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GET IT NOWThese coconut flour waffles are lighter and fluffier than any other waffle recipe I’ve made, and I actually love that. I originally developed it mainly because some of you requested nut-free alternatives to my almond flour waffles and flourless waffles, but was surprised to find that its lightness is lovely in its own right. Whether you’re looking for a nut-free, grain-free waffle or just want something lighter (and protein-packed!), these fit the bill. Grab your waffle iron and make them with me!
Why You Need My Coconut Flour Waffles
- Ultra light and fluffy waffles – These waffles are light and airy, a nice change of pace from heavier nut flours. While they don’t get quite as crisp as some of my other recipes, I think the fluffy texture more than makes up for it.
- Easy blender batter – Many waffle recipes require separate mixing steps, but I blend everything in one go for this one. Less effort, fewer dishes, and perfectly smooth batter every time!
- Balanced macros – Unlike the regular kind, my coconut flour waffles have 14 grams of protein each, and even some fiber. They’re low carb, paleo friendly, and gluten-free, too. I feel so much better about eating these for breakfast.
Ingredients & Substitutions
Here I explain the best ingredients for my coconut waffles, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Coconut Flour – It’s super fine and gets you the best final texture. (In fact, so much so that this recipe is on the back of the bag!) Coconut flour is very absorbent and you need less than you might think, but different brands vary in moisture retention, so I can’t guarantee the same results with other brands.
- Eggs – I highly recommend real eggs here because they provide not only structure here but also leavening. Egg substitutes might be okay, but will likely make your coconut waffles more dense.
- Cream Cheese – I find this often improves the texture in my coconut flour recipes, including coconut flour pancakes, so I included it here as well. Dairy-free alternatives from the store should work just fine if needed.
- Unsalted Butter – Prevents the waffles from being dry. Coconut oil, ghee, or avocado oil make good substitutes, although they don’t have the same flavor.
- Heavy Cream – I love the richness of using this as the liquid to thin out the batter, but you can swap in almond milk, coconut milk, hemp milk, or any milk you like. Thinner milks make the batter a bit runnier, so I’d start with a bit less of those.
- Texture Boosters – Baking powder for lift (I like this non-GMO brand), and xanthan gum for structure (you can leave it out, but the coconut flour waffles stay together better with it).
- Flavor Boosters – Besti Monk Fruit Allulose Blend for a touch of sweetness, and vanilla extract for that classic taste. Besti also has a bonus of locking in moisture, so it’s a factor for texture, too. Other sugar alternatives should work, but your waffles can be a bit more dry with them — and I recommend checking my sweetener conversion chart to get the right amount.
How To Make Waffles With Coconut Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the batter. Blend the coconut flour, eggs, cream cheese, melted butter, milk or cream, Besti, baking powder, xanthan gum, and vanilla in a blender, until smooth.
- Let it rest. Let the batter sit for a few minutes to thicken. This is important!
- Cook the waffles. Scoop the batter into your preheated waffle maker. Cook the coconut flour waffles until golden brown on both sides. Repeat with any remaining batter. Don’t miss my topping ideas below!
My Recipe Tips
- Use room temperature ingredients. This is especially important for the cream cheese, because it’ll be lumpy if it’s cold, but ideally all your ingredients should be room temp before you start. If I forget, I soften the cream cheese in the microwave for 10-20 seconds, and place the eggs in a bowl of warm water to come to room temp quickly.
- Use a high-speed blender for the fluffiest results. I love this powerful blender not only because it makes this recipe a breeze, but also because it introduces more air and makes my coconut flour waffles extra fluffy.
- Don’t have a blender? A small food processor should work too. You could try to whisk by hand, but it’ll be harder to get the cream cheese to mix in well.
- Let the batter sit before assessing thickness. This is because coconut flour absorbs more moisture over time. In my testing, the amounts in my recipe here are perfect for the right batter texture, but if you think it’s too thin, wait 5-10 minutes before deciding if you need more coconut flour. And even if it’s too thick, it’s better to confirm how much to thin it out after waiting a bit. It should be a little thicker than a typical waffle batter.
- Timing can vary — don’t open the lid too soon. I have this waffle maker and love the finish, plus it distributes the batter more evenly than others I’ve tried because you flip it over after closing it. I’ve made these waffles in a couple different waffle irons though, and with all of them I watch for steam no longer coming out to determine when to open it. If you open it too soon, your waffles will stick and leave a mess.
- Preheating your waffle iron is crucial. Again, you’ll have sticking if it’s not hot enough.
- Left the waffle cool undisturbed for a minute before removing it. It’ll firm up more and be easier to remove. Sometimes they tear for me if I remove immediately.
- Want crispier waffles? They do firm up as they cool from hot to warm, but in general, coconut flour waffles aren’t as crispy as regular ones. Sometimes I pop them in the oven on a cooling rack at 400 degrees F for a few minutes, or just in the toaster after cooling a bit.
Serving Ideas
My favorite way to serve these coconut flour waffles is with homemade whipped cream and fresh strawberries, as pictured above. You can’t go wrong with my sugar-free maple syrup or other berries, either!
If you want to add something on the side, pop some bacon or turkey bacon in the oven before you start cooking the waffles, or whip up my quick air fryer roasted potatoes or cauliflower hash browns.
Coconut Flour Waffles
These coconut flour waffles are light, fluffy, and gluten-free, with 14 grams of protein! Make them in just minutes for an easy breakfast.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat your waffle maker.
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Combine all ingredients in a blender. Puree until smooth.
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Let the batter sit for a few minutes to thicken. It should be thicker than a pourable batter, but easy to spread. If it's crumbly like cookie dough, add more milk or cream, a tablespoon at a time, until it's more like a thick batter.
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Scoop a scant 1 cup (128 grams) batter into the waffle maker, spread and cover. Cook according to manufacturer instructions (usually about 4-5 minutes), or until steam is no longer coming out the sides. Carefully remove the waffle from the iron (it's fragile while it's hot). Repeat with remaining batter.
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After opening the waffle maker, left the waffle cool undisturbed for a minute before removing it. It'll firm up more this way.
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Optional step: For crisper waffles, heat them in the oven on an oven-safe cooling rack for a couple of minutes at 400 degrees F (204 degrees C), in a toaster oven, or in the toaster.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 large Belgian waffle
- Tips: Check out my recipe tips above to help you to help you get a smooth batter with the right consistency, and fluffy results at the end. I also have alternatives to a blender if you don’t have one, recommendations on timing, ways to prevent your coconut flour waffles from tearing, and how to make them more crispy.
- Storage and meal prep: You can keep these in the fridge for 3-4 days, or freeze them for up to 3-6 months. I like to prep them ahead and store in the freezer. They reheat beautifully right from frozen.
- Reheat: I usually pop mine in the toaster, but the oven at 350 degrees F works, too. They turn out extremely soft and kind of floppy if you microwave them, so I don’t recommend it.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Coconut Flour Waffles
69 Comments
Vickie
0I would love to try these….I love coconut and dairy has always been a problem for me!!