These keto almond flour waffles are crispy on the outside, tender and fluffy on the inside. They taste just like wheat flour waffles, so good!
These keto and low carb almond flour waffles are amazing. They are delicious, crispy on the outside and fluffy on the inside.
It’s one of those recipes where the low carb version tastes just as good as the traditional recipe (these pumpkin waffles are another great example). I think it’s because almond flour reacts well to the high heat of the waffle iron, becoming crispy and caramelized. Think about crispy roasted nuts… that’s what happens when you bake almond flour in a hot waffle iron.
When making these almond flour waffles I don’t sweeten the batter at all, since I serve them with syrup. If you’d like the waffles themselves to taste slightly sweet, simply add 2 tablespoons of any granulated sweetener, or the equivalent in stevia, to the batter.
I like to add fresh blueberries to these tasty almond flour waffles. It’s purely optional, so feel free to skip the blueberries. You can also add a handful of dark chocolate chips.
I use whole milk in the batter. If you follow a ketogenic diet and object to using milk, you can replace the milk with heavy cream or coconut milk.
If I have leftovers, I freeze them in individual freezer bags. Gently reheat in the toaster, on the lowest setting, to defrost and crisp them back up.
Almond Flour Waffles
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons vanilla extract
- 1/2 cup whole milk
- 6 oz fresh blueberries
- 1 tablespoon melted unsalted butter for the waffle maker
- Plug in your waffle maker.
- In a medium bowl, whisk together the almond flour, baking soda and salt.
- In a small bowl, whisk the eggs with the vanilla and milk.
- Add the liquid mixture to the dry mixture. Mix with a spatula to incorporate. Fold in the blueberries.
- Brush the waffle maker with oil. Pour the batter into the waffle maker, using a scant 1/2 measuring cup per waffle and spreading the batter to the corners before closing the lid.
- Cook 5 minutes. Serve immediately, with warm maple syrup - a tablespoon per waffle is plenty.