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Low Carb Almond Flour Waffles

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These delicious 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. I also have a coconut flour waffles recipe if you don’t have almond flour.

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.

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

Almond flour waffles
4.43 from 59 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 237 kcal
Author Lisa | Low Carb Yum

Ingredients

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

Instructions

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

  2. Stir in oil and eggs. Mix until blended. 

  3. 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.

  4. Pour into waffle maker to cook.
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%
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.

 

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Delicious #lowcarbwaffles 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. 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

  2. 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

  4. 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

  5. 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

  6. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  15. 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

  16. 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

  17. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  25. 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

  26. 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

  27. 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

  29. 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

  30. 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

  31. 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

  32. 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

  34. 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

  35. 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

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  60. 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

  61. 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

  62. 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

  64. 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

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

    Reply

  68. 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

  69. 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

  71. 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

  72. 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

  73. 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

  74. 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

  75. 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

  76. 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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