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These 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.
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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 Wholesome Yum Zero Sugar Maple Syrup or Fresh Strawberry Syrup, 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
By
These coconut flour waffles are light, fluffy, and gluten-free, with 14 grams of protein! Make them in just minutes for an easy breakfast.
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
73 Comments
Nat
0Made these last night. Wow! So yummy and they don’t even taste like they’re keto. Served them with fresh cut strawberries, a dollop of marscapone and sugar free maple syrup. Yum! Would definitely make these again.
Joanne
0Hi! Just wanted to let you know I tried this in the silicon mold with some slight tweaks to the recipe. Thank you SO MUCH for this recipe. You are amazing and my inspiration! I come here almost everyday for inspiration on my next meal.
Joanne
0Can I make this using silicon mould instead of waffle maker?
Maya | Wholesome Yum
0Hi Joanne, I haven’t tried that, but saw your other comment and am glad it worked out for you.
Jennifer
0In the nutritional facts it states 3g of sugar. Can you tell me which ingredient this comes from? They look amazing!
Wholesome Yum M
0Hi Jennifer, There isn’t any sugar in this recipe, but the coconut flour does have some natural sugars in it. It may vary slightly by brand, so be sure to read labels before choosing your brand.
Jennifer Minks
0Delicious, best keto friendly waffle recipe I’ve made!
Jasmyn
0What would be a good substitute for the cream cheese in this recipe?
Wholesome Yum M
0Hi Jasmyn, If you are dairy-free then I suggest using dairy-free cream cheese. If you don’t have any cream cheese on hand, then it’s probably best to go with a different recipe. I suggest trying one of these: Vanilla Protein Waffles, Almond Flour Waffles, or Flourless Low Carb Waffles.
John Goettsch
0This was a little more work than other chaffle recipes I have tried but it was worth it…IMO these tasted the closest to the carb loaded waffles…top with a some butter and Mrs. Butterworth’s sugar free syrup, it was delicious!
Melissa
0Can you substitute xanthan gum in this recipe with flax mill ?
Wholesome Yum M
0Hi Melissa, The xanthan gum is optional, so you can leave it out of the recipe if you don’t have any on hand. If you’d like to use the flax meal anyway, I think it will work fine.
Elena
0Made this for breakfast – yum!
Alisa
0I’m always amazed by the fluffiness of coconut flour recipes! These waffles are spot on.
Erica Schwarz
0These waffles are amazing! I already had coconut flour, and everything else was at my grocery store. Thanks for the recipe!
Beth
0I am not what you’d call a morning person, but I would leap out of bed for these delicious waffles!! Yum!!
Vickie
0I would love to try these….I love coconut and dairy has always been a problem for me!!