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
The full list of ingredients and exact measurements are listed in the recipe card below. 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.
- 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. 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.
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 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. 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
Read more comments
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.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.
Recipe FAQs
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 what happens when you bake with almond flour.
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.
Yes. Use coconut oil instead of butter and unsweetened soymilk or plant-based heavy cream instead of milk.
Yes. 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 object to using whole milk in a keto recipe, feel free to use heavy cream. The nutrition info will change.
- 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 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.
Charlie says
Keto friendly and great taste. We serve smother with a chicken or hamburger gravy and the kids eat it up!
Vered DeLeeuw says
Wonderful, Charlie! I'm so glad your family likes this recipe.
Sue Hollins says
Thank you for the response. He will probably try it tomorrow morning. And yes, he’s been a keeper for 56 years.
Vered DeLeeuw says
You're very welcome, Sue. 🙂
Sue Hollins says
This looks amazing! My question is, can the batter be prepared the night before and refrigerated to save time in the morning? My husband will be making the waffles before I get up.
Vered DeLeeuw says
"My husband will be making the waffles before I get up" - he's a keeper, Sue! 🙂
Yes, you can make the batter the night before. In the morning, stir it before using, and if it seems too thick, add a tablespoon of water. You can watch the video to see what the batter should look like in terms if thickness.
Ro Dee says
Do the amounts need to be changed if I substitute almond flour with hazelnut flour? Thanks.
Vered DeLeeuw says
Hi,
I have only tested this recipe with almond flour. I believe hazelnut flour burns more easily, so if you choose to experiment, please be mindful of that.
Olivia Smith says
Hi! I really love using your recipe for pancakes and just had an idea. If you were to make a twist to this recipe, by adding yogurt and cottage cheese (blended smooth), how would you adjust the measurements? Thank you!!
Vered DeLeeuw says
Hi Olivia,
Glad you like this recipe! As for your question, I honestly have no idea. You will need to experiment. 🙂
Don Ainley says
I just made these waffles for the first time. They came out perfect and are delicious. My wife doesn't really care for waffles, but she tried one and loved it. I had been using a keto waffle mix and these are much, much better. I will now be using this recipe any time I make waffles. Thanks for the recipe.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Don! Thank you for taking the time to share your experience.
CW says
I use this recipe every week. I have tried several modifications and this is what works best for me. I use carbonated water instead of milk to make them less dense. I add cinnamon to help with my blood sugar control and I like it. I recently added ground flax seeds. I have never had them come out crispy but they are tasty.
Vered DeLeeuw says
How interesting! Thank you for sharing your experience.
Sylvia D. McKeen says
These look delicious and can't wait to try them. Can you use regular Stevia instead of the Stevia glycerite?
Vered DeLeeuw says
Hi Sylvia,
Yes, you can! You can use any stevia product that equals 2 tablespoons of sugar.
James says
This recipe is really good. Mine turned-out super tasty and satisfying at the same time. Thank you for this awesome waffle recipe.
Vered DeLeeuw says
You're very welcome, James! So glad you enjoyed them.
Susan says
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 says
I'm so glad you enjoyed these waffles, Susan! Thank you for the comment and for sharing your tweaks.
Charlie says
This made 3 Belgian waffles.