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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.
How to make almond flour waffles recipe video
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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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).
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.
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.
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.
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?