Keto Waffles with Almond Flour

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

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