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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
Jean
0My 4 year old grandson and I loved these coconut waffles!
Elizabeth Rosado
0They are a little bit eggy, any way to make it less eggy flavor? Tks
Wholesome Yum M
0Hi Elizabeth, If you find these to be a little eggy, try adding a small pinch of salt. That should help balance the flavors.
Jean
0Great for my husband who is Diabetic!!
Ashley
0Made these the other night.. I was out of cream cheese so I used full fat Greek yogurt plain.. I also used my dash waffle maker instead of a Belgian waffle (3 Chaffle sized equals 1 Belgian) they were beyond delicious!! Even my kids ( 2 years and 8 month old) devoured them!!
Mary
0I have made these waffles 2x following the recipe (-the xanthan gum). The waffles were very tasty but the batter was very thin not sure why?
Wholesome Yum M
0Hi Mary, Did you let the batter sit before using it? Coconut flour is very absorbent and will thicken up considerably once it sits for 5-10 minutes. Xanthan gum is also thickener, so if you skipped it, the batter will be thinner than what is shown in the video.
Lissa
0I love this recipe. I use it to make both waffles and pancakes, depending on my mood. It scales well and has a smoother texture than similar almond flour based recipes. I do sub out straight-up allulose for the called-for sweetener. Just a personal preference. The vanilla is exchangeable with other extracts, but not always on a 1:1 basis. One very important note: be SURE to let the batter rest to thicken up. It makes a huge difference. A real win in my house.
Lifesastitch
0I realize that we make sacrifices to “keto-ize” our favourite food. I am limited because I need nut free as well. I followed the recipe, substituting Splenda for the recommended sweetener that doesn’t agree with me. I did toast it at the end. It came out quite delicate and tender, tasted and had the texture of moist French toast. They were quite eggy. I had to be very careful removing them from the waffle iron if I wanted it in one piece. Experimented by letting one cook longer. Not much difference. It was OK. Will continue my search.
Nicole B.
0If I make mini waffles, what would the serving size be compared to the larger waffle size in the recipe?
Wholesome Yum M
0Hi Nicole, The Dash mini waffle irons make approximately 2 waffles per 1 regular-sized waffle. I hope this helps!
JenH
0I bought a waffle maker so I could make keto waffles. I made these and I was very happy. I didn’t have xanthan gum so made without. What REALLY made me happy was the wholesome yum maple syrup I ordered at the same time. O.M.G. Game Changer! I have been gluten free and low carb since 2013. So I haven’t had waffles since at least that long, probably longer. I’ve made the occasional (green banana flour) pancake and used real maple syrup as a once a year treat. The wholesome yum maple syrup tastes so close to the real thing. I can have pancakes/waffles regularly now! SO HAPPY! AND in ketosis. Also, I moved on to chaffles and they are superior to these. If you can’t have cheese, hey this recipe is great too. Make the keto waffles. Get the syrup. You will be happy. Thank you so much for bringing both to my attention. xo
Allison
0I tried making these with egg substitute but no matter how done the outside was, the inside was gooey. Any sugestions? TIA
Wholesome Yum M
0Hi Allison, What type of egg substitute did you use? If you used flax eggs to replace the chicken eggs in the recipe, then your waffles may turn out a bit gummy inside. Usually, flax eggs work best for recipes that only call for 1-2 eggs. I hope this helps.
Corena Polk
0I made these this morning and they were superb!! Definitely 5 stars!
Elisia
0I make a big batch and keep it in the freezer, so easy to warm up in the morning for a quick breakfast!! My husband , children, and grand kids love!!
vikki
0Can you add bananas and nuts to this recipe?
Wholesome Yum M
0Hi Vikki, Adding bananas would greatly affect the carb count if you are following a keto diet. If you are not watching your carbs, feel free to add sliced bananas as a topping for your waffle, but not mixing them in the batter. Bananas would make the recipe too wet. Chopped nuts would work fine in the recipe. Enjoy!
Diana
0Oh my goodness!!!!! HEAVEN! Loved this recipe so much that I made it 2 days in a row for breakfast. I have a mini waffle maker so it made 7 mini waffles! I used all of the ingredients purchased from your site and topped them off with Wholesome Yum KETO Maple Syrup!!!! DELISH!!!!!!
MrsMewowski
0These are so yummy! I’ve made these twice. The second time I didn’t have cream cheese so even without that they are good. I never have heavy whipping cream but used almond milk and they were still good! My only recommendations would be to mix the dry ingredients first and then mix with the wet ones and I would use melted butter. 5 stars.
Donna
0Does this work as a pancake recipe?
Wholesome Yum M
0Hi Donna, This is the recipe I use for Coconut Flour Pancakes. It’s similar, but I think it’s a better texture for pancakes.
Elena W
0I made these today for my husband who has to lower his A1C level and who loves flour and sweets. They were really good even with the stevia sweetener (of which I’m not a fan). I poured all the ingredients into my mixer and did have to add more almond milk. Next time I will mix the dry ingredients separately from the wet and then combine. It might not affect the taste but when I dumped everything in together as the recipe suggests there were a few dry lumps.
Tamera
0Hello Maya, do you think this would work using coconut cream or peanut butter in place of the cream cheese? I’d really like to try your waffle recipes but I can’t tolerate almonds or dairy. Thank you in advance
Wholesome Yum M
0Hi Tamera, Can you tolerate eggs? I have this recipe that might suit your needs better: Flourless Low Carb Waffles.
Helen O'Kane
0I made these waffles tonight and they were delicious! They turned out so light and fluffy. I’ve tried a few Keto waffle recipes before but this one is hands down my favourite. I used coconut cream instead of heavy cream, topped with a dollop of blueberry cream cheese plus a few fresh blueberries and strawberries. Yum!! Thanks for the recipe : )
Lyudmila
0I love the recipe but not the website. It has so many ad popups and I need to scroll down through all bla bla with ads until I get to ingredient list. This should be at the very top so everybody could see if this recipe is something they are looking for.
Wholesome Yum M
0Hi Lyudmila, Thanks for your feedback. Ads keep the Wholesome Yum website running and allow me to develop recipes that readers like you can access absolutely free. However, you may be interested in Wholesome Yum Plus, which includes an ad-free version of the website, along with other perks.