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I’m not sure about you, but waffles are a brunch staple for me. After starting keto, though, I’ve mostly been having pancakes! This week, my desire to have waffles inspired me to come up with a keto waffles recipe that my husband and I would love. Using all I knew about waffles and pancakes, I started by changing the recipe for Keto Pancakes and went from there. These low carb waffles are sugar-free and grain-free. Plus, they’re made with almond flour. I love that they’re light and fluffy on the inside with the slight crunch that we’re all used to on the outside. These are perfect for a weekend brunch or just when you want to have a delicious keto-friendly breakfast.
How do you make keto waffles?
The process of making low carb waffles with almond flour is not really different from making regular waffles. You make keto waffles in 7 key steps:
- Divide the eggs into yolks and whites
- Whip the egg whites with a stand mixer to stiff peaks and set them aside.
- Use a whisk to mix the wet ingredients (with the exception of the whipped egg whites)
- Mix the dry ingredients
- Combine the wet and dry ingredients
- Fold in the whipped egg whites gently
- Cook the batter in a waffle maker
If you’re hoping to skips steps, don’t. You need to whip your egg whites.
Dividing the eggs and whipping the egg whites is an essential step in this recipe. By whipping the eggs to a stiff peak and gently folding it into the batter, you’re actually helping your keto waffles be light and fluffy.
This is how your egg whites will look like when you whip them.
If you don’t believe me, then you look at the picture below. That batter looks like a pillow!
This recipe makes three sugar-free and grain-free Belgium waffles.
I used a flip-side Belgium Waffle Maker.
I made this waffles using this flip-side Belgium waffle maker. It’s less than $40, has a timer so that my waffles don’t burn, and has lasted me for more than 4 years.
You can make smaller waffles by using a standard sized machine or less batter.
Even though these waffles are low carb and include almond flour, they’re still huge! In fact, I consider each waffle to be two servings. So, each person gets two parts of the circle.
You can make smaller waffles, by using less batter or using a standard-sized waffle maker.
Do almond flour waffles taste just like regular waffles?
These waffles are delicious, but I don’t want you thinking that the awesomeness that you get from gluten and all-purpose flour can be copied in a low-carb recipe. However, this recipe provides a great substitute for those wanting to cut carbs and sugar from their day. If you enjoyed my Keto Pancakes then you’ll surely enjoy these.
What’s the difference in the batter between Keto Pancakes & Keto Waffles?
As I mentioned, this grain-free waffles recipe is a modified version of my Keto Pancakes. It includes mostly the same ingredients, but in different amounts. Keto Waffles have:
- More fat: I increased the amount of butter in this recipe
- Divided Eggs: A key to getting any sort of waffles light and fluffy in the inside is to fold in whipped egg whites
What syrup did you use to top these?
You can top keto waffles with any sugar-free syrup. My personal favorite are the Honest Syrups from ChocZero.
Love Keto & Low Carb Brunch Recipes? Try these:
-
Low Carb Stuffed French Toast
-
Keto Pancakes
-
Mexican Frittata
-
Dairy Free, Gluten-free Chicken & Waffles
-
Keto Breakfast Recipes for Carb Lovers
Keto Almond Flour Waffles
Use DRDAVINAHS at checkout to save on some equipment & ingredients!
Ingredients
- 1.25 cup Almond Flour
- 1/4 tsp Natural Ancient Sea Salt
- 1 tbsp Baking Powder
- 1/4 cup Granular Monk Fruit Erythritol, Granulated
- 1/4 cup Unsweetened Vanilla Almond Milk
- 3 large Eggs, split into yolks and whites
- 2 tsp Vanilla Extract
- 1/4 cup Butter, Melted
Key Tools I Used
Optional Syrup
- Honest Syrup, use DRDAVINAHS for 10% off!
Instructions
- Mix the wet ingredients in a large bowl (remember to save the egg whites)
- Mix the dry ingredients in another bowl
- Add the egg whites to a stand mixer. Beat the egg whites to stiff peaks. Set aside
- Fold the dry ingredients into the wet ingredients
- Gently fold the egg whites into the batter.
- Preheat your waffle iron.
- Add 3/4 cups of the waffle batter to your machine
- Cook for 3-4 minutes, or until the smoke stops rising from the waffle maker
Nutrition Details
The nutrition facts come from entering the recipe ingredients into Spoonacular API, a database of food ingredients. They may vary for any recipe based on the exact product used. The keto sweeteners I use have 0g net carbs & are not included because sugar alcohols do not impact most people. This is provided as a courtesy, but you can do your own calculations if you wish!
Charmaine says
Have you tired the recipe with powdered sugar? I only have powdered sugar right now.
Davinah says
Hey! You can substitute powdered! Like you, I just use whatever sweetener I have on hand.
Aidanna says
Im confused, so you only use the egg whites or the yolks are part of wet ingredients?
Davinah says
Hi Aidanna,
You’re using both. However, you are whipping the egg whites to stiff peaks before adding them in.
Thanks,
Davinah
Evie Curley says
These are SO FLIPPING GOOD! My hubby follows a gluten-free diet and I am keto so these were perfect for both of us. They really aren’t much work and the taste was OMG delicious. 🙂 Thank you for sharing this recipe!
Davinah says
Thanks a lot, Evie!
I’m so happy that you enjoyed them and that you took the time to write this review!
Best,
Davinah
DJ says
Flavor is great, but they don’t seem to crisp up; they eat more like pancakes. Any tips?
Davinah says
Hi DJ!
I’m happy that you enjoyed the flavor. For timing of the waffles, I used my waffle maker’s suggested guidelines. Is it possible that 4 minutes was not enough for your waffle maker? Besides cooking them longer, one person mentioned that they crisped them a little in their toaster oven when eating them the next day. Hope that helps.
Best,
Davinah
Paul Jensen says
I just made this recipe to make Danish Aebleskiver (waffle balls) and they were wonderful!!! I couldn’t believe how light and fluffy they were. They baked and browned exactly like the real flour recipe… maybe even better. Thank you for this great idea. NOTE: I used monk fruit extract drops for a little sweetener in the batter because I don’t tolerate any of the alcohol sweeteners. I agree that whipping the egg whites was critical in the lightness of the resulting waffle ball.
Davinah says
Hi Paul!
I’m so happy that you enjoyed this and got to make waffle balls! I’ve actually never tried those, but they sound awesome. Love that you were able to substitute monk fruit. I’ve been testing it out more myself at home and look forward to making some recipes that feature it.
Have an awesome New Year! Thanks a lot for stopping back to share your experience!
Best,
Davinah