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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
Sharon
0Hi Maya! I am tryiing to figure out the amount of sugar per serving. I have a mini waffle maker (4″) that makes 4 mini belgian waffles at a time. Your recipe says 2 grams of sugar for 1 large waffle. Would that be the same amount for 1 mini waffle or all 4 mini waffles?
Maya | Wholesome Yum
0Hi Sharon, I twould be half the entire recipe no matter what size your waffles or waffle maker is.
Elizabeth
0Thanks for sharing your recipe! I just made these and while they were tasty, they were also dessert-level sweet. I do love a dessert-sweet waffle, but prefer to make them so by pouring syrup on top. These were already so sweet that adding syrup would have been too much. Do you know — is the sugar needed for chemistry reasons, or can I reduce/omit?
Also, a note for others: when I made these they came out very crispy, but also very stuck to the waffle iron. They also burned a bit on high on my Villa Ware Uno series waffle maker (not Belgian), so for the second waffle, I reduced the heat to just below medium and buttered the bejesus out of the iron. They stuck less the second time, but still, separated into a crumbly slightly dry pile. And even not-burned, they came out way darker than the pics in the post. I’m hoping this is something to do with the fact that my egg white whipped up kind of weirdly… Tasty and worth fiddling around with, but… not exactly waffley.
Wholesome Yum M
0Hi Elizabeth, You can omit the sweetener if you prefer. As for the sticking, I recommend going low and slow. It will take longer for your waffles to cook through, but you should get a better result.
Dan
0I removed the almost butter and added 3 tsp of coconut flour. I also used refined coconut oil rather than butter. These came out incredible. Consistency of buttermilk pancakes fried in a bit of oil, with the flavor of a cake-donut. I could not taste the coconut and the almond flavor was very subtle.
I thank you for this recipe because it was difficult to fathom that this is a Keto-friendly baked product.
Sarah
0Holy crap! I never knew almond flour would be so good! These made two perfect waffles used coconut oil both in the recipe and on top.
Hillary
0Just made these! Been doing keto and was just CRAVING waffles! I had to make a few alterations. I used peanut butter instead of almond butter and half and half instead of almond milk. They came out well! They kind of have a strong peanut butter taste. I’m not sure if almond butter is more mild, I’ve never had it before! So maybe next time I’ll have to use almond butter and find out.
Maya | Wholesome Yum
0Hi Hillary, I’m glad you like them! Yes, almond butter would be a milder taste than peanut butter.
Jane
0Fast, easy, satisfying. Easily reheats in toaster.
Louise
0This was good and no cheese made it a good recipe for me. It tasted a little heavy on the almond butter. I will use less next time.
NancyM
0First time making these this morning. Yum! I don’t know here my brain was, but I thought I didn’t have any almond butter so I used coconut butter. They were really rich and even better when I dropped a few frozen blueberries on the batter before closing the lid to start cooking. Super yum! I will definitely make them again, trying with almond butter instead… ;-D
Teresa Williams
0I quadrupled the recipe so I would have them in my freezer. So yummy! I’m a little territorial about them when my son who isn’t GF/ Keto tries to snag one! I’ll try to share
Jeanise Porter
0Amazing! I ready enjoy these, it was the perfect Sunday morning treat.
Franceen S
0I’m reposting because I forgot to add my rating of 5 stars!
I’m writing this as I’m eating and enjoying these waffles! I Doubled the recipe and used a regular waffle maker since I prefer thinner waffles. It made 3 and 1/4 waffles. I didn’t have any issues with it falling apart or sticking since I butter the iron after each batch. I used peanut butter since I didn’t have almond butter. The waffles were crunchy after leaving it in the toaster oven on the “keep warm” setting. Texture was like eating a muffin top, which I love!
Mahalo from Hawaii!
Franceen S
0I’m writing this as I’m eating and enjoying these waffles! I Doubled the recipe and used a regular waffle maker since I prefer thinner waffles. It made 3 and 1/4 waffles. I didn’t have any issues with it falling apart or sticking since I butter the iron after each batch. I used peanut butter since I didn’t have almond butter. The waffles were crunchy after leaving it in the toaster oven on the “keep warm” setting. Texture was like eating a muffin top, which I love!
Mahalo from Hawaii!
Susan
0I made these yesterday – yum! Waffles without the guilt! I did not have milk so I just used water and do not have the patience to whip the egg white. I just blended it all and voila! It was nice to eat waffles with a clear conscience! Thank you!
Carole
0I omitted the sweetener and used HWC (it’s what I had on hand). They were so good! Thanks!
Adrianna Ochoa
0Hello!
Quick question, can I use peanut butter instead of almond butter? I’m out and hoping to make these for breakfast tomorrow morning.
Thanks!
Maya | Wholesome Yum
0Hi Adrianna, Yes, absolutely!
Daisy
0Great!
Angie
0I attempted to make these pumpkin waffles and failed sooo miserably this morning. I did 2/3c almond flour and 2/3 cup milk w 1c pumpkin. I wish I had taken a pic of how badly it looked! Do you know how I could do this? I kept the mix in the fridge bc I had to go to work. Should I add eggs or oil?
Wholesome Yum A
0Hi Angie, I haven’t tested pumpkin waffles but I suspect your batter is too wet. You may want to use less milk or add a tablespoon of coconut flour at a time until it gets thicker.
Lavina Budd
0We made these as a special birthday breakfast for the first time – and we were not disappointed! My husband commented that “Wow, these are good even plain without any toppings.” Enough said.
I am very happy to have found an alternative – and a truly yummy one – for making waffles. Thank you!
Lavina Budd
0We made these as a special birthday breakfast for the first time – and we were not disappointed! My husband commented that “Wow, these are good even plain without any toppings.” Enough said.
I am very happy to have found an alternative – and a truly yummy one – for making waffles. Thank you!
Jen
0Hi! This recipe is great. It’s a little tough to make at 6 am …. but somehow I manage it ☕️☕️. I make it for the whole family so I double the recipe and also use 4 eggs instead of 2. I use a waffle bowl maker. It makes about 7-8 bowls. Once it is cooked, I put it directly into the bowl from the waffle maker. I use a fork to snag it and drag it. If you don’t put it in the bowl it will go flat like a regular waffle. And after it cools a bit, it gets firm and a little crispy. I add fresh strawberries and blueberries and top with some sugar free whipped cream. My picky kids gobble it up and usually beg for another waffle bowl. I have also made it with runny fried eggs and sautéed veggies in the bottom, but I leave out the sugar and vanilla and add a little more almond flour. They turn out so yummy!!! Thank you for this fantastic recipe. It is very customizable and delicious. I have a whole home made cook book with a collection of mostly YOUR recipes. I use it every day! I can’t wait for your cool book to come out!