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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 Need My Keto Waffle Recipe
- 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
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.
- 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
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
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.
My Recipe Tips
- 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!
Recipe 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
- 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.
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!
My Tools For This Recipe
- 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.
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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
- 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.
- Serving note: 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.
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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© 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.
Keto Waffles With Almond Flour
425 Comments
Carri
0What is the purpose of the almond butter in this recipe? Can I use cream cheese instead? They seem about the same consistency. Thank you for your reply~
Wholesome Yum M
0Hi Carri, The almond butter provides texture and acts as a binder, helping to combine the ingredients together. If you are looking for a waffle recipe that uses cream cheese, check out this one for Coconut Flour Waffles.
Melissa
0Really good taste! They fell a part for me though so not sure what happened there. But I would made them again, if I can figure out how to get them to not fall a part! Thanks for the recipe!
Wholesome Yum M
0Hi Melissa, These are a little tender until fully baked. Please be sure to let them cook long enough before attempting to open the lid.
Shriner
0I have made this type of waffle before but it came out much better than this one. This recipe tastes good but didn’t cook very well and was too soft to get out of the waffle maker. I added extra almond flour since I used agave nectar to sweeten it. Not bad but probably won’t use it again.
Wholesome Yum M
0Hi Shriner, Unfortunately, adding a liquid sweetener changes the composition of the recipe. I hope you decide to give them a try again with a dry sweetener, which will give you the ideal result.
Ryan French
0I had high hopes, but in the end these were not worth making. 🙁
Wholesome Yum M
0Hi Ryan, I’m sorry these didn’t turn out as expected. There are several other waffle recipes here if you are interested: Coconut Flour Waffles, Vanilla Protein Waffles, Flourless Waffles, and Chaffles.
alexis
0Absolutely delicious! Thank u for the recipe!! was crispy !! Delicious!!
Wendy
0These didn’t come out crispy for me, more like bread, but with very good flavor.
Kristi
0I just made these for breakfast and they came out great! I did make a small change though. I didn’t have any almond butter so I used, in separate batches, so I used cashew and peanut butter. I LOVE THEM!
Dana B
0THIS RECIPE IS DELICIOUS!!!!! I added a few blueberries! So so so good! I would actually give it more than 5 stars if I could!
Miren Lacson
0This recipe is good! The batter is not as crumbly like other recipes when cooked .
Shaina
0I have an egg intolerance and was wondering what kind of egg substitutes I can use for this and other baking recipes?
Wholesome Yum M
0Hi Shaina, Although I have not personally tested it, many readers have reported having success with using flax eggs in baking recipes. Best of luck!
Alarice
0I followed the recipe and doubled up all of the ingredients except I forgot to double the almond butter and coconut oil. They still turned out really delicious, the right amount of crispy on the outside and light on the inside. I will be making these again! Thank you!
DONA C
0This recipe turned out great for my family; will definitely be making them again. I did oil the waffle maker more generously than normal but otherwise followed the recipe as written
Marcy
0I followed the recipe other than swapping regular butter for almond butter as I didn’t have any. I then used coconut oil in place of the butter. I could not get the egg whites to form stiff peaks but used them as they were. My waffles did not turn out at all Any suggestions?
Wholesome Yum M
0Hi Marcy, Regular butter cannot be used as a substitute for almond butter. Also, the stiff peaks texture of the egg white is important. If you are having trouble achieving stiff peaks, you can add a pinch of cream of tartar to your egg whites.
Laura J
0I followed recipe and ended up with soupy waffle. Added more almond flour to second waffle and it held its shape.
Wholesome Yum M
0Hi Laura, Did you happen to watch the video in the recipe card for the waffles? The batter is a little soupy, but it comes together nicely in the waffle maker.
Olivia
0Absolutely delicious recipe!! We will definitely be making this again. Hands down the best keto waffle receipe I’ve tried
jamie dunn
0Can you use flax egg (ground flaxseed & Water) instead of an egg to make these vegan?
Wholesome Yum M
0Hi Jamie, Yes, a flax egg will work fine here.
Cynthia
0Awesome! I am allergic to eggs. I did a search for “keto” “vegan” (I’m not vegan, but this was more effective than egg-free or no egg), and “waffles”. You may want to consider this substitution above in your recipe to attract more readers 🙂 As well as a good way to make a flax egg, I’ll be looking it up so I can use this one!
January
0These turned out perfectly. For those complaining of egginess or sogginess, you must have done something wrong.
Ariel Brown
0The recipe was easy to follow, and I really liked the look and flavor of these waffles (golden brown and nutty) but the consistency didn’t work for me – these were just too dry and crumbly.
Wholesome Yum M
0Hi Ariel, I’m sorry these didn’t suit your needs. I have several other waffle recipes that you might like better. Here are coconut flour waffles, Chaffles, and flourless waffles.
Angie
0The flavor was pretty good but the texture was dry and crumbly, more like a cake than a waffle. Not eggy at all though.
Kimberly Keys
0OMG! These were the best that I have tried. I didn’t have Almond Butter and use Monk Fruit sweetener. I am so happy that I stumbled upon this recipe!
Noralee Hughes
0Very good flavor and the texture was similar to standard waffles. I cut the sweetener in half, since a family member is sensitive to any of them. I added a little cinnamon on the second half, which both my husband and I really liked.
A couple of tips that make getting them out of the waffle iron easier, grease the bottom half of the iron more than the top, which makes the waffle stay on the top half when opened. Have a plate ready to hold under the waffle and use a large cooking fork to slide under the waffle and gently work it loose.
I use this one from Amazon: Norpro 1607 High Heat Resistant Nylon Fork 14″/35cm, Inch, Black (feel free to just link it)
Sophie
0Loved! Mine were plenty crispy and tasty without toppings. I added a flax, chia, hemp seed mix. Used maple syrup as sweetener. Family loved! Made extra to freeze for quick toaster breakfasts!
Katie
0My heart has been broken by many a gluten free waffle recipe. But these are so good. Like run to google and find the best bulk price on almond flour/almond butter good. Why didn’t I triple this the first time good. Thank you thank you thank you! Brunch is back!
Lori
0This was probably the worst keto waffle recipe I’ve ever made. I was so excited, too, especially when they were done cooking. I opened my skillet and wow! They looked beautiful, just like the photo. At once I imagined they were crispy, but nope–very jiggly like an egg. Even the toaster didn’t help. This isn’t a waffle, it’s a peanut-butter flavored egg shaped like waffle, that’s all it is.
Wholesome Yum M
0Hi Lori, If you are looking for crispy waffles, then you may prefer this recipe for Keto Coconut Flour Waffles. Follow the instructions to make them crispy.
Mary Krogermeier
0Great recipe! LOVE!
Only subs I made were:
-Did half Almond Flour and Half Coconut flour (yum!).
-Used heavy cream instead Almond milk
Recommend: watching your waffle iron to ensure then waffle doesn’t burn.
Make sure you whip the eggs whites to a peak. I could have whipped longer
One waffle will fill you up! It did for me and I have serious quantity control issues.
I ate waffle with a little butter and coffee. It was so satisfying! I’m freezing the other waffle for tomorrow.
Melissa
0I’ve never written a review before, on anything, in my life. I am one month on keto and needed to find something besides hamburger and cheese. I’m a super picky eater. I made these waffles following the specified ingredients, only changing the sweetener to swerve..small town..minimum ingredients available. It was absolutely THE best thing I’ve eaten in a month. Thankfully, I doubled the batch and made a bunch to freeze, so I literally threw one in the toaster tonight for supper…I’m SO happy with this recipe. Thank you.
Mj
0I am new to keto and I am trying to master a recipe so I could introduce it to my husband.
I made 2 of your recipes namely: almond bread and almond waffles. They all turned out ssooo dry. I followed your instructions/ingredients but it all ended up in the trash. Although the taste was good but the bread was so hard & dry and the waffle dough was also dry, I could hardly whisk it and what’s strange is, although the dough was dry, it did not stick together in waffle iron. I must have done something wrong, I dunno. Thank you anyway for sharing your recipes.
Wholesome Yum M
0Hi MJ, You may want to verify your ingredients before attempting again. Make sure that your almond flour isn’t some sort of flour blend. The waffle batter should be very loose, more like a smoothie texture. The bread recipe is stickier and thicker like a dough, but still moist. If you would like to visually see what the dough/batter should look like, take a minute to review the recipe videos. Please don’t get discouraged by these experiences!
Suz
0Thank you for this great recipe! I have made these many times. They turn out great! A couple of tricks to make them even better. Because I end up throwing out most the almond milk and always have heavy cream on hand, I tried them with that. Not as puffy and light, so I tried whipping the cream in a separate bowl and adding when you add the egg whites. Light and fluffy and stand up great. Also, a trick I learned from someone’s review somewhere add the erythritol to wet ingredients (I used powdered) you don’t taste it as much and texture isn’t as evident. I coat the pan with a mixture of melted butter and shortening, I know bad, but the sprays have canola in them (I can’t use) and olive gives a bad taste. Perhaps I will try sesame oil next??? These do have a small nutty flavor from the almond. We love that, but if you don’t maybe try cashew butter??
Denise Wilt
0Yummy! I made them as described with the addition of blueberries.. and I cooked mine in a mini waffle maker. They were light with a bit more texture than “regular” waffles. I thought they tasted great! I ate two and have three left that I am going to freeze.
Susan Page
0I made these and I made a mess!! It was crispy and tasty but did not resemble a waffle at all. I had to scrape the pieces parts out of my waffle maker. I did 1/2 the batter in a smaller one. When the first one burned almost instantly and stuck all in it, I pulled out my older waffle maker and tried again. I lightly greased with coconut oil and heated it up before adding batter as I had done on the first one. It resulted in the same. I went back over the recipe baffled and the only thing I missed was the egg yolk. I did not see where you added it back in. I have a hard time believing this one piece resulted in a waffle that did not cook together. But maybe it was that important!? I often remove the yolks when baking… but maybe it was the glue for your recipe. I’m not sure I will try it again. I like almond butter but the flavor of these were too strongly almond as a result. The “crisp” was nice in the crumbles I scraped out though. I did not rate this bc so many others were successful so clearly it must have been this cook! Still searching for the perfect keto/paleo waffle! Thanks anyway!
Wholesome Yum M
0Hi Susan, The egg is a binder and is necessary in this recipe. If you try it again, please use the egg.
Lisa Woodruff
0A.maz.ING!!!!!! I’m in LOVE with these!!!! Thank you so much for creating and sharing this recipe!!!!!
LORENE DE SILVA
0I HAVE USED THIS RECIPE MANY MNAY TIMES. MY HUSBAND IS DIEBETIC AND HE HAS A VERY SENSITIVE TASTE BUD. HE ASKS FOR THE WAFFLE NOW AND DOES NOT GIVE NEGATIVE FEEDBACK. I AM VERY PLEASE WITH YOUR RECIPE. I PUT IN 1/8 CUP OF PYSLIUM TO MAKE THE DOUGH STICK TOGETHER MORE. THANK YOU.
Sharon
0Your recipes are just so delicious and so easy to make. Thank you for taking the hard out of keto.
Jocelyn
0Recipe worked great
Overall the recipe is great, but I personally don’t like butter(almond, peanut butter) I used sunflower butter, but it still worked. I was just wondering if I’m able to use only half of the amount of the almond butter used. Other then that I was great!
Wholesome Yum M
0Hi Jocelyn, I’m not sure how the recipe would change if you used less almond (or sunflower butter) in the recipe. Please let us know if you decide to try it!
Jennifer
0I feel the same about the nut butter. Was wondering if it would make a difference in the quality if I left out any nut butter all together. It tasted fine with it, It was just overpowering my cinnamon and blueberries.
Wholesome Yum M
0Hi Jennifer, I have not tested this so I can’t guarantee it will turn out, but I think it will turn out fine (perhaps a bit more fragile) without the almond butter.
TrishaCT
0These are sooooo good! I wanted to make something special for Christmas morning and these were perfect! I don’t have a belgian Waffle maker so I used my little Cuisinart classic waffle maker with 1/2 cup of batter per waffle and got 3 waffles out of this recipe. I also set it to medium high rather than high so they wouldn’t burn. We really enjoyed them with a little butter & Lakanto maple syrup & some turkey sausage links. Thanks and Happy Holidays!
jimmy james
0Left out almond butter and just used 2 tbsp milk and 2 tbsp of canola oil, did not beat egg to save time, mess and my wrist. Came out just fine. We make this recipe all the time in our Belgian waffle maker.
Scon Diracci
0I am planning to make these waffles but have a question: I am making these in my waffle iron and the recipe says I large belgian waffle has 2 grams of sugar. My waffle iron has 4 mini sections so Is 2 grams of sugar for all 4 mini waffles that you make in the waffle iron or one mini section? I am on a very strict sugar diet so I want to be sure I clearly understand the nutritional ingredients. Thank you!
Maya | Wholesome Yum
0Hi Scon, Most likely it’s all 4 mini sections but really depends on your waffle maker. The nutrition info is for 1/2 the entire recipe or 1/2 the batter, so half of the total waffles you get.
Sharon
0Hi Maya! I am tryiing to figure out the amount of sugar per serving. I have a mini waffle maker (4″) that makes 4 mini belgian waffles at a time. Your recipe says 2 grams of sugar for 1 large waffle. Would that be the same amount for 1 mini waffle or all 4 mini waffles?
Maya | Wholesome Yum
0Hi Sharon, I twould be half the entire recipe no matter what size your waffles or waffle maker is.
Elizabeth
0Thanks for sharing your recipe! I just made these and while they were tasty, they were also dessert-level sweet. I do love a dessert-sweet waffle, but prefer to make them so by pouring syrup on top. These were already so sweet that adding syrup would have been too much. Do you know — is the sugar needed for chemistry reasons, or can I reduce/omit?
Also, a note for others: when I made these they came out very crispy, but also very stuck to the waffle iron. They also burned a bit on high on my Villa Ware Uno series waffle maker (not Belgian), so for the second waffle, I reduced the heat to just below medium and buttered the bejesus out of the iron. They stuck less the second time, but still, separated into a crumbly slightly dry pile. And even not-burned, they came out way darker than the pics in the post. I’m hoping this is something to do with the fact that my egg white whipped up kind of weirdly… Tasty and worth fiddling around with, but… not exactly waffley.
Wholesome Yum M
0Hi Elizabeth, You can omit the sweetener if you prefer. As for the sticking, I recommend going low and slow. It will take longer for your waffles to cook through, but you should get a better result.
Dan
0I removed the almost butter and added 3 tsp of coconut flour. I also used refined coconut oil rather than butter. These came out incredible. Consistency of buttermilk pancakes fried in a bit of oil, with the flavor of a cake-donut. I could not taste the coconut and the almond flavor was very subtle.
I thank you for this recipe because it was difficult to fathom that this is a Keto-friendly baked product.
Sarah
0Holy crap! I never knew almond flour would be so good! These made two perfect waffles used coconut oil both in the recipe and on top.
Hillary
0Just made these! Been doing keto and was just CRAVING waffles! I had to make a few alterations. I used peanut butter instead of almond butter and half and half instead of almond milk. They came out well! They kind of have a strong peanut butter taste. I’m not sure if almond butter is more mild, I’ve never had it before! So maybe next time I’ll have to use almond butter and find out.
Maya | Wholesome Yum
0Hi Hillary, I’m glad you like them! Yes, almond butter would be a milder taste than peanut butter.
Jane
0Fast, easy, satisfying. Easily reheats in toaster.
Louise
0This was good and no cheese made it a good recipe for me. It tasted a little heavy on the almond butter. I will use less next time.
NancyM
0First time making these this morning. Yum! I don’t know here my brain was, but I thought I didn’t have any almond butter so I used coconut butter. They were really rich and even better when I dropped a few frozen blueberries on the batter before closing the lid to start cooking. Super yum! I will definitely make them again, trying with almond butter instead… ;-D
Teresa Williams
0I quadrupled the recipe so I would have them in my freezer. So yummy! I’m a little territorial about them when my son who isn’t GF/ Keto tries to snag one! I’ll try to share
Jeanise Porter
0Amazing! I ready enjoy these, it was the perfect Sunday morning treat.
Franceen S
0I’m reposting because I forgot to add my rating of 5 stars!
I’m writing this as I’m eating and enjoying these waffles! I Doubled the recipe and used a regular waffle maker since I prefer thinner waffles. It made 3 and 1/4 waffles. I didn’t have any issues with it falling apart or sticking since I butter the iron after each batch. I used peanut butter since I didn’t have almond butter. The waffles were crunchy after leaving it in the toaster oven on the “keep warm” setting. Texture was like eating a muffin top, which I love!
Mahalo from Hawaii!
Franceen S
0I’m writing this as I’m eating and enjoying these waffles! I Doubled the recipe and used a regular waffle maker since I prefer thinner waffles. It made 3 and 1/4 waffles. I didn’t have any issues with it falling apart or sticking since I butter the iron after each batch. I used peanut butter since I didn’t have almond butter. The waffles were crunchy after leaving it in the toaster oven on the “keep warm” setting. Texture was like eating a muffin top, which I love!
Mahalo from Hawaii!
Susan
0I made these yesterday – yum! Waffles without the guilt! I did not have milk so I just used water and do not have the patience to whip the egg white. I just blended it all and voila! It was nice to eat waffles with a clear conscience! Thank you!