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My Almond Flour Waffle Recipe That’s Actually Crispy & Fluffy
These almond flour waffles are my answer for a golden, crisp waffle without added sugar or grains. I used to call them keto waffles, and they still work for that, but really, this is just my favorite almond flour waffle recipe for a healthier, cozy breakfast. The difference is in a few small details that make the texture so much better:
- Crisp outside, fluffy inside – Almond flour can make waffles dense and lack crispness, so I made a couple tweaks to make it work better. I whip the egg white before folding it in to make the texture more airy inside, and add a little almond butter (inspired by my peanut butter waffles) to get a crispier, golden outside.
- Sweet, buttery flavor – These taste buttery and mildly sweet, with a hint of vanilla and a mild nutty flavor. They go perfectly with all your favorite toppings!
- Quick and easy – This recipe only takes about 15 minutes from start to finish, so it’s easy enough for a weekday but still feels special for the weekend. The only “extra” step is whipping the egg white, and it’s so worth it for the lighter texture.
- Better for you – My almond flour waffles are grain-free, gluten-free, packed with protein (not as much as my protein waffles, but still 13 grams each!), and have no white flour or added sugar. They’re such a satisfying low carb breakfast.
If you want to make waffles with almond flour but don’t want to give up that crisp, fluffy texture, these are for you. Make them with me!
“This recipe was delicious and the waffles were fluffier than other almond flour recipes I’ve used. I will use this again!!”
-Tami
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.
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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:
- 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.
- 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.
- Melt the butter and almond butter together. They should be smooth and runny.
- Mix them into the dry ingredients. The mixture should look clumpy now, like cookie dough.
- Stir in the remaining wet ingredients. This includes the egg yolk, almond milk, and vanilla.
- 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.
- 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.
My Tips For A Crispy, Fluffy Texture
- Get your waffle maker nice and hot. I turn it on before I start the batter, so it’s fully hot when I’m ready to cook. If it’s too cold, your waffles will turn out too soft and likely stick.
- Your waffle maker options: I use this Belgian waffle maker for this recipe, so the batter makes 2 large waffles. A mini waffle iron works too, but you’ll need less batter per waffle and the timing will be shorter.
- Fold the egg white very gently. The whipped white is what makes the inside fluffy. If you stir it or overmix, the batter loses volume and the waffles turn out more dense.
- Don’t thin the batter. It’s supposed to be thicker than regular waffle batter, due to the whipped egg whites, so it’s more scoopable than pourable. If you add extra milk, the waffles will turn out too soft and more fragile.
- Grease the waffle maker well, even if it’s nonstick. Almond flour batters are more delicate than wheat flour batters. A light coating helps the waffle release before the edges tear.
- Wait for the steam to slow down. If you open the waffle maker too early, the center can split or stick. I look for most of the steam to stop, then check for a deep golden color.
- Let the waffle rest before removing. It will feel soft right away, then crisp as it cools from hot to warm. I usually turn off the waffle maker and let the waffle sit for a minute before lifting it out.
- Want these extra crispy? Pop them in the toaster, toaster oven, or even conventional oven for a couple of minutes right after cooking. This is not required, but I do find it helps achieve better crispness! All this being said, my chaffle recipe is still crispier than these almond flour waffles.
Almond Flour Waffles (Crispy & Fluffy)
By
My almond flour waffles are golden, buttery, fluffy inside, and actually crispy on the outside. Naturally gluten-free, low carb, and so easy!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 large Belgian waffle
- Tips: Check out my recipe tips above to help you get crisp edges, a fluffy center, and waffles that release cleanly from the waffle maker.
- Storage: Store leftover almond flour waffles in an airtight container in the fridge for up to 3-5 days. Let them cool first, so steam does not make them soggy.
- Meal prep: Make the waffles ahead and refrigerate or freeze them. I do not recommend making the batter too far ahead, because the whipped egg white loses volume quickly.
- Reheat: Reheat in a toaster or toaster oven for the crispiest edges. The microwave works in a pinch, but makes them very soft.
- Freeze: I like to freeze these with parchment paper between them, so they don’t stick. They keep well in the freezer for up to 3-6 months. Toast straight from frozen.
- Note on serving size: 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, which is what I often do.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Waffles
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.
431 Comments
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!
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.