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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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Keto Waffles With Almond Flour
425 Comments
Joseph Antrim
0Definitely curbed my waffle craving!! Thank you!!! The servings are 401 calories each waffle or for 2? Thank you!
Wholesome Yum M
0Hi Joseph, The nutrition is for 1 waffle (or half the recipe, if you are using a mini waffle maker). I hope this helps!
Crazy friendship girl
0We loved it!
Lorna
0I am very happy that I stumbled into this recipe – always wanted to try waffles but was intimidated by the Internet noise about almond flour producing crumbly waffles. Not true at all, this recipe completely takes care of it. I must note that I do not follow the order and simply use a personal blender to throw everything in and just blend for 90 seconds. On Cuisinart gridler using waffle plates, the waffles are a breeze. This gridler makes 4 waffles, so I suggest to double or use only two exterior waffle spaces. The waffles worked very well from the get go even the first time, however, I found them too greasy for my taste, so second time I skipped almond butter and reduced 2tb spoons of coconut oil to 1tb spoon. Still perfect and Splenda and virgin coconut oil makes them coconut flour fragrant and sweet. As the author noted, the waffles come nicer if almond milk and egg are room temperature. Being happy that the recipe only requires 1 egg, I now end up in warming almond milk in the microwave a bit and using an egg straight from the fridge. Works well too! But I make them for myself only, so I don’t critique myself:) The recipe clearly struck an excellent balance between the main ingredients. Now the waffles are my go-to dessert when I am craving pastries – thank you very much for perfecting and sharing!
Lorraine
0Wow. I have tried many keto waffle recipes and this one is the best, hands down. Absolutely delicious. I used only 1/2 tsp of sugar and used tahini instead of almond butter because that was all I had, and it turned out scrumptiously, thank you. I removed one star because of the difficulty in navigating the page with all its distracting and obnoxious ads and popups. I know you have to earn a living like the rest of us but I think this site goes too far. But thanks for the great recipe.
Wholesome Yum M
0Hi Lorraine, So glad you enjoyed the recipe! Thanks for your feedback. If you are enjoying the content on the website, you may be interested in joining Wholesome Yum Plus. It offers a premium website experience – browsing without ads, in addition to several other great keto perks!
Susan O.
0These waffles are delicious! I subbed heavy cream for almond milk but otherwise, stayed true to the recipe. I topped mine with a few raspberries, a pinch of unsweetened shredded coconut, and a little bit more butter. Thank you for your excellent recipe! Will make this a lot!
Rayma
0I tried making these and it was delicious! I didn’t have butter at hand so i substituted it with same measurement ghee and didn’t have almond butter so used 1 tbsp peanut butter instead. They were light and I had it with whipped cream and raspberries. Definitely going to make these again. Glad to have found something so good and without added cheese. Thanks for posting this!
Tanya Williams
0This by far is my favorite low carb waffle recipe, absolutely delicious! The key is getting the egg whites peaked and folding it in. The video was very helpful. I’ve made these waffles three time already.
Wendy Case
0HEllo wow really good but mine only made one waffle? Not sure what I did wrong? I followed the recipe exactly. Any ideas? thanks
Wholesome Yum M
0Hi Wendy, Your results can depend on the size of your waffle iron. If you have a large square waffle iron then you may only get one.
david geitz
0My waffle completely failed it was crumbly and I didn’t like the taste.
Wholesome Yum M
0Hi David, 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.
Kim
0These were delicious! Topped with a couple strawberries pieces, will definitely make these again!!
audrey seymour
0Not sure what all these people saying negative things about this recipe did wrong, but I followed the directions only making one slight variation, and that was using heavy whipping cream instead of almond milk. Put the batter in my NON STICK mini waffle iron and it came out absolutely delicious, I almost couldn’t tell that these were keto. WAYYYYY better than this “chaffle” craze I don’t really understand. . Anyways, if you follow the directions and use a non stick waffle iron these will come out great 🙂
Lisa
0Thank you!!! My family are big pancake-waffle people (read every weekend) so were very apprehensive about my new keto diet. These were delicious and my son ate 2!!! My mom prefers her a little crispier so toaster oven next time. They were a little dry for me as I only had eggs on top and no syrup. Do you have a keto syrup recipe? I added 2 tsp of cinnamon. Yum!
Wholesome Yum M
0Hi Lisa, Yes I do! I have a recipe for Keto Maple Syrup here OR I have a pre-made Keto Maple Syrup you can purchase!
Val
0Worst recipe ever. My entire waffle machine was glued and I had to wait it cool down to clean it to make a normal batch
Wholesome Yum M
0Hi Val, I am sorry this recipe didn’t turn out as expected. The waffle iron lid should release as soon as the waffles are cooked through. If you don’t have a non-stick waffle iron, then you will want to grease it before adding your batter.
Bharden
0Can you store remaining batter in the fridge? If so for how long thanks!
Wholesome Yum M
0Hi Bharden, I don’t recommend doing this. The baking powder will react while in the fridge and you won’t get the same texture waffles the next day. For best results, make all your waffles at once, then freeze the extra cooked waffles. Not only will this give you the best quality results, but it also makes a great grab-and-go breakfast.
Alejandra Escobedo
0I watered down Peanut butter with coconut oil to use as a drizzle and these were the most amazing waffles ever. I also added grounded cinnamon to the waffle mix! WOW!!!
Eva Dees
0I had to modify 2 ingredients because I didn’t have them. For the almond butter I substituted about 2-3 Tbs of ground flax (flax meal). For the almond milk I substituted 1/8 cup of heavy cream and 1/8 cup of water (to dilute the cream). This probably causes it to no be Paleo but I’m Keto so it’s okay for me. They are soooooo good. The best I’ve ever made in the 3 ish years I’ve been keto. Great flavor and texture.
Vincent
0Goopy mess, will definitely not try again.
Elisabeth
0Same! It was completely awful! Goopy mess is 100%
A
0You probably didn’t whip your egg whites enough or you over mixed the egg whites
Wholesome Yum M
0Hi Vincent, I am sorry this recipe didn’t turn out as expected. If you are interested, I have several other waffle recipes for you to try. Check out Coconut Flour Waffles, Vanilla Protein Waffles, or Flourless Waffles.
Ana
0Hi, Maya, I’m looking forward to making these. Have you tried using egg whites from a carton to replace the fresh ones? If so, how much?
Wholesome Yum M
0Hi Ana, I have not tested this with carton egg whites, but it should work.
Malorie Edie
0What keto sweetener can I use for these keto waffles? I don’t have besti erythritol.
Wholesome Yum M
0Hi Malorie, Any sweetener will work in this recipe. Use a single serving.
Sammy
0Can I sub unsweetened almond milk for unsweetened coconut milk?
Wholesome Yum M
0Hi Sammy, Yes that will work just as well.
Ellie Roselli
0These are AMAZING. I subbed an extra tbsp of butter for the almond butter; also added a scoop of Premier Chocolate Protein powder and a handful of keto chocolate chips. I also used half&half instead of almond milk.
C P
0I used a heaping 1/2 cup of whole almonds, left out the almond butter, and used stevia in the raw. I was skeptical because the batter was so runny, but it rose and crisped up really well and tastes delicious!!! I made a warm strawberry puree to go over the top and it was like divine!!! Thank you so much for this recipe!
Maya Bellavance
0AMAZING, added cinnamon and imitation maple extract so so so good!! Topped with some cream cheese and cacao nibs! The only problem was that the egg whites lost their air and wouldn’t fluff back up, next time I will do them last
savanna
0Love this recipe so much!! I used allulose instead since I like it more. The texture is awesome and they turn out SOO fluffy and soft inside!! I used the Dash mini waffle iron which doesn’t have heat settings and didn’t have any problems. I topped with keto caramel sauce and whipped cream. Adding them to my book for sure!!
Archana
0Thank u so much… loved it . The ❤
Doreen
0Very good waffles. I used waffle pans and baked at 400 for 13minutes. I put freshly frozen strawberries from my garden in a pan mashed with a fork and cooked for tasty topping. Today I used fresh pineapple cooked on stove for topping, no syrup needed. To reheat the waffles I put in a pan with very little oil and heated them. Thank you for the recipe.
Fabel
0Wow. I followed the instructions to the letter. These burned and I thought maybe something was wrong at my end. Cleaned waffle maker and tried again. Burned. So I tried as a pancake – they spread out from the butter and would not cook properly. Had to be thrown. So went back to an old stand by recipe. Epic fail.
Wholesome Yum M
0Hi Fabel, I am sorry this recipe didn’t work for you. It sounds like your waffle iron runs hotter than mine does. Can you adjust the heat? Perhaps try a lower heat setting next time. By the way, pancakes require a different ratio, so I’m not surprised these didn’t turn out well in the pan. I have several variations if you would like to try a pancake recipe: Almond Flour Pancakes, Almond and Coconut Flour Pancakes, Cream Cheese Coconut Flour Pancakes.
Aimée
0Loved these waffles! One thing I switched up was beating the egg whites last so they retained as much air as possible. Thank you so much, this will be a Sunday fav.
Pia Lee
0Why do we need to know about your family vacation when coming here for a waffle recipe?
Wholesome Yum M
0Hi Pia, If you don’t want to read the post, you are welcome to use the ‘Jump to Recipe’ button at the top of the page title.
Caren
0I’m looking for a waffle that I can make and freeze. Will this recipe freeze well? If so, any tips on how to freeze them? Thank you and God Bless.
Wholesome Yum M
0Hi Caren, These waffles freeze very well! Feel free to either layer parchment paper in between waffles to keep them from sticking, or par freeze them flat and then transitioning into a freezer safe container. Enjoy!
Ann
0Can you make pumpkin spice waffles with this recipe?
Wholesome Yum M
0Hi Ann, Absolutely! Add 1 tsp of pumpkin pie spice, 1 tbsp of pumpkin puree, and increase the amount of almond flour by 1 tbsp. Enjoy!
Sarah
0These were so good! I was worried at first because when I poured the batter into the waffle iron it wasn’t spreading out because it was pretty thick but they came out great!
I forgot to add any sugar or sweetener, but I’m glad because they really didn’t need it since I was eating them with a bit of syrup. I also didn’t bother to separate the eggs because I’m lazy haha but they seemed fine! My boyfriend and I liked them. They tasted buttery and peanut buttery! Oh yeah, we also used peanut butter in place of almond butter since that’s all we had.
Christine
0This is a delicious waffle recipe. It’s very important to fold the egg whites carefully in the recipe. The first time I missed this but the second time I did it and OMG! The waffles came out light and fluffy. Thank you!
Selina Ladher
0I made these and they turned out delicious! Very cake like. My question is, does the batter stay okay in the fridge for the next morning?
Wholesome Yum M
0Hi Selina, If you would like to make this batter the night before, I would reserve the baking powder to add in the morning before cooking your waffles. Also, I would prepare them all at once and save the rest of the cooked waffles in the fridge.
Jonna
0It was pretty good I just didn’t like the almond taste will try omitting the Almond butter and substitute with something else next time. Overall easy to prepare and the texture of a gluten waffle for sure. My husband loved them. We topped it with blueberries, peaches and coconut whipping cream with Chia seeds.
Senga
0I loved these waffles, I made them for my breakfast today. Unfortunately I had no Almond butter so I used peanut butter. They were super fluffy and light and hit my sweet tooth spot. Thank you very much for this recipe, it will be on my regular menu 🙂
Lisa Iversen
0Yummy my new favourite weekend breakfast. I topped mine with sugar free maple, homemade keto yoghurt and a strawberry
Gillian Giraldo
0It’s like I can eat again!!! I get fed up with all the meat and fat I eat on keto and this gives me a great alternative to more eggs for supper. Also I really disliked Chaffles (sorry) so this recipe is a godsend! Well done I love them (maybe a little too much).
Cara
0Disastrous. Awful texture before I even cooked them. The batter didn’t even “resemble” batter. Waste of my time and ingredients.
Wholesome Yum M
0Hi Cara, I’m sorry this recipe didn’t turn out as expected. The batter is not like a traditional waffle batter; it is a different consistency with the egg whites folded into the recipe. Did you happen to watch the video in the recipe card to see what the batter should look like?
Laura Fermin Escoto
0This recipe is absolutely delicious. Best keto waffle recipe. I used crunchy peanut butter. My husband and I loved it.
Nichole Shepard
0Amazing! I’ve never been able to make crunchy keto waffles until I found this recipe. My husband and I absolutely loved them.
Me
0I love the taste of these waffles, better than “regular” waffles! However, I have one issue. My mix does not spread across the waffle iron as it does in the video, so my waffles look like abstract art. I’m only concerned because I’m counting macros and I want to make sure I’m not putting more into one waffle than the other.
Wholesome Yum M
0Hi Me, Glad to hear you enjoy these waffles! The thickness of the batter may vary depending on your almond butter. As long as you are getting two waffles out of the batter, the macros should remain the same.
Aletta
0Lovely recipe, added a little (1/4tsp) Xanthan gum as a guarantee that it wouldn’t fall apart! Worked a treat. Don’t open waffle iron till waffles ‘let go’ of the lid. Cool on cookie rack.
Granik
0Made it with peanut butter instead of almond butter and it turned out great! Thank you so much for sharing! Takes some time to make these with my mini waffle maker, so next time I make a bigger batch and freeze and just pop them in the toaster in the morning. Thank you for not wasting my time and ingredients !!
sharon canfield
0Made these and the end product is out of this world! OH MY! Truly DELICIOUS! THANK YOU!
Stacie
0I have to admit I was skeptical, based on the ingredients, but these are delicious. I followed the directions exactly, used Justin’s almond butter, and subbed Stevia in the Raw for the Erythritol. I sprayed the waffle iron with cooking spray and cooked the waffles to the highest setting. When the beeper went off, I opened the iron and left the waffle for an additional minute before removing. I had no problems with sticking or falling apart. Amazing, thank you for the recipe!
Rose
0Awful! Have to spend an hour cleaning my waffle maker! Sticks like hell! The batter is not cohesive enough
Wholesome Yum M
0Hi Rose, I am sorry the recipe didn’t turn out as expected. It sounds like your waffles didn’t cook long enough to release from the waffle iron.
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.