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This easy keto waffle recipe captures all the golden, crisp flavor you love in conventional waffles — without sugar or grains! Best of all, these almond flour waffles use basic pantry ingredients. (They even count as paleo waffles, too!) It’s one of the best keto breakfast recipes that the whole family can enjoy. You’ll want to make a double batch!
I originally published this recipe for keto waffles when we just got back from a beach vacation, and I couldn’t stop talking about how much I missed my almond flour and coconut flour. Low carb breakfast options when traveling are pretty much limited to eggs, bacon, cheese, veggies, and low carb fruit. Needless to say, I was looking forward to coming back to make low carb pancakes, keto French toast, and these keto almond flour waffles!
Why You’ll Love This Keto Waffle Recipe
- Golden, crisp texture on the outside
- Fluffy and airy on the inside
- Slightly sweet, buttery taste
- Uses simple keto ingredients
- Quick prep time and cook time (ready in 15 minutes!)
- 4 grams net carbs per serving
- Perfect for topping with keto maple syrup!

The blend of ingredients makes all the difference for perfect keto friendly waffles. Combining almond flour with an easy-dissolving sweetener (Besti dissolves like no other and has no aftertaste) makes a batter so rich and fluffy, it’s nearly indistinguishable from conventional waffles!

Ingredients & Substitutions
This section explains how to choose the best ingredients for this almond flour waffle recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Egg – An essential ingredient for making these low carb waffles fluffy… and we’re only using ONE, so they won’t be eggy. Unfortunately, egg substitutes won’t work here, because we’re separating the white from the yolk and whipping the white to help with lift and airy texture.
- Wholesome Yum Blanched Almond Flour – Choosing high quality almond flour is a must for fluffy keto waffles. It needs to be blanched and finely ground like the Wholesome Yum brand. If it happens to be clumpy, sift it! Do not use almond meal, which is grainy.
- Besti Monk Fruit Allulose Blend – Adds the perfect just-like-sugar sweetness to these waffles. Other keto sweeteners like erythritol can make the waffles gritty.
- Almond Milk – The milk in these grain-free waffles thins out the batter to the right consistency. I used unsweetened almond milk, but any keto milk is fine. Coconut milk beverage will work, but may impart a very subtle coconut flavor. If you don’t care about these being paleo or dairy-free, you could even use half & half or heavy cream.
- Almond Butter – Nut butter improves the flavor and texture! You can also use runny peanut butter if you prefer — just make sure it’s natural and sugar-free.
- Butter – Adds flavor and richness. Butter is definitely keto, but on paleo people have differing opinions. Some people include grass-fed butter as part of this lifestyle, while others avoid it. If you don’t want to use butter, ghee or coconut oil are fine replacements, and the latter is also a great option for dairy-free keto waffles.
- Baking Powder – Keto waffles with almond flour tend to be dense, so to prevent this, we’re using more than a white flour recipe would. Don’t confuse baking powder with baking soda, which is not the same and would cause your waffles to be bitter.
- Sea Salt – Balances the sweet flavor.
- Vanilla Extract – Use the best quality variety you can.

How To Make Keto Waffles With Almond Flour
This section shows how to make almond flour waffles, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Unlike many almond flour waffles recipes, these are pretty airy inside — the way real waffles should be. This is one of the two common problems in most keto waffles recipes. First, they don’t crisp up the same way that wheat flour does. Second, almond flour can be very dense.
To keep this keto waffles recipe light and airy, I used the technique from my favorite 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 was a light, fluffy batter, and the best almond flour waffles I’ve ever made.
- Preheat. We want it hot by the time we add the batter, so turn it on first and it’ll be ready by the time you have the batter completed.
- Beat egg white. Use a hand mixer to beat until it develops stiff peaks. A whisk attachment works best, but beaters are okay if that’s all you have.
- Combine dry ingredients. In a large bowl, mix almond flour, Besti, baking powder, and salt.


- Add almond butter and butter. Heat butter and almond butter in the microwave or a double boiler, until smooth and melted. Add the melted butter mixture to the dry ingredients.


- Add egg yolk, milk, and vanilla. Stir in most of the remaining wet ingredients: egg yolk, almond milk, and vanilla.
- Fold in egg whites. Fold egg whites gently into the batter, making sure not to break down their volume too much.


- Cook. Scoop batter into a greased waffle iron (it will be a little too thick to pour). Cook until no more steam comes out and your waffle is golden brown. Unplug the waffle iron and allow the waffle to rest inside to make it easier to remove.


Tips For The Best Keto Waffles
Now, let’s talk about the most important aspect of this low carb almond flour waffles recipe: how to get them crispy and airy! It’s a nice change of pace from other keto waffle recipes. Here are my tricks for doing just that:
- Don’t skip the nut butter. I got this idea came from my flourless almond butter waffles recipe, which has no flours at all (not even gluten-free or low carb flours) and gets its crispness from almond butter. This time, we’re making almond flour waffles so they do contain flour, but I still included some almond butter to help get them crisp.
- Fold in the egg whites, don’t stir. Whipping the egg whites is the key to airy waffles that aren’t dense, and you don’t want to break them down when incorporating them into the batter. If you stir instead of folding, the air bubbles in the egg whites will collapse and the waffles will be more dense. After combining, the batter should be light and fluffy.
- Let the waffles rest. Even with the almond butter, the keto 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 also makes it easier to remove without tearing.
- Toast for extra crispness. This is not required, but if you want them extra crisp, you can pop the waffles in the toaster or even the oven for a couple minutes. A toaster oven should also work if you have one.
For an extra crispy waffle, try keto chaffles instead!

Add-In Variations
This easy keto 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 extracts and add-ins that simply get stirred in and stay whole are a safe bet. Try these variations:
- Chocolate Chip – Add a few tablespoons of sugar-free chocolate chips to the keto waffle mix.
- Lemon Blueberry – Add 1 teaspoon of lemon zest and some blueberries.
- Cranberry Orange – Mix 1 teaspoon of orange zest and sugar-free dried cranberries to the keto almond flour waffle batter.
- Banana Nut – Add 1/2 teaspoon of banana extract and some chopped walnuts.
- Cinnamon – Add 1/2 teaspoon of cinnamon.

TIP: All these add-ins should be added in step 5.
That’s right before you fold in the egg whites. This way, you’re not stirring the mixture unnecessarily after the whites are folded in.
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.
Topping Ideas For Keto Waffles
- Sugar-Free Maple Syrup – My absolute favorite is Wholesome Yum Keto Maple Syrup (shown below), which comes ready to use, and my friends and kids don’t believe it isn’t real maple. 😉 If you prefer to make your own, I also have a homemade sugar-free syrup recipe here.
- Sugar-Free Jam – Try chia jam made with strawberries, or blackberry jelly.
- Butter – Nothing wrong with a simple pat of butter! I prefer grass-fed, but any kind works.
- Berries – While blueberries work better than other fresh berries as add-ins, any kind of keto fruit is fair game for topping. Another thing I like to do is create a berry sauce with fruit like raspberries, similar to the kind used for topping low carb cheesecake.
Like many low carb almond flour recipes, this one is very filling! The recipe makes large, Belgian-style keto waffles. You can easily have a half serving (half of the waffle) at a time — especially if you add toppings.

Storage Instructions
- Store: Keep leftover keto waffles in an airtight container in the fridge for up to 1 week.
- Freeze: Make these into freezer waffles! Freeze until solid, then transfer to a freezer-safe bag or container.
- Reheat: Reheat keto waffles frozen straight from the freezer, or simply from the fridge, by popping them in the toaster.
More Keto Waffle Recipes
For a basic recipe, these are the best keto waffles. When you’re ready to switch up the flavor, try these keto recipes using a waffle maker!
Recommended Tools
- Hand Mixer – For beating the egg whites. My favorite feature of the one I have is that all the beaters store in a compartment attached to the mixer when not in use.
- Small Saucepan – For heating the butter and almond butter, if you don’t want to use a microwave.
- Belgian Waffle Maker – This is the one I have and used for this recipe, so the batter is enough for 2 large waffles. The number of waffles may vary if your waffler maker is a different size, but I love this one because it never sticks and heats evenly. A mini waffle iron is also fine to use for smaller portions.
Keto Waffles With Almond Flour
Keto Waffles Recipe With Almond Flour (Crispy!)
Make this easy, CRISPY keto waffles recipe in just 15 minutes! These almond flour waffles come together fast, with simple ingredients.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the waffle maker (I love this one and it's the perfect size for this recipe). Grease lightly (I usually spray with oil).
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Meanwhile, in a medium bowl, use a hand mixer to beat the egg white to stiff peaks. Set aside.
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In a large bowl, combine almond flour, Besti, baking powder, and salt. Set aside.
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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.
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Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
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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.
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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.
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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.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
Recipe Notes
Serving size: 1 large Belgian waffle
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.
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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386 Comments
Kim
0Following the directions, these did not come out crispy & I ditched my toaster when I quit eating bread, lol. I am trying to cook them longer next time. The flavor is very good though.
LadyZ
0That did not work for me awful. The waffle is so soft, dough too thin, runs. I even added more almond flour just so it wouldn’t run off the waffle iron. They will not crisp up at all even on high or dark. In the end I couldn’t get it off the iron, it just fell apart. This dough is simply too thin.
Wholesome Yum D
0Hi, Sorry this recipe didn’t meet your expectations. Did you follow the recipe as written?
Kimberly A
0Wow! Delicious! Every recipe on this page is delicious!
Allan Davidson
0Just as good as any I’ve had. Thanks.
JoAnne
0This is the ONLY paleo waffle recipe worth making. They are light, fluffy, crispy and have an incredible flavor. I’v tried it plain and with blueberries. My family loves it.
Ursula
0Absolute waste of time and products!
Wholesome Yum D
0Hi Ursula, Sorry that you didn’t like the almond flour waffles. I would love to help you troubleshoot if you can tell me exactly what went wrong.
Barb K
0Can the Wholesome Yum Pancake Mix be used for waffles?
Wholesome Yum A
0Hi Barb! The pancake mix will work for waffles but they don’t get as crispy. If you don’t mind a softer texture, you can absolutely use it for that.
Brittany
0Can you substitute almond butter for anything else?
Maya | Wholesome Yum
0Hi Brittany, Any nut or seed butter should work, such as peanut butter or sunflower seed butter.
Clyde
0I can’t find the amounts of everything to use.. why isn’t the recipe just laid out simple like a recipe instead of all the talk talk in there this is hard to understand.
Wholesome Yum D
0Hi Clyde, There is a button at the top of the page that jumps right to the recipe and that will show you all the ingredients.
Peter
0Any idea what the sodium content is? Many of us are restricted on sodium. Thank you
Wholesome Yum D
0Hi Peter, I do not know the sodium content, nutrition facts are only provided as a courtesy.
Betty
0Baking powder – 629 ugg, use Baking Powder, Sodium Free – 0 sodium yea, sea salt 530 ugg, I just omitted it, 1264 as is, modification’s = 105 yea!
Emi
0It turned out really good! I use my mini waffle maker. The almond butter made the whole kitchen smelled so nice and made the whole waffle really tasty. Normally my picky toddler doesn’t like waffles, but he asked me what I’m eating and he finished the 1 whole waffle by HIMSELF!!!! That is a seal of approval from me. A little more effort than regular waffles, but I like your version better! Thanks for the recipe!
Antonia
0How long can you keep them in the freezer for?
Wholesome Yum D
0Hi Antonia, They will last for a few months in the freezer.
Tina
0Ok not great. Very soggy
Wholesome Yum D
0Hi Tina, I would like to helo you troubleshoot. What size waffle maker did you use?
Ellie
0I’ll try these soon. Maybe tonight 🙂 I’m wondering why the waffle at the top of the page came out darker than the waffle in the video? Are they the same recipe? Thanks for your help.
Wholesome Yum D
0Hi Ellie, There was a different waffle maker used for these 2 pictures. They are the same recipe.
Donna Houchins
0I don’t remember if I left a review last week after making these so forgive me if this is a duplicate but this recipe is that good! So good in fact that I’m making it again this weekend! I have the lakanto maple syrup but found your honey at sprouts and that is awesome too! Either way I’m enjoying breakfast more again and thanks for the great recipe.
Donna Houchins
0Yum! A bit of extra work involved but well worth the extra time! I don’t care if they’re crispy or not and if I really wanted crispy I’d make the effort but man are these good!! So happy I found this site because these recipes are amazing!
Tami
0This recipe was delicious and the waffles were fluffier than other almond flour recipes I’ve used. I added aTBSP extra of almond flour for consistency. I will use this again!!
Sharon
0Can this batter be made the night before? So in the morning, I just scoop the batter to the waffle maker to save time? If anyone has tried this, I would love to hear how it turned out. Thanks!
Maya | Wholesome Yum
0Hi Sharon, Baking powder reacts right away so for that reason I don’t recommend adding it that far ahead, but you could make the rest of the batter and just add the baking powder right before making the waffles.
Jennifer
0You have, by far, the most flavorful and reliable keto recipes online. I have had so many awful keto waffles, and the addition of almond butter here dramatically alters the usual cardboard texture. Genius! The almond butter I have is cinnamon-flavored, so I went with it and added some clove and nutmeg to the batter. Perfect fall brunch. Thank you for your craftsmanship!
Val
0Great recipe. I put less almond milk so the batter was quite thick. The waffles turned out perfect and delicious. Thank you for sharing.
Liza
0Could you freeze them as make-ahead waffles?
Wholesome Yum M
0Hi Liza, Absolutely! Wrap them tightly and store them in a freezer-safe container and they make great toaster waffles!
Hannah
0This is an awesome recipe! I did not have almond butter and instead subbed peanut butter in, which is probably why my waffles are very soft (which I don’t mind at all). Something to note is that I saw a lot of comments talking about how ‘runny’ and ‘awful’ the waffles were. I don’t think the recipe stresses this enough, but working with egg whites needs to be a careful process. You most likely had your egg whites collapse. The bowl and mixer you use need to be completely clean of oil, flour, or other residue, or your egg whites will not whip correctly. Overwhipping and underwhipping can also lead to an incorrect or runny consistency. If you haven’t worked with egg-whites before, it’s probably a good idea to look up a few tutorials. Without the egg-whites, the batter will not be ‘fluffy’ as the recipe states it must be. Great recipe!
Cherie
0Absolutely delicious. The best keto waffles I’ve had so far.
I’ll definitely be making them again.
Thanks very much!
Lisa A Jackson
0These were amazing. I made six small using the Dash mini waffle maker. I ate 2 and put the rest in the freezer. Delicious!
Christine
0Loved these waffles. Light, fluffy and filling. I have a mini waffle maker so they are perfect size to use 2 and make egg sandwich in the morning that is portable
steve
0Nailed it! I love belgian waffles and not trying to brag, but I make really good ones that my kids, their friends and my friends think are the best ever. I was very leery about almond flour ones being light, fluffy and crispy. But this recipe nailed it on all fronts. It wasn’t crispy immediately when I took it out of the waffle maker so I went to grab the toaster. By the time I got back with the toaster (less than a minute), the waffle had crisped up on its own.
So I put butter and a tiny bit of syrup on one section just to see how it tasted before I put my blueberries on it. I can’t imagine getting any closer to a regular flour belgian waffle using almond flour than this. It was crispy, light and fluffy. It wasn’t gritty like I was expecting. Of course the flavor was different with the almond flour but that was expected.
If you can’t eat wheat and are wanting to go low carb, look no further for a belgian waffle recipe – bookmark this one. I did add whole milk instead of almond milk. But a half cup of whole fat milk is only 3 carbs.
Thanks for the awesome recipe!
Tanya
0I’m not sure what I did wrong but this was an epic fail for me. Very runny consistency.
Wholesome Yum M
0Hi Tanya, Sorry these didn’t turn out as expected. The batter is a bit runny for this recipe. Did you happen to check out the video to compare what your batter looked like to mine?
Rachael Smith
0Not bad. I topped with sugar-free pancake syrup and a teeny bit of whipped cream. For not having waffles for 4.5 months, they satisfied the craving. I used a mini (chaffle) maker and it came out to 3 mini waffles per serving. At first I was thinking it wouldn’t make me full, but surprisingly I feel quite full. I will freeze the other 3 for another morning. Toaster idea didn’t add much crispiness so I’ll probably skip that next time. They are softer like pancakes but not in a bad way.
Matt
0Horrible.
Wholesome Yum M
0Hi Matt, Sorry this recipe didn’t turn out as expected. If you would like to provide a little more information, I can help troubleshoot the recipe with you.
Joseph Antrim
0Definitely curbed my waffle craving!! Thank you!!! The servings are 401 calories each waffle or for 2? Thank you!
Wholesome Yum M
0Hi Joseph, The nutrition is for 1 waffle (or half the recipe, if you are using a mini waffle maker). I hope this helps!
Crazy friendship girl
0We loved it!
Lorna
0I am very happy that I stumbled into this recipe – always wanted to try waffles but was intimidated by the Internet noise about almond flour producing crumbly waffles. Not true at all, this recipe completely takes care of it. I must note that I do not follow the order and simply use a personal blender to throw everything in and just blend for 90 seconds. On Cuisinart gridler using waffle plates, the waffles are a breeze. This gridler makes 4 waffles, so I suggest to double or use only two exterior waffle spaces. The waffles worked very well from the get go even the first time, however, I found them too greasy for my taste, so second time I skipped almond butter and reduced 2tb spoons of coconut oil to 1tb spoon. Still perfect and Splenda and virgin coconut oil makes them coconut flour fragrant and sweet. As the author noted, the waffles come nicer if almond milk and egg are room temperature. Being happy that the recipe only requires 1 egg, I now end up in warming almond milk in the microwave a bit and using an egg straight from the fridge. Works well too! But I make them for myself only, so I don’t critique myself:) The recipe clearly struck an excellent balance between the main ingredients. Now the waffles are my go-to dessert when I am craving pastries – thank you very much for perfecting and sharing!
Lorraine
0Wow. I have tried many keto waffle recipes and this one is the best, hands down. Absolutely delicious. I used only 1/2 tsp of sugar and used tahini instead of almond butter because that was all I had, and it turned out scrumptiously, thank you. I removed one star because of the difficulty in navigating the page with all its distracting and obnoxious ads and popups. I know you have to earn a living like the rest of us but I think this site goes too far. But thanks for the great recipe.
Wholesome Yum M
0Hi Lorraine, So glad you enjoyed the recipe! Thanks for your feedback. If you are enjoying the content on the website, you may be interested in joining Wholesome Yum Plus. It offers a premium website experience – browsing without ads, in addition to several other great keto perks!
Susan O.
0These waffles are delicious! I subbed heavy cream for almond milk but otherwise, stayed true to the recipe. I topped mine with a few raspberries, a pinch of unsweetened shredded coconut, and a little bit more butter. Thank you for your excellent recipe! Will make this a lot!
Rayma
0I tried making these and it was delicious! I didn’t have butter at hand so i substituted it with same measurement ghee and didn’t have almond butter so used 1 tbsp peanut butter instead. They were light and I had it with whipped cream and raspberries. Definitely going to make these again. Glad to have found something so good and without added cheese. Thanks for posting this!
Tanya Williams
0This by far is my favorite low carb waffle recipe, absolutely delicious! The key is getting the egg whites peaked and folding it in. The video was very helpful. I’ve made these waffles three time already.
Wendy Case
0HEllo wow really good but mine only made one waffle? Not sure what I did wrong? I followed the recipe exactly. Any ideas? thanks
Wholesome Yum M
0Hi Wendy, Your results can depend on the size of your waffle iron. If you have a large square waffle iron then you may only get one.
david geitz
0My waffle completely failed it was crumbly and I didn’t like the taste.
Wholesome Yum M
0Hi David, I’m sorry these didn’t suit your needs. I have several other waffle recipes that you might like better. Here are coconut flour waffles, chaffles, and flourless waffles.
Kim
0These were delicious! Topped with a couple strawberries pieces, will definitely make these again!!
audrey seymour
0Not sure what all these people saying negative things about this recipe did wrong, but I followed the directions only making one slight variation, and that was using heavy whipping cream instead of almond milk. Put the batter in my NON STICK mini waffle iron and it came out absolutely delicious, I almost couldn’t tell that these were keto. WAYYYYY better than this “chaffle” craze I don’t really understand. . Anyways, if you follow the directions and use a non stick waffle iron these will come out great 🙂
Lisa
0Thank you!!! My family are big pancake-waffle people (read every weekend) so were very apprehensive about my new keto diet. These were delicious and my son ate 2!!! My mom prefers her a little crispier so toaster oven next time. They were a little dry for me as I only had eggs on top and no syrup. Do you have a keto syrup recipe? I added 2 tsp of cinnamon. Yum!
Wholesome Yum M
0Hi Lisa, Yes I do! I have a recipe for Keto Maple Syrup here OR I have a pre-made Keto Maple Syrup you can purchase!
Val
0Worst recipe ever. My entire waffle machine was glued and I had to wait it cool down to clean it to make a normal batch
Wholesome Yum M
0Hi Val, I am sorry this recipe didn’t turn out as expected. The waffle iron lid should release as soon as the waffles are cooked through. If you don’t have a non-stick waffle iron, then you will want to grease it before adding your batter.
Bharden
0Can you store remaining batter in the fridge? If so for how long thanks!
Wholesome Yum M
0Hi Bharden, I don’t recommend doing this. The baking powder will react while in the fridge and you won’t get the same texture waffles the next day. For best results, make all your waffles at once, then freeze the extra cooked waffles. Not only will this give you the best quality results, but it also makes a great grab-and-go breakfast.
Alejandra Escobedo
0I watered down Peanut butter with coconut oil to use as a drizzle and these were the most amazing waffles ever. I also added grounded cinnamon to the waffle mix! WOW!!!
Eva Dees
0I had to modify 2 ingredients because I didn’t have them. For the almond butter I substituted about 2-3 Tbs of ground flax (flax meal). For the almond milk I substituted 1/8 cup of heavy cream and 1/8 cup of water (to dilute the cream). This probably causes it to no be Paleo but I’m Keto so it’s okay for me. They are soooooo good. The best I’ve ever made in the 3 ish years I’ve been keto. Great flavor and texture.
Vincent
0Goopy mess, will definitely not try again.
Wholesome Yum M
0Hi Vincent, I am sorry this recipe didn’t turn out as expected. If you are interested, I have several other waffle recipes for you to try. Check out Coconut Flour Waffles, Vanilla Protein Waffles, or Flourless Waffles.
Elisabeth
0Same! It was completely awful! Goopy mess is 100%
A
0You probably didn’t whip your egg whites enough or you over mixed the egg whites
Ana
0Hi, Maya, I’m looking forward to making these. Have you tried using egg whites from a carton to replace the fresh ones? If so, how much?
Wholesome Yum M
0Hi Ana, I have not tested this with carton egg whites, but it should work.
Malorie Edie
0What keto sweetener can I use for these keto waffles? I don’t have besti erythritol.
Wholesome Yum M
0Hi Malorie, Any sweetener will work in this recipe. Use a single serving. You can also get Besti erythritol here if you need some.
Sammy
0Can I sub unsweetened almond milk for unsweetened coconut milk?
Wholesome Yum M
0Hi Sammy, Yes that will work just as well.
Ellie Roselli
0These are AMAZING. I subbed an extra tbsp of butter for the almond butter; also added a scoop of Premier Chocolate Protein powder and a handful of keto chocolate chips. I also used half&half instead of almond milk.