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Free Printable: Low Carb & Keto Food List
Get It NowMy 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.
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)
My almond flour waffles are golden, buttery, fluffy inside, and actually crispy on the outside. Naturally gluten-free, low carb, and so easy!
Instructions
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 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.
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
Ike Jones
0Waffles are one of my favorite things…i know waffles. I have used many recipes through the years and this is hands down the best. I may never use another waffle recipe! These are not just the best waffles I have ever made, but the best I have ever had. Here’s the problem..I liked them so much I had too many. I’m going to have to be very careful the rest of the day. Kudos.
Fay
0We make a waffle that uses Buttermilk Pancake/Waffle mix, buttermilk (instead of water) and chopped cooked bacon, then we top it with maple syrup – it has an amazing, tangy salty flavor then that maple syrup – yum! Can you help me figure out a way to make this Keto? Your sugar free maple syrup is fabulous, I just can’t quite figure out how to get that tang in the waffle. Any help would be greatly appreciated!!
Maya | Wholesome Yum
0Hi Fay, You can make something similar to buttermilk with a keto friendly milk and lemon juice. But I can’t provide an exact recipe without testing – the one I do have is above.
Janice
0I am allergic to almonds and since it is used in so many recipies I don’t know what would be a good subsitute. What to you suggest? I have not seen other nuts used. Could they be a substitute if i processed them in my food processor?
Maya | Wholesome Yum
0Hi Janice, Substituting other nuts depends on the recipe. Grinding nuts at home doesn’t yield as fine a consistency as blanched almond flour, so in some baked goods the texture will be different. For waffles I think it’s fine, just grind them as finely as you can. You’ll have a stronger nutty flavor with other nuts, but it should still work!
Shelley
0Thank you. These are absolutely delicious!!
Tracy Lawniczak
0Amazing!! However I need to figure out how to bring fat down. One waffle didn’t fill me up and 2 waffles according to my fitpal was 50 g of fat. Way to much for just 1 meal
Carrie
0These were a family hit!!!! Your recipes are great and so easy to follow 🙂
Melissa
0Made these and they were fabulous. Added “Cake batter flavored extract” instead of vanilla. Reminded me of a funnel cake. Can’t wait to make them again!
Mike Conner
0Unfortunately, didn’t have a good experience. Other than only using butter (no almond butter)followed the recipe to a T. These didn’t work at all – batter never firmed up, just a gelatinous glob. I left the 1st half in the Belgian waffle iron until it began to burn, still glop. Tried to make pancake with the remainder – same result. We’ve made keto muffins, biscuits and pancakes before with great success – won’t be trying this one again.
Maya | Wholesome Yum
0Hi Mike, The problem is you used butter instead of almond butter, so you didn’t follow the recipe. They are very, very different. The almond butter is a major component in this recipe and provides structure as well as texture, so it absolutely won’t work with butter alone. Hope you’ll get the chance to try it as written.
Suzanne Swanson
0I followed the recipe to a tee- but I guess you HAVE to use a Belgian waffle maker? I have a regular one and the batter just dissolved into crumbs- the batter did not hold together at all- I couldn’t even get it out of the waffle maker :(. So last ditch to save the rest of the the batter I tried making pancakes out of it using coconut oil to coat the frying pan. Couldn’t get the batter to hold together there either. I did use super fine blanched almond flour and I’m a pro at whipping and folding in egg whites so that wasn’t the issue… Does the Almond butter need to be a certain brand or type? I did mix it very well before measuring it out so it wasn’t too much oil. Can’t for the life of me figure out what went wrong… What was left of the cooked batter did taste good…
Maya | Wholesome Yum
0Hi Suzanne, Sorry you had issues with the waffles. I’m not sure if the difference in waffle maker was the issue. Did you watch the video to see at what point your process was different?
Leeann Rudolph
0Making them now. I thought they were a little too sweet so next time I will scale back. Other than that, they are good to go.
Anna
0OMG these waffles are amazing!!!
Crispy on the outside, soft on the outside.
Thank you so much for sharing!!
Laura Allen
0Could I make this without the sweetener?
Maya | Wholesome Yum
0Hi Laura, Yes, you can! There’s only a little sweetener though so they don’t come out super sweet, but you can omit it if you’d like.
Brittanny
0First attempt at waffles and this is the recipe I tried. Easy to follow instructions and the waffles were delicious. My husband was skeptical but he loved them!
Suzy
0This is exactly what I needed! Will try it for sure
Wilhelmina
0These waffles look like a must try! So yummy!
Lani
0This was okay. Followed recipe exactly. Doubled the batch for our family. Better than others I’ve tried. My family didn’t like it and I think I’ll keep looking around too.
Carolyn Monzingo
0These look amazing. I haven’t made them yet but have a question about the carb count. When I put the ingredients into my food tracker I come up with 4.2 net carbs. Am I missing something? Thanks!
Maya | Wholesome Yum
0Hi Carolyn, The net carb count on the recipe card is 4g, so it’s essentially the same as what you got.
Heather Huhman
0These are the best waffles I’ve ever had, and I am a waffle connoisseur. I could live on these waffles. Seriously. Thank you for this recipe!
Danielle
0Ok I NEVER comment on anything, but I had to for this. I’m eating your recipe, switched out peanut butter for the almond butter, put a little butter and sugar free maple pecan syrup on it and it blew me away. Even before the toppings it was delicious. Smells and tastes like a peanut butter cookie to me. I have tried so many pancake and waffle recipes for keto and have been disappointed EVERY time. This is a game changer. Thank you so much for sharing!
Amy
0These are my new go to Keto waffles!!! I love the addition of Almond Butter. I make my own to avoid the sugar (I add cinnamon, vanilla and salt for flavor). They were not light and fluffy but I struggle with folding in egg whites so will keep working at it.
Ashley
0Just made these and they are great! I added collagen to the batter and used peanut butter instead they are amazing!
I think next time I’m going to make them savory no sweetener or vanilla and add cheese and spices!
I’ve missed something like toast for breakfast and these hit the spot!
Marlene Finger
0I made these waffles today. They did get crispy but were a little over-cooked and I didn’t leave them cooking until the steam was done. If I had, they would have been burnt. Otherwise, they were great.
April
0I just made these waffles this morning, and they were delicious!!! I’m so glad I came across your blog! I can’t wait to make these again! I creamed a little butter and sugar free caramel syrup as a topping. Yum!
Maya | Wholesome Yum
0I am so happy to hear that, April! Thank you for stopping by!
Mary Hinojosa
0If don’t have waffle maker, will it be a fluffy pancake as your waffle? Might have to get waffle gadget…
Maya | Wholesome Yum
0Hi Mary, I haven’t tried these as pancakes, but you can try these almond flour pancakes or coconut flour pancakes.
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.
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.
Maya | Wholesome Yum
0I am so happy you liked them, Lindsey! Please come back soon!
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!