Free Printable: Low Carb & Keto Food List
Get It NowThese keto waffles capture 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 keto waffle recipe 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! And, if you’re looking for extra protein, try my protein waffles next!
Why You’ll Love These Keto Waffles
- 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
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 keto waffles recipes, these are pretty airy inside — the way real waffles should be. Many others don’t crisp up the same way that wheat flour does, or turn out dense due to the almond flour.
To keep these keto waffles 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 the keto waffles 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 leftovers 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 other 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 (Crispy & Airy!)
Make this easy, CRISPY keto waffles recipe in just 15 minutes! These almond flour waffles come together fast, with simple 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.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
401 Comments
Misty
0Sooo I left a comment yesterday but I had to come back. If I could give 10 stars!!! My mom hates all things sugar free and she wanted me to make these again! I used my actual Belgian waffle maker this time and waited, imapatiently. They came out perfect. No crumble or fall apart here. The added almond butter makes these superb alone. Very hearty and satisfying. Could only eat half. Thanks again Maya!
Maya | Wholesome Yum
0I am so happy to hear that, Misty! Thank you!
Misty
0I have to say. I will never want another keto recipe for waffles after this one. These were delicious. So deltthat I could not stop eating the little crumb pieces. Mine did fall apart on one. I left the other on for like 8 mins and was able to get it out very slowly whole. I think it’s my waffle iron to blame. I put them in the oven to crisp but the flavor is exceptional. I used lakanto for sweetener and used almond extract instead of vanil and added just a pinch of cinnamon. Ate them plain without any syrup they were THAT good! Thank u once again for saving me on this keto journey!!!
Maya | Wholesome Yum
0I love to hear that, Misty! Thank you!
JoyAnn Courtney
0Can you make ahead, freeze and reheat in toaster oven?
Maya | Wholesome Yum
0Hi JoyAnn, Yes, definitely!
Doreen
0Sinful and delicious! They are very filling!
Maya | Wholesome Yum
0That’s great to hear, Doreen! Thank you!
Gwenivere
0These are incredible. I make them every other day for my 5 boys.
Maya | Wholesome Yum
0I am so happy you and your sons like the waffles, Gwenivere! Thanks for stopping by!
Fatima
0I usually don’t leave comments but had to as the waffles were delicious. I didn’t add any peanut butter but added one more teaspoon of butter instead and folded in fresh blueberries. After it was done i toasted it in a toaster. Was only able to eat half as they ate quite filling. Thank you for your recipe.
Maya | Wholesome Yum
0I am so happy you liked the waffles, Fatima! Thanks for stopping by!
Rita
0This recipe was amazing!! We put butter, keto whipped cream, and Walden Farms syrup on top of them. Delicious!!
Maya | Wholesome Yum
0I am so happy you liked them, Rita! Please come back soon!
Kristi
0The flavour was quite good, but they pretty much fell apart……may have to do with the fact that I multiplied it by 5 though…..
Lindsey
0I tried these last week and followed the recipe to a T and they fell apart on me even though I gave them extra time in the waffle maker. They were still delicious though! So tonight I decided to try again, but tweaked the recipe a bit. I added 2 tsp coconut flour, 1 TBSP finely ground flax, 1/4 tsp xanthan gum and I used around 1/3 cup of buttermilk instead of almond or coconut milk. I only used 1 Tbsp of lakanto monk fruit classic instead of 2 TBSP of erythritol. They turned out really well and held together. They were quite dense, but still a little fluffy inside and very filling. Next time I will try adding the flax and xanthan gum, but not (or maybe half) the coconut flour and see if they are a little less dense. Thanks for posting all your recipes 🙂 Your blog is very helpful to my way of eating.
Maya | Wholesome Yum
0I am so happy you liked them, Lindsey! Please come back soon!
Liam
0Same experience as Lindsey. I loved the way these tasted but they fell apart. I’ve made a few almond flour waffle recipes and none of them seem to crisp. I will say this is by far the best one I’ve tried though. I will work on modifying the recipe a little bit more to suit my tastes and I’ll give it 5 stars because falling apart is probably some user error instead of the recipes.
Maya | Wholesome Yum
0Hi Liam, You can try these almond butter waffles if you want the crispiest kind.
Nicki
0Awesome waffles! Left off Sweetner and they were delicious!
Maya | Wholesome Yum
0I am so happy you liked them, Nicki! Please come back soon!
Samantha
0These are the best waffles ever! i just made them and wanted to leave a comment for anyone else who isn’t sure if they want to make these or not. I choose these waffles over even store bought waffles. 100% delicious. Thank you so much!
Maya | Wholesome Yum
0Thanks so much, Samantha! Have a great day!
Marina
0I have made these magical waffles!! Perfect filling breakfast with all the right ingredients for the body. I added 2 tbsp of Golden flax seed to this mixture and it did not change the outcome. The family loves this recipe..
Maya | Wholesome Yum
0I am so happy to hear that, Marina! Please come back soon!
Jennifer
0Loved the crumbly texture and nutty flavor of these low carb waffles! Tried putting them in the toaster to crisp up but it overcooked them a little. Next time I’ll take them out of the waffle iron a little earlier and then try the toaster. These are so yummy, my whole family loved them. Best of all, my daughter who has type 1 diabetes, didn’t get a spike in her sugar after eating these waffles! Win win!
Maya | Wholesome Yum
0Thank you so much, Jennifer! I’m glad your whole family liked them and especially that they helped your daughter.
Jennifer Cunha
0I’m very interested in your recipe but my husband is not a fan of nut butters of any kind. Could I use bananas or pumpkin?
Maya | Wholesome Yum
0Hi Jennifer, You can’t really taste the nut butter in these. It helps provide structure and makes them more crispy. Bananas or pumpkin wouldn’t do this, so don’t recommend them. (Bananas also wouldn’t be low carb, but are ok for paleo, depending on what you’re following.) I did have one reader say they replaced the nut butter with regular butter, and while the result would be different (also less crispy), you could try that too.
Libbi Intemann
0These were delicious. I am not paleo so I used butter and coconut oil (no almond butter) and they didn’t stick and browned nicely and 1 (non belgian) was completely filling. I had mine with 1T of syrup and 1T of peanut butter. They do crumble easily so be gentle! Excited to try more of your recipes.
Maya | Wholesome Yum
0Thank you, Libbi! I’m glad you liked them. Butter and coconut oil do work different from almond butter, so that may be one reason they crumbled easily. Since you aren’t paleo, you can also use peanut butter instead of almond butter if you want to try that next time, which is closer to almond butter in texture than regular butter.
Mary
0OK! Great recipe! I made so egg salad sigh my homemade mayo and needed bread. Haven’t found a Keto bread I like yet so I looked for waffle recipes! I left out the sweetener and vanilla added a bit of sea salt! I put the egg salad on top and then some shredded chicken and topped it with homemade pesto! Delicious and beautiful. I used the leftover waffle the next day with my homemade mayo and smoked salmon! 2 successes! Yummmmmmmers!
Maya | Wholesome Yum
0I am so happy to hear that, Mary! Thanks for stopping by!
Cara
0Amazing! My hand blender died so I wasn’t able to whip the egg whites stiff, but even though they were a little dense, they were amazing!!
My husband and 3 year old devoured them. Usually I can put down some waffles and 1/2 was more than filling! Topped with kerrygold butter and lankanto maple syrup! We will make again soon!!
Maya | Wholesome Yum
0I am so happy to hear that, Cara! Thanks for stopping by!
Richard
0Thanks for the recipe. I used whipping cream instead of almond milk, and added 8 raspberries to a 4 serving mix. Also added a few chocolate chips. You can’t go wrong with raspberry and chocolate chips! They came out great!
Maya | Wholesome Yum
0I am so happy you liked them, Richard! Thank you for stopping by!
Brandy
0How do I quadruple this recipe just like you’d think? Or no?
Maya | Wholesome Yum
0Hi Brandy, Yes, you can change the number of servings on the recipe card to 4 times the default amount.
Francisco Torres
0This is an amazing recipe. Great tasting and very enjoyable. Thanks
Maya | Wholesome Yum
0Thank you, Francisco! Please come back again soon!
Roberta
0This recipe seems to be really amazing, looking forward to try it…but I do not have a waffle maker yet (I’m going to buy one but have to wait to change my kitchen because now I do not have where to place it 🙁 ): do you think that I could try cooking these waffles as sort of pancakes?
By the way, could you consider for the future to write something specifically about cooking with a waffle maker for best results, with your always great tips & tricks to optimize recipes for your readers?
Thank you!
Maya | Wholesome Yum
0Hi Roberta, I haven’t tried this recipe as pancakes, but let me know how it goes if you try it! I’ll definitely be updating this post in the future with more tips, too. In the meantime if there are any questions about it that I can answer, I’d be happy to!
Rachel - Birdseed Kitchen
0Hi Maya. We don’t eat low-carb in my house, but I’m making these for a Waffle Day at work – we’re all bringing in batter and toppings and making a waffle bar.
I like this recipe. It took a few waffles to find the right cook time. In my Waring waffle maker, set one step below high, that time was 3 minutes and 15 seconds. My only substitution to the recipe was crunchy almond butter because that’s all I had.
The waffles are VERY filling. I ate one and was completely stuffed!
Thank you for the great recipe!
Stephanie
0This is the best keto waffle recipe I have found. My husband also agrees. Thank you. I love your recipes!
Maya | Wholesome Yum
0Thank you, Stephanie! So glad you both like them.
Tina
0Hi Maya! I have been in the search for a good waffle for a long time and yours are not good, they’re awesome! I didn’t have almond butter so I used organic pb (1carb) and was also out of butter. For the butter I used avocado oil. These were so good. They did not stick at all and were not soggy like so many others I’ve tried. I do have 1 question though… on days I ‘m not feeling the nut butter vibe is there anything else that sub for the almond butter?
You are the best!!
Maya | Wholesome Yum
0Thank you so much, Tina! I’m so glad you liked them. The nut butter actually helps them not be soggy/too soft, so I don’t recommend omitting it unless you want softer waffles. You can use any type of nut butter you want, though.
Anne
0Mine stuck to waffle iron also. I used Stevia for baking for sweetener. I also sprayed the surface before hand.
Maya | Wholesome Yum
0Hi Anne, It could be that you needed a higher waffle iron temperature or just needed to let them sit to cool a little bit before removing. Hope they still tasted good!
Teri
0These are SO good! I am not a natural in the kitchen, but I found these pretty easy. The first one did not turn out well because I opened to waffle iron too early, but my second was perfect. I used coconut sugar in mine and topped it with a strawberry sauce.
Maya | Wholesome Yum
0That strawberry sauce sounds delicious, Teri! Thanks for stopping by!
Karen M.
0These turned out great! I had to cook the 2nd batch for 4 mins instead of 5 but they were still very good and satisfying even when slightly overcooked.
Maya | Wholesome Yum
0Hi Karen! I am so happy to hear you liked the waffles! Have a great day!
Kimball Walker
0These didn’t taste good at all.
Maya | Wholesome Yum
0Hi Kimball, Sorry you didn’t like them. If you think something went wrong when making the recipe, I’d be happy to help troubleshoot. Otherwise I’m always open to constructive feedback about what specifically you didn’t like.
Jamie Hafer
0The only thing I substituted was I used fresh raw honey (I have bees). They stuck to the waffle maker. I sprayed, I brushed with grapeseed oil. After three like that I scrambled the batter. Not sure what went wrong. I liked the taste but an hour later I am still cleaning my waffle maker.
Maya | Wholesome Yum
0Hi Jamie, Sorry that happened to you! It might be the honey. Liquid sweeteners work differently from granulated, so the batter would be different.
stini
0Thank you so so much for all the yummy recipes !
Maya | Wholesome Yum
0You are welcome! Thank you for stopping by!
Jimi
0Love love lovin it!!!
Maya | Wholesome Yum
0I am so happy to hear that, Jimi! Thank you for stopping by!
CScott
0Hi, what if anything could be subbed for the almond butter which I do not have? Thx ❤️
Maya | Wholesome Yum
0You can easily use peanut butter or some other nut or seed butter! I hope you like them!
Cheryl Landry
0Excellent recipe! Question on the serving size and nutritional values. One area at the top of the recipe says 2 waffles then at the bottom near the nutritional values it says serving since 1 waffle. So is it 1 waffle = 401kcal or 2 waffles?
Maya | Wholesome Yum
0Hi Cheryl! The serving size is 1 large waffle and there are two large waffles total. Thanks for stopping by!
D
0Hi, I can’t have eggs. What could I use instead? Will they taste the same?
Thanks, D
Maya | Wholesome Yum
0Unfortunately I haven’t tried these without eggs. Some people use flax eggs, but not sure if they’d fall apart in this recipe. Let me know how it goes if you try!
Heidi Cheeks
0So very good. My 1st waffles since going keto a couple months ago. Topped with natural pb and Lakanto syrup, next time blackberry topping. Thanks!!
Maya | Wholesome Yum
0Thank you, Heidi! I love those topping ideas.
Ruth Spencer
0Made these tonight, was so excited to try them as they looked wonderful! But while the fluffy batter made waffles they did not crisp up even when I put them into the toaster oven. I did sub peanut butter in place of almond butter, which I was out of, maybe that affected them Tasted okay, but not great!
Maya | Wholesome Yum
0Hi Ruth, Sorry they didn’t crisp up for you. The most likely culprit is the waffle iron not being hot enough. I also have this waffles recipe you might like better.
Lisa
0My daughter always has strawberry waffles for her birthday dinner and I didn’t want to miss out. Made your recipe and the waffles were so soft and delicious!! I didn’t feel gypped at all and immediately made another recipe so I could have them for breakfast the next few days.
Maya | Wholesome Yum
0I love that, Lisa! Thanks for stopping by and happy birthday to your daughter!
Jan
0First recipe I tried with my new waffle maker. Turned out great. I wonder if the recipe can be doubled so I can freeze a couple for another day. Thank you for making it available.
Maya | Wholesome Yum
0Thank you, Jan! I’m glad you liked them. Yes, you can definitely double the recipe and freeze them. Reheat in the toaster or the oven.
Mimi
0Hello. Thanks for the recipe! I made it today and the batter was like a cookie batter. I added a bit more almond milk to it. I pressed it into my waffle maker and it came out looking like a waffle, but it had no taste to it. I’m not sure what I did wrong.
Maya | Wholesome Yum
0Hi Mimi, So sorry you had issues with it! The batter should be fluffy, not at all like a cookie batter. Did you beat the egg whites to stiff peaks and then fold those in? That should leave the batter fluffy, as long as the whites are not broken down too much. I would guess that maybe the whites broke down and that caused the issue? Let me know if there is a step that seemed to go a different way for you and I can try to help more.
E Palm
0Great recipe! I definitely have room for improvement, but it was my first try. They came out perfect but crumbled when I cut them up. Maybe it’s because I failed at whipping the egg whites into stiff peaks. They are dry but would be great topped with avocado like avocado toast, or with cottage cheese. Thank you for the recipe! I am excited to experiment with it in the future. 🙂
Maya | Wholesome Yum
0Thank you!
Theresia
0I love this recipe. I’m definitely keeping it! I was out of almond butter, so I used peanut butter. Served it with blackberries, and it was GREAT! Thanks!
Maya | Wholesome Yum
0Thank you, Theresia!
Kelsey
0Hello! Any ideas on an egg substitute that wouldn’t completely ruin the recipe? Thanks! These look delicious!
Maya | Wholesome Yum
0Hi Kelsey, Flax egg might work, but I haven’t tried. Let me know how it goes if you do!
Minette
0Hey, thanks so much for the recipe. It was delicious! However I think I did something wrong. It was very crumbly. I used macadamia butter and coconut milk, because I didn’t have almond butter, or milk. Could that have caused it?
Regards
Minette
Maya | Wholesome Yum
0Hi Minette, I’m glad you liked the taste! I haven’t tested it with macadamia butter and coconut milk. I assume the nut butter would work the same way. With coconut milk, it depends on what kind you used – was it the thick kind in a can? If so, that may be the reason.
Darla
0Can coconut milk be used instead of almond milk?
Maya | Wholesome Yum
0Hi Darla, I haven’t tried that yet but it should work. Let me know how it turns out!
Lucia Moreno Velo
0I was wondering what I could use instead of butter, since I’m intolerant to casein. Any ideas?
Thanks.
Lucía
Maya | Wholesome Yum
0Hi Lucia, Coconut oil should work.
Chris Nault
0I made a carrot cake with the coconut flour instead of waffles, I don’t have a waffle iron as yet. It was moist and really good, I also put pineapple in it.
Maya | Wholesome Yum
0Thank you, Chris! So funny that you say that because I just made carrot cake last week too (recipe to be posted in February). 🙂
Suzette
0Can you use Coconut flour?
Maya | Wholesome Yum
0Hi Suzette, coconut and almond flour aren’t 1:1 substitutes so I wouldn’t recommend it for this recipe.
Ardnas
0Great recipe, even my 11 year old enjoyed them.
Maya | Wholesome Yum
0Thank you!
Tom
0I will stop hunting for the best waffle recipe — I have found it here! Since I use a small electric iron, the waiting step doesn’t work too well for me. However, since I am only cooking for myself, I found that just by letting the extras set out for an hour in my dry New Mexico climate will have them crisp up perfectly before I freeze them. [Of course, I couldn’t wait that long to eat the first one!] Then I take them out and heat them up in the microwave when I have them. Adding the sugarless syrup to the microwave for the last 20 seconds is the finishing touch.
Maya | Wholesome Yum
0Thank you, Tom! Great tips for the dry climate!
Jeanie
0Hi, Maya,
Thanks for another recipe that I can’t wait to try out! Breakfast for dinner on Sunday night! =)
I print your recipes instead of trying to work off the laptop…is there any way for me to omit printing the tapable ads at the top of the recipe? If I could, many of your recipes would fit on one side of the paper, and I wouldn’t have to flip them back and forth while trying to cook… not to mention the ink usage… and since they are tapable/interactive ads, they are not effective or useful on a printed page anyway… =) Any ideas?
Thanks again!
Maya | Wholesome Yum
0Thank you, Jeanie! Hope you like them!
Just so you know, it does help support my website when you visit the site directly. The ads allow me to provide the recipes to you for free. But, I understand that some people prefer to print. You can use the print icon on the recipe card. I did just check and see there are 1-2 ads that still show up in that view. I’ll need to get that looked into so that they can be removed.
Gjeanieg
0I did NOT know that! Thank you for the information. And thanks again for your great recipes. 🙂