Shop
My
Custom
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.
-
Preheat the waffle maker (I love this one and it's the perfect size for this recipe). Grease lightly (I usually spray with oil).
-
Meanwhile, in a medium bowl, use a hand mixer to beat the egg white to stiff peaks. Set aside.
-
In a large bowl, combine almond flour, Besti, baking powder, and salt. Set aside.
-
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.
-
Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
-
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.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© 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.
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
Arthur Moreno
0I think this recipe will turn out really good! (I am in the middle of making them.) I recommend adding two tablespoons of unsweetened cocoa powder and 1/2 teaspoon more of the vanilla extract. Also, I subbed natural peanut butter instead of almond butter to blend the chocolate flavor together. I do have a question though: Does the egg white have to be peaked up? I am using a frother and I have been frothing them for almost 10 minutes. Should I use an electric mixer instead?
Wholesome Yum M
0Hi Arthur, Yes the egg whites should be whipped into stiff peaks. The best way to do this is with an electric mixer. Enjoy!
Janelle
0These were amazing! I used peanut butter. So light and just the perfect amount of sweet.
EbZ
0Recipe itself was pretty good! Not sure how you figure the calories are 401? The almond flour alone is 360 for 1/2 cup. More like a 900 calorie breakfast with no toppings… YIKES!!
Wholesome Yum M
0This recipe actually makes 2 servings. 1 waffle is a single serving. I hope this helps.
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.