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I get really excited when I discover recipes that require just a handful of ingredients. Actually, this entire blog is comprised of recipes with ten ingredients or less, but when I create a recipe that has only three or four ingredients, that’s the best. Even better when it’s a breakfast or brunch recipe, because that is unquestionably the superior meal of the day. And, these flourless low carb waffles are right up there. I’m more than happy to have breakfast for dinner any day.
This recipe for almond butter paleo waffles checks all the boxes for breakfast, brunch, or anytime you’re craving a good waffle. It’s low carb, keto-friendly, paleo, and gluten-free. The waffles turn out beautifully golden, with a slightly crispy exterior, while the inside is nice and soft. Yes, this is what low carb waffles are supposed to be like!
The incredible part is that the batter has no flour of any kind, not even coconut or almond flour. Instead, the main ingredients are eggs and almond butter, which surprisingly do not yield an eggy tasting or soggy result at all. Gluten-free baking powder makes the waffles nice and fluffy, yet the outside turns out crisp. I used erythritol to sweeten them slightly. Any sweetener you like will work, though.
These low carb waffles have a slightly nutty taste, but it’s not too strong to be overpowering. The flavor is actually pretty neutral, just waiting for you to customize it to your liking. It’s truly a basic blank canvas kind of recipe. Feel free to add any fillings that you enjoy in waffles, or any toppings you prefer… or keep them plain and classic. Versatility is what this paleo waffles recipe is all about. I actually prefer them just as they are, keeping the recipe at four simple ingredients that I can blend together in a minute.
What do you like to top your low carb waffles with? I love these with a little grass-fed butter and my four-ingredient sugar-free maple syrup.
4-Ingredient Flourless Low Carb Waffles (Paleo, Gluten-free):
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Video Showing How To Make Low Carb Waffles:
| Servings | Prep Time | Cook Time |
| servings (1/2 large waffle each) | 5 minutes | 15 minutes |
| 4-Ingredient Flourless Low Carb Waffles (Paleo, Gluten-free) These delicious, nutty flourless waffles are naturally paleo, low carb, and gluten-free. Made with just four simple ingredients, and no flour of any kind!
|
- 4 large Eggs
- 1/2 cup Almond butter *
- 1 tbsp Erythritol (or any sweetener of choice)
- 1/2 tsp Gluten-free baking powder
- Blend all ingredients in a blender or food processor, or in a bowl using a hand mixer, until smooth.
- Spray or brush the waffle maker lightly with oil of choice or butter. Preheat according to the manufacturer instructions. Once the bubbles in the batter have settled, pour half the batter evenly into the waffle maker and close.
- Follow manufacturer instructions to finish cooking. (On my waffle maker, I set the temperature to medium and waited until steam was no longer coming out - about 4 1/2 minutes.)
- Repeat step 2 with the remaining batter.
Net carbs per serving (1/2 large waffle): 3g
*If you use unsalted or raw almond butter, add a pinch of sea salt.
**If you want to make your waffles more rich/moist, add 1-2 tablespoons of melted butter to the batter prior to blending in step 1.
You'll love my low carb cookbook & meal plans!
- LOW CARB MEAL PLANNING STARTER KIT: 7-day low carb meal plan, printable templates, shopping list, recipes, and more!
- 30 DINNERS IN 30 MINUTES COOKBOOK: 30 easy low carb recipes, all under 30 minutes to make and 10 ingredients or less!
Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ideas for breakfast? Try these:
Kim says
WOW!!!! This is AMAZING. I can’t even put it into words. I shortened this to two servings and used two eggs instead of one and didn’t even notice a nutty flavor (but still think that sounds good). I also used it as a pancake batter as we don’t have a waffle iron. This is def my new fav. We’ve been doing the low carb cream cheese pancakes, which have still always been too eggy tasting for me but these are light and fluffy. They are super filling and oh. my. gosh. DELICIOUS! Thank you!!
Amy says
Just made these with peanut butter (no sugar) instead of almond butter. Not eggy in flavor at all! Or even really peanut flavor. Nice balance of both. Used 2 packets of truvia and some sugar free maple syrup. I might get my carb loving husband to eat these.
Tenesha says
Peanut butter? You’re a genius!! I was just gonna ask if there was any substitute for almond butter. Almond flour and butter is really expensive here in Jamaica, so I end up using coconut flour a lot. Thank you.
Maya | Wholesome Yum says
You’re welcome! I always try to offer substitutes when possible so that people can use what they have.
Jan says
These were just a little dryer than a regular waffle, but had much MORE flavor. I only had coconut almond butter, but it didn’t seem to matter. They were delicious and definitely satisfied my craving for a waffle! Thank you.
Kim says
I’m on a dairy free diet currently and these are amazing! I used maple syrup as the sweetener. My 2 year old loves it too!
Nicole says
These are awesome! I pinned this recipe yesterday and already made them this morning. I am shocked, honestly, at how great they turned out. I was not optimistic, given how many waffle recipes I have tried that just taste eggy and gross. I can’t believe the texture out of this simple combination of ingredients. They were wonderful! This will definitely be my go to recipe. I used honey as the sweetener, and will try maple syrup next time. Sprinkled some cinnamon on top. Thanks!
Graziella says
Hi Maya, Can I substitute butter instead of almond butter?
Maya | Wholesome Yum says
Unfortunately no, butter will not work the same way. You could use a different nut butter though if you’d like. Peanut butter works well, too.
Marie Bauer says
Can I use regular baking powder???
Maya | Wholesome Yum says
Yes, of course! If you’re not gluten-sensitive it makes no difference.
Sue says
Omg… I made this today and loved it! I was craving waffles and this satisfied it! The flavor is really good without being too nutty. Even my non paleo husband liked them!
Maya | Wholesome Yum says
Thank you, Sue! I love these for waffle cravings, too.
Barb says
Our experience was fairly good, however they were quite dry. Any suggestions? The flavor reminded me of sponge cake. 🙂
Maya | Wholesome Yum says
Thank you for the feedback, Barb! I didn’t find them to be dry but I do usually add butter and sugar-free maple syrup (recipe here). Otherwise, adding butter or almond milk to the batter would also also add more moisture, but I haven’t tried that.
Shenlyn says
May I know what is erythritol?
Maya | Wholesome Yum says
Hi Shenlyn, Erythritol is a natural sugar-free sweetener. You can read more about it, and also see a conversion chart for swapping it with other sweeteners, in my natural low carb sweeteners guide here.
Deanna Paine says
I made these with almond flour instead of almond butter. It was a little soupy and I didn’t think it would work, but it did and they tasted great!! Thanks for such an easy recipe!
Maya | Wholesome Yum says
Thank you for sharing, Deanna! I’ve never tried replacing the almond butter with almond flour (they’re pretty different!) but am glad to hear it worked out. I’ll have to try that next time!
Amanda says
Not sure these can be considered Paleo with the added sweetener. Honey or maple syrup maybe, but pretty sure Paleo avoids any chemically created products. That being said I will try a version of your waffle recipe. Great place to start!
Maya | Wholesome Yum says
Hi Amanda, Erythritol is refined, but not chemically created. It’s naturally found in some fruits, though the granulated kind comes from a fermentation process. Maple syrup also undergoes some processing. But, I know different people have different interpretations of what is considered paleo, and you can use any sweetener you like for this recipe. I’d recommend a granulated sweetener over liquid; if you prefer to avoid sugar alcohols and don’t mind the sugar, try coconut sugar instead.
Kylie says
I really enjoyed these waffles as part of a low-carb diet. I made savory waffles by omitting the erythritol and substituting a cup of Parmesan and a cup of fat-free shredded cheddar and blended as per directions. Baked in silicon waffle mould for 10 min @ 200*C, removed from mould and baked other side for a further 4 minutes. Will be freezing a large batch of these as a quick bread substitute. Thank you!
Maya | Wholesome Yum says
Hi Kylie, Thank you for sharing this savory version! It sounds absolutely delicious and I’m adding it to my list to try.
Debbie Lalonde says
So each quarter section is a serving? So 4 net carbs for 1 waffle? Is it filling enough to just eat a half at a time?
Maya | Wholesome Yum says
Yes. They are *very* filling since they’re made with almond butter. I think they’re filling enough to eat half the waffle.
Charlie says
I’m a little confused. So this recipe makes two waffles? Since you say pour half the batter into the waffle maker. One serving is one waffle? Because 14 grams of protein per serving seems low since you use 4 eggs which would be about 2 eggs per serving since the recipe seems to make 2 waffles. I’m sure I missed something, if you could clarify that would be much appreciated.
Maya | Wholesome Yum says
Hi Charlie, The recipe makes 2 large waffles, or 4 servings. One serving is 1/2 of a large waffle and that is what the nutrition info is for. Since they are made with nut butter, they are very filling and I found one serving to be plenty with butter or sugar-free syrup. You could easily have a whole one (2 servings) if you’re really hungry, though. 🙂
Laurie says
I made this recipe as pancakes, cutting it down to 1 serving (1 egg and 2 Tbsp almond butter) and I couldn’t believe how pancake-y they were! I live for carbs of all types, but I am trying to lose a stubborn 10-15 pounds, so I decided to cut back on carbs and went looking for substitutes. As such a carb lover and someone who has tried other “alternative” recipes that were not so good, I was VERY skeptical but ended up very satisfied. I ate the pancakes with fresh strawberries tossed in a tiny bit of syrup and it was great. I am keeping this recipe in my arsenal!
Maya | Wholesome Yum says
Thank you, Laurie! I’ll need to try this as pancakes next time!
Brittany says
These were amazing! Thank you! I’m following a grain free low carb diet and these were TO DIE FOR! I made 1 batch with cinnamon, and one with some cocoa powder. YUMMY!!
Maya | Wholesome Yum says
Thank you, Brittany! I’m glad you liked them. Those add-ins sound delicious!
Jane says
No flour? What holds it together?
Maya | Wholesome Yum says
Hi Jane, Nope, no flour! Both the eggs and nut butter hold the waffles together. I was surprised at how well the texture turned out. Give these a try! 🙂
Wendi says
Hi! Did you use the same amount of almond flour as the recipe called for almond butter?
Christina says
These were awesome! A little on the dry side, but that didn’t bother me. I made these using tahini (because I don’t buy nut butters). This recipe is easily scaled down to 1 serving. I can see using these waffles as bread for a sandwich. Thanks so much for this recipe!
Maya | Wholesome Yum says
Thank you, Christina! I haven’t tried them with tahini, so not sure if that has any effect in terms of dryness. I’m glad you liked them!
Jan says
Just found this recipe, and made pancakes. So easy, and absolutely amazing! Thank you
Maya | Wholesome Yum says
Thank you, Jan!
Linda Cleary says
Your page is ok except the social networking buttons on the left side interfere with reading the recipe. Consider moving them to the right side please.
Maya | Wholesome Yum says
Sorry to hear that, Linda! They don’t cover the recipe card on my computer so I’d love to help identify what is causing it on yours. If you want to send me a quick message using the contact form, I’d love to troubleshoot this based on your browser and device.