These 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!
Also, since many of you have asked, I use the Oster DuraCeramic Belgian Waffle Maker – which is a real steal at less then $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.
Check out these other great posts from This Mom’s Menu:
If you make this recipe, be sure to leave a rating and review in the comments below!
Fluffy Low Carb Waffles
Ingredients
- 2 cups of Almond Flour
- 1 tsp of baking powder
- 1/2 tsp of salt
- 1 cup of heavy cream
- 1 cup Unsweetened Vanilla Almond Milk or original unsweetened almond milk + 1/4 tsp of vanilla
- 4 tbsp 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 1/2 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.
Notes
Is the macros for the entire waffle of 4 equal parts? or 1/4 of the 4 equal parts?
The nutrition info is for an entire waffle!
These were dang good Waffles! I appreciate the recipe.
Thanks! They are one of my favorites as well!
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!
I don’t usually have almond milk at home, but I’ve got cashew — I’m thinking to substitute would still be ok?
Hi Irene! Cashew milk will work just fine xo
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.
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!
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.
Thanks! Sorry that your waffle makes quit, but I’m glad that you were able to salvage the batter 🙂
Seriously bomb!
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!
I tried these and they cooked up good but I tasted way too much of the almond flour gritty taste. Is that normal?
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!
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.
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!
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. 😊