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
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!