Amazing almond flour keto waffles are crispy on the outside, tender and fluffy on the inside. They’re just as good as wheat flour waffles!
These almond flour keto waffles are amazing! They are delicious, crispy on the outside and fluffy on the inside. They are so good, I sometimes make a double batch, and freeze the leftovers for easy weekday breakfasts.
Almond flour crisps us beautifully in the waffle maker
It’s one of those recipes where the low carb keto 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.
How to sweeten almond flour keto waffles
You don’t want your keto waffles overly sweet. All they need is 2 tablespoons of any granulated sweetener or the equivalent in stevia. I usually use 1/2 teaspoon of stevia glycerite. If you plan on serving them with syrup, you can just skip the sweetener.
Blueberries are optional but very good
I like to add fresh blueberries to these tasty almond flour keto waffles. It’s purely optional, so feel free to skip the blueberries. 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. You can also add a handful of dark chocolate chips to these waffles.
Is this a healthy recipe?
As you can see in the recipe card, I use whole milk in the batter. If you follow a strict ketogenic diet and object to using milk, you can replace the milk with heavy cream or with canned coconut milk.
What about leftovers?
If I have leftovers of these keto waffles, I freeze them in individual freezer bags. Gently reheat in the toaster, on the lowest setting, to defrost and crisp them 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 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 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, stevia, 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 melted butter. 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 until puffy and set, about 5 minutes. Serve immediately.