These keto waffles are made with almond flour. They are crispy on the outside and tender and fluffy on the inside. They're just as good as traditional waffles!
They are ready in just 30 minutes and are easy to make - you simply mix the ingredients in one bowl, then pour it into the waffle maker.
The best thing about these waffles is that they're not a compromise. If you've ever tried chaffles, you know that those are delicious but quite different than the real thing. These keto waffles are not. They're crispy, have a pleasant vanilla flavor, and smell amazing as they bake.
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.
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Ingredients
Here's an overview of the ingredients needed to make this recipe. The exact measurements are included in the recipe card below.
- Eggs: I use large eggs in most of my recipes, this one included.
- Vanilla extract: I use a full tablespoon, so it's important to use pure vanilla extract.
- Sweetener: I use stevia glycerite to equal 2 tablespoons of sugar. This adds the perfect level of sweetness.
- Whole milk: I don't recommend using low-fat milk in this recipe.
- Almond flour: I use blanched, finely ground almond flour in this recipe. I don't recommend using a coarse almond meal.
- Kosher salt: In sweetened baked goods, salt highlights and balances out the other ingredients.
- Baking soda: Helps make the batter fluffy.
- Unsalted butter: For greasing the waffle maker.
Variations
- Sometimes, I flavor the waffles with a teaspoon of almond extract instead of a tablespoon of vanilla extract.
- You can substitute heavy cream or canned coconut milk for whole milk.
- You can use a tablespoon of baking powder (gluten-free if needed) instead of baking soda.
- You can use a granulated sweetener instead of stevia to equal 2 tablespoons of sugar.
Instructions
Here are the basic steps for making these keto waffles. The detailed instructions are included in the recipe card below.
Heat your waffle maker. You want it nice and hot by the time the batter is mixed. In a medium bowl, combine the eggs, vanilla, stevia, and milk.
Gradually add the almond flour, whisking it in until the mixture is smooth, then add the salt and baking soda.
Generously grease your waffle maker with melted unsalted 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.
Expert 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.
Recipe FAQs
It does in this recipe. It's one of those recipes where the keto version tastes just as good as the traditional one. This is because almond flour reacts well to the high heat of the waffle maker, becoming crispy and caramelized.
Consider the way honey-roasted nuts crisp up in the oven. That's precisely what happens when you bake with almond flour.
You can try, but it's a gamble. 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.
My best advice is to opt for recipes specifically written for almond flour rather than trying to use your old recipes.
Yes! Much like these keto scones, I sometimes add 6 ounces of fresh blueberries, folding them into the batter as the last step before cooking the waffles. You can also add ½ cup of dark chocolate chips.
If you use blueberries, it's best to use fresh rather than frozen ones. Frozen blueberries are mushy and tend to bleed into the batter and stain it.Â
Yes. Use ghee instead of butter and unsweetened soymilk or plant-based heavy cream instead of milk.
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 excellent 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
Storing Leftovers
Once completely cool, you can keep these waffles in the fridge, in an airtight container, for up to five days. Reheat them in the toaster on the lowest setting.
They 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.
More Keto Breakfast Recipes
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Recipe Card
Crispy Keto Waffles
Ingredients
- 3 large eggs
- 1 tablespoon pure vanilla extract
- ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
- ½ cup whole milk
- 2 cups almond flour - blanched finely ground; 8 ounces
- 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.
Video
Notes
- I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. It's best to measure almond flour by weight rather than by volume.
- I use a full tablespoon of vanilla in this recipe. That's not a typo, so using pure vanilla extract is important.
- 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 the fridge, in an airtight container, 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
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Susan
I just made these. They are great. I used 1/4 cup heavy cream and 1/4 water for the milk and monk fruit blend for the 2 tablespoons of sugar. Turned out great. The recipe made 9 mini waffles.
Vered DeLeeuw
I'm so glad you enjoyed these waffles, Susan! Thank you for the review and for sharing your tweaks.