These almond flour keto waffles are crispy on the outside and tender and fluffy on the inside. They're just as good as traditional waffles! They're ready in 30 minutes - simply mix the batter in one bowl and pour it into the waffle maker.
The best thing about these keto waffles is that they're not a compromise. Chaffles, for example, are delicious but quite different than the real thing. These waffles are not. They have a pleasant vanilla flavor and smell amazing. I often make a double batch and freeze the leftovers for easy weekday breakfasts - I simply pull them out of the freezer and lightly toast them.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Vanilla extract: I use a full tablespoon, so it's important to use pure vanilla extract. Sometimes, I flavor the waffles with a teaspoon of almond extract instead of a tablespoon of vanilla extract.
- Sweetener: I use stevia glycerite to equal 2 tablespoons of sugar. This adds the perfect level of sweetness.
- Whole milk: You can substitute heavy cream or canned coconut milk for whole milk.
- Almond flour: I use superfine almond flour. I don't recommend using a coarse almond meal.
- Variation: I sometimes add 6 ounces of fresh (not frozen) blueberries, folding them into the batter as the last step before cooking the waffles. You can also add ½ cup of dark chocolate chips.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Heat your waffle maker. You want it nice and hot by the time the batter is mixed. Combine the ingredients in a bowl, whisking until smooth. Generously grease your waffle maker with melted butter. Pour the batter into the cavities. Measure ½ scant cup per waffle.
Cook the waffles until they are golden brown, for about 5 minutes. The exact cooking time will depend on your waffle maker.
Serve immediately, topped with syrup and/or butter.
Best Keto waffles I've found yet. I love waffles and have been doing Keto for the past three years. I have tried premixed packaged mixes and recipes from the internet, but this is by far the best that I have found. My wife even tried them and commented that they were the best she's had. The texture and taste were great.
Ken Shutley
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Recipe Tips
- You don't want these waffles to be overly sweet. They only need 2 tablespoons of granulated sweetener or the equivalent in stevia. I usually use ½ teaspoon of stevia glycerite. You can skip the sweetener altogether if you plan to serve them with syrup.
- The waffles should be ready when the waffle maker stops releasing steam. That's when you'll know the batter is fully baked.
- For a dairy-free version, use coconut oil instead of butter and unsweetened soymilk or plant-based heavy cream instead of milk.
- Storage: Once completely cool, you can keep these waffles in an airtight container in the fridge for up to five days. Reheat them in the toaster on the lowest setting. They also freeze well. Cool them completely, then place them in freezer bags, separating layers with wax paper. Store them in the freezer for up to three months. Reheat them in the toaster on the lowest setting to defrost and crisp them up.
Serving Suggestions
These waffles are the perfect keto breakfast, on their own or with a couple of fried or poached eggs and bacon (I typically make microwave bacon or oven bacon).
As for toppings, they are delicious without any toppings, especially if you add blueberries or chocolate chips. But here are a few ideas for how to top them:
- Melted unsalted butter and sugar-free syrup
- Keto hazelnut spread
- Blueberry compote
- Strawberry compote
- Keto whipped cream
- Chocolate whipped cream
- Drizzle them with warmed-up peanut butter, almond butter, or walnut butter
Recipe Card
Crispy Keto Waffles
Video
Ingredients
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
- ½ cup whole milk - see notes below
- 8 ounces superfine almond flour - 2 cups, but please measure by weight
- ¼ teaspoon Diamond Crystal kosher salt
- 1 teaspoon baking soda
- 2 tablespoons unsalted butter - melted, for the waffle maker
Instructions
- Plug your waffle maker in. Set your oven to warm (170°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
- In a medium bowl, whisk together the eggs, vanilla, stevia, and milk.
- Gradually add the almond flour, whisking it in until the mixture is smooth. If the batter seems very thick, add 1-2 tablespoons of milk or water.
- Mix in the kosher salt and baking soda.
- Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant ½ measuring cup per waffle and spreading the batter to the corners before closing the lid.
- Cook until golden brown, puffy, and set, about 5 minutes. The waffles should be ready when the waffle maker stops releasing steam. That's when you'll know the batter is fully baked.
- When the first batch is ready, place the cooked waffles on the wire rack in the oven to keep them warm. Brush the waffle maker with more melted butter and cook more waffles until all the batter is gone. Serve immediately.
Notes
- Please use superfine almond flour and measure it by weight. I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. Using coarser flour or too much of it will result in dense waffles.
- If you can't weigh the flour, fluff it in the bag, then spoon it into a 250-ml measuring cup (don't scoop straight from the bag). Avoid packing it down, and level the top with the flat edge of a knife. This isn't quite as precise as weighing, but it'll be close.
- If you object to using whole milk in a keto recipe, feel free to use heavy cream. The nutrition info will change.
- The waffles should not stick to nonstick waffle makers greased with butter (not oil spray). If you have an issue with them sticking, stir 1-2 tablespoons of melted unsalted butter into the batter.
- I use a full tablespoon of vanilla. That's not a typo, so using pure vanilla extract is important.
- Almond flour waffles will never crisp the way wheat flour ones do, since the flour lacks gluten and starch. But they can be very close! To get them as crisp as possible, make sure your waffle maker is fully preheated and well-greased, and cook until steam stops escaping. Use super-fine almond flour and measure carefully so the batter isn't too wet. For extra crispness, you can add a teaspoon of arrowroot or cornstarch to the almond flour, or briefly toast the finished waffles in a hot oven or toaster. Always cool them on a wire rack instead of stacking them.
- Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
- The nutrition information is for the waffles only and excludes additions such as blueberries or toppings such as butter or maple syrup.
- Once completely cool, you can keep these waffles in an airtight container in the fridge for up to 5 days. Reheat them in the toaster on the lowest setting.
- These waffles also freeze well. Once completely cool, place them in freezer bags, separating layers with wax paper, and store them in the freezer for up to three months. Reheat them in the toaster on the lowest setting to defrost and crisp them up.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Bee says
Hi! This recipe looks great. I can’t wait to try it. For your recipes, is the net carbs the carbohydrates number (9g) minus the fiber number (5g)? Thanks!
Vered DeLeeuw says
Thanks Bee! I list both total carbs and fiber so you can figure out the net carbs in whatever way works best for you. ❤️
Angela says
The flavor was great but they were not crispy. I did use a soybean oil spray that is butter flavored on the waffle iron so not sure if that matters. When I use this spray with regular flour they are crispy. Any thoughts?
Vered DeLeeuw says
Hi Angela,
Glad you liked the flavor! Almond flour waffles will always be softer than traditional ones - almond flour just doesn’t get quite as crisp as wheat flour. That said, you can get them pretty close! Make sure your waffle maker is fully preheated and well-greased, and cook until the steam stops escaping. Use super-fine almond flour and measure it carefully to avoid a wet batter. A teaspoon of arrowroot or cornstarch mixed into the almond flour can help with crispiness, and letting them cool on a rack (or giving the finished waffles a quick toast in a hot oven) can help, too.
Thank you for this comment - I'll go ahead and add this info to the recipe card's notes to help future readers.