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We’re back from vacation! Oh my goodness, I missed the kids. We didn’t bring them because we really needed a break, but maybe that wasn’t such a good idea. I couldn’t stop thinking about them! And when I got back, I couldn’t wait to make my daughter one of her favorite breakfasts. Keto paleo almond flour waffles!
Even though we are back, I have a few more days left before I have to return to work at my day job. There’s a lot to catch up on with the website, but I’m also looking forward to spending this time with my kids.
I’m also excited about making my usual low carb breakfast favorites. Every other meal, too, but especially breakfast. The low carb breakfast options when traveling are pretty much limited to eggs, cheese, veggies, and low-sugar fruit.
Even though I love all of the above, it gets boring after a while. I did miss my almond flour and coconut flour. Needless to say, I was looking forward to coming back to make low carb pancakes and almond flour waffles!
Keto Waffles vs. Paleo Waffles
Personally, I consider these grain-free waffles to be both keto and paleo. They have no wheat, no grains, and nothing artificial. Since they are made with almond flour, they are gluten-free waffles, too.
The only part that may have differing opinions is the sweetener, but you can choose one that fits your needs.
Like I usually do, I used erythritol to sweeten my keto waffles. You don’t need much, just a couple tablespoons. I like this natural sweetener, but you can use any other one you like.
If you want purely paleo waffles (no sugar alcohols), try coconut sugar. Stevia will also work fine, you’ll just need a smaller amount depending on how concentrated yours is.
No matter what sweetener you use, choosing high quality almond flour is a must for these keto waffles to turn out right. It needs to be blanched and finely ground, like this one. If it happens to be clumpy, sift it! Do not use almond meal, which is grainy.
The milk in these grain-free waffles thins out the batter to the right consistency. I used unsweetener almond milk, but any milk is fine. Coconut milk will work, but may impart a very subtle coconut flavor. If you don’t care about dairy-free, you could even use half & half or heavy cream.
Add-ins for Waffles with Almond Flour
This recipe is the perfect base for any kind of keto waffles you like. I have grand plans for making flavored ones out of them.
Some flavors may require modifying ingredient ratios, but a safe bet is add-ins. These would be things like fresh blueberries or sugar-free chocolate chips.
If you want to know how to make almond flour waffles in a particular flavor, let me know! I love requests and can add it to my list.
Aside from add-ins, don’t forget the toppings! My favorite is homemade sugar-free maple syrup and a little grass-fed butter. Another thing I like to do is create a berry sauce, similar to the kind used for low carb cheesecake raspberry topping.
Like many low carb almond flour recipes, this one is very filling! The recipe makes large, Belgian-style paleo waffles. You can easily have a half serving (half of the waffle) at a time – especially if you add toppings.
The Trick to Lighter Low Carb Almond Flour Waffles
Unlike many almond flour waffles recipes, these are pretty light inside – the way real waffles should be.
This is one of the two common problems in most keto or paleo waffles recipes. First, they don’t crisp up the same way that wheat flour does. Second, almond flour can be very dense. Probably not really what you’re going for when it comes to waffles.
Fortunately, I came up with some ideas to improve on both these issues. I tested the recipe several times, because I really, really wanted to make the keto waffles crispy and light. The result is not perfect, but in my opinion much better than the alternatives.
To make the waffles light, I used the technique in my favorite paleo keto bread. Beat the egg whites to stiff peaks first, stir together the rest of the ingredients, and finally fold in the whites. The result is a light, fluffy batter. It’s absolutely perfect for the best paleo waffles that are light and airy inside!
How To Make Almond Flour Waffles Crispy
Now, let’s talk about the most important aspect of this low carb almond flour waffles recipe. You can actually get them crispy! It’s a nice change of pace from other waffles with almond flour.
The way to make them crispy came from my flourless almond butter waffles recipe. That one has no flour at all – not even gluten-free or low carb flours! It’s still one of my favorites, but I wanted waffles that are a little lighter inside and still crispy on the outside.
This time, the waffles to contain flour (almond flour, that is). But, I still included some almond butter to help get them crisp. I’m pretty sure peanut butter would work too, if that’s what you have and don’t need them to be paleo.
Even with the almond butter, the paleo waffles are somewhat soft when you first open the waffle iron. They crisp up as they go from hot to warm, which is why I suggest turning off the iron and letting the waffle sit in there for a minute or two to cool a little. That makes it easier to remove without tearing.
If you want them extra crisp, you can pop the waffles in the toaster or even the oven for a couple minutes. I’m pretty sure a toaster oven would also work, but don’t have one to test it out.
For those that are impatient like me, you can skip the toaster/oven step to crisp them up. Even without it, the taste and texture of these keto waffles is pretty amazing. They do still get fairly crisp. Perfect for breakfast, brunch, and even breakfast-for-dinner!
Keto Paleo Almond Flour Waffles Recipe - Gluten Free:
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Keto Paleo Almond Flour Waffles Recipe - Gluten Free
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Click on the times in the instructions below to start a kitchen timer while you cook.
- Preheat the waffle iron to high heat. Grease lightly (I usually spray with oil).
- Meanwhile, in a medium bowl, beat the egg white to stiff peaks. Set aside.
- In a large bowl, combine almond flour, erythritol, baking powder, and salt. Set aside.
- In a small bowl in the microwave, or a small saucepan on the stove, melt together the butter and almond butter. Whisk together, then add the butter mixture to the dry flour bowl.
- Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
- Fold the egg whites into the batter. Mix enough so that you don't have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. The batter should be light and fluffy.
Transfer half the batter (about 3/4 cup, 177 mL) into the lightly greased waffle iron. Close and cook until steam stops coming out, about 5 minutes. Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.) Repeat with the remaining batter.
- Optional: To make waffles crispier, carefully remove them from the waffle iron, then toast in a toaster, toaster oven, or regular oven for a few minutes.
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These are very filling and the recipe makes large Belgian style almond flour waffles. You can easily have a 1/2 serving (1/2 of the waffle) at a time if you add toppings.
Serving size: 1 large Belgian waffle
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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