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My Almond Flour Waffle Recipe That’s Actually Crispy & Fluffy
These almond flour waffles are my answer for a golden, crisp waffle without added sugar or grains. I used to call them keto waffles, and they still work for that, but really, this is just my favorite almond flour waffle recipe for a healthier, cozy breakfast. The difference is in a few small details that make the texture so much better:
- Crisp outside, fluffy inside – Almond flour can make waffles dense and lack crispness, so I made a couple tweaks to make it work better. I whip the egg white before folding it in to make the texture more airy inside, and add a little almond butter (inspired by my peanut butter waffles) to get a crispier, golden outside.
- Sweet, buttery flavor – These taste buttery and mildly sweet, with a hint of vanilla and a mild nutty flavor. They go perfectly with all your favorite toppings!
- Quick and easy – This recipe only takes about 15 minutes from start to finish, so it’s easy enough for a weekday but still feels special for the weekend. The only “extra” step is whipping the egg white, and it’s so worth it for the lighter texture.
- Better for you – My almond flour waffles are grain-free, gluten-free, packed with protein (not as much as my protein waffles, but still 13 grams each!), and have no white flour or added sugar. They’re such a satisfying low carb breakfast.
If you want to make waffles with almond flour but don’t want to give up that crisp, fluffy texture, these are for you. Make them with me!
“This recipe was delicious and the waffles were fluffier than other almond flour recipes I’ve used. I will use this again!!”
-Tami
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour waffle recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Blanched Almond Flour – I highly recommend this one because it’s ground finer than other brands, giving these almond flour waffles the best texture. Many other types of almond flour or almond meal are coarser, so they make the waffles heavier and more grainy. If you want to swap in coconut flour, it’s not a 1:1 replacement, so make my coconut flour waffles instead.
- Besti Monk Fruit Allulose Blend – This adds sweetness without sugar and dissolves more smoothly than erythritol-based options, but the best part about it is it makes the waffles super moist. If you use another sweetener, check my sugar substitutes guide and sweetener conversion chart, but just know that the result can turn out more dry and gritty.
- Egg – We’ll separate the egg and whip the white, which is my favorite trick for keeping these waffles airy. I don’t recommend egg substitutes here, because the whipped white is the key to the fluffy result.
- Almond Butter – I added this after seeing how well nut butter helps my peanut butter waffles crisp up, and it makes these almond flour waffles less fragile. Use a runny, natural almond butter for easiest mixing.
- Butter – Adds richness and helps the edges brown. You can use ghee or coconut oil if you need a dairy-free option.
- Milk – Thins the batter so it can spread in the waffle maker. I use unsweetened almond milk, but you can use dairy milk, coconut milk beverage, or any other milk you like.
- Baking Powder, Sea Salt, and Vanilla Extract – For lift, balance, and flavor.
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How To Make Almond Flour Waffles
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
To keep these almond flour waffles light and airy, I used the technique from my favorite low carb bread: Beat the egg whites to stiff peaks first, stir together the rest of the ingredients, and finally fold in the whites. The result was a light, fluffy batter (don’t be surprised that it’s thicker than most!), and the best almond flour waffles I’ve ever made:
- Beat the egg white. Use a hand mixer to whip until stiff peaks form. They should look thick and stand straight up when you lift the beaters.
- Mix the dry ingredients. In a large bowl, stir together the almond flour, Besti, baking powder, and salt. I break up any almond flour clumps at this point, because they’re harder to smooth out once the wet ingredients go in.
- Melt the butter and almond butter together. They should be smooth and runny.
- Mix them into the dry ingredients. The mixture should look clumpy now, like cookie dough.
- Stir in the remaining wet ingredients. This includes the egg yolk, almond milk, and vanilla.
- Fold in the egg white. You want the batter to look fluffy, with no big streaks of white left, but a few tiny streaks are better than deflating it.
- Cook until golden. Scoop the batter into your preheated, greased waffle maker. Cook until the steam mostly stops and the waffle is golden brown. Let it sit in the open waffle maker for a minute, so it firms up before you lift it out.
My Tips For A Crispy, Fluffy Texture
- Get your waffle maker nice and hot. I turn it on before I start the batter, so it’s fully hot when I’m ready to cook. If it’s too cold, your waffles will turn out too soft and likely stick.
- Your waffle maker options: I use this Belgian waffle maker for this recipe, so the batter makes 2 large waffles. A mini waffle iron works too, but you’ll need less batter per waffle and the timing will be shorter.
- Fold the egg white very gently. The whipped white is what makes the inside fluffy. If you stir it or overmix, the batter loses volume and the waffles turn out more dense.
- Don’t thin the batter. It’s supposed to be thicker than regular waffle batter, due to the whipped egg whites, so it’s more scoopable than pourable. If you add extra milk, the waffles will turn out too soft and more fragile.
- Grease the waffle maker well, even if it’s nonstick. Almond flour batters are more delicate than wheat flour batters. A light coating helps the waffle release before the edges tear.
- Wait for the steam to slow down. If you open the waffle maker too early, the center can split or stick. I look for most of the steam to stop, then check for a deep golden color.
- Let the waffle rest before removing. It will feel soft right away, then crisp as it cools from hot to warm. I usually turn off the waffle maker and let the waffle sit for a minute before lifting it out.
- Want these extra crispy? Pop them in the toaster, toaster oven, or even conventional oven for a couple of minutes right after cooking. This is not required, but I do find it helps achieve better crispness! All this being said, my chaffle recipe is still crispier than these almond flour waffles.
Almond Flour Waffles (Crispy & Fluffy)
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My almond flour waffles are golden, buttery, fluffy inside, and actually crispy on the outside. Naturally gluten-free, low carb, and so easy!
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Preheat the waffle maker (I love this one and it's the perfect size for this recipe). Grease lightly (I usually spray with oil).
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Meanwhile, in a medium bowl, use a hand mixer to beat the egg white to stiff peaks. Set aside.
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In a large bowl, combine almond flour, Besti, baking powder, and salt. Set aside.
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In a small bowl in the microwave, or a small saucepan on the stove, melt together the butter and almond butter. Whisk together, then add the butter mixture to the dry flour bowl.
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Add the yolk, almond milk, and vanilla to the batter. Stir until smooth.
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Fold the egg whites into the batter. Mix enough so that you don't have pockets of whites separate from the rest of the batter, but be careful not to break down the whites too much. The batter should be light and fluffy.
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Transfer half the batter (about 3/4 cup, 177 mL) into the lightly greased waffle iron. Close and cook until steam stops coming out, about 5 minutes. Unplug and let cool slightly in the waffle iron to make the waffle easier to remove. (It will crisp up as it goes from hot to warm.) Repeat with the remaining batter.
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Optional: To make waffles crispier, carefully remove them from the waffle iron, then toast in a toaster, toaster oven, or regular oven for a few minutes.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 large Belgian waffle
- Tips: Check out my recipe tips above to help you get crisp edges, a fluffy center, and waffles that release cleanly from the waffle maker.
- Storage: Store leftover almond flour waffles in an airtight container in the fridge for up to 3-5 days. Let them cool first, so steam does not make them soggy.
- Meal prep: Make the waffles ahead and refrigerate or freeze them. I do not recommend making the batter too far ahead, because the whipped egg white loses volume quickly.
- Reheat: Reheat in a toaster or toaster oven for the crispiest edges. The microwave works in a pinch, but makes them very soft.
- Freeze: I like to freeze these with parchment paper between them, so they don’t stick. They keep well in the freezer for up to 3-6 months. Toast straight from frozen.
- Note on serving size: These are very filling and the recipe makes large Belgian style almond flour waffles. You can easily have a 1/2 serving (1/2 of the waffle) at a time if you add toppings, which is what I often do.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Waffles
Flavor Variations
This almond flour waffle batter makes a great base for add-ins and flavors! I like to stir mix-ins in right before folding in the egg white, so I do not have to overmix after the air is added.
- Chocolate Chip – Fold in 1/4 cup of sugar-free chocolate chips. It’s just enough for little pockets of chocolate without weighing down the batter.
- Lemon Blueberry – Add 1 teaspoon lemon zest and a small handful of blueberries. I find fresh berries work best here, because frozen ones can bleed and add extra moisture.
- Cranberry Orange – Stir in 1 teaspoon orange zest and chopped sugar-free dried cranberries. I love this version in the fall.
- Banana Nut – Add 1/2 teaspoon of banana extract and some finely chopped walnuts. I would not use real mashed banana here, because it adds too much moisture for this batter.
- Cinnamon – Add 1/2 teaspoon of cinnamon to the dry ingredients, or you can even opt for pumpkin pie spice. This is the easiest version when you want a warmer flavor without adding anything chunky.
Topping Ideas For Almond Flour Waffles
Like many of my almond flour recipes, this one is very filling! The recipe makes large, Belgian-style waffles, so I often find half is plenty when loaded up with toppings. Try one of these combos to make them feel special:
- Classic syrup and butter – My favorite is Wholesome Yum Sugar-Free Maple Syrup with a pat of butter. My kids and friends can’t tell the difference, and the flavor comes from real maple.
- Fresh and fruity – Add berries, sliced peaches, or a spoonful of strawberry chia jam or even blackberry jelly. Some sugar-free whipped cream pairs nicely with the fruit. My personal favorite lately is fresh strawberries topped with zero sugar strawberry syrup!
- Nutty and filling – Add a drizzle of almond butter or peanut butter, and some chopped nuts for crunch. This combo is also really good with banana slices, if you don’t need them low carb.
431 Comments
Doug
0I didn’t have almond butter so used 60g of butter. Used almond meal and found I needed a bit more than half a cup to get a better batter. Added 1/4 tsp of bi-carb and 1/4 tsp of cream of tartar to help with rising, don’t know if it was needed, but all worked well. These waffles are great.
Jana Bowers
0FANTASTIC!!
Vanessa
0I absolutely loved this recipe. These waffles were incredibly delicious.
Delores Challand
0Looking to lose some weight, thx.
Birdie
0I made these for the first time and it was a crumpled mess! I cook with almond flour often and have tried 4 waffle recipes these didn’t hold up at all
Wholesome Yum L
0Hi Birdie! Make sure you let the waffle cool a bit before removing it from the waffle iron. This should help. There’s a video you can watch to see how to make them as well.
Gabby
0Hi! Love your recipes and this one is great. My only concern is how flimsy they are when I try to remove them from the waffle iron. They constantly break into pieces so we can’t even put them into the toaster to crisp them up. Any suggestions? Thanks!
Wholesome Yum
0Hi Gabby, you might have some luck adding 1/4 teaspoon of xanthan gum to the batter. Let me know if you try it!
Lindsay
0Thank you for this recipe, I love these waffles! My family likes breakfast for dinner and this is perfect recipe for me to keep my carbs in check. The rest of my family liked them as well.
J. Celestine
0This was almost as good as my Belgian waffles. My teenager didn’t know the difference.
Sharon Blake
0This turned out good- thank you so much for the recipe!
Katt
0I always love your recipes! I ‘ve tried so many of them and none have failed. I just have a question about the Keto waffles… can I pre-make this batter and save it in the fridge to use a different day or will the egg whites lose their fluffiness with time?
I’m trying to find keto breakfast meals I can prepare ahead of time to either freeze or make easily at a later date so my boyfriend doesn’t have to starve in the morning when I’m not there to make stuff for him! He can’t cook hahaha
Thank you in advanced 🙂
Maya | Wholesome Yum
0Hi Katt, The egg whites do lose their fluffiness. If you want to make these ahead, it’s best to just make the waffles ahead and reheat. They are both fridge and freezer friendly.
Katt
0Ahh, okay, I’ll be doing that then. Thank you so much!
Alice Kennedy
0Always take your kids because resorts and cruises have kids clubs and all hotels have background checked child care. So you can have your kids and your break , too.
Ireney
0My boyfriend and I eat carb-consciously. Most desserts and breads went out the window years ago. When I’m looking for a sure thing recipe, I can bet money on your website collection. These waffles were no exception! Perfect. Tasty, delicious, great texture, no crumbles, crisp on the outside and soft in between. We mashed up some fresh strawberries as a topping. No need to hunt down another waffle recipe; this is it. Next, I will try your maple syrup. Thanks for all your hard work.
Bella I
0I loved these! First review ever about a recipe. My first attempts at keto pancakes were so bad I never tried again. These waffles gave me hope that you can have a sweet treat on keto!!
Dana
0We made these this morning! I don’t have a belgian waffle maker, just used my regular one. They taste great the only issue I had was they didn’t rise. Flatter than a pancake, but I was able to get them out of the maker and on the plate so I call that a semi-win. I will keep trying.
LA
0I’ve made these about 20 times and have always had great success. Today they were a crumbly mess. In the past, I’ve used almond flour with the brown bits. Today I used the super fine blanched. Specially what type of flour works best for this recipe?
Maya | Wholesome Yum
0You could use either, but I usually use super fine blanched almond flour for better texture. I don’t think that was the cause of crumbling. It might be a difference in how hot your waffle iron was, or how long the batter sat?
Aubrey
0WOW. I never post comments. I was SO impressed with these waffles. They truly barely “taste keto”. They are light and fluffy on the inside, crispy on the outside. No weird taste! I am going to triple the recipe next time! I doubled the recipe this time and it made 2 1/2 waffles in my large belgian waffle maker.
Christina
0These waffles are the closest alternative I have found to the real thing. They’re delicious, hubby and tween boys liked to them too. The boys typically don’t like any of the keto baking recipes, so I consider this a win! Thanks so much for the easy to follow recipe!
Virginie Cabrimol
0I made these today and OMG!! they were sooooooo yummy. I prefer them to regular waffles.
I topped these with low carb homemade whipped cream and strawberries and made my afternoon 🙂
Thank you so much for sharing this recipe
Sara Lerner
0Love this! Best paleo waffle recipe I’ve tried yet!
Catherine
0Made these this morning. I have tried so many keto recipes for pancakes and haven’t liked them, so I was skeptical that a waffle recipe would work at all. Well I’m happy to say I was wrong! These were light and fluffy and crispy. Of course they taste like almonds, but I like that. This is a fantastic recipe!