Healthy keto waffles with almond flour, perfect for breakfast or snacks. I make a double batch and freeze them once a week – it’s nice to be able to pop something in the toaster to spread with nut butter! This easy keto waffle recipe turns out perfect every time! 3 NET CARBS PER WAFFLE
Almond Flour Waffles
While breakfast salads are my normal low carb breakfast, there are days where I need something quick, and there are also days where I just don’t want to eat salad! Hey, it happens to the best of us.
I wanted to create a recipe for waffles that cooked up light and fluffy, and were lightly sweet, so no syrup or toppings were really necessary (although I do like them sometime!).
Almond flour is my favorite low carb flour to work with (so delicious!), so I started there. I found that using almond flour with coconut oil and coconut cream resulted in the best tasting waffles of my life. Seriously – never going back to the “regular” ones.
Ingredients in Almond Flour Waffles
- Almond flour (I buy the big bags from Costco! I also noticed that Amazon has the 3lb bags from Blue Diamond at a very good price).
- Coconut cream or full fat coconut milk. The coconut milk I buy is all cream, but liquid full fall coconut milk will work just fine! I have not tried this recipe with almond milk because I love the sweet flavor the coconut milk adds.
- Coconut Oil, melted
- Monk Fruit Sweetener (this is my favorite brand and I don’t buy others anymore — taste the best, easily can be blended into “powdered sugar,” and I don’t have any digestive issues from it).
- Eggs (great protein and healthy fats!)
- Sea salt & baking powder
- Vanilla (optional, but again, great flavor)
How to Make Keto Waffles with Almond Flour
When creating this recipe, I knew I did NOT want to be whisking egg whites in the morning or need my food processor or blender to make magic happen.
I found that by whisking eggs with coconut oil and coconut cream, the waffles had the best flavor and turned out light and crisp. The waffles are slightly “limp” when they are hot out of the waffle iron, but give them a few minutes to cool on a plate and the coconut oil cools and the waffles become crisp and firm.
- Spray a waffle iron with coconut oil spray or avocado oil spray. Heat the waffle iron to a medium low setting. You don’t want these as browned as a typical wheat batter.
- In a mixing bowl, whisk eggs. Add the melted coconut oil, coconut milk or coconut cream, sweetener, vanilla, salt and baking powder. Whisk well to combine.
- Add almond flour, and mix until everything is combined.
- If using a 2-waffle iron or a Belgian waffle iron, add half of the batter to the waffle iron, and cook for about 5 minutes, until waffles are a light golden brown.
- These are great for prepping! Make extra (I always double!), and after they cool, place in an air tight plastic freezer bag or container, and freeze until ready to use. I reheat mine in a toaster oven, but a regular toasted *should* work!
Tips for the Best Low Carb Waffles
Almond flour burns faster than wheat flour, so be sure to cook these lightly, until they are a light golden color. They will not become crispier by cooking them longer, but rather have a burnt flavor and taste dry.
If you want to meal prep these, double the recipe! I love making a large batch, allowing them to cool, and then wrapping them up to freeze.
- Top these healthy keto waffles with almond butter or sunflower seed butter (or other keto friendly, low carb nut/seed butter!), and a few raspberries or strawberries.
- Drizzle these with a low carb maple syrup.
- These are only lightly sweet — and they actually work well for savory-type breakfasts. I’ve loved these topped with avocado and egg!
Almond Flour Waffles
- 2 eggs
- 2 tablespoons coconut oil melted
- 1/4 cup coconut milk full fat, or coconut milk cream*
- 1 tablespoon monk fruit sweetener or sweetened to taste with sweetener of choice
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 3/4 cup almond flour
- coconut oil spray for spraying waffle iron (avocado oil works well too)
- Spray waffle iron with coconut oil or avocado oil spray, and heat. If you waffle iron allows to set it from light to dark, choose mid-range on the light side. Almond flour burns are dries out faster than wheat, so cook these lighter than you would a regular waffle recipe.
- In a medium sized mixing bowl, whisk eggs. Add the coconut milk (or coconut cream), coconut oil, sweetener, baking powder, salt, and vanilla. Continue to whisk together until combined.
- Add the almond flour, and fold in without over mixing.
- Add the batter to a waffle iron. The batter doesn't pour as well as a wheat based batter, so use a silicone spatula to spread it out a little. This is enough batter to fill a standard sized 2-waffle iron twice, or a Belgian waffle iron twice.
- These waffles should be cooked to a light golden brown, but not darker, to prevent the almond flour from drying out or burning.
- If making these to freeze, cook them slightly less than you would otherwise, to allow for them to be toasted a 2nd time without burning.