Almond Flour Waffles

Crispy on the outside and fluffy in the center, this almond flour waffle recipe is perfect for a quick breakfast. Made in one blender or bowl, I love that it’s deceptively low-carb!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

1 1/3 cup almond flour * See notes
1 teaspoon baking powder
2 tablespoon sugar or any granulated sweetener
4 large eggs room temperature
4 oz cream cheese can use thick yogurt or sour cream ** See notes
1 teaspoon vanilla extract optional

Instructions

In a high speed blender, add all your ingredients and blend together until combined and smooth. Transfer the batter into a bowl and let it sit for five minutes.
Heat up a waffle iron and coat in non-stick spray or butter. Once hot, pour 1/4 cup portions of the waffle batter. Cook the waffles until crispy on the edges and fluffy on the inside.
Repeat the process until all the waffles are cooked. Serve immediately or allow to cool completely, to refrigerate or freeze.

Notes

* If your batter is too thin, add extra almond flour.

** You must use a thick yogurt or else the batter will be thin. Cream cheese is a fantastic option.

TO STORE: Leftover waffles can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place waffles in a ziplock bag and store them in the freezer for up to 6 months.

TO REHEAT: Either in a preheated oven, toaster, or even a non-stick pan. Try to avoid using a microwave, otherwise, they will be soft, not crispy.

Nutrition