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Almond Flour Waffles – Gluten Free

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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.

Low carb keto almond flour waffles

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

Almond flour waffles
4.74 from 15 votes
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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.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 waffles
Calories 245 kcal
Author Lisa | Low Carb Yum

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

  1. In large bowl, whisk together flour, baking powder and salt.

  2. Stir in oil and eggs. Mix until blended. Slowly add heavy cream until desired batter thickness is achieved. 

  3. Pour into waffle maker to cook.
Nutrition Facts
Almond Flour Waffles – Gluten Free
Amount Per Serving (1 waffle)
Calories 245 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 8g 40%
Polyunsaturated Fat 3g
Cholesterol 111mg 37%
Sodium 124mg 5%
Potassium 138mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 2g 8%
Sugars 1g
Protein 6g 12%
Vitamin A 11%
Calcium 6%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Delicious low carb and gluten free waffles are just as tasty as ones made with wheat flour. These almond flour waffles can be made ahead and frozen for quick and easy breakfast. | LowCarbYum.com
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Comments

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  11. 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

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

    Reply

    • You just need to make your own low carb pancakes! If you like syrup on them, Walden Farms makes one that is zero carb.

      Reply

  13. 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

  14. 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

  15. 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

    • 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

  16. 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

  17. 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

  20. 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

  21. 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

  22. 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

  24. 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

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

    Reply

  28. 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

  29. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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 part-time blogger, full-time 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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