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A plate with almond flour waffles surrounded by berries.
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5 from 5 votes

Almond Flour Waffles

Light and crispy almond flour waffles, made with simple ingredients. These turn out light and fluffy, and crisp up to the perfect texture. I like to make a double batch of these to freeze. They toast well and make a great snack with some almond butter and berries. 3 NET CARBS PER WAFFLE
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: almond flour waffles, healthy waffles, keto waffles, low carb waffles
Servings: 4 waffles
Calories: 240kcal

Ingredients

  • 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)

Instructions

  • 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.

Video

Notes

*When you first pull these out of the waffle iron, they feel slightly "limp." But don't worry! As they cool, they become crispy around the edges and firm up. This is because coconut oil is so soft when it's hot.
**I use full fat coconut milk in a can. The brand that I buy is thick like coconut cream. Liquid coconut milk or the coconut cream scooped from the top of a chilled can both work here! I have never tried these waffles with almond milk as a sub.

Nutrition

Calories: 240kcal | Carbohydrates: 5g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 82mg | Sodium: 106mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 119IU | Calcium: 81mg | Iron: 2mg