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.
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.
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.
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.
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.
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.
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
Almond Flour Waffles (Keto, Gluten Free)
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
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.
Notes
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 5%
- % Protein: 8.4%
- % Fat: 86.6%
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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.
Loretta says
May 11, 2019 at 10:11 pmCan you use this batter for pancakes? I used it for waffles and it was yummy, but stuck to the iron, and took a while to cook. I am hoping that pancakes might be a bit easier.
Lisa MarcAurele says
May 12, 2019 at 7:05 amI’ve never tried it for pancakes because I use this almond flour pancake recipe instead.
Pat says
April 22, 2019 at 5:19 amOMG just made these waffles and they were delicious. I used 1/2 cream, 1/2 buttermilk as it needed to be used. I dont have a waffle maker so bought a silicone pan and baked in toaster over. So glad I found them!
Lisa MarcAurele says
April 22, 2019 at 1:37 pmGood to know baking in a pan works too! Thanks for sharing that tip. I bet they tasted amazing with the buttermilk!
Naomi says
March 24, 2019 at 5:55 amThis might be a silly question but is 1 serving the entire thing or 1/4 of the waffle? Thanks.
Lisa MarcAurele says
March 24, 2019 at 7:21 amIf you get 2 Belgium waffles, the nutritional data is for 1/4 of a waffle.
Lisa Melvin says
March 19, 2019 at 10:36 amI made these but I used a cup and a half of sifted almond flour. Also used half a cup of almond milk instead of cream and no xanthan gum. Also threw in half a teaspoon of Swerve granulated sweetener. Made 2 large waffles. 2 quarters seem to be about equal to 2 Eggos. Next time I will try throwing some freeze dried strawberries in!
Kathy says
March 19, 2019 at 8:11 amOne of the best Keto waffle recipes. Family loves it and have no idea it’s not the real thing. I add the vanilla to give it a more realistic taste. Make extras for sandwich wraps or just for your bread loving snacker.
lori baker says
March 14, 2019 at 12:54 amcan i substitute the eggs with something
Lisa MarcAurele says
March 14, 2019 at 7:42 amYou can try using psyllium or flax eggs.
ShinyRedKetoPill says
March 14, 2019 at 12:34 amAfter a rough start with some coconut flour waffle recipes I decided to give up on it and go with almond. LowCarbYum was my first port of call. Found this recipe. Made it. Success!
I always use waffles in a sweet desert context, never savory so I made two alterations:
4 Tbsp of Erythritol and 1 Tbsp of vanilla essence. Turned out perfectly! Super fluffy and light. Getting them off the waffle iron in one piece was a delicate but not impossible task. Thank you, Lisa for this recipe.
Lisa MarcAurele says
March 15, 2019 at 10:27 amI sometimes have trouble getting the waffles out in one piece. That’s something I need to work on, but I found that the crisper they get on the outside, the easier they are to remove.
Mel says
March 6, 2019 at 3:25 amDo you think i could substitute some of the almond flout for unflavored protein powder? Say add in 1/3cup pro powder and less of that much almond?
Lisa MarcAurele says
March 6, 2019 at 7:05 amIt’s worth a try, but when I sub out almond flour for whey, I usually use less.
Effie says
February 18, 2019 at 11:01 amDidn’t have any normal flour in and we’d do not do dairy so I hunted online for an almond flour recipe and found this, honestly I’ve never had much luck with home made waffle mixes but this was perfect! Made 1/3 the recipe as only had one egg and subbed cream for soy creamer, only needed 1/6th cup otherwise no subs or changes and they were perfect! Thankyou
Lisa MarcAurele says
February 19, 2019 at 9:38 pmI’m so glad they worked out without the dairy!
Dawn W says
February 17, 2019 at 12:26 pmThis is heavenly yummy yummy.l can’t say enough good things about this one.😋😋
Lori says
January 29, 2019 at 2:04 pmI have made these waffle with the exact recipe and they are so delicious!
I was hoping you could answer a question for me.
I cannot find any zero carb heavy whipping cream. Is it possible to just use all water instead??
Lisa MarcAurele says
January 29, 2019 at 7:15 pmYou do need the thickness of the cream so I don’t think it would work with all water.
D peterson says
February 1, 2019 at 10:35 pmProducers heavy cream from Costco O carbs
Eric says
February 4, 2019 at 11:49 amJust for all of us Carb Counters…. In the United States food manufacturers are allowed to label a food as having zero grams of carbs if it contains 0.5 grams or less per serving – PER SERVING. The serving size for HWC is 1 tablespoon. One tablespoon of HWC actually contains 0.4 grams of carbs regardless of what the label says. For someone trying to keep net carbs under 20 grams, 0.4 grams is a significant amount and most people following a ketogenic diet will consume more than one serving of HWC, especially if they think it contains no carbs. So, that 0.4 grams of carbs quickly turns into 2, 4, or even 6 grams of carbs. I set up my own HWC in Carb Manager to show 0.4 grams, allowing me to keep better track of my net carbs.
Lauren says
January 20, 2019 at 10:40 amMade 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!
Lisa MarcAurele says
January 20, 2019 at 11:55 amI’ll look out for those photos on Instagram! Sounds delicious.
Amber says
January 15, 2019 at 9:35 amThese 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!
Lisa MarcAurele says
January 15, 2019 at 2:07 pmThanks so much for letting us know how well the waffles turned out!
Joan Campbell Pope says
January 13, 2019 at 1:38 pmWe 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!!!
Lisa MarcAurele says
January 13, 2019 at 1:39 pmThanks for the feedback Joan! I really appreciate you taking the time to write in and let us know how they turned out.
Tania says
January 8, 2019 at 4:46 pmWhat if you don’t have heavy cream or are lactose intolerant? Can you you almond milk or coconut cream instead?
Lisa MarcAurele says
January 9, 2019 at 7:27 amI’ve had success subbing coconut cream for heavy cream.
Tradition Ridet says
December 17, 2018 at 12:31 pmEasy to make and satisfies my sinful desire for the real thing.
Jan says
December 9, 2018 at 2:55 pmThese 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.
Lisa MarcAurele says
December 9, 2018 at 4:55 pmYou’re very welcome! I’m glad you are finally enjoying waffles again!
G. Hahn says
December 5, 2018 at 6:17 pmThese 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!!
Lisa MarcAurele says
December 6, 2018 at 7:47 amYou’re welcome. I find that they always fluff up nicely as well.
Lisa says
December 2, 2018 at 10:38 amI 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.
Lisa MarcAurele says
December 3, 2018 at 5:21 amThanks so much for writing in to let us know how the waffles turned out in your new waffle maker!
Sarah says
December 1, 2018 at 1:15 pmThese 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!!!
Lisa MarcAurele says
December 1, 2018 at 2:25 pmYay! Much better choice than a McGriddle.
Roni says
December 1, 2018 at 10:18 amVery good!
Jessica says
November 28, 2018 at 8:59 amThis 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.
Lisa MarcAurele says
November 28, 2018 at 1:50 pmYou’re very welcome Jessica! I’ll admit that the post could use some updating, but I won’t be changing the recipe.
Pegi says
November 13, 2018 at 12:36 pmOMG!!!! 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…..
Rob says
November 25, 2018 at 11:20 amSo 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
Lisa MarcAurele says
November 26, 2018 at 7:05 am1/2 tablespoon is equal to 1 1/2 teaspoons. I’ll get that fixed.
Missie says
January 28, 2019 at 8:46 amI have KitchenAid measuring spoons that actually have a half tbsp. I used it in my homemade bread recipe until I was diagnosed with diabetes a few months ago.
LorFalcon says
October 21, 2018 at 6:19 pmI 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!
Shawna says
October 9, 2018 at 3:37 pmI 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.
Lisa says
October 10, 2018 at 5:38 amI 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.
Theresa Duckworth says
October 6, 2018 at 12:47 pmI’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!
Lisa says
October 6, 2018 at 6:34 pmThanks for writing in and letting us know how well the recipe worked out Theresa!
Bonnie says
October 14, 2018 at 8:21 amLisa… just checking; when you say 1 waffle, does that mean the entire 4 quarters?
Lisa says
October 14, 2018 at 8:45 amIt’s one of the quarters.
Katherine Witherell says
October 4, 2018 at 9:36 amThis 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!
Lisa says
October 4, 2018 at 6:30 pmThe 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.
Kristina says
December 23, 2018 at 4:06 pmHow 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 🙂 .
Lisa MarcAurele says
December 24, 2018 at 6:22 amI would use a little less and add a bit more if needed to get the right consistency.
Christine says
September 28, 2018 at 2:37 pmTry 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.
Lisa says
September 28, 2018 at 7:00 pmThanks so much for the feedback Christine! It’s great when the hubby enjoys them and isn’t low carb.
sonia caravan says
September 16, 2018 at 9:49 amHi, 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!
Lisa says
September 18, 2018 at 7:29 amThanks for sharing Sonia! The cinnamon is a good way to enhance the flavor.
Jackie says
September 13, 2018 at 1:27 pmLiterally eating these right now. They came out perfectly! Thanks for a great grain free waffle recipe!
Lisa says
September 13, 2018 at 2:52 pmThanks for writing in Jackie! Enjoy the waffles.