Keto Waffles


5 from 465 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! 

Looking for more keto breakfast recipes? Try keto pancakes, keto bread, keto breakfast casserole, and keto French toast.

keto waffles.

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
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make keto waffles
  4. Arman’s recipe tips and variations
  5. Storage instructions
  6. More easy keto breakfast recipes to try
  7. Easiest Keto Waffles (Recipe Card)

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!
low carb waffles.

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.

how to make keto waffles.

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. 

low carb waffles.

More easy keto breakfast recipes to try

keto waffles recipe.

Easiest Keto Waffles

5 from 465 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. Watch the video below to see how I make it in my kitchen.
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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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

  2. 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!

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

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

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

  7. 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!

  8. 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 !

  9. 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?

  10. 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!