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Low Carb Almond Flour Waffles

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Last updated on: July 12, 2018

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.

Easy keto low carb almond flour waffles for a morning treat.

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.

Making keto low carb almond flour waffles

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.

Easy keto low carb almond flour waffles recipe

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.

Tasty keto low carb almond flour waffles

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.

How to make keto low carb almond flour waffles

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.

Simple keto low carb almond flour waffles for a delicious morning breakfast.

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

Keto low carb almond flour waffles with blueberries and syrup
Print Pin Review
4.6 from 94 votes

Almond Flour Waffles – Gluten Free

Delicious low carb gluten free waffles made with almond flour are just as tasty as ones made with wheat flour. These waffles can be frozen for quick and easy breakfast.
Course Breakfast
Cuisine American
Keyword easy low carb breakfast, low carb waffles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 waffles
Calories 237kcal
Author Lisa | Low Carb Yum

Ingredients

  • 1 cup almond flour sifted (add more if needed)
  • 1 1/2 teaspoons 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
US Customary - Metric

Instructions

  • In large bowl, whisk together flour, baking powder, salt and xanthan gum (if using).
  • Stir in oil and eggs. Mix until blended. 
  • 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.
  • Pour into waffle maker to cook.

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Nutrition

Nutrition Facts
Almond Flour Waffles – Gluten Free
Amount Per Serving (1 waffle)
Calories 237 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 8g 40%
Cholesterol 102mg 34%
Sodium 108mg 5%
Potassium 120mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 0g
Protein 5g 10%
Vitamin A 10.5%
Vitamin C 0.2%
Calcium 9%
Iron 4.9%
* Percent Daily Values are based on a 2000 calorie diet.

Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Tried this recipe?Mention @lowcarbyum or tag #lowcarbyum!

About Lisa

Lisa at Low Carb Yum
Lisa has been creating low carb recipes for herself and sharing them with others since 2010. She loves to experiment in the kitchen and find new ways to create low sugar foods that taste like high carb favorites! Her recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Lisa lives in Southeastern Connecticut. Connect with her and Low Carb Yum at:

© LowCarbYum.com

Unauthorized use and/or duplication of this material without express and written permission from this site’s owner, Lisa MarcAurele, is strictly prohibited.

Excerpts, single photos, and links may be used, provided that full and clear credit is given to LowCarbYum.com with appropriate and specific link back to the original content.

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Comments

  1. Made a double batch hoping to freeze some for the week. Added the xanthaum gum, used coconut oil, added vanilla extract, and a bunch of cinnamon. We served them with bacon and homemade Jordan’s skinny syrup mocha whipped cream. Wish I could post pics! Will tag you in IG. Hubby loved them!

    Reply

  2. These waffles were to die for! I have tried other waffles and they were not as fluffy as these and have a nice flavor. I did add a bit of vanilla and stevia syrup to sweeten up the mixture, but were a hit in my tummy! 5 stars!

    Reply

  3. We have tried several of the almond four waffle recipes and this is by far the best. Texture more like a regular flour waffle. Sure don’t need all the liquid. We added some vanilla and cinnamon ! Give them a try they are sure to please!!!

    Reply

  4. What if you don’t have heavy cream or are lactose intolerant? Can you you almond milk or coconut cream instead?

    Reply

  6. These were wonderful! I’ve been 7 years keto and missing waffles all this time. I got a little mini waffle maker for Hanukkah and looked at all the keto waffle recipes on Google. Yours had the best ratings and it is well-deserved. Simple and delicious!

    Thank you for this recipe.

    Reply

  7. These are light and fluffy – no one would know they are low carb. Recipe is basic and easy. A definite keeper. Thank You for the recipe!!

    Reply

  8. I just got a new waffle iron and made my family some beautiful waffles. They looked so good I decided to try some Keto Waffles for myself and found this recipe. I am so impressed! They looked as good as the regular waffles I made for my family and tasted great! Not too eggy with a light, fluffy texture. The recipe is definitely a keeper.

    Reply

  9. These are absolutely amazing! I was craving a McGriddle and Keto obviously wouldn’t allow that. Made these and put all of the ingredients I used into MyFitnessPal and found that for 1/4 of a waffle it was 1 net carb! I ate with sugar free syrup and sausage links and it hit the spot. Thank you!!!

    Reply

  11. This may be an old recipe, but I feel it is my duty to comment. I have made this recipe twice in less than two weeks. I have never made a low carb recipe a second time. I’ve never found one good enough to make a second time. These waffles are amazing. Thanks for giving me an amazing substitute for my bready carb cravings.

    Reply

  12. OMG!!!! I was thinking I would never find a half decent low-carb waffle recipe and then I tried this one! You are a genius! They are so tasty! All the other ones I had tried either just tasted like eggs or were a ton of work (separating eggs, whipping the whites, folding in) or had ingredients I didn’t like such as flax or psyllium. These are easy to make, simple ingredients and best of all, taste spectacular! My hat is off to you…..

    Reply

    • So as I’ve been sitting here for the last 20 minutes looking for a 1/2 a tablespoon measurement thinking that all our spoons it or not paired together must be missing that 1 even though we have like 5 measuring sets my wife informs me that there is no half a tablespoon is this a typo or is that really what the measurement supposed to be

      Reply

  13. I halved the recipe to make a half batch but found the batter very thick. Came back to leave a message and realized I had halved everything BUT the almond flour. It was very cake like the way I made it and I had added some vanilla monkfruit and liquid sucralose to sweeten it up. I’ll have to try to make this properly but it was great anyway!

    Reply

  14. I have tried several low carb waffle recipes. They came out lousy or really eggy. Then I found one I really liked but it took a lot of work and even after toasting in the toaster, they seemed soft. But, at that point I was so happy to have one that tasted good and shared the recipe with a few people. But, visiting family last weekend I didn’t have all the ingredients for that recipe & looked for another to try. Your recipe was easy, fast, simple ingredients, and came out GREAT from the waffle iron without further toasting. No egg whites to beat or almond butter to melt separately. Just a simple recipe that works and tastes GREAT. LOVE it! It was every bit as simple as making regular waffles and completely satisfying in taste and texture.

    Would like to incorporate at least some coconut flour into the recipe (but don’t want to end up with an eggy taste) & wonder if you have any suggestions on where to start. I was thinking I could replace half cup of the almond flour with 2-3 tbsp of coconut flour. Does this sound like a good starting point, or would you try something else.

    Reply

    • I would use 3/4 cup almond flour and 1/4 cup coconut flour to start. Then I’d see how 2/3 almond flour and 1/3 coconut flour work. When replacing 1/4 to 1/3 of the almond flour with coconut flour, it’s a one-to-one replacement.

      Reply

  15. I’ve been on a mission for a week to find the right low carb waffle, one that was easy as using a mix. This one fit that bill perfectly. Basically you replace wheat flour with almond flour. I had gastric sleeve surgery in June so I can’t have the high fat of a keto diet until after 6 mos. So, I replaced the heavy cream with Land O Lakes Fat Free Cream thereby making each serving 10g fat, 4g carb, and 5g protein. Also used Walden Farm sugar free syrup so only extra fat is butter which is natural so I’m fine with that!. Very good recipe, everyone liked it!. 4g carb vs 60g carb for regular waffle. I’ll take it!

    Reply

  16. This recipe is really great with 2 tsp of pyure brand stevia! I didn’t have any heavy cream but I had cashew milk which worked well. I also added some vanilla extract. I also had a problem with mine sticking but I put extra butter on the iron and had no trouble after that. It had to cook much longer than the iron thought when it’s green light popped on lol. It only has on or off no temperature setting. Even my husband said “not bad” which is a compliment for low carb recipes lol and my diabetic son liked them with no butter or syrup which is a real win! Thanks!

    Reply

    • The almond flour waffles do take longer to cook so I generally don’t look at the indicator on my iron. The better sign is the steaming and when that slows or stops, the waffle is usually done.

      Reply

    • How much cashew milk did you use? Did you replace the heavy whipping cream with a 1:1 ratio of cashew milk? I’d like to make these for Christmas morning so if you could write back as soon by tomorrow night that’d be amazing 🙂 .

      Reply

  17. Try it! You will be surprised at how yummy they are. I follow a ketogenic plan and these are FABULOUS! My husband LOVED them and he isn’t low carb at all. This recipe will be my first go-to when I make waffles. As suggested, I added more cream and a little more water and that worked best for me.

    Reply

  18. Hi, Just tried these this morning. Sept 16th. Hubby wasn’t fussy but the kids and myself really liked them with a topping of whipped cream and 4 rasp. I also added 1/2 tsp of cinnamon to the batter. This helped the flavour. As for the cooking, I coated the waffle maker with grape seed oil, when it was fully heated, then I cooked them for 9 minutes without lifting the lid. Perfection! Thanks!

    Reply

  20. I tried yor recipie and I have not had any success. The waffles do not come out of the waffle maker. They stick no matter what I do. My waffle iron is non-stick, and I even sprayed it with cooking spray to help. I have wasted the entire batch trying to make one waffle. How do you get yours to not stick to the waffle iron. I followed your recipie exactly.

    Reply

    • I use melted butter instead of the oil, and brush the waffle maker with the melted butter before cooking.
      No problems with sticking. Use all the cream , the fattier the batter the less sticky. Hope this helps.

      Reply

  21. Question – when you say this makes 8 waffles, what does that mean? An entire section of four pieces as shown in the pictures? Or only one of the four pieces?

    Reply

  22. Oh, my heavens, these are good. Before I had to go grain-free, I made Belgian waffles at least once a month. My husband and I split one and it was perfect for us. Since going grain-free, I had issues with most products being VERY eggy or a number of other things, but never tasty.

    I gave my husband a whole waffle from this recipe and after the first bite he hollered, “KEEPER” as I was in the kitchen and he was in the dining room. He insisted I come taste his while mine was cooking. Truly light, fluffy, not at all heavy like regular waffles. My waffle iron died before mine was completely cooked but it was far enough along that I was able to slip it out of the waffle iron and brown it in a skillet. He asked me to get a new waffle iron right away so I could make these again as they are easy and delicious. Thanks so much.

    Reply

  23. I got 3 (not full) waffles from my waffle maker. 1 cup of almond flour is 8 net carbs. 8 ÷3=2.666. So I am calculating around 3 net carbs per waffle. They are yummy, thanks!!

    Reply

  24. Unfortunately it was very difficult to eat just one – excellent recipe! I had a little trouble with sticking to the waffle iron but purely because I was too impatient to wait for them to fully cook up and brown a little. I added blueberries and butter with lakanto maple syrup – perfect! Only now I’m too full. Just might have to make it my OMAD (one meal a day). Thank you for sharing such a simple delicious recipe!

    Reply

  25. I made these this morning for my husband and myself. Since we live alone, I am not making 2 different meals anymore, I am low/ no carb, gluten free, and he is eat anything he wants in sight. He loved these waffles and would not have known anything different if I didn’t tell him. They were light and fluffy and delicious. My only concern is that the recipe only made 4 waffles and I thought I read that it made 8? And I used almond milk instead of cream. Much less than a cup. Thank you for posting the recipe!

    Reply

  26. I made these this morning and they came out spectacular! I did not have any issues with sticking and they looked just like the regular waffle I made for my son. Thank you for the recipe. I love your site!

    Reply

  27. 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

    Reply

  28. 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!!!

    Reply

  29. 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!

    Reply

  30. 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.

    Reply

  31. 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!

    Reply

      • 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 )

        Reply

  32. 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..

    Reply

    • Wondering if when you say u used a small waffle maker, m8ne is large recipe made 2 yummy waffles. However I only ate 1 but don’t want my 1 large equalling 8 carbs. Just curious

      Reply

      • To use the nutritional data provided, you will need to stick with 1/8 of the batch made, unfortunately. So it would be 1/4 of a waffle for you. When I use my large Belgium waffle maker, I take one section which is 1/4 of the big waffle.

        Reply

  34. These were amazing!! I added just a slash of vanilla to ours. Super quick and easy! Thanks!

    Reply

  35. 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!!

    Reply

  37. 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.

    Reply

    • 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.

      Reply

  39. My family hated the taste 🙁
    They looked good though lol.
    Will stick to cream cheese pancakes and waffles instead

    Reply

  40. 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.

    Reply

  41. 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!

    Reply

  42. 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.

    Reply

  43. These were great! I ate them with Lakanto maple flavored syrup, and it tasted like the real thing. Thank you!

    Reply

  44. 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!

    Reply

  45. 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

    Reply

    • 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?

      Reply

    • 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.

      Reply

      • I added, in addition to the xanthan gum, 1/4 tsp of psyllium husk powder, which gave the waffle a much more firmer texture. I didn’t really mind the texture before and wanted to add more fiber to my batch, and got this bonus feature.

        This is the best recipe for keto waffles ever!! My non-keto family loved it. I make it at least one a month in big batches and freeze the rest.

        I have also added lemon extract, vanilla extract, cinnamon and frozen blueberries.

        Reply

  47. 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.

    Reply

  48. 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.

    Reply

  49. 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!!

    Reply

  51. 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.

    Reply

      • 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.

        Reply

  52. 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!

    Reply

  53. 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.

    Reply

  54. 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.

    Reply

  55. 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.

    Reply

  56. 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.

    Reply

  58. 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!!

    Reply

  59. 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!

    Reply

  60. 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.

    Reply

  62. 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?

    Reply

  63. 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!

    Reply

  64. 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!

    Reply

    • 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.

      Reply

  65. 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.

    Reply

  66. 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!

    Reply

  68. 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.

    Reply

    • 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.

      Reply

  69. 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.

    Reply

  70. 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!

    Reply

    • 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.

      Reply

  72. 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.

    Reply

  73. 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).

    Reply

  74. 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.

    Reply

    • 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!

      Reply

      • 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.

        Reply

      • 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.

        Reply

      • 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.

        Reply

        • 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!!

          Reply

    • 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.

      Reply

  75. 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

    Reply

  77. 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..

    Reply

  78. 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.

    Reply

  80. 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.

    Reply

  81. 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.

    Reply

  82. 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

    Reply

  83. 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!

    Reply

  84. 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.

    Reply

  85. 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.

    Reply

  86. 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!!!!…

    Reply

  87. 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.

    Reply

  88. 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!

    Reply

  89. 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!

    Reply

    • 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.

      Reply

  90. 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. 👍🏻👍🏻

    Reply

  94. 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.

    Reply

  95. Thank you so much!!! I just started at Cracker Barrel and watching people eat pancakes has been torture lol.

    Reply

  96. 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.

    Reply

  97. 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.

    Reply

  98. 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.

    Reply

      • 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.

        Reply

    • 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

      Reply

    • 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!

      Reply

  99. 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!!

    Reply

  100. 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.

    Reply

  103. 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.

    Reply

  104. 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

    Reply

  105. 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!”

    Reply

  107. 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?

    Reply

  110. How would you suggest I make this with almond milk, since I have a child who can’t have dairy products?

    Reply

  111. 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!

    Reply

  112. 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!!

    Reply

  114. 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!

    Reply

  115. 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

    Reply

  116. 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

    Reply

  117. 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. 🙂

    Reply

    • 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!

      Reply

  118. 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.

    Reply

  119. 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?

    Reply

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Lisa at Low Carb Yum
Hi! I’m Lisa, a retired engineer, and mother of three. I’ve been low carbing since 2001 and love to try new recipes. This blog started in 2010 as a way to save and share my recipes with others. Read more….

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