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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
Lisa A.
0These were respectable! Mine didn’t come out crispy which was the only complaint hubby had. They were moist and flavorful. I added berries and made homemade whipped cream to top them. Will definitely make them again and probably let them cook longer or add them to a skillet for the desired crunch.
judith bratteson
0Best Keto waffles (crispy & airy) they are easy to make. My husband who has cancer and is on a keto cancer diet loved them. I like that it don’t have cheese in the recipe.
Amber Egan
0Delicious!
Jessica
0I found these to be good, but not great. After the waffle iron cooked them, I found them too soft so I put them in the toaster, they burned in there within 1-2 mins. My house now smells like burnt popcorn. I’m new to keto and I’m trying really hard to like it, but everything just tastes the same.. like almond flour.
Crystal
0Disclaimer: Our family is making the transition from homemade sourdough to low carb foods. As we transition, we have to change what to expect when we bite into something.
That said, this recipe is pretty good. A little bland compared to what we are used to.
I followed the advice of other comments and added about a TBS of ground Chia, and a TBS of ground flaxseed. I had about 1/2 a TBS of ground hemp left, so I added that too. They held together coming out of the waffle maker really well. I didn’t have to wait to let them cool before taking them out. I did let them stay in the waffle maker for a full 5 minutes of cook time. I doubled the recipe, yet only ended up with 3 waffles.
Kim - San Jose, CA
0These turned out quite dry for me. I substituted with non-WY blanched almond flour, stevia granules, and soy milk, and I whipped my egg whites to stiff peaks. Even after trying to salvage the batch by adding yogurt, more milk, and frozen blueberries, it still didn’t make a moist enough waffle. Quite disappointed as I had high expectations given how well your almond flour pancake recipe turned out for me.
Kim P.
0Maya, you never disappoint. I didn’t have the same issues as others with the waffles being dry or bland. Mine were great with s.f. maple syrup & toasted pecans. They could’ve been a little more crisp but I think that’s my iron. I cooked about 5 minutes in a preheated waffle/grill. Yum.
Wholesome Yum D
0Hi Kim, I think the issues you faced came from not following the recipe as written. When you substitute this many ingredients, the results will vary. The main issue probably was the stevia, I suggest trying Besti Monkfruit Allulose Blend.
Emily
0Does cook time depends on different waffle machine. I feel at 5 minutes after preheat my waffle will be burnt. Instead I just cook it in for 4-5 min in the waffle iron without preheating. I also feel my waffle looks more dark brown and I can never tell if it’s burnt . If I cook more than one my iron seems to be to hot and I end up decreasing cook time to 2-3 min. But it taste good regardless. How brown are the waffles suppose to be?
Wholesome Yum D
0Hi Emily, Yes, each waffle machine will be a little different. The waffles should be golden brown, but if yours taste good then darker brown is fine too.
Emily
0Ah I don’t think can I get it to all golden brown evenly. Some part will be lighter and most of the time the waffle holes look darker brown or close to burnt. I did try it with a different waffle machine but some parts will brown faster. I cant get it to all brown.
Laura Durrer
1Me neither. I live at high altitude and maybe that is the reason? Not sure how to remedy as they were very spotty.
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.
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
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!
Wholesome Yum D
0Hi Peter, I do not know the sodium content, nutrition facts are only provided as a courtesy.
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.