These easy keto waffles are made with almond flour, eggs, and butter for a crispy exterior and tender, bready center. Ready in 15 minutes with simple low carb ingredients – perfect for satisfying weekend breakfasts or make-ahead meal prep.
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Saturday morning waffles have been a tradition in my family for quite some time. It was a little tricky when I first went low carb, but everyone took to chaffles really easily. The kids love them, I love them, they’re easy…what’s not to love?
But over the years, I just really wanted a more traditional waffle. Enter these keto waffles made with almond flour – they actually keep me full until lunch thanks to the heartiness of the almond flour!
The outside gets a bit crispy, the interior is bready, tender, and a bit dense. Not quite the same as a light and airy traditional waffle, but delicious nonetheless!
Top them with butter and your favorite keto maple syrup, and your family won’t even notice these are low carb. Mine definitely don’t – especially when I add fresh berries on top and serve them with these air fryer sausage patties.
♥ What We Love About This Recipe:
Ready in 15 minutes. Whisk wet ingredients, stir in dry ingredients, pour into your waffle maker. The batter comes together in under 5 minutes.
Actually filling. The almond flour makes these heartier than regular waffles, so you stay satisfied all morning without that post-waffle crash.
Kid approved. Add their favorite syrup and butter, and nobody asks if these are “diet waffles.” Fresh berries on top make them even better.
Ingredient Notes:
Almond flour: Use superfine blanched almond flour (I use Bob’s Red Mill) for smooth, cohesive waffles. Coarser almond meal creates grainy texture and makes waffles fall apart. I buy mine from Thrive.
Eggs: Provide structure and help bind everything together. Large eggs work best – the recipe is tested with this size.
Butter: Adds richness and helps with that crispy exterior. Melted butter mixes in smoothly. You can use coconut oil if needed, but butter tastes better in my opinion.
Almond milk: Keeps the batter the right consistency. Any unsweetened almond milk works. Regular milk, cashew milk, or coconut milk also work fine, but the nutrition info will vary a bit.
Granulated sweetener: Any 1:1 granulated sweetener works (I use Lakanto or Swerve). Brown sugar sweetener adds nice warmth. Don’t use liquid sweeteners – they throw off the batter thickness. I also grab these from Thrive.
Baking powder: Makes the waffles a bit lighter and helps them crisp up. Don’t skip it.
Cinnamon: Totally optional but adds warmth and flavor. Leave it out if you’re doing savory toppings.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Add the eggs, almond milk, and vanilla to a mixing bowl and whisk well to combine.
Stir in the dry ingredients to make a smooth batter. It’ll be fairly thick.
Use a measuring cup to fill your waffle maker. My Dash waffle iron takes around 1/4 cup of batter, but it’ll vary depending on your iron.
Close the iron and cook for about 3 minutes or until the steam stops coming from the waffle iron. Use a fork to remove the waffle from the iron.
Dash Waffle Maker
We’ve had our little Dash waffle iron since 2019 and it’s still going strong! Super budget-friendly, small enough to store in a drawer, and easy to clean. Love this little thing.
Helpful Tip!
Storage & Freezing:
Fridge life: Store cooled waffles in an airtight container for up to 4 days. Reheat in the toaster or toaster oven to crisp them back up.
Freezer friendly: Freeze for up to 3 months. Cool completely, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Pop straight from freezer to toaster for quick breakfasts.
Make-ahead: Keep a batch in the freezer for busy mornings when you need breakfast fast without derailing your week.
Pro Tip
Don’t overfill your waffle iron or you’ll have a mess. Use extra non-stick spray – these stick more than regular waffles. I prefer my smaller Dash waffle maker (holds about ¼ cup batter), but any waffle iron works. Recipe makes about 8 small waffles, but your number will vary by waffle maker size.
More Breakfast Favorites
- Keto Blueberry Pancakes
- Mushroom Frittata
- Keto Oatmeal Breakfast Bowl
- Breakfast Stuffed Peppers
- Air Fryer Sausage Patties
Keto Waffles
Ingredients
- ½ cup unsweetened almond milk
- 3 large eggs
- 2 tablespoons melted butter
- 1 tablespoon vanilla extract
- 2 cups almond flour see notes
- 2 tablespoons granulated sweetener
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon optional
- ¼ teaspoon kosher salt
Instructions
- Add the almond milk, eggs, butter, and vanilla to a medium mixing bowl and whisk well to combine.
- Once smooth, stir in the almond flour, sweetener, baking soda, cinnamon, and salt. Stir until smooth. The mixture will be thick.
- Once the waffle iron is preheated, spray with non-stick spray and add batter to the iron. Cook for about 3 minutes or until the waffles are golden brown and have stopped releasing steam.
- Repeat process with remaining batter, keeping cooked waffles warm on a baking sheet in a 200 degree oven until ready to serve.
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