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Delicious low carb gluten free waffles are just as tasty as wheat flour ones. These almond flour waffles can be 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.
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.
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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!
If you are allergic to nuts, you can try the coconut flour 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.
Low Carb Almond Flour Waffles – Gluten Free
Almond Flour Waffles – Gluten Free
Ingredients
- 1 cup almond flour sifted
- 1/2 Tablespoon baking powder
- 1/4 teaspoon salt
- 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 and salt.
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Stir in oil and eggs. Mix until blended. Slowly add heavy cream until desired batter thickness is achieved.
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Pour into waffle maker to cook.
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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!
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.
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.
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.
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.
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?