are freezer friendly, so store them in the freezer to enjoy as quick and easy weekday breakfasts! Place waffles in a ziplock bag and keep in the freezer for up to 6 months. Thaw overnight in the refrigerator. 
TO REHEAT: Place waffles in a toaster or reheat in a pre-heated oven for 10 minutes. 

Nutrition

Serving: 1waffle | Calories: 64kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Sodium: 139mg | Fiber: 3g | Vitamin A: 328IU | Calcium: 36mg | Iron: 1mg | NET CARBS: 1g
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    Breakfast Gluten Free Keto Paleo Pancakes and Waffles recipe Vegan Recipes

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    Comments

    71 thoughts on “Keto Waffles

    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.

    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. 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.

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

    7. 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!

    8. 5 stars
      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.

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