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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
sonia
0After making this for years, and my family loving it, I modified it for some crispiness. I added 1/2 TBSP potato starch. Definitely somewhat crisp. Next I’ll try adding tapioca flour.
Wholesome Yum D
0I love that you’ve been making this for years, Sonia! Adding a little potato starch for extra crispiness sounds like a fun experiment. I’d love to hear how the tapioca flour works next time!
Donna
0I’ve been making these for nearly a year now and we are all addicted!! I make these for nearly chaffles, 4 batches at a time to have for snacks or breakfast. The whole family loves them. It’s the only thing my granddaughter will eat for breakfast. And my husband will not eat anything with almond flour because of the texture. So these are perfect. Thank you so much.
Wholesome Yum D
0Donna, this is amazing! I love that they work for your whole family. So glad they’ve become a staple for you!
Teruel deCampo
0Maya, THANK YOU. I followed all your instructions including , heavy cream, xantam gum and vanilla. I use the Vitamix. For topping Marscapone cheese mixed with blueberries and strawberry and berries loose at the top. Spread some syrup and voila. The best waffle I have ever had, fluffy and very tasty. Your recipe made 4 standard square waffles.
Wholesome Yum D
0So happy to hear that, Teruel! It sounds like you absolutely nailed it! Using the Vitamix makes that batter extra smooth, and the mascarpone with berries on top? That’s such a perfect finishing touch. Love that the waffles came out fluffy and flavorful for you!
Trisha Seals
0Recipe sounds fantastic. Some days I crave a waffle but don’t have time to prepare the batter. Can this batter be prepared the day before and refrigerated til morning?
Maya | Wholesome Yum
0Thank you, Trish! Yes, you can try that but I would add the baking powder fresh. You also might need additional liquid in the morning, as the coconut flour will continue to thicken the batter overnight.
pxbvic
0Can you post a picture of the uncooked batter in the waffle maker or on a plate so I get an idea of how thick it is? I cannot seem to get the right consistency.
For example it’s always too runny, and I have added an extra 2oz of cream cheese and 1 tbs of coconut flour and it’s still too runny, all other ingredients are as per the recipe.
Thanks.
Maya | Wholesome Yum
0I don’t have one in the waffle maker and it would spread out on a plate, but I have a picture above in the blender. Make sure you let it sit to thicken a bit before cooking.
Elisia
0The best low carb waffles….been making for years and guest love them!
Jan
0Hi ? I’m excited to make waffles and pancakes but what if I don’t have xanthum gum? I don’t even know what that is. And do I need to use chemicals to sweeten the batter when I plan using maple syrup?
Maya | Wholesome Yum
0Hi Jan, As noted above, the xanthan gum is optional, so you can skip it, but these coconut flour waffles hold together better and have a better texture if you include it. I use the one here. I don’t use chemicals in any of my recipes. Besti is a natural sweetener using ingredients that are found in nature. While you can use other granulated sweeteners, I don’t recommend using a liquid sweetener, because it will throw off the consistency of the batter.
Marjorie Heard
0Hi Maya, the Besti link doesn’t give Besti as an option. At least not on the Canadian site. Delicious recipe! Marj
Maya | Wholesome Yum
0Hi Marjorie, Besti is available here with Canada shipping.
Marcela
0Just yummy!!! I made this recipe today, and they taste just yummy!!!
Linda Smith
0These waffles are delicious and a very generous serving size!
Barb
0What do I do if the batter is too thin? I love these and make them but sometimes it is too thin. Would using a blender be better?
Wholesome Yum D
0Hi Barb, I use a food processor for this recipe. You could add a tsp or two more coconut flour to make the batter a little thicker.
Elisia
0The best!! I keep in freezer so can grab whenever in a hurry, just stick in toaster!!
Linda Smith
0These are my new favorite waffle… light and delicious!
Tina
0I made mine in a minim waffle maker, and they were great. Made extras to freeze.
Faith
0These look fantastic!
Sandra
0I made this recipe for breakfast today. It made 7 mini waffles–4 for hubby and 3 for me. I wondered if they would taste like coconut, but they did not. After they cooled, we toasted them and topped them with butter and unsweetened syrup. They were delicious!
Pj
0Omg this is the BEST keto waffle recipe I have ever made . The taste is just amazing.
Karin
0I tried these on New Years Day.
They were fantastic! Nice texture and flavour. The only change I made was using a Maple extract instead of Vanilla.
I left them plain so that I could add any topping I felt like adding when I had a craving. I doubled the recipe and it made 14 waffles in a Dash Waffle maker.
Will definitely make again.
Cat
0These are delicious! I love cinnamon, and these really hit the spot! I also enjoyed your video on measuring flour and followed your instructions – thank you; I have never been much of a baker and this was very helpful! I’ll be making more of these – what a delicious breakfast!
Sonia
0Wow! These waffles came out crispy and delicious, both in my Belgian and in my Norwegian waffle irons (super thin)! I paired them with the keto WholesomeYum maple flavored syrup,. So good! I found that setting the heat lower, than non-keto GF flour waffles, created consistent a golden brown color and crispness. The only different thing I did was to place the waffle, hot from the waffle iron, onto a cooling rack for 10-15 seconds, which made for a crispy bottom and top. No need for crisping in my air fryer. These waffles don’t weigh down my husband’s stomach and mine with the heavy feeling from eating almond flour waffles. Making enough for 3 servings, the recipe made 4 Belgian waffles and 3 Norwegian waffles. This is a keeper for sure.