Low carb waffles can be just as good or better than wheat flour ones. These delicious 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.
I also have a coconut flour waffles recipe if you don’t have almond flour. But you do need more eggs when using coconut flour.
Sometimes modifying a standard recipe works out well without having to make too many other changes. And I didn’t change much to create these almond flour waffles from a regular cookbook recipe.
However, I end up increasing the number of eggs slightly when I used ground almonds instead of regular flour. I also found that adding a little xanthan gum adds a little elasticity like gluten.
But the xanthan gum isn’t necessary. It just gives these low carb waffles a texture that’s more like regular wheat flour ones with gluten.
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. However, the batter will tend to be thinner so you’ll want to use less.
Most of the carbs in these almond flour waffles come from the ground nuts. It’s a lot of nuts if you were were to eat a full Belgium waffle size.
So make sure you don’t eat a supersized portion. I like to add a small waffle as a side to bacon and eggs. It’s kind of like having a little dessert at breakfast.
These low carb waffles are also great for a little morning or afternoon snack. You can serve them the traditional way with a little butter and low carb maple syrup.
I also like to serve them with fresh berries and a little whipped cream on top. This is one of my favorite after work snacks. They are a real treat topped with fruit and whipped cream.
Since they are stored in the refrigerator, I just pop one in the microwave or toaster to heat it up. I find the toaster oven makes them crisper than the microwave.
A large batch of these almond waffles can be made ahead to freezer for later. All you’d have to do is reheat them in the microwave or toaster oven.
If you are allergic to nuts, you can try adding sunflower seed meal to the waffle batter instead. I also found a great low carb waffle recipe at Sugar Free Londoner using a blend of almond butter and coconut flour.
Although almond butter has nuts, it can easily be replaced with sunflower seed butter for nut-free waffles. There’s also the option to use sesame seed flour as well.
For more ways to change up your morning meal, take a look at these keto breakfast ideas. I’ve also got a great collection of low carb pancakes if you prefer those over waffles.
As you can see, there’s a lot of options when it comes to breakfast. Keto smoothies are another popular way to start the day, particularly if you’re taking breakfast to go.
A good non-stick waffle iron is key to making great almond flour waffles. And, you’ll want to make sure they are fully cooked before trying to take them out.
I’ve found that watching the steam coming out of the waffle iron is a good way to test for doneness. Typically, when the steam stops, that when the waffles are done.
Also, make sure you don’t over mix the batter. I find using a rubber spatula to gently mix the ingredients until the batter is smooth.
Another common mistake is to lift the lid of the waffle maker too early. This can cause the waffle to break in the middle with each half stuck on the waffle plates.
Ready to make these delicious waffles? Be sure to follow the tips above.
And check out the video below to see how easy it is to make the perfect low carb waffles…
Low Carb Almond Flour Waffles – Gluten Free
Almond Flour Waffles – Gluten Free
Ingredients
- 1 cup almond flour sifted (add more if needed)
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon xanthan gum optional
- 1 cup heavy cream or heavy cream and a little water
- 2 Tablespoons oil
- 3 eggs
Instructions
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In large bowl, whisk together flour, baking powder, salt and xanthan gum (if using).
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Stir in oil and eggs. Mix until blended.
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Note: The full 1 cup liquid is usually not used. Slowly add heavy cream until desired batter thickness is achieved. If your batter ends up too thin, add in more almond flour to get it thicker.
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Pour into waffle maker to cook.
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Ira B says
I was wondering if you think that an egg substitute would work FYI I add chopped pecans to the batter sometimes to make a pecan waffle
Lisa says
It depends of the egg substitute. Psyllium egg would likely work.
Hillary says
I made these this morning with a few variations……I added unflavored protein powder, PB2 powder and cinnamon and vanilla. They were a little gritty but I’m sure its user error and not recipe. I also topped them with Turkey bacon and fried eggs and sugar free syrup and found my new protein packed breakfast. Plus my kids loved them as well!!! Thanks for the recipe!!!
Lisa says
Love how you served these with bacon and eggs. Sounds like a perfect breakfast.
Lisa C. says
Are your nutritional facts for 1 full waffle or of 1/4th of the waffle? Almond flour, as you stated, is somewhat high on the carb scale. So are your 3 net carbs for 1/4th of the Belgium waffle or for a full (4/4ths) waffle? Thanks!
Lisa says
It’s for 1/4th of a full waffle. I got 2 full waffles.
Dianne says
Loved these waffles!!! It made 3 Belgian size waffles. The only changes I made was that I added a touch of monk sugar and I used butter instead of oil. I coated the waffle maker with coconut oil in between waffles. These were light and tasty.
Lisa says
I’m so glad they worked out well for you Dianne!
Minnie says
These are my go to for everything now! I love that I can make them dairy free, change them up from sweet to savory, and they are not labor intensive like recipes with cheese or cauliflower.
I make these in a mini waffle cooker I got on Amazon – it makes single 4” waffles perfect for breakfast sandwiches or burgers! I make a batch or 2 and keep them in a bag in the fridge. I just toast them a little to warm them and top them with eggs and sausage, or a bacon burger 🙂
The only thing I’ve added to this recipe over time is yeast! One thing low carb breads lack is the yummy yeasty flavor and aroma we were used to. I start the wet ingredients in a one cup measuring cup. I fill it 1/2 way with hot tap water. Then dump a pack of yeast into it, and a 1/4 t of sugar. The yeast eats up the sugar and blooms. Once it’s foamy I add my remaining cream to make 1 cup to cool it down, then add it to the other ingredients, the amount needed to make a nice batter. (I beat my eggs and oil separately and add them to the dry first)
It makes the house smell like baking bread and adds a nice flavor.
Thank you for a great recipe that can be used so many ways!
Lisa says
Thanks for the tip on adding in nutritional yeast. I’ve heard the same and need to start using it more often.
Daniel says
Hi , the poster didn’t say nutritional yeast, that is something totally different than yeast for bread and beer making . It’s yeast from the packets ( or fresh if you can ask a baker )
Heather Meyer says
Thanks for the recipe.. I altered it slightly
I added a tsp vanilla extract
12 drops of ezsweets
1/2 tsp butter extract
1 tsp cinnamon
I also skipped the heavy cream and used 3 tbsp of unsweetned cashew milk to thin.
I stuck the mixture in the blender and blended it simoly cause my almond flour is not super fine.
It worked out great!! EXCEPT i read the recioe wrong and added 1/2 tbsp of baking soda instead of baking powder…oops!! My waffles were gokden on outside and looked pinky red on the inside-guessing a chemical reaction between almonds and baking soda.
One question..what size waffle maker do you have? Is it small… cause i only got 2 waffles out of my belgian waffke maker..
Lisa says
I typically get 2 Belgian waffles and cut them into four pieces so I get 8 pieces total.
Meghan Schouten says
Forgot to rate 😜
Meghan Schouten says
These were amazing!! I added just a slash of vanilla to ours. Super quick and easy! Thanks!
Lisa says
You’re welcome!
Julie says
I just made these! They were so good! I added a cap full of vanilla and cinnamon to the batter. I added too much batter to my first waffle that it flowed, and flowed over onto my counter top. Second one I poured perfect. Delicious with Walden Farms 0 carb, calorie free syrup! Thanks for a great recipe!!
Julie says
What kind of oil is used for this recipe? Coconut oil, avocado oil, or olive oil?
Lisa says
I use avocado, but any fat should work.
Stuart says
This is only the second low carb waffle recipe I’ve tried but definitely the best. Great flavour, and simple to make. Didn’t bother with xantham gum, not sure why it’s in the recipe since batter consistency can be controlled with amount of cream added. Maybe that’s explained in the comments but life’s too short to be reading all of those.
Lisa says
When I first starting making low carb breads, it became a habit to add xanthan gum based on information at the time. But, I’ve since discovered that it usually isn’t needed.
Lisa says
Can you refrigerate or freeze leftover batter
Lisa says
The batter can be refrigerated and the waffles can be frozen.
Kristi says
My family hated the taste 🙁
They looked good though lol.
Will stick to cream cheese pancakes and waffles instead
Lauren Nicholson says
Agreed… very eggy and not sweet at all. Will try to add truvia and less egg next time.
rosemary patterson says
Absolutely perfect. And delicious. No sticking whatsoever. I made one waffle using 1/4 cup almond meal, 3 packets splenda, 1 egg, 1/2 tsp. baking powder, dash of salt, dash of vanilla, quick glog of olive oil.
Did I say perfect? Amazingly delicious.
Esther says
Can I just say wow! Second time around making these waffles. They puff up beautifully and turned golden brown. They’re not spongy or limp. The taste is actually light and I think better than regular pancakes. When pulling them out of the waffle maker they’re not falling apart like other recipes I’ve tried. I’m not a big fan of the overpowering taste of baking powder and lowered the amount to 1 tsp. I’ll be pulling this recipe out repeatedly. Thanks for sharing your recipe. Love it!
Elanea Golmaryami says
These were delicious. Even my children loved them. I do agree with others about falling apart. My first batch was hard to get out but handled easily and they came right out. Second batch I let cook a little longer and they were fine.. we added PB and a tsp of honey. This is our topping of choice. We will also eat with whip cream and strawberries or blackberries.
Maria says
These were great! I ate them with Lakanto maple flavored syrup, and it tasted like the real thing. Thank you!
Aaryn says
Thank you, thank you, thank you!! I didn’t think I’d EVER be able to eat a good waffle again after going low carb…but these are amazing! Thank you for the amazing recipe!
Lisa says
You’re welcome!
steve says
Question for you on this great recipe:
When you say: “Note: The full 1 cup liquid is usually not used.”
Is that the finished batter.. like you don’t need all of this batter for your first meal.. or do you mean, the full 1 cup of oil ?
Thanks
Lisa says
It means that you may not need to add the full 1 cup of heavy cream (or cream an water).
George McPherson says
Terrible. Waffles fall apart removing from maker, never happens with pre-made mix.
Esther says
I’ve made these 2x, now. I know what you mean about waffles falling apart. But not these! I did put only 1 tsp of baking powder instead of the 1/2 tbs. With all the low carb waffle recipes I’ve tried the texture and taste of these are fantastic! Maybe try less baking powder?
Ben says
I make this recipe about once a week and never have an issue with them falling apart. Did you use the xanthum gum or skip it? Were you other ingredients spot on? The first time I made them I forgot to add the oil and xanthum gum and they turned out crumbly. Since then, I have made them with the exact instructions and they turned out great.
Sandy says
I made these today using milk instead of heavy cream. We consider those good carbs on a limited basis in this house. I also added a 1/4 cup more almond flour to thicken up the batter and melted butter for the oil. They were tasty! I did have a bit of trouble getting them out of the Oster waffle maker, but that was solved by using a fork and spatula combo. The color was right on the edge of dark so I didn’t want to leave them in longer to crisp up. I might have gotten away with a few minutes in the oven for crisping though I didn’t try it. I will try again when we get the desire for waffles.
Sharon says
YUMMY! I used 2 eggs instead of 3, a dash of vanilla and splenda and a sprinkle of seeds
Crispy and so delishious. This is way better then any low carb waffle, pancake or bread thing
Ive tried in the past. No weird taste.
Melinda says
Love this recipe!! My kids even ate them. But I have a question… when I enter all the ingredients into my app it says there are 4 net carbs per serving vs the 1 net card your recipe shows. I can’t frigate out why the discrepancy. Thank for your help!!
Lisa says
I redid the calculation with newer software and I’m getting 3g net carbs.
JIM says
The recipe says 4g total carbs 1g of dietary fiber
Kim says
We loved these just did 2 extra batches for the freezer….will be a fast breakfast and great desert. thank you
Leanne Leonhardt says
Made these this morning. We liked them. My Waring Pro waffle maker only made 3. I also think that they need to be cooked only on the flip side of the maker as the one waffle cooked on the time side was not a puffy.
From reading the comments I doubled the baking powder, used butter, 1/4 cream & 1/4 almond milk. I also added a splenda packet, 1/4 tsp of cinnamon and about 1/2 TBSP of vanilla. So according to my nutrition calculator 430 cals, 39 g fat and 6.3 g Net Carbs per waffle. Not horrible but I don’t do waffles everyday and it was a nice tasty change.
Lisa says
Thanks for sharing!
Charlie says
We made them for the first time. We like them, good texture, color was not uniform, flavor profile was lacking something. Next time I’ll use less cream. Also add vanilla and cinnamon as some others have also a pinch of baking soda to help browning.
Kris says
These are the best low carb waffles we’ve had and are very easy to make! I’ve made them multiple times, sometimes adding cinnamon, sometimes Maple extract, different healthy oils, even added some flax and they always turn out fantastic! I premade and froze some batches and they easily reheat from frozen in the microwave or toaster. Thank you for sharing! Now a staple at our house!
Lisa says
I’m so glad they worked for you!
Amber says
Fantastic recipe! I made a batch few days ago and froze them. My ten year old son loved them and ended up eating the last of them yesterday morning. They heat up well in the toaster. I use coconut oil and had no problems with them sticking to my cheap waffle iron.
Joy Jacobs says
Hubby is Dairy and Sugar Free. After several Tweaks finally got it right. 3/4 cup SF Almond Milk instead of Half and Half and added 1/2 tsp Xanthan Gum. Oil the Waffle Iron well. I cooked mine 7 minutes. I put all the ingredients into MyFitnessPal, Not low calorie but delicious.
Lisa says
Thanks for sharing. I’ve been avoided dairy too.
John K says
We made these this morning. Used butter for the oil and added a touch of vanilla and cinnamon. They were very tasty although a bit delicate. We really enjoyed them though. The recipe made 5 7″ waffles in our round Oster waffle maker. We ate three and put the other two in the freezer.
This will be our go to recipe. We had no issues with the waffles sticking or any of the other problems some have mentioned. Stick to the basic recipe and get a decent waffle maker.
Lisa says
Thanks for sharing John!
Linda says
Thank you! I was hesitant to try these as I haven’t had much luck with some keto recipes. These were amazing!! I subbed butter for the oil and didn’t need a whole cup of cream. The waffles were light and crispy, not dense and heavy. Even my bagel-a-day hubby loved them!! I got 6 good sized waffles – hoping they’ll keep in the fridge for a nice break from eggs.
Easy to make, these will definitely be a regular breakfast for me.
Erica says
I just meid the waffles they are delicious my 7 year old son loves them and he is verry fussy thanks Erica
Stephanie says
I altered this for a stuffing flavored waffle to serve with turkey dinner. So I switched out the cream and substituted with chicken broth and added a blend of carrot, onion and celery sauted and softened. Added poultry seasoning and it turned out fantastic!! I made sure to grease the waffle iron and it worked like a charm!! Thanks for the recipe!!
Lisa says
What a neat idea! Thanks for sharing that.
Scott says
Wow – I just made these and they were delicious! I followed the recipe except I used melted butter instead of oil and added 1/4 tsp of cinnamon and 3/4 tsp of vanilla which is what I normally do with the low-carb pancake mixes I get from Netrition.com. I topped with blueberries that I preheated in the microwave. With my “classic” 7″ diameter waffle iron, I got (only) 4 waffles which is the standard amount for 1 cup of whatever flour or mix I use. I ate two as I normally do and these were much more filling. I went back and counted the calories and realize that I just consumed a ~1000 calorie breakfast with ~100 grams of fat(!) It was worth it this time but next time I will try to reduce the fat. One thought is that with the 88 grams of butterfat in the cup of heavy cream, the oil could be omitted entirely; however, I use butter instead of oil because I like the flavor it adds so I will keep that in. I may swap the heavy cream for whole milk which only adds 5 grams of carbs to the whole mix while cutting the fat by 80 grams (for the whole mix). Either that or use 1/8-1/4 cup of heavy cream mixed with water. Thanks for posting!
Amber says
You could also substitute almond milk to keep the carb count down.
Leah says
Thank you for this recipe. I was slightly hesitant after reading the mixed reviews, but followed the recipe to the letter and gave it a go.
I have a mini electric waffle stick maker (makes waffle fingers) and the recipe worked a treat! It is slightly eggy , but not in a bad way.
Lisa says
Thanks Leah! I’m so glad it worked out in your waffle iron. I’ve never seen the sticks, but that sounds great for kids.
Ede L James says
OHHHH my goodness, just made these they came out perfect! thank you so much for sharing your recipe.
Lisa says
Yay! Thanks for letting us know Ede!
Lisa says
I have made these waffles twice. They are really good. Just one question though, my batter has never made 8 waffles- 4 at the most. I follow the receipe. Any thoughts?
Lisa says
It’s the size of the waffle maker.
Jennifer says
These were amazing! My family has been getting tired of Keto pancakes, but we love breakfast for dinner, so I thought I’d try these. Made a few changes–added a little more baking powder and 1 tbs swerve, used 3/4 c cream and 1/4 cup almond milk, Didn’t end up using all of the cream mixture though. Sprayed the waffle maker with cooking spray and cooked them for a long time to get them nice and crispy. Turned out great. Thanks for this recipe!
Lisa says
I’m always eating breakfast dishes in the evening. Waffles and pancakes are great anytime!
Shehla says
Thank you for sharing this recipe! I tried it this morning. I added nutmeg powder and sprayed coconut oil on the pan. It was healthy, light, and delicious! I’m trying gluten free for three weeks to see if it’s gluten that is causing inflammation of my joints. Thank you!
Lisa says
I’m glad you liked the pancakes. However, nuts and eggs can be inflammatory. Have you heard of the AIP diet? Gluten is one of the items eliminated, but it has other inflammatory foods removed for 30 days. It’s been helping me with autoimmune Graves’ disease.
Texie says
Hi, I followed your exact recipe for the waffles, and they turned out great. The Walden syrup added just the right amount of sweetness. Next time I might do like other reviewers, and add vanilla with cinnamon. I look forward to trying your other low carb recipes.
Lisa says
Yay! Thanks for letting us know! 🙂 I agree that the vanilla and cinnamon would really enhance the flavor.
Colleen says
I made these this morning and they turned out yummy. I think the key to this recipe is your note about making recipe to a pancake mix consistency. If you add all the fluid it becomes soupy. I made mine to a pancake consistency and they turned out perfectly and I made about six and ate them all, yum!
Lisa says
That could be it. Maybe some are just adding too much liquid. Next time I make them, I’m going to weigh everything out and see if that helps.
Leanne says
I put 1 and 1/2 cups almond flour and they came out perfect! thanks😁
Cathy says
I also found the batter to be way too runny. I doubled the almond flour and they were PERFECT! Light, crispy, tasty. Made 7-6 inch waffles.
Lisa says
I’ll spend some time on the recipe and make some adjustments. Thanks for the feedback!
Val says
These were fantastic! Came out perfect and crispy. Was a hit with the whole family 🙂
Lisa says
Thanks for writing in to let us know Val!
Jen S, says
The taste on these, with a t of cinnamon and a t of vanilla was fantastic! That said, I’ve never once struggled to get a waffle out of the waffle maker before. I had to tip the waffle maker upside down and have my husband scrape each one out, and they came out a mangled mess. I so wish they would hold together better because my picky daughter gobbled up three and commented on how much she loved the texture. I wonder why they’re not holding solid better? I might try again using water, but less, instead of cream, as that is the biggest difference I can figure out from this recipe and other almond flour ones.
Lisa says
I haven’t had time to experiment with this one. But maybe more egg?
Shelley-Anne Allen says
These have become our weekend brunch go to…..added a sprinkle of cinnamon and a splash of vanilla as recommended by others today – delicious! Thanks for sharing this amazing recipe! Some tips for those having crumbling issues, the secret to any waffle recipe is that the waffle maker has to be hot hot hot and then a quick spray of Pam. Those using coconut oil, melt down and then whisk the eggs together well with the oil before adding to almond flour mixture, then slowly mix in the cream. The consistency does need to be thinner than a normal waffle mixture I found. Add some butter and whipping cream and a few slices of bacon and breakfast is served.
Lisa says
Thanks so much for the tips Shelley-Ann!!
Elle Hart says
Time for a new waffle iron. They do get build up because of the nooks and crannies.
Joanna Montgomery says
Thank you for this awesome recipe!!! My girls loved these waffles. My daughter who is very particular about the taste and texture of foods said “I bet you could serve these at a restaurant, and no one would know they were good for you!” Yay. She’s hard to please. I added about 1/4 cup of swerve to the recipe and a teaspoon of vanilla and used heavy cream mixed with water. (1:1 ratio). They were really good. I will make these again.
Lisa says
Thanks for sharing how they worked out for you Joanna!
Kristen says
I beat the eggs with a mixer until thick and then doubled the baking powder as suggested by other reviews and they turned out great! My skeptical, carb loving husband even said he’d have them again. Thanks for the yummy breakfast!
Lisa says
Thanks for the tip Kristen!
Disappointed Person says
Wish I had checked the comments before attempting.
Lisa says
I’m not sure why there are mixed results. It might be variation in ingredients or waffle irons. I’ll give this one a few more test tries. I used a very inexpensive non-stick waffle iron when I made them. I’ll try my more expensive flip iron and see if it works.
Tanja says
This did not make waffles! I followed the recipe exactly as written. When put in the waffle iron the ‘dough’ didnt bind at all but just got stuck in either side od my waffle iron. What looked like an easy quick recipe turned into me spending my Sunday morning cleaning the waffle iron…
I took a picture but I guess there’s no option to attach it to a comment.
Lisa says
I’m wondering if it has to do with the temperature of the waffle iron. Typically you’ll want it to be at a lower temp.
Lori says
Waffle texture is good. I used coconut milk (from carton) vs heavy cream and it was fine. I also used coconut oil as the oil. I greased iron with coconut oil between each waffle. Nothing stuck. The flavor was a bit bland so I added a couple splashes of vanilla and 3 tsp Splenda to the batter after I tested the first waffle (I made a double batch).
Lisa says
Maybe it was not spraying the waffle iron then. Thanks!
kathy farrell says
that was a bust. it’ll take forever to get my waffle iron cleaned. followed a suggestion using almond milk. I also beat the egg whites until stiff and got a nice thick fluffy batter that stuck to the waffle iron. so I tried cooking them like pancakes. they turned out more like crepes. totally collapsed. The flavor was there, but I won’t be trying these again. I’m disappointed.
Lisa says
You may have needed to use the heavy cream in the batter to get the right consistency for the batter. Almond milk is might be too thin.
George Takos CEC CIA '92 says
Exactly! This recipe was never tested! I am chef (Culinary Institute of America 1992) and it was a complete and utter mess, not to mention an expensive one at that! I should have known better than to trust some BUllshit chef cook online credence!
Lisa says
Sometimes ingredients can vary. The eggs and cream should make a thick batter, but some may need to lessen the liquid or increase the almond flour. A little coconut flour could help if the batter isn’t right.
Lori says
By all the successful comments below I’d say it’s been tested. I’m no fancy pants chef but it worked fine first time for me.
Ashley La says
Wow, rude much? I’ve made this recipe multiple times, following the directions exactly some times and other times making adjustments that were recommended in the comments section. Since so many of us had no issue with it, maybe it was user error on your part.
Barbara says
Wow! That guy is so rude! I had no idea CIA chefs were taught to be rude.
I just tried this recipe and it was great! Turned out perfectly! I am so happy to find a waffle recipe that I can eat when my husband makes them for the It wasn’t eggy at all like someone else said, it didn’t stick to my waffle iron. It was crispy on the outside just like I like my waffles. I used cream, I just added it until I got a slightly runny batter which turned out to be only about 3/4c. I don’t understand why people change the recipe and then complain that it didn’t turn out. Thank you for sharing!!
Lisa says
Thanks Barbara!
Elle says
I’m always looking for that word…EGGY. When someone says “it wasn’t eggy at all…” means it’s eggy.
Teri says
I try recipes all the time and I was a little skeptical of the small amount of almond flour and a lot of liquid. I followed the recipe and it all came pouring down the sides of my waffle maker and the waffles tasted like eggs, so I added more almond flour and baking powder and they turned out better. I would definitely add 1/2 cup more almond flour and 1 teaspoon of baking powder. I don’t like to be negative,but I just want to save someone from wasting ingredients and time.
Paulette Dunson says
So when you put the nutritional info and it says for 1 waffle. Is that meaning 1 of the 4 pieces of the waffle?? Sorry but I’m not sure if it is meaning 1 whole waffle meaning all 4 sections or if it is just for 1 of the 4 sections.
Thanks
Lisa says
I got 8 waffles from the recipe so it would be about 1/8th of the entire recipe.
Maddie says
I am also wondering this!
Carrie says
Hi – could I substitute coconut milk for the heavy cream?
Thanks! 🙂
Lisa says
The batter may be too thin so try and adjust as needed (less liquid or maybe a little more almond flour).
Lisa-Dawn says
Oh My word! What a delicious recipe.
Got my waffle maker today and whipped up a batch of batter and within 5 mins had a plate of tasty waffles. I made one batch exactly as per your recipe and love the fact that I can add either sweet or savoury toppings.
The first two waffles I smooshed together with some ham and cheese and had a waffle sandwich.
Hmmm maybe that should read a WaffleWich.
Delicious.
Second batch of batter just about to go in now with a few ounces of parmesan cheese added for extra savoury ones.
Thank you so much for positing such a fab recipe and video.
I have a flock of about 30 hens and this is going to be a great way to use and store some of the eggs as I’m going to make a huge batch and pop them in the freezer. Thanks again..
Lisa says
Sounds like certainly have plenty of eggs. It will be so handy to have some ready to go in the freezer.
ROMY says
Tried this rexioe with replacing the almond flour with coconut flour but thay did not work out at all… the waffles fell completely apart in the waffle maker – Then tried to make pancakes from it but even that didnt seem to work with coconut flour. Would not recommend replacing the almond flour – for use of coconut different amounts are needed to mix it seems.
Lisa says
You CANNOT replace almond flour with coconut flour as a one-for-one replacement. To do that, you’ll only use 1/4-1/3 the amount of almond flour and will need to increase eggs and possibly liquid used.
Susan L says
Hi Romy, you cannot replace one for one of almond flour and coconut flour as CF is much more absorbent. You needed to adjust the quantity of CF to replace almond flour. If you did do this then just ignore me and I’ll take your review to heart. 🙂
Susan L says
You can also try this recipe that has coconut flour and it’s respective liquid counterparts… https://lowcarbyum.com/coconut-flour-belgian-waffles/
Carol says
What kink of syrup did you use?
Lisa says
I like to use Walden Farms because it’s zero carb.
Inez says
The kick is up and it’s good. I added 3 tbs oat fiber and 1/4 cup coconut flour. For liquid a mix of almond milk and heavy cream. I think next time I might use some thinned full fat yogurt and a pinch or two of baking soda to see if I can get them lighter.
We had them with maple flavored whipped cream and fresh blueberries, a few plump raspberries for loveliness.
Family heartily approved.
Lisa says
Sounds great with that maple flavored whipped cream. I’ve got some extract so may give that a try.
Inez says
Lisa, you are my favorite low carb blogger. Your recipes seem to be very down to earth and not too heavy on the sweeteners.
So, these are what’s for dinner tonight at our house. Don’t tell the neighbors or I will have to scrub the nose and handprints off the windows.
Lisa says
LOL! Thanks. I eat breakfast items for dinner all the time!
Tysen says
I just tried this waffle recipe and it turned out very good. Instead of heavy cream, I used cream cheese ; a very good alternative. Since being on the ketogenic diet, I thought waffles were off the menu, however, this made my day!!! Thank you so much for sharing this recipe
Lisa says
Thanks for sharing your results with cream cheese. I’ll have to try that. I know sour cream is another option.
Kimberly says
I just found this recipe and it is wonderful! I did use 1/3 less cream because of other’s comments. Also I doubled the baking powder,
but I do that on all keto bread-substitute recipes.
Thank you for all your effort to make the keto world a satisfying one!
Lisa says
Thanks for the tips Kimberly!
Leslie says
These are really good! We have made them 2 weekends in a row. The only changes we made were to add a little sweetner and vanilla.
Lisa says
Thanks for sharing Leslie! I’m so glad they worked out for you.
Andi says
Have you tried Coconut milk instead of cream? I can do butter but not cream or milk.
Lisa says
I haven’t. Try using a little less if you do because the batter will likely be thinner.
Michelle says
I used pea protein milk and it worked great. Used only 1/2 c.
Traci Bunkers says
I make my own almond milk, and then dehydrate the pulp & grind it up to bake with. So, I used my own almond meal for the recipe. I separated the egg whites & whipped them in my food processor, then just added the yolks & the other ingredients into the food processor, using 1/2 cup of almond milk instead of cream. The waffles turned out very tasty! Thanks for such a simple recipe.
Lisa says
I’ll have to give that a try. I’ve been wanting to try making my own almond milk.
Betina reinhardt says
Thank you so much for this recipe Lisa! These are amazing. Made for the first time this morning. My kids even like them, as it has been difficult trying to get them to eat anything keto. YUMMY!!!!…
Lisa says
You’re welcome Betina! Happy you liked them. 🙂
Laura says
Lisa thank you for this recipe. I have been on a low carb diet for the last nine months, and this was truly a treat! I did make a few changes and Lisa you might want to try it. I did have a very thin batter so I added an additional 2 table spoons almond flour, but the thing that helped I know is the 2 tablespoons of oat fiber. The fiber truly gave the structure to this batter as almond batters don’t have gluten and this fiber does help quite a bit.
I also added 2 tablespoons Sukrin Gold (erythritol brown sugar sweetener) plus a 1/2 teaspoon of vanilla. I was thrilled with the outcome, and will continue making these. It is quite warm now, but I can see us enjoying these in the Fall and Winter especially. Again, give the oat fiber a try as I was skeptical and now I can see the difference.
Lisa says
I would certainly like to try that. If it works out well, I will add notes to the recipe so others can try it.
Dawn says
Made this today, they were very good. I added a tsp of Splenda and only used 1/2 c cream. I whipped the eggs in a food processor first then added the dry ingredients and the cream last (all mixed in the food processor). Next time I will add a little vanilla. They were light and airy, I cooked them longer to get a little crisp on the edges. Will make again, thanks!
Lisa says
Thanks for sharing your tips Dawn!
Amanda Ann Lebo says
I’m sorry but this recipe was awful. I followed it to a T and it was as runny as water. Trying to salvage it now. Ugh!
Lisa says
If that happens, you can add more almond flour or coconut flour to thicken. A low carb thickener like xanthan gum or glucomannon works too. I should make a note on the cream to adjust to desired thickness.
Charlotte says
I made these with double cream and only 2 eggs. I added a tsp of xylitol and some vanilla extract and they were delicious! Only needed 1 as the cream is filling. So glad I can still eat waffles with the kids on low carb. 👍🏻👍🏻
Lisa says
Thanks for sharing Charlotte! I could go for a waffle now!
Cassie Davito says
Can I use canned coconut milk instead of heavy cream?
Lisa says
The batter may not be as thick so you may want to try less and add more if needed.
Donna Kubik says
Just had these for breakfast and they were delicious! I LOVE your recipes!
Lisa says
Thanks so much Donna!
Kelli says
Could I use all almond milk instead of heavy cream?
Lisa says
The batter may be too thin so you may have to adjust the amount.
Effie J. Sorg says
Soooo not fair….I am being tortured by seeing these right now. I would love one with my coffee at this very moment! Very simple and quick recipe . I am going to make it right now.
Lisa says
Hope it worked out for you!
Charity says
Thank you so much!!! I just started at Cracker Barrel and watching people eat pancakes has been torture lol.
Lisa says
You just need to make your own low carb pancakes! If you like syrup on them, Walden Farms makes one that is zero carb.
Tom says
You may have to leave the waffle in the iron to cook more thoroughly to get them to release. Works really well if you make a bunch and throw them in a Ziploc type freezer bag and have them as often as you like. Very good with frozen blueberries and strawberries.
Lisa says
Great tip Tom! I love mine with berries and whipped cream on top.
Stephanie Garrett says
I was really skeptical this would turn out well. It was really runny when I poured it in the waffle iron. But that’s the power of eggs. And my husband and I agree that while it may not be as easy as an Eggo, there’s nothing like having fresh-made waffles. And my trusty iron (about 12 years old) had no problems letting go of these tasty treats when I served them.
Lisa says
So glad it proved you wrong! 🙂
Courtney says
Unfortunately I’ve given up on ever having a low carb waffle. This is the third recipe I’ve tried and every single one sticks and crumbles in the iron. I end up spending the entire morning trying to clean the iron. I’ve used butter, coconut oil, canola oil, grill spray with no difference. It’s obviously something with the flours or such because this is a never an issue using any ‘standard’ recipe with white or wheat flour.
Lisa says
I have found that some flours and some waffle irons work better than others.
Karen says
Mine did not stick at all even with no oil on the iron. My iron is a little one that makes snowflake waffles with Anna and Elsa on it – so nothing special.
My first try – added some baking soda and coconut flower to thicken a bit. (Halved the receipt but used 2 eggs – so maybe not necessary with regular recipe.) Also vanilla and cinnamon, oil was avocado. They are wonderful – a little extra cook time – but excellent. I am anxious to try the oat bran, sour cream and and other suggestions- maybe blueberries in the batter? So glad to find a recipe that does not require artificial sweeteners like so many of the low carb do. Thanks for recipe.
Lisa says
They have a Frozen themed waffle maker? I’ll have to look for it. My daughter loves Anna and Elsa. 🙂
Steve E says
I tried this with 3/4 the amount of almond milk and thwy were outstanding. I think it is key with any waffle batter to let batter sit for a half hour before cooking
Lisa says
Yes! It does need to thicken before cooking. Great tip!
Helen Gilbertson says
Is almond flour the same as almond meal?
Lisa says
Usually, but sometimes almond meal still has the skins whereas almond flour is finely ground blanched almonds.
Tiffany F Sidick says
I made mine with 2 tbsp coconut flour, 1 full tbsp baking powder, 1 tsp vanilla and a mix of butter and coconut oil for the 2 tbsp oil! Plus a little cinnamon and sweetener as I ate them as they are!! Super yum and they hold their shape. Make sure ur iron is really hot and u use a nonstick spray! Or they won’t be the same😀 Enjoy!
Lisa says
Thanks for the recipe Tiffany!
Jessica Vujevich says
Oh my heaven!! I LOVE these! I halved the recipe and used 2 eggs and no salt. I felt like I was eating real waffles, yay! They were fluffy and delicious! I put sugar free syrup and whipped cream on top. Having it again tonight. Thank you!!
Lisa says
I thought the same thing the first time I made these waffles!
Jen says
Wow! These are better than I expected. The only oils I had on hand were olive and coconut. I opted for coconut (which I don’t love). The waffles were somewhat “ruined” because of the coconut oil flavor but the texture and look of these are amazing. I will definitely make these again with another oil and/or use some butter. Thanks for this recipe.
Jen says
For some reason the 5th star didn’t take. My intention was to rate this 5 stars!
Lisa says
Done. Thanks!
Lisa says
Good to know that the texture was still there with coconut oil. I don’t love the flavor that coconut oil can give either which is why I usually use the more neutral avocado oil.
Tammi says
Mine totally crumbled, I was so bummed. Not sure what I did wrong.
Lisa says
It may not have been fully cooked. I’ve had the best luck with this one in my small waffle maker.
Rachel says
Got rid of the waffle maker when we went low carb 🙁 Do you think these can be made as pancakes instead?
Lisa says
I should be able to, especially if you have pancake rings.
Rochelle says
I want to use for pancakes..i have no waffle iron..what is a ring?
Lisa says
There are pancake rings that mold in a perfect circle.
Deanna Parker says
I added 1 TBSP coconut flour and 1/2 tsp baking soda. I also blended the eggs and oil together in my blender then added the dry ingredients and gave that a twirl. Blending air into the eggs first allowed them rise as high as regular flour ones would. I like mine crispier so after they came out of my waffle maker I put hem in a 350 degree oven for 5 minutes. Topped them with chopped pecans, and sugar free syrup. They are waffle perfection! Love.
Lisa says
Thanks for the tips Deanna!
Kelly says
I prefer a crisper waffle. I made the whole batch and put them in a 350* oven for 10-12 minutes and they were perfect! Thanks
Lisa says
Great idea!
Dag says
Wow… Ah-mazing!! I was concerned that these would be too runny as some reported but I whipped them up in the kitchenaid and the batter was runnier than my usual pancake batter, they turned out great, even the hubby thought they were “da bomb!”
Sharon says
Can you use coconut flour?
Lisa says
You’d need to change a few other thing to use coconut flour. You are better off using a coconut flour waffle recipe like this one: https://lowcarbyum.com/coconut-flour-belgian-waffles/
Adrienne says
I am making these right now and they are deeeeeee-licious!!!! I am using about 3/4 cup of batter and making them extra crispy! I am so happy to find this recipe, are there any variations of this recipe?
Lisa says
I don’t have any, but I’m thinking it could easily be adapted to blueberry, chocolate, and vanilla.
Jill says
How much do I pour to make a waffle? 2/3 cup?
Lisa says
The amount poured depends on your specific waffle maker.
Stori says
I’m still having trouble with them being too wet and eggy tasting. Still delicious though!
Lisa says
Try cutting back an egg and or reducing the liquid added.
Elle says
Oh boy. There’s that word again. EGGY.
Karen says
How would you suggest I make this with almond milk, since I have a child who can’t have dairy products?
Lisa says
Just use 1 cup almond milk in place of the heavy cream.
Marilyn says
Made these this am with the addition of a little more baking powder, cinnamon & a little vanilla. They were delicious and much lighter than a regular waffle. My son scoffed down two. Served with sugar free syrup. A nice change from eggs. Thanks!
Lisa says
Those add ins sound perfect!
Kissa says
These were very good! I added a bit of Sukrin sweetener to the recipe to make them taste a bit more like the Belgian waffles I had abroad. I will definitely be making these again. Thank you!!
Lisa says
Nice touch with the sweetener!
Leslie says
I had a waffle this morning for breakfast, they are my downfall really. These look so good, thanks for sharing!
Dina says
LOVE these waffles!!!! We use a hand mixer with the wet ingredients to make it a little thicker. Makes 4-5 Belgium waffles. Thanks for the recipe!
Lisa says
I’ll try that next time. Thanks for the tip!
Robyn says
Made these tonight. They were on the thinner side but they have great flavor! I may try adding a little more baking powder next time to see if they rise a little more
Lisa says
Or try adding baking soda and some cream of tartar.
Amy says
What kind of oil? We don’t eat vegetable oil.
Lisa says
I’ve switched to avocado oil.
eli says
It seems like my waffles are very thin and are not puffing up any idea why ?or what i can add to make the waffles thicker- Thanks in advance
Lisa says
The baking powder makes them puff when cooked. Maybe add a little more? You may need to reduce the liquid as well.
Brittney Dillinger says
I punched the recipes into a recipe calculator using the USDA nutritional information for most, if not all, of the ingredients and came out to 23 grams of fat, 6 grams of protein, and 2 net carbs PER waffle if a serving is 8 waffles. How would this be 123 grams per waffle? Regardless, I am making these for my family. Thank you. 🙂
Lisa says
I apparently copied a typo and had erroneously added a 1 in front of the 23. Sorry! It happens when I type too fast. Will fix it in the recipe. Thanks for catching that!
Lisa says
A serving is one waffle. Each waffle has 241 calories, 123g fat, 4.2g carbs, 1.5g fiber, 2.7g net carbs, 6.0g protein. Added this information to the recipe.
Diane Gearhart says
What is the nutritional breakdown of these waffles? Calories? Carbs? Fat, etc.? Is the service one entire waffle or is 1/4 of each considered one serving? I guess what I am trying to say is…..is one beljain waffle one serving or four?