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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)
By
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
Marie
0These are so good! I just started keto and use a keto chaffle recipe last week and didn’t like it. It tasted a little too eggy. This one was amazing! Thanks so much 🙂 Looking forward to your cookbook and trying other keto friendly recipes.
Natalie
0Enjoyed these. I found them too sweet for me. Next time I will cut down of cut out the sweetener. The waffles were a bit dry tasting. In the future I will add berries.
Niki
0How long can they stay in the freezer, for toasting at a later time?
Thank you.
Wholesome Yum A
0Hi Niki, I think these would stay good for at least a month — most likely longer.
Paula
0Hi!
My waffles just stuck to my waffle iron. Each one. I followed the recipe. I thought it was my waffle iron, so I made a batch of non keto waffles , and they came out perfectly. I did eat the pieces that fell apart and the waffles were delicious.
Wholesome Yum
0Hi Paula, you may need to use a higher heat setting on your waffle maker for these. You’ll also want to grease the pan each time you make one.
Roberto
0Ok. WHAAAT. WOW. I would eat these if I wasn’t on Keto. Tastiest waffle I’ve had and my wife didn’t change anything. If you are looking to drop the carbs use Justin’s Classic Amond butter and Kirkland Signature Almond Flour. We also use Almond Breeze coconut almond milk – unsweetened. When we calculated nutrients using CarbManager it came out to 5 per serving (1 waffle). Thank you so much for sharing this. Now I can have something besides eggs for breakfast.
Erin
0Hello! Made these for the first time and they were very crumbly and falling apart easily. Had trouble getting them out of the waffle iron in one piece. Do you have any advice to help them stay together? Thank you!
Wholesome Yum A
0Hi Erin, you might have some luck adding 1/4 teaspoon of xanthan gum to the batter. Let me know if you try it!
Suzanne
0Sadly almonds are not my friend. Have you tried with coconut flour?
Wholesome Yum
0Hi Suzanne, almond flour and coconut flour aren’t easily interchangeable, so I wouldn’t recommend trying it. You might like my vanilla protein waffles or almond butter waffles instead.
Jay
0Turned out super delicious, perfect for curbing a sugar craving. I added a dash of cinnamon and it was the perfect touch! Thanks for sharing
David Sanders, DC
0I am a functional medicine practitioner practicing in Missouri. I turn my patients onto your website and your recipes all of the time. You are providing a service that is sorely needed. Thank you for all your great work!
Jes O'Hara
0My husband and I LOVE your almond flower waffles and pancake recipes! We substitute maple syrup for coconut sugar, and grape or olive oil for coconut oil as I am allergic to coconut. I also really enjoy using almond extract instead of vanilla extract. I think you should give that a try sometime! Thanks for the recipes, you make eating healthy easy and enjoyable!
Patricia Brooks
0Can you make this the night before and refrigerate and toast the next day? Thanks
Wholesome Yum
0I think that would work, Patricia! Let me know if you try it.
MaryAnne
0The waffles were right on for taste. The only issue I had was that it stuck on the first One i made. FYI if that happens just use a little bit of oil and heavy grease your waffle iron and clean crumbs using a greased paper towel. Regrease after each waffle. They came out perfect after that. Thank you so much for sharing this amazing recipe.
Christina
0I made these for the very first time. I didn’t have nut butter so I substituted with peanut butter. When I tried to take the waffle out of the waffle iron, it completely crumbled to pieces, but let me tell you… those were the best crumbles I’ve ever tasted!!! They were light and fluffy and the flavor was so delicious, I didn’t even need syrup! Now, if I can just figure out how to keep them in one piece! Do yourself a favor and use peanut butter instead of nut butter! Yummy!!!!
Judy
0Today is Prime Day, and I bought a mini waffle maker for $10! I’ve been eyeing one for a long time, and finally got it after i saw this recipe. Breakfast is a toughie.
I got excited about your recipe; it was recommended to me. But I don’t know how to pare it down to an Eggo size waffle. Can you give me some tips?
I thought I would try half a recipe, using grams. I guess i could round up. What do you think, Maya!
Have a wonderful day.
Judy
Maya | Wholesome Yum
0Hi Judy, I haven’t made it in a smaller waffle maker. I’m sure it would work, you’d just use less batter for each waffle. I’d just keep filling the waffle maker in batches, cook a waffle, and repeat until you use it all up. I don’t know what size yours is so am not sure how many you’ll get or how to best scale the recipe for it.
Judy
0Hi Maya, it’s a 4” surface.
Wholesome Yum
0I think you’re right then, Judy! If you multiply the macros by the total number of servings and divide by the number of waffles you actually get, you’ll still get accurate macros.
Judy
0I made the waffles today. Absolutely delicious! Made the whole house smell marvelous.
A mini waffle maker uses just under 1/4 cup batter, so a batch of this will make 6 mini waffles. My only concern is that these waffles are too fragile! The first one fell apart.
I’m new at making waffles. I only made a small batch of wheat batter waffles for hubby and a half batch of these. The second and third waffles didn’t fall apart. But they were very fragile.
Any suggestions for less fragile waffles?
Wholesome Yum
0Hi Judy, you might have some luck adding 1/4 teaspoon of xanthan gum to the batter. Let me know if you try it!
Judy
0Hi! This looks so wonderful. I don’t have a wafflemaker, but I’m considering getting a mini wafflemaker. Will that work?
Thank you.
Judy
0Well, looks like I didn’t wait. bought it. LOl
Keto Lady
0Made these exactly as instructed, not crispy but floppy soggy waffles. Taste good though.
Wholesome Yum L
0Hi there! If you want them extra crisp, you can pop the waffles in the toaster or even the oven for a couple minutes. Hope this helps!
Cindy
0I made this waffle recipe. It was easy to follow and end product was beautiful. The flavor was lacking to say the least . The flavor was bland and the texture was course and grainy.
Wholesome Yum
0Hi Cindy, was your almond flour finely ground? If not, that could account for the grainy texture. You may also be able to grind your dry ingredients down more in a food processor before continuing with the wet ingredients.
Gina Henderson
0This was the only grain free waffle recipe that actually held up! Really enjoyed my breakfast! I have leftovers that I plan to serve with dairy-free ice cream later!!
Karen
0Made this recipe. Followed exactly and they were NOT worth the work! I have made similar recipes folding egg whites, but this did not cook correctly in the waffle iron. Took forever then the inside fell apart though the outside was overly brown.
Doug
0Topped waffles with a little whipped cream (no added sugar) and Raspberry coolie (just raspberries liquefied in blender)