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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
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.