Almond Flour Waffles

Ingredients & Substitutions

Here I explain the best ingredients for my almond flour waffle recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Wholesome Yum Blanched Almond Flour – I highly recommend this one because it’s ground finer than other brands, giving these almond flour waffles the best texture. Many other types of almond flour or almond meal are coarser, so they make the waffles heavier and more grainy. If you want to swap in coconut flour, it’s not a 1:1 replacement, so make my coconut flour waffles instead.
• Besti Monk Fruit Allulose Blend – This adds sweetness without sugar and dissolves more smoothly than erythritol-based options, but the best part about it is it makes the waffles super moist. If you use another sweetener, check my sugar substitutes guide and sweetener conversion chart, but just know that the result can turn out more dry and gritty.
• Egg – We’ll separate the egg and whip the white, which is my favorite trick for keeping these waffles airy. I don’t recommend egg substitutes here, because the whipped white is the key to the fluffy result.
• Almond Butter – I added this after seeing how well nut butter helps my peanut butter waffles crisp up, and it makes these almond flour waffles less fragile. Use a runny, natural almond butter for easiest mixing.
• Butter – Adds richness and helps the edges brown. You can use ghee or coconut oil if you need a dairy-free option.
• Milk – Thins the batter so it can spread in the waffle maker. I use unsweetened almond milk, but you can use dairy milk, coconut milk beverage, or any other milk you like.
• Baking Powder, Sea Salt, and Vanilla Extract – For lift, balance, and flavor.

How To Make Almond Flour Waffles

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

To keep these almond flour waffles light and airy, I used the technique from my favorite low carb 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 (don’t be surprised that it’s thicker than most!), and the best almond flour waffles I’ve ever made:

1. Beat the egg white. Use a hand mixer to whip until stiff peaks form. They should look thick and stand straight up when you lift the beaters.
2. Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and salt. I break up any almond flour clumps at this point, because they’re harder to smooth out once the wet ingredients go in.

3. Melt the butter and almond butter together. They should be smooth and runny.
4. Mix them into the dry ingredients. The mixture should look clumpy now, like cookie dough.
5. Stir in the remaining wet ingredients. This includes the egg yolk, almond milk, and vanilla.
6. Fold in the egg white. You want the batter to look fluffy, with no big streaks of white left, but a few tiny streaks are better than deflating it.

7. Cook until golden. Scoop the batter into your preheated, greased waffle maker. Cook until the steam mostly stops and the waffle is golden brown. Let it sit in the open waffle maker for a minute, so it firms up before you lift it out.

Flavor Variations

This almond flour waffle batter makes a great base for add-ins and flavors! I like to stir mix-ins in right before folding in the egg white, so I do not have to overmix after the air is added.

• Chocolate Chip – Fold in 1/4 cup of sugar-free chocolate chips. It’s just enough for little pockets of chocolate without weighing down the batter.
• Lemon Blueberry – Add 1 teaspoon lemon zest and a small handful of blueberries. I find fresh berries work best here, because frozen ones can bleed and add extra moisture.
• Cranberry Orange – Stir in 1 teaspoon orange zest and chopped sugar-free dried cranberries. I love this version in the fall.
• Banana Nut – Add 1/2 teaspoon of banana extract and some finely chopped walnuts. I would not use real mashed banana here, because it adds too much moisture for this batter.
• Cinnamon – Add 1/2 teaspoon of cinnamon to the dry ingredients, or you can even opt for pumpkin pie spice. This is the easiest version when you want a warmer flavor without adding anything chunky.

Topping Ideas For Almond Flour Waffles

Like many of my almond flour recipes, this one is very filling! The recipe makes large, Belgian-style waffles, so I often find half is plenty when loaded up with toppings. Try one of these combos to make them feel special:

• Classic syrup and butter – My favorite is Wholesome Yum Sugar-Free Maple Syrup with a pat of butter. My kids and friends can’t tell the difference, and the flavor comes from real maple.
• Fresh and fruity – Add berries, sliced peaches, or a spoonful of strawberry chia jam or even blackberry jelly. Some sugar-free whipped cream pairs nicely with the fruit. My personal favorite lately is fresh strawberries topped with zero sugar strawberry syrup!
• Nutty and filling – Add a drizzle of almond butter or peanut butter, and some chopped nuts for crunch. This combo is also really good with banana slices, if you don’t need them low carb.