Missing waffles on your keto diet? You can’t go wrong with these keto waffles! They cook up with crisp edges, a soft center, and a golden brown finish that many low-carb waffles never quite manage. Serve them up with sugar-free maple syrup and watch the family be blown away.

A plate of waffles topped with sliced strawberries, blueberries, and syrup, surrounded by scattered berries and mint leaves on a white marble surface. A jar of jam, a strawberry, and a napkin are nearby.

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This keto waffle recipe with almond flour has all the taste of regular waffles, without the carbs. Even my daughter, who is definitely not low-carb, surprised me by asking for the leftovers after dance. Two days in a row.

They have the crispy edges, a fluffy interior, and that golden color you expect from real waffles.

Like my keto cottage cheese pancakes, these waffles make your low-carb breakfast table a little happier.

They freeze well and reheat beautifully in the toaster oven. When I have the time on the weekends, I often make a double batch to make the week easy.

These keto-friendly waffles are hearty enough to enjoy by themselves, and also pair perfectly with things like bacon, sausage and eggs.

And if you are looking for chaffles (made with mozzarella cheese and cream cheese in a mini-waffle maker), you can check out my recipe here.

A flat lay of baking ingredients on a white surface: a blue bowl of almond flour, a measuring cup of milk, two eggs, butter, a small dish of vanilla, a bowl of flour, and small dishes of baking powder and sweetener.

Let’s Talk Ingredients

Almond Flour: Use super-fine blanched almond flour. Coarse almond flour or almond meal will not work.
Whey Protein: When I tested this keto waffle recipe without it, the waffles were softer and a little fragile.
Allulose: Sweetener choice matters more than people realize. I tested erythritol, monk fruit blends, stevia, and allulose. Allulose browned the best and gave these low carb waffles the golden color you expect from traditional waffles. A monk fruit sweetener blend was a close second.
Almond Milk: You only need enough almond milk to loosen the batter. Heavy cream can be used if you prefer. Adjust the amount as necessary; you are looking for the consistency of cake batter.
Butter: I tested this keto waffles recipe with coconut oil once and didn’t love the texture as much. The butter gave the waffles a richer flavor and better browning.

Topping Keto Waffles

I typlcally go classic, with keto maple syrup (This one is the best, by far. My kitchen is never without it) along with either blueberries, strawberries, or raspberries.

Sometimes, with leftovers, I’ll microwave a little peanut butter or almond butter, and sprinkle with my favorite cinnamon and berries for a fun treat.

Step-by-Step

A yellow bowl with almond flour and sweetener sits on a white surface, surrounded by a whisk, measuring cup of milk, small bowl of vanilla extract, stick of butter, and a brown egg—everything you need to make delicious keto waffles. — Whisk the dry ingredients in a medium bowl.

A measuring cup pours liquid into an orange mixing bowl containing a whisk and a yellow mixture. A small cup with a dark liquid sits next to the bowl on a white countertop. — Whisk the eggs and almond milk in a large bowl. Slowly stream in the melted butter while whisking, then stir in the vanilla.

A yellow bowl pours flour into an orange bowl containing a liquid mixture, all placed on a white countertop. — Add the dry ingredients.

An orange mixing bowl with almond flour and liquid ingredients inside, next to a yellow bowl with a black spatula, all on a white countertop. — Stir until just combined.

A person stirs a thick yellow-orange batter in an orange mixing bowl with a wooden spoon. A yellow bowl is partially visible nearby on a white countertop. — Let the batter rest for 10 minutes so the almond flour hydrates.

Four golden-brown waffles are cooking inside an open Belgian waffle maker. The waffles fill the four square sections of the waffle maker, which is sitting on a countertop. — Preheat the waffle iron.
Add batter to the waffle iron and cook 4½ to 6 minutes until the waffles are golden and set.

Tips & Tricks

Preheat the waffle iron longer than you think you need to. Many irons say they are ready before the plates are truly hot.
Both a regular waffle maker and a Belgian waffle maker work. (I use and love this one, which has plates for both.)
Look for cake batter consistency. Batter that is too thin produces soft waffles that steam instead of crisp.
Let waffles rest on a rack, never a plate. Stacking traps steam and can make your waffles soggy.
If waffles brown too fast, lower the iron temperature slightly. Almond flour and allulose both brown quickly. A slightly longer cook at moderate heat produces the best keto waffles recipe texture.
Re-crisp in the toaster oven or air fryer. Freezer keto waffles recipes work beautifully because these waffles reheat well.
Keep the plates lightly oiled. Almond flour batters can stick more easily than wheat batters. A light mist of oil prevents tearing.

Two golden waffles stacked on a white plate, topped with sliced strawberries, blueberries, and a mint leaf. A jar of jam, a wooden board with strawberries, and a beige napkin are in the background.

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Overhead view of square waffles stacked on a white plate, topped with fresh strawberries, blueberries, and a mint leaf, with syrup drizzled over them. Whole strawberries and blueberries are scattered around the plate.

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Keto Waffles with Almond Flour

Missing waffles on your keto diet? You can’t go wrong with these keto waffles! They cook up with crisp edges, a soft center, and a golden brown finish that many low carb waffles never quite manage. Serve them up with sugar-free maple syrup and watch the family be blown away.

Prep Time10

Cook Time5

Resting Time10

Total Time25

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings:

Calories: 317.08kcal

Author: Wendy Polisi

As an Amazon Associate I earn from qualified sales.

Ingredients

1 cup super-fine almond flour 100g
3 tablespoons whey protein isolate 25g
3 tablespoons allulose
1½ teaspoons baking powder aluminum-free
¼ teaspoon sea salt
2 large eggs
⅓ cup unsweetened almond milk 80ml; add more only if batter is thick like paste
3 tablespoons butter melted and cooled slightly
2 teaspoons vanilla extract

US Customary - Metric

Instructions

In a medium bowl, whisk together the almond flour, whey protein, allulose, baking powder, and salt.
In a large bowl whisk together the eggs and almond milk. Add the butter in a steady stream and then stir in the vanilla.
Add the dry ingredients and stir until just combined. Do not overtax.
Rest the batter for 10 minutes. If it thickens too much, you can add another 1 to 2 tablespoons of almond milk. (You want it the consistency of cake batter, not pancake batter)
Preheat your waffle iron to about 380°F. Add the batter and cook for about 3 ½ to 5 minutes, until about 30 seconds after the steam tapers off. You can open the iron about an inch or two at the 2 minute mark to release steam.
Drop the dial one notch, and cook for another 1 to 1 ½ minutes.

Nutrition