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Free Printable: Low Carb & Keto Food List
Get It NowI 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, unlike my keto waffles and peanut butter cookies, 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. It’s the same method I use for flourless protein bread. 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. If you aren’t strict keto, you can also try pairing them with a chicken apple sausage recipe.
Tools To Make Keto Low Carb Waffles
Tap the links below to see the items used to make this recipe.
- Blender – This professional-grade blender is the one I prefer to use when cooking in my kitchen. It will work great for blending the ingredients for this keto waffle recipe.
- Waffle Maker – This waffle maker will allow you to make 2 waffles at the same time. Plus, it’s nonstick which helps the waffles release easier.
4-Ingredient Flourless Low Carb Waffles Recipe
4-Ingredient Flourless Low Carb Waffles (Paleo, Gluten-free)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
- 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.
Last Step: Leave A Rating!
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Recipe Notes
- If you use unsalted or raw almond butter, add a pinch of sea salt.
- If you want to make your low carb waffles more rich/moist, add 1-2 tablespoons of melted butter to the batter prior to blending in step 1.
Serving size: 1/2 large Belgian waffle
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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120 Comments
Brandy
0I am SO glad I found this!! My family has been on a low carb diet for four years (since my daughter first started seeing an endo who recommended a low carb diet) and I used to make a lot of nut based pancakes/waffles. I had another baby and he’s allergic to nuts/coconut which makes it so hard to find recipes like this that works for BOTH of them. This was PERFECT– so easy to sub for sunflower butter!! I added collagen for a little more protein and their greens powder and they LOVED THEM!! THANK YOU SO MUCH!!
Melody
0I doubled the batch and it made 8 or 9 waffles with my waffle iron, so I suspect that one of my waffles are the equivalent to 1/2 of yours. In any case it’s my second time making them, and my pregnant self is LOVING these. I freeze them so I can just toast one up in the morning and have a quick and easy breakfast. Anything to make this last trimester easier! I ordered your cookbook so I am counting the days down until it arrives at my door 🙂 Thank you for making my life easier so I can eat low carb with actually healthy ingredients that I am not nervous about my baby getting in utero.
Marla Randolph Stevens
0I had made previously the magic waffles on the Delish site but they used bananas and six eggs, thus were way too carb-laden and tasted more of French toast than waffles but they browned nicely and were crispy on the outside and tender inside. I took some things from it, though, to add to this recipe, giving me waffles that tasted great and were substantial to boot. No banana meant it needed bulk and a bit of sugar — I added 2 tablespoons of Bob’s Red Mill Paleo flour and one tablespoon of brown rice flour plus a teaspoon and a half of sugar and an extra teaspoon and a half of Stevia in the Raw to the tablespoon of it your recipe calls for. I added a quarter teaspoon each of salt and baking powder (mine’s old — so I needed extra for insurance) and a half teaspoon of cinnamon. It needed thinning, too, so I added two tablespoons of cream, making a buch improved batter consistency. I had some extra blueberries left over from making syrup (blueberries plus Stevia plus Mapleine), so in they went. They were nicely cakey but not as crisp. Next time I plan on separating the eggs and beating the whites to stiff peaks then folding it in the batter like I would for a dessert omelet. This is FUN!
Marla Randolph Stevens
0I made the combined recipe again but, this time, I separated the eggs and whipped the whites to stiff peaks, then folded them into the mixture of the rest of the ingredients. It worked! They were lighter and tender inside while crispy outside. I can see using these for desserts with Breyer’s low carb ice cream or, with savory seasonings, as a substitute for crepes or noodles as a base for things like stroganoff or lobster Newburg.
Jenae
0Awesome waffles! I cook and freeze them so I always have some on hand. Thank you so much!
Jennifer
0Such a great recipe! My waffles turned out amazing. Didn’t taste like egg at all. I used peanut butter and didn’t add any sweetener.
Lacey
0I made these this morning. They looked beautiful, but were very dry even with the added melted butter and sugar free syrup. I did not put butter on top, maybe that would have helped? I did freeze the second one so maybe that will be better.
Mick
0Haven’t made these yet but I’m curious. Why not real butter?
Maya | Wholesome Yum
0Hi Mick, Real butter really isn’t similar to nut butter at all. The nut butter is what makes these flourless waffles possible, it creates the structure and texture similar to real waffles. Regular butter would not do that, you’d just have a soggy, egg-y mess.
dinameche
0Awesome. Are simply awesome . I add protein powder (vanilla) wow
Lynsie
0Made this today and I have to say it wasn’t bad. I didn’t add any sweetener to the mix, but drizzled with a little pure maple syrup and blackberries. Nice for a change.
Christian Gavin
0Excellent recipe!
As this was my first time trying it, I decided to make a small batch and used half the amounts specified – I ended up with 1 1/2 waffles. With the exact ingredient amounts from the recipe and my double flip waffle maker, I should easily end up with 2 full size waffles and some more.
To prevent sticking, I added 1/8 cup vegetable oil to the batter.
I loved the nutty flavor. To get waffles on the crisper side, I bumped up cooking time to 7 minutes.
Will definitely try again with peanut butter too. Oh, and my son who is picky with food had no complaints at all 🙂
Danielle Viso
0Do you know the carb count?
Maya | Wholesome Yum
0Hi Danielle. Please find the nutrition information per 1/2 waffle: Calories: 264 | Fat: 22g | Total Carbs: 6g | Net Carbs: 3g | Fiber: 3g | Sugar: 2g | Protein: 14g Thank you!
Bernadette Schell
0These are really good, I like the fact that these are grain less. I will be making these from now on. I didn’t have almond butter so I use peanut butter. Next time I will use almond butter. It’s amazing what you can do with these nut butters.
Maya | Wholesome Yum
0I am so happy you liked the waffles, Bernadette! Thanks for stopping by!
Heidi
0What are the rest of the nutrition facts? Particularly carbs and fiber? Thanks!
Maya | Wholesome Yum
0Hi Heidi, The nutrition info is on the recipe card above – 6g total carbs and 3g fiber, so 3g net carbs.
Diane Kimes
0Okay, so I just made these again, and I added cream cheese to them. Oh. My. Goodness. It was amazing. In the interest of full disclosure, they weren’t as crispy, but they tasted so good! You totally have to try it. 🙂
Maya | Wholesome Yum
0Thank you so much for sharing, Diane! I’ll have to try that sometime.
Diane Kimes
0I tried these and they’re awesome! Seriously, I didn’t expect them to turn out at all well, but they actually taste like waffles. I used a regular waffle iron, which makes 3, by the way. Thank you for all the yummy recipes for folks like me who have had to suddenly drastically cut their carbs. (For me, it’s diabetes.) Keep ‘em coming.
Maya | Wholesome Yum
0I am so happy you liked them, Diane! Please come back soon!
Sara
0So how many calories for the whole waffle? It’s totally confusing!
Maya | Wholesome Yum
0Hi Sara! There are 264 calories in half a waffle. I hope that helps! Have a great day!
Cindy
0These were awesome! Fluffy and fairly crisp. Had to substitute with peanut butter but could barely taste it. Will make these again.
Maya | Wholesome Yum
0Thank you, Cindy! Peanut butter works great, too.
Isabelle
0This was a great recipe- I used maple syrup as sweetener and added half a teaspoon of coconut flour. They fluffed right up and where great to eat! Will make again
Maya | Wholesome Yum
0Thank you, Isabelle!
Rebecca
0Horrible. Waste of my almond butter. Didn’t even taste like anything except egg.
Maya | Wholesome Yum
0Hi Rebecca, Sorry that they weren’t for you. I’ve never had these taste eggy so maybe there was some difference in measurements? Did you make any changes? Otherwise I hope you’ll find a recipe you like better – you might like my almond flour waffles instead.
Audra
0This looks great but would peanut butter work? Not an almond butter fan.
Maya | Wholesome Yum
0Hi Audra! Yes, you can use peanut butter instead. Thank you!
Tanya
0I never comment on recipes but these waffles just rocked my world. I have seriously tried at least 5 other recipes for waffles since going Keto but these turned out crispier and much more satisfying than any of the others—by a lot! Thank you so, so much. Waffles are my fave, and you made my night.
Maya | Wholesome Yum
0I am so happy these waffles rocked your world, Tanya! 🙂 Have a great day!
Delores
0Hi Maya, these sound delicious! Would this recipe work in my brand new Belgian Waffle maker? I’ve lost 25 lbs, over the past 4 months, eating low carb, and I’m looking forward to a Belgian waffle, but haven’t found a great waffle recipe, until this one. I hope it will make a Belgian waffle. I love all your recipes!
Maya | Wholesome Yum
0Hi Delores, Yes, absolutely! I actually used a Belgian waffle maker, too. Congratulations on your progress.
LaUra
0Hi, I was wondering if this recipe would be suitable for weight loss? Thanks
Maya | Wholesome Yum
0Hi Laura! The keto/low carb diet can be very beneficial for weight loss. I hope you enjoy the waffles!
Samira
0Any way to make these without a waffle maker? I dont have one 🙁
Maya | Wholesome Yum
0Hi Samira, I’ve made this batter as pancakes before. They just come out kind of crispy for pancakes and not very fluffy – more similar to waffles.
Cynthia
0Can the batter be made the night before and stored for the following morning? Thanks!
Maya | Wholesome Yum
0Hi Cynthia, I wouldn’t recommend it. Baking powder reacts immediately and will lose it’s effectiveness if it sits. You might be able to mix it ahead and add the baking powder right before making them, but I haven’t tried it.
Randa
0I have never left a comment on a recipe, but I had to for this one. I loved this recipe! I was shocked that just peanut butter and eggs could give such a waffle like texture, and it tasted really good! Not only is it very easy to make, but it is also a higher protein waffle recipe that doesn’t rely on protein powder. This is definitely going to be one of my go to waffle recipes!
Maya | Wholesome Yum
0I love to hear that, Randa! Thank you for stopping by!
Jo
0Easy & satisfying. Made these today for lunch with peanut butter & no sweetener & no food processor/blender. Melted the peanut butter over low heat, whisked into the beaten eggs & baking powder. Couldn’t have been easier! I haven’t had a waffle since 1995 so I’m not sure how these compare to “real” ones but I was happy as could be.
Maya | Wholesome Yum
0Thank you, Jo!
Patricia L Rhodes
0Do you think it would work with blueberries added to the batter?
Maya | Wholesome Yum
0Hi Patricia, Yes, you can!
Linda Cleary
0Your 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
0Sorry 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.
Jan
0Just found this recipe, and made pancakes. So easy, and absolutely amazing! Thank you
Maya | Wholesome Yum
0Thank you, Jan!
Christina
0These 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
0Thank 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!
Wendi
0Hi! Did you use the same amount of almond flour as the recipe called for almond butter?
Jane
0No flour? What holds it together?
Maya | Wholesome Yum
0Hi 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! 🙂
Brittany
0These 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
0Thank you, Brittany! I’m glad you liked them. Those add-ins sound delicious!
Laurie
0I 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
0Thank you, Laurie! I’ll need to try this as pancakes next time!
Charlie
0I’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
0Hi 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. 🙂
Debbie Lalonde
0So 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
0Yes. They are *very* filling since they’re made with almond butter. I think they’re filling enough to eat half the waffle.
Kylie
0I 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
0Hi Kylie, Thank you for sharing this savory version! It sounds absolutely delicious and I’m adding it to my list to try.
Wholesome Yum A
0Not 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
0Hi 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 sweeteners and don’t mind the sugar, try coconut sugar instead.
Deanna Paine
0I 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
0Thank 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!
Shenlyn
0May I know what is erythritol?
Maya | Wholesome Yum
0Hi 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.
Barb
0Our experience was fairly good, however they were quite dry. Any suggestions? The flavor reminded me of sponge cake. 🙂
Maya | Wholesome Yum
0Thank 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.
Sue
0Omg… 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
0Thank you, Sue! I love these for waffle cravings, too.
Marie Bauer
0Can I use regular baking powder???
Maya | Wholesome Yum
0Yes, of course! If you’re not gluten-sensitive it makes no difference.
Graziella
0Hi Maya, Can I substitute butter instead of almond butter?
Maya | Wholesome Yum
0Unfortunately 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.
Nicole
0These 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!
Kim
0I’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!
Jan
0These 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.
Amy
0Just 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
0Peanut butter? You’re a genius!! I was just gonna ask if there was any substitute for almond butter. Almond flour and butter is a lot here in Jamaica, so I end up using coconut flour a lot. Thank you.
Maya | Wholesome Yum
0You’re welcome! I always try to offer substitutes when possible so that people can use what they have.
Kim
0WOW!!!! 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!!