Delicious low carb and gluten free waffles are just as tasty as ones made with wheat flour. These almond flour waffles can be made ahead and frozen for quick and easy breakfast.
For this recipe, I modified a standard waffle recipe to use almond flour instead of regular wheat flour. The recipe came from an old Better Homes and Garden cookbook. Sometimes this works out well without having to make too many other changes. I do find that eggs may need to be increased slightly when using ground almonds instead of regular flour.
Low Carb Almond Flour Waffles – Gluten Free
The original recipe called for milk so I replace it with lower carb heavy cream. The heavy cream can be diluted with water to lower the carbs and calories if desired. You can also use low carb almond or coconut milk instead of the heavy cream.
Most of the carbs in these almond flour waffles come from the ground nuts. You can make these low carb waffles ahead and freeze them to enjoy later. All you’d have to do is reheat them in the microwave or toaster oven. They taste great served with fruit and whipped cream!
- 1 cup almond flour, sifted
- ½ Tablespoon baking powder
- ¼ teaspoon salt
- 1 cup heavy cream (or heavy cream and a little water)
- 2 Tablespoons oil
- 3 eggs
- In large bowl, whisk together flour, baking powder and salt.
- Add cream, oil and eggs. Mix until blended.
- Pour into waffle maker to cook.
Per waffle:241 calories, 23g fat, 4.2g carbs, 1.5g fiber, 2.7g net carbs, 6.0g protein.
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