These keto waffles are a great way to start any day! They are low carb, gluten-free and most importantly delicious! Enjoy them topped with your favorite syrup and plenty of butter!
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I know, I know ... you see the words "low carb" or "grain-free" and your mind instantly says "dry, cardboard, flavorless ..." But, I'm here to change all that! These waffles are everything you could want in the classic breakfast staple. they are fluffy, buttery and full of great flavor, I promise!
I don't add any sweetener to the batter, so they are also a great, low carb and grain-free substitute for traditional bread. They freeze really well and you can reheat them by simply popping them in the toaster making these the perfect meal prep staple.
We eat them almost every weekend, and I usually triple or even quadruple the recipe to have some extras on hand throughout the week!
I love these waffles topped with sugar-free syrup and plenty of butter, but my kids love them smeared with peanut butter!
What is the best waffle maker for keto waffles?
I use the Oster DuraCeramic Belgian Waffle Maker - which is a real steal at less than $20! I hated to spend a ton on a waffle maker that I knew I wasn't going to use daily so the price was just right, plus it's small enough that it doesn't take up too much space and big enough that it makes a good size waffle.
However, any waffle maker will work fine with these waffles. So if you already have one, or find one that you like better feel free to use it!
How to store leftover waffles:
These waffles store really well, so I almost always double or triple the recipe. They can be kept in the fridge for up to 5 days, or frozen for up to 6 months.
Regardless if you are reheating from the fridge or freezer, I don't recommend microwaving to reheat. This will cause the waffles to get soggy. Instead, pop them into the oven or air fryer for 5-10 minutes and they will stay just right!
Be sure to check out these other great recipes:
- Keto McGriddles
- Low Carb Chicken and Waffles
- Keto Bananas Foster Pancakes
- Sausage Pancake Muffins
- Low Carb Pumpkin Pancakes
- 10 LOW CARB PACKED LUNCHES PERFECT FOR BACK-TO-SCHOOL
- BLUEBERRY PANCAKE CASSEROLE WITH BLUEBERRY SYRUP | KETO, GLUTEN FREE
Fluffy Low Carb Waffles
Equipment
- Waffle Maker
Ingredients
- 2 cups of Almond Flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 1 cup of heavy cream
- 1 cup Unsweetened Vanilla Almond Milk or original unsweetened almond milk + ¼ teaspoon of vanilla
- 4 tablespoon of melted butter or coconut oil
- 6 eggs
Instructions
- Preheat waffle maker to high heat.
- In a large bowl, whisk together flour, baking powder and salt. Then, in a separate bowl, whisk eggs, then add cream, almond milk, and butter or oil, whisking until well combined.
- Slowly whisk the wet ingredients into the dry and stir just until combined.
- Spray waffle maker with non-stick cooking spray if needed. Pour ½ cup of batter onto hot waffle maker, close and cook for several minutes, until steam coming from waffle maker slows down a bit. Slowly open the waffle maker (if it doesn't open easily, your waffle likely needs to cook longer) remove waffle and repeat with remaining batter.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Martha says
Is the macros for the entire waffle of 4 equal parts? or 1/4 of the 4 equal parts?
Sabra says
The nutrition info is for an entire waffle!
Cheryl Dunkin says
These were dang good Waffles! I appreciate the recipe.
Sabra says
Thanks! They are one of my favorites as well!
LynnM says
Somehow, I can never get a waffle to come out right (I’m starting to think it’s my waffle maker), even if it isn’t Keto. Even this time, my batter was much thinner than I imagined it would be. However, with that being said, these were seriously the best waffles I have made in this market yet! They didn’t rise very much, but they weren’t hokey and scraggly (seriously, that’s my past experience) and they tasted like a waffle is supposed to taste! Thank you for saving breakfast (and occasionally, like tonight, dinner)!! I can honestly say that every recipe of yours I’ve tried has been fabulous! You rock!
Irene says
I don’t usually have almond milk at home, but I’ve got cashew — I’m thinking to substitute would still be ok?
Sabra says
Hi Irene! Cashew milk will work just fine xo
Tammy Scates says
So my daughter was recently diagnosed with PCOS and insulin resistant. I've read we should give up dairy among many of other things. We are suppose to do low carb and gluten free. .... What is left?? lol My question is can I use 2 cups of almond milk instead of 1/1 whipping cream ? And can I make these into pancakes instead of waffles?
Thanks..pancakes are her favorite breakfast. We've found a couple that were okay, but still looking for a really good recipe.
Sabra says
Sorry to hear about your daughters health issues. I also have PCOS and have found eating low carb to be a HUGE help with managing my symptoms. If you are looking to go dairy free, dI would try doing adding full fat coconut milk in place of the heavy cream. I think it would lend a better result. I haven't tried making them into pancakes, but I don't see any reason why it wouldn't work!
Also, be sure to check out Kyndra at Peace Love and Low Carb, She is working on a cookbook that is all dairy free and low carb recipes!
Nel says
Hi, they work wonderfully as pancakes, my waffle maker died on me😜 and i just made pancakes with the rest of the dough. I used coconutmilk too.
Sabra says
Thanks! Sorry that your waffle makes quit, but I'm glad that you were able to salvage the batter 🙂
Lauren says
Seriously bomb!
Sam says
SO good!! I added a little cream of tarter to my mix hoping it would help it. Not sure if it made a difference. Thanks for a great recipe!
Terri says
I tried these and they cooked up good but I tasted way too much of the almond flour gritty taste. Is that normal?
Sabra says
Hi Terri! They will have some flavor from the almond flour. If you don't like that, you can add more stevia or some maple extract to try and camouflage it. As for the grittiness, make sure that you are using an almond flour labeled as super or ultra fine. Hope that helps! If you try them again I would love to hear how it goes!
Karen says
Did I read that someone substituted coconut milk for the almond milk? I don't have any almond milk on hand so wondering if that would work.
Sabra says
Hi Karen, If it's canned coconut milk, it may have too much fat. Otherwise, it should be fine. You could also just use a little water as well. Hope that helps!
Kristy says
Very yummy,! I added just a dash of stevia. My only problem is mine stuck to the waffle maker. I sprayed oil before the first one and in between each one. One of the waffles came out perfectly. I had to pick the others out. But they were delicious in pieces too. Thanks for the recipe. 😊
Brittany says
Great Recipe, thank you for sharing! I added a little cinnamon!
Sabra says
Thanks for the review, Brittany! Glad you enjoyed them 🙂
Sheree says
These were great but just like other comments said to leave out almond milk. If you leave out almond milk ,they are fluffy and yummy! Also why does nutritional info say 0 carbs? There are carbs in this recipie
Sabra says
Hi Sheree, So glad that they turned out well for you. The nutrition information is listed in the notes section at the bottom of the recipe card. The nutrition label is a new feature and I am slowly but surely going through all of my older recipes and getting them filled out.
Brooke says
Just wondering if you could freeze and then reheat the waffles? I plan on halving the recipe as it’s just me on keto and possibly freezing them for future ?
Sabra says
Hi Brooke! These waffles do freeze really well! Let me know how it goes if you try it 🙂
Magriet says
Any suggestions to substitute the "nut" milk please.? My husband can't stomach them.
Sabra says
Any milk or milk substitute will work fine 🙂
Elizabeth says
They where super liquidy had to add xsnthan him to thicken it - kidsmssod it smelt really good to that's a plus
Sandy Grant says
LOVED THIS WAFFLE RECIPE! I've tried others that weren't great. I didn't have unsweetened almond milk, so I had to substitute unsweetened coconut milk. Thanks so much for the recipe!
Sabra says
So glad that you enjoyed the waffles Sandy! Thanks for the great review 🙂
Holley says
Very confused on carbs in this recipe. It says 2.6 but I count 4 net carbs per waffle am I missing something?
Sabra says
The nutrition info provided is only an estimate. I always use a nutrition calculator to calculate the net carbs, entering the exact ingredients that I used to make the recipe. The nutrition info on the recipe card is calculated automatically using an automated service. Occasionally there are discrepancies due to differences in brand or yield. With this in mind, I always recommend calculating the info yourself using a recipe calculator (MyFitnessPal is a good free option) for the most accurate nutrition facts.
Stacie says
Is it too early in this relationship for me to say “I Love You”?
Finally a recipe to help keep me on the straight and narrow. These are to die for!
Amy Wynn says
These are great! Not a huge fan of the Chaffle craze. They are just too eggy! These are perfect! Remind me of corn bread.
Sabra says
I agree about the chaffles Amy. They definitely are not my thing! Glad that you enjoyed these waffles 🙂
Rachel says
Just tried these this morning for my family of five! My daughter is a Type 1 diabetic, so while we don’t go fully keto, this is much better for her and she still gets waffles!! We all loved these! Two of my kids added peanut butter for extra protein and oh my! Thanks for a great recipes!!!
Kristin says
Hi! Do you think coconut cream would work as a replacement for the heavy cream?
Lori says
Can you use this recipe for pancakes?
Ej says
I’m not sure what I did wrong but there is no way I could make 10 full size Belgian waffles! Also was so “liquidy” . Taste ok, just like everything else with almond flour, it was “eggy” . I’m sorry to say, but for me needs some adjustments with proportions.