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These Keto Waffles are perfectly crispy outside and tender inside. Featuring only 3.9 g net carbs per serving, these almond flour waffles will complete your brunch and breakfast on a keto.
Crispy, light and airy, with a fluffy inside and a sweet, vanilla flavor. You will love that they are so easy to make in a bowl, in just 15 minutes!
I’ve recently started a personal experiment to find the best diet for me. For about a month, I’ve been testing the keto to see how my body feels and reacts. Most of the days when carbs are low start with whipped cottage cheese, eggs and cottage cheese flatbread sandwiches. But other days I crave something different, especially on weekends.
Last Sunday I woke up with the taste of waffles in my mouth, the ones you eat at the breakfast buffet with maple syrup, butter and bacon??. Those ones. I could have followed the chaffle recipe. But hey, it’s not the same. So I took a bowl, my waffle iron and started experimenting. The first batch was kind of a flap. But after around 10 times I finally mastered the art of making the best keto waffles with almond flour.
Crispy but also tender, they are a good combination between Belgian and regular waffles. Belgian waffles are thicker and fluffier with big pockets thanks to the yeast. Classic waffles instead are thinner and crispier, because they’re made with baking powder.
Ingredients and substitutes
This easy keto waffle recipe requires just a handful of simple pantry ingredients. I recommend reading through the next lines very carefully, you will find plenty of details and all substitutions. For the precise amounts, refer to the recipe card at the end of this blog post.
- Eggs. Two whole eggs help low carb waffles become fluffy and tender, with plenty of flavor. I’ve tested this recipe three times: with 2 whole eggs, with 1 whole egg plus 1 egg white, and with 2 egg whites only. The best keto waffles were with 2 whole eggs, followed by the waffles made with 1 egg and 1 white. If you only use egg whites, they will be quite dry.
- Greek yogurt. Use sugar-free plain Greek yogurt with at least 5% fat. Greek yogurt adds moisture and richness to the batter, with a boost of protein. Replace Greek yogurt with soy Greek yogurt, cream cheese, or sour cream.
- Butter. One tablespoon of melted butter improves flavors and ensures that the sugar-free waffles get perfectly crispy on the outside. Additionally, it prevents them from sticking to the grids. Replace regular butter with dairy-free butter, avocado oil, melted coconut oil or neutral oil.
- Almond flour. The key is using finely ground blanched almond flour. It perfectly substitutes starchy flours without leaving a gritty texture. This recipe does not work with coconut flour. But you can replace 1/3 cup (30 grams) of the almond flour with protein powder and make keto protein waffles.
- Granulated sweetener. The best no carb sweeteners for keto waffles are erythritol, monk fruit and Swerve. I used a monk fruit erythritol blend. Allulose and xylitol are not recommended because they won’t create the crispy outside.
- Baking powder. This helps the waffles rise. Replace with 1/2 teaspoon of baking soda, if necessary.
- Vanilla extract and salt. Vanilla extract gives the original vanilla-y sweet flavor of waffles on a keto. A pinch of salt balances the sweetness and enhances all flavors.
How to make keto waffles with almond flour
- Step 1 – Mix the wet ingredients. In a large bowl, beat the eggs with Greek yogurt, granulated sweetener, melted butter and vanilla extract. Whisk until smooth.
- Step 2 – Add the dry ingredients. Add almond flour, baking powder and salt to the wet mixture. Stir until combined, the batter should be smooth and free of lumps.
- Step 3 – Prepare the waffle iron. Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or with a small amount of melted butter or oil.
- Step 4 – Cook and serve. Pour a couple tablespoons of batter into the prepared waffle grids, spreading it evenly. Close the grids and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron. Let cool for 5 to 10 minutes and serve with your favorite toppings.
Success tips
The secret to make the best ketogenic waffles is choosing the right ingredients. Especially flour and sweetener. First of all, use finely ground blanched almond flour. In this recipe, almond flour gives bulk and consistency to the batter without carbs. Ensuring it is finely ground is key, because it won’t leave any gritty feel.
Talking about the best sweeteners, you will want to use erythritol, monk fruit sweetener, Swerve, or a blend of erythritol and monk fruit. I used and recommend Lakanto keto sweetener. Erythritol based sweeteners give low carb waffles a nice crispy texture on the outside and a delicious sweet flavor. With no sugar and no weird aftertaste! Stay away from allulose or xylitol, the waffles won’t crisp up.
The cooking time for keto waffles with almond flour may change a bit, depending on the iron machine that you use. Mine took around 5 minutes. They are done when they become fluffy and golden brown on the outside. Once the almond flour waffles are ready, I recommend letting them cool for at least 5 minutes. They will crisp up even more once they cool, just like the original.
Looking for extra crispy keto waffles? After they are ready, place them over a parchment paper covered baking sheet and bake in hot oven at 220°F (100°C) for about 5 minutes. You will love them so crispy!
Last tip I want to give you. Maybe you are looking for high protein low carb breakfast ideas, so why not making keto waffles with almond flour and protein powder?! It’s so simple. Replace 1/3 cup (30 grams) of the flour with protein powder. I like plant based vanilla protein powder, but also whey, casein or collagen will work.
How to store and freeze keto waffles
You can prepare these keto diet waffles in the morning, or make them ahead for meal prepping. They can be stored either in the refrigerator or in the freezer.
- How to store in the fridge: Let cool completely, then place the cakes into an airtight container and refrigerate for a maximum of 4 days. Reheat in a pan, in hot oven, in the microwave or in a toaster.
- How to freeze: Let cool completely first. Once cool, place them in zipper bags and freeze for up to 2 months. As a better alternative you can also freeze in two batches as follows. Line the waffles over a baking tray and freeze for about 2 hours. After two hours, place in a zipper bag and freeze for up to 2 months. Freezing in two batches ensures that the pieces do not stick together in the bag. To serve, allow frozen keto waffles to thaw overnight in the fridge, then reheat in hot oven or in the microwave.
Serving ideas
These low carb keto waffles are just like regular waffles, but with no sugar and no. This means that they taste delicious for breakfast and brunch, with sweet and savory toppings. My recommendation is to let them cool for 5 to 10 minutes after they done. They will crisp up to perfection. Here are some serving ideas:
- With melted butter and no sugar maple syrup
- Drizzled with keto caramel sauce
- With a scoop of keto ice cream and some keto caramel sauce
- Topped with a dollop of whipped cottage cheese or whipped cream
- Drizzled with peanut butter for keto peanut butter waffles
- With sunny side up eggs, avocado and bacon on top
- With breakfast sausages and keto BBQ sauce
FAQ – Frequently asked questions
A waffle contains about 1.1 grams of net carbs. Please keep in mind that this value is an approximation, as precise nutritional facts depend on the specific ingredients you use.
These keto almond flour waffles have a perfectly crispy outside with a soft and tender fluffy inside. They’re sweet and tasty like the original, but with virtually zero carb, no sugar and no flour.
Yes, this recipes also works for pancakes. But you won’t get the same texture. The batter for pancakes is usually smoother like the one for cake. The batter for waffles instead is usually denser and thicker, so your pancakes will be slightly crispy and less soft. If you are craving pancakes, try my keto pancakes recipe.
More keto breakfast recipes
- Keto pancakes
- Keto banana bread
- Breakfast casserole
- Egg white bites
- Cottage cheese cookie dough
- Cottage cheese flatbread
Keto Waffles
Equipment
Ingredients
- 2 eggs
- ⅓ cup (80 g) plain Greek yogurt, at least 5% fat
- 2 to 3 tbsp granulated sweetener, to taste, I recommend monk fruit or erythritol
- 1 tbsp melted butter
- 1 tsp vanilla extract
- 1 cup (100 g) almond flour, finely ground
- ¾ tsp baking powder
- a pinch of salt
Instructions
- In a large mixing bowl, beat the eggs with Greek yogurt, granulated sweetener, melted butter and vanilla extract. Whisk until smooth.
- Add almond flour, baking powder and salt to the wet mixture. Stir until combined, the batter should be smooth and free of lumps.
- Preheat the waffle iron according to the manufacturer’s instructions. Lightly grease it with cooking spray or with a small amount of melted butter or oil.
- Pour a couple tablespoons of batter into waffle grids, spreading it evenly. Close the grids and cook until the waffles are golden brown and crisp, about 3-5 minutes, depending on your waffle iron.
- Let cool for 5 to 10 minutes and serve with your favorite toppings.
This ketto waffle looks perfectly delicious!
Hey dear Liza,
thanks a lot for your kind comment! I am so glad that you liked these low carb keto waffles with almond flour 😉
Have a great day,
Matteo