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These keto waffles are crisp and golden on the outside with a light, fluffy center. They’re an easy almond flour breakfast that works for weekend brunch or any morning you want a warm waffle without regular flour or sugar.
Serve these almond flour waffles with butter, sugar-free syrup, or my keto raspberry sauce. I also use this exact waffle recipe for my keto chicken and waffles, so they work just as well with savory toppings. Want pancakes instead? My keto pancakes use many of the same pantry staples.
Ingredients Needed
- Almond flour: Use superfine blanched almond flour for the smoothest batter and texture.
- Baking powder: Helps the waffles rise.
- Granular sweetener: Adds a little sweetness without regular sugar.
- Salt
- Unsweetened vanilla almond milk: Adds moisture to the batter.
- Eggs: Separate the whites from the yolks. Whipping the whites is key to the fluffy center.
- Vanilla extract
- Butter: Melt it before adding it to the batter.
How to Make Keto Waffles
Whip the egg whites
Separate the eggs, then beat the whites until they hold stiff peaks. When you lift the whisk, the peaks should stand up rather than fold back into the bowl.
Make the almond flour batter
Whisk the egg yolks with the remaining wet ingredients. Mix the dry ingredients separately, then combine the two until you have an even batter.
Fold in the egg whites
Gently fold the whipped whites into the batter with a spatula. The extra air helps keep these almond flour waffles light instead of dense, so mix just until incorporated. The batter should look light and pillowy.
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Cook until golden
Preheat your waffle maker, then add the batter and cook until the waffle is golden, releases easily, and the steam has slowed considerably.
The amount of batter and exact cook time will vary depending on your waffle maker.
Belgian vs. Standard Waffle Makers
I use a Belgian waffle maker, and this recipe makes three large Belgian waffles.
You can use the same batter in a standard or mini waffle maker. You’ll simply get more, smaller waffles, so follow your machine’s guidance for how much batter to add.
Tips for Crispy Keto Waffles
- Use superfine blanched almond flour: Coarser almond meal can make the waffles heavier and grainier.
- Preheat the waffle maker completely: A hot iron helps the exterior start crisping right away.
- Don’t open it too early: Let the exterior set before checking the waffle.
- Watch the steam: The waffle is close to done when considerably less steam is escaping.
- Keep batches crisp: Place finished waffles in a single layer on a wire rack in a 200°F oven while you cook the rest. Avoid stacking them since trapped steam can soften the exterior.
Storage & Reheating
- Refrigerator: Cool the waffles completely, then store them in an airtight container for up to 3 days.
- Freezer: Freeze cooled waffles with parchment between them, then transfer them to a freezer-safe container or bag.
- Reheat: Use a toaster or toaster oven to bring back the crisp exterior.
- Make ahead: For the best texture, cook the waffles before storing them rather than refrigerating the batter. The whipped egg whites will lose some of their volume as the batter sits.
Can I Use Almond Meal Instead of Almond Flour?
I recommend superfine blanched almond flour for this recipe. Almond meal is coarser and usually contains the almond skins, so it can give the waffles a heavier, grainier texture.
Keto Waffles
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Recommended Equipment
- Belgium Waffle Maker
Ingredients
- 1 ¼ cup Almond Flour
- ¼ tsp Natural Ancient Sea Salt
- 1 tbsp Baking Powder
- ¼ cup Granular Sweetener, Granulated
- ¼ cup Unsweetened Vanilla Almond Milk
- 3 large Eggs, split into yolks and whites
- 2 tsp Vanilla Extract
- ¼ cup Butter, Melted
Instructions
- Mix the dry ingredients: Whisk the almond flour, baking powder, salt, and sweetener in a medium bowl.
- Mix the wet ingredients: In a large bowl, whisk the egg yolks, almond milk, vanilla extract, and melted butter until combined.
- Whip the egg whites: Beat the egg whites with a stand or hand mixer until stiff peaks form.
- Make the batter: Stir the dry ingredients into the wet ingredients until combined.
- Fold in the egg whites: Gently fold the whipped egg whites into the batter with a spatula just until incorporated. Avoid overmixing so the batter stays light and airy.
- Preheat the waffle maker: Heat your waffle iron according to the manufacturer's instructions.
- Cook: Add about 3/4 cup batter to a Belgian waffle maker, or the amount recommended for your machine. Cook for 3–4 minutes, or until golden, the waffle releases easily, and the steam has slowed considerably.
- Repeat with the remaining batter.
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Recipe Notes
- Yield: This recipe makes about 3 large Belgian waffles. The exact number will vary with the size of your waffle maker.
- Almond flour: Superfine blanched almond flour gives the waffles the smoothest texture. I don’t recommend replacing it with coarse almond meal.
- Don’t skip whipping the egg whites: This is what gives the almond flour waffles their lighter, fluffier center.
- Keep batches crisp: Place cooked waffles in a single layer on a wire rack in a 200°F oven while you finish the remaining batter.
- Storage: Refrigerate cooled waffles in an airtight container for up to 3 days or freeze them for longer storage.
- Reheating: A toaster or toaster oven works best for restoring the crisp exterior.
- Make ahead: Cook the waffles before storing them rather than refrigerating the batter. The whipped egg whites lose volume as the batter sits.
Nutrition Details
The nutrition facts come from entering the recipe ingredients into a database of food ingredients. They may vary for any recipe based on the exact product used.
