Amazing almond flour waffles are crispy on the outside, tender and fluffy on the inside. They're just as good as the real thing!
These incredible keto waffles are ready in just 30 minutes, and they freeze well, so you can make a few batches and enjoy them throughout the week.
These waffles are so good! They are delicious, wonderfully crispy on the outside, and fluffy on the inside. They smell amazing as they bake and they have a pleasant vanilla flavor.
In fact, I like them so much, that I sometimes make a double batch and freeze the leftovers for easy weekday breakfasts. You can pull them out of the freezer and lightly toast them in a toaster and they're perfect. Such a tasty and easy breakfast.
Here's an overview of the ingredients you'll need to make these delicious almond flour waffles. The exact measurements are included in the recipe card below. Many of you probably have all of these ingredients on hand!
Eggs: I use large eggs in most of my recipes, this one included.
Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Sweetener: I use stevia. You might be able to use a granulated sweetener instead, possibly adding a bit more liquid, but I haven't tried that.
Whole milk: You can also use heavy cream or canned coconut milk if you wish.
Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground flour in this recipe. I don't recommend using a coarse almond meal - there's a big difference.
Kosher salt: If using fine salt, you should use just ⅛ teaspoon.
Baking soda: If you'd like to try using gluten-free baking powder (though I haven't tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder.
Unsalted butter: For greasing the waffle maker.
How to make keto waffles? It's easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
Heat your waffle maker. You want it nice and hot by the time the batter is mixed.
Mix the ingredients in one bowl in the order listed. Add a little water (or more milk) if the mixture seems too dry.
Generously grease your waffle maker with melted unsalted butter.
Pour the batter into the cavities. Measure ½ scant cup per waffle. Cook them for about 5 minutes. The exact cooking time will depend on your waffle maker.
You don't want these waffles overly sweet. All they need is 2 tablespoons of any granulated sweetener or the equivalent in stevia. I usually use ½ teaspoon of stevia glycerite. If you plan on serving them with syrup, you can skip the sweetener altogether.
Frequently asked questions
It does in this recipe. It's one of those recipes where the keto version tastes just as good as the traditional recipe. I think it's because almond flour reacts well to the high heat of the waffle maker, becoming crispy and caramelized.
Think about crispy roasted nuts... that's what happens when you bake almond flour.
You can try. Start with a 1:1 ratio and prepare to go up to 2:1 - doubling the amount of almond flour used compared to white flour.
You might also need to add an additional binder such as an egg. But my best advice is to opt for recipes that were specifically written for almond flour rather than try to use your old recipes.
Yes! I like to add 6 oz of fresh blueberries, folding them into the batter as the last step before cooking the waffles. It's purely optional but really good. You can also add a handful of dark chocolate chips.
If you do use blueberries, it's best to use fresh rather than frozen ones. Frozen blueberries tend to bleed into the batter, staining it.
I usually serve these keto waffles for breakfast, sometimes with a couple of fried eggs and maybe some oven bacon.
As for toppings, they're actually very good with no toppings at all, especially if you add blueberries. But here are a few ideas for how to top them:
- Melted unsalted butter and sugar-free syrup
- Keto chocolate hazelnut spread
- Blueberry compote
- Strawberry compote
- Keto whipped cream
- Low-carb chocolate whipped cream
And on Instagram, Allie used this recipe to make a scrumptious-looking dish of chicken and waffles. She graciously allowed me to use her photo here. It looks absolutely gorgeous!
These waffles freeze and defrost well. In fact, I often double the recipe and store the completely cooled leftovers in the freezer, in freezer bags. I gently reheat them in the toaster, on the lowest setting, to defrost and crisp them back up.
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Crispy Keto Waffles
- 3 large eggs
- 1 tablespoon vanilla extract (yes, a full tablespoon, not a typo!)
- ½ teaspoon stevia glycerite (equals 2 tablespoons sugar)
- ½ cup whole milk
- 2 cups blanched finely ground almond flour (8 oz)*
- ¼ teaspoon Diamond Crystal kosher salt
- 1 teaspoon baking soda**
- 2 tablespoons melted unsalted butter for the waffle maker
- Plug your waffle maker in. Set your oven to warm (150°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 a little water. I often add 2 tablespoons.
- Mix in the kosher salt and the 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 puffy and set, about 5 minutes. When the first batch of waffles is ready, place the cooked waffles on the wire rack in the warm oven to keep them warm.
- Brush the waffle maker with more melted butter and repeat steps 5 and 6 until all the batter is gone. Serve the waffles immediately.