Scrumptious low carb paleo coconut flour waffles are easy to make. Just mix up the ingredients in a blender then pour in a Belgian waffle maker.
We flew into Orlando, Florida yesterday evening. Today is our first full day of vacation. My son is on his spring break from Prep School and we are spending the week together down south.
To celebrate his successful wrestling season as a first year high school freshman, I offered to take him on the trip.
He won a couple big championship tournaments over the last month. It’s always tough during the season because you have to maintain weight.
So, he’s happy to be eating whatever he wants now.
Belgian waffles are one of my son’s favorite breakfast items. I asked him to try these low carb paleo coconut flour waffles. I made them in our Belgian style waffle maker.
My son gave these low carb gluten free waffles a thumbs up. Although he’s not a picky eater like my daughter, the fact that he liked them is makes it a winning recipe.
I just started to use coconut flour. It can give some items a somewhat coconut flavor. But, I don’t find it that noticeable. In my opinion, it gives a better texture than almond flour.
This is a recipe I found at The Good Eatah Blog. There, you will find a lot of great gluten-free and casein-free recipes. They aren’t sugar-free so I modified the coconut flour waffles to better fit low carb.
Liz, the blogger at The Good Eatah, gives the great tip of using a blender to mix the batter. This is because coconut flour does tend to clump up when it gets wet.
The blender works out perfect in this recipe because the batter can be poured directly into the waffle iron once mixed.
My Belgian style low carb waffles were very large because I have a thick belgian waffle maker. I got one full waffles from this recipe. For me, one serving was a quarter of the whole waffle.
You can also cook these coconut flour waffles in a standard waffle maker. However, I really like the thicker Belgian style. And, this recipe worked out perfectly for me in the round shape.
For those who like to make things ahead, you’ll love that these low carb waffles freeze well. Just make up a big batch, cut them in quarters, and wrap each separately before freezing.
These thick low carb gluten free Belgian style waffles are also perfect for desserts. I love to top them with a blueberry or strawberry syrup. Then, I finish it off with some whipped cream.
You can also make a yummy waffle sundae. Just top a quarter slice with low carb ice cream and your favorite toppings. The waffle sundae was super popular at the ice cream parlor I worked at while in college.
Any way you eat these yummy coconut flour waffles will be a hit. And, you’ll never miss the sugar or carbs.
Coconut flour does have a natural sweetness to it. However, I added a little stevia liquid concentrate to the batter to enhance the flavor.
All of the ingredients in the recipe are paleo friendly if you use ghee instead of butter. Coconut oil would also work if you don’t have any ghee. They also make a butter flavored coconut oil so you don’t lose that buttery flavor.
I’m always looking for an easy breakfast to take along to work. These little waffle treats are perfect for taking on the go.
We like these paleo waffles better than the coconut flour pancake recipe. I may need to tweak this recipe some to make a goo pancake recipe.
What low carb flour do you prefer? Is it coconut or almond flour? Not sure? Click here for an article that compares the two.
Low Carb Paleo Coconut Flour Waffles – Belgian Style
Paleo Coconut Flour Waffles - Belgian Style
Ingredients
- 4 tablespoons melted butter or ghee for paleo
- 6 eggs
- 1/8 teaspoon SweetLeaf stevia drops optional, or 2 packets sweetener
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/3 cup coconut flour 33 grams
Instructions
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In a blender, mix the butter and eggs until combined thoroughly.
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Add the stevia, salt and baking powder and mix to combine.
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Mix in the coconut flour until completely combined without any lumps. Let the batter sit for at least five minutes so it can thicken.
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May add in a little water if desired to thin the batter.
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Cook according to waffle maker instructions.
Recipe Notes
Coconut oil may also be used in place of the butter or ghee.
Makes 4 servings
Net effective carbs per serving: 3g
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Charissa says
I’m on a low carb diet so I went on a hunt for waffles I could enjoy and still be in my limits. I came across this recipe and was so excited. I went out and bought me a waffle maker and everything. I will just have to say I am thoroughly disappointed. It tasted like straight eggs and the texture was weird and dry like. I really wanted to love it. I tried with every bite but it wasn’t happening. I was curious about the 6 eggs from the beginning.
Lisa says
You do need a lot of eggs, but the number might be able to be reduced to 5, but liquid may need to increase.
Laura says
Unfortunately, a lot of keto comparable breads, waffles, pancakes and other such things tend to make use of lots eggs, and as such have a quite eggy flavor and texture. You can add cinnamon, vanilla or other flavorings to cover the taste.
Lisa says
You can try using psyllium or flax eggs instead.
Lisa Roy says
Just made a double batch. These are excellent! I used 4 whole eggs + 2 egg whites; added 1/2 tsp cream of tarter, used 1 T swerve granular, and after the 5 minute rest in my vitamix I added 1/4 cup of aroyo-d whole fat coconut milk and mixed on higher speeds…..it was smooth and elastic and poured well into the waffle iron. 3 minutes and they were golden brown, gorgeous and delicious. Not as crispy as a gluten flour on the outside; but fully creamy, moist and great texture throughout. Thanks for a GREAT recipe!
Lisa says
Thanks so much for sharing your experience with the recipe Lisa!
Lynn W says
I made them similar to this only used 4 eggs, 1 egg white (our gals lay big eggs), mixed with a stick blender then stirred in coconut flour and put Pyure organic stevia in half, so I could use half for savory stuff. Mine came out crispy!
Captain Caveman says
I have really enjoyed your recipes over the years and thank you for sharing. I made these this morning hoping to use the waffles as a backdrop for a blueberry compote which complements my choice for Paleo living. However, I was put off by the funky taste of the waffles (and my wife didn’t care for it either). Perhaps it’s the brand of coconut flour I used; since some brands can have a more pronounced sulfur taste than others. Trust me, I have enjoyed success with several recipes using this brand of coconut flour-from appetizers to tarts.
I recognized the somewhat funky taste could pair well with savory. So, I folded one waffle in half and made a sandwich with a heavily saged breakfast sausage and smoked Gouda cheese. Viola’, I have a new way to enjoy a quick breakfast during the week! Perhaps my only mod would be to experiment with adding a savory herb. Thanks again for yet another great low-carb recipe!
Lisa says
Love that you found a use for the waffles! I bet it would make a nice pizza crust too.
Valerie L says
Today I made these but substituted olive oil for the butter (we wanted the last of the butter we had to put on the waffles) and I added a large banana to the mix. They came out fantastic! The banana kept them moist and helped smooth out the dryness coconut-flour baked goods sometimes have. They had a very satisfying texture! Also, I was careful not to pack the coconut flour when measuring. I measured it with a tablespoon (1/3c =5T) instead of using a measuring cup. I will definitely be making these again!
Lisa says
Oil is usually okay as a sub for butter. I do think the butter gives a better taste, though. I’m glad the recipe worked out for you.
Liz says
Thank you for sharing- we love your site! I made the almond flour waffles in our belgian maker a couple weeks ago and my husband asked for them today. Unfortunately, I was low on almond meal – then I saw the link to these coconut flour waffles. I was hesitant because hubby doesn’t like coconut and I don’t like egg. These were neither! Followed the recipe and made 5 thin waffles on vintage GE waffle iron.
Lisa says
I really miss those vintage waffle irons. I wish I still had the one my parent’s owned.
Tyrone says
I never ever posted a comment about anything before, but I feel like the recipe deserves one.
I have made this recipe 6 times already and have even made it apart of my meal prep 😂😂.
I use the big breville waffle maker. So 1 batch gets me 4 large waffles. They don’t go crispy per say. But have reheated them 3 different ways. Toaster, oven grill and in a pan with butter. The oven grill worked best and made them crispy. Toaster just reheated but not as crispy and I wouldn’t recommend reheating in a pan with butter. Mine stared to burn a bit lol.
Lisa says
I’ll have to give the grill method a try! I’ve been using it all winter as long as there’s a path to it shoveled in the snow.
Kim says
WIll NOT make again! Very eggy, tasted like scrambled eggs in the shape of a waffle. I was skeptical when I saw the ingredient list but thought it would come together quickly so gave it a try, unfortunately it lived up to my expectation. My husband cannot have wheat, sugar or milk so I regularly bake with coconut and almond flours, nut milks and sugar substitutes such as Stevia (never artifical substitutes) but it needs to taste good not just look like the real thing and unfortunately this one just didn’t.
Bee says
How can I substitute powdered erythritol for the stevia? I only like erythritol sweetener. Looking forward to making them! Thanks
Lisa says
You only need a couple teaspoons of erythritol to replace the stevia.
Barbara Kendrick says
These were great! Husband approved. We doubled the recipe to make more batter. I used 2 tablespoons of swerve instead of the liquid Stevia. I added 2 tablespoons of heavy whipping cream and 1tsp of vanilla extract and cinnamon, after I finished mixing all the ingredients it was still a little thick. I thinned it out with about 1/3 cup of water. (Remember this was for double recipe) They were perfect! We added a little peanut butter and sugar free syrup. Made 3 huge Belgium waffles.
Lisa says
I mistakenly combined all dry infredients, but gradully added to egg muxture. My batter was thick & i had to gradually add water & almond milk. I doubled the recipe, using 6 eggs & eggbeater equivilent of 6 eggs . Used ninja blender. Suggestions?
Lisa says
The batter should be somewhat thick. You don’t want to thin it out.
Lisa says
Making these now. Doubling recipe .Added 1/4tsp vanilla & 1/4 tsp almond extract & pinch of. Cinnamon. Using egg beaters & 6 eggs & splenda ( need to buy stevia). Wish me luck.
Dana says
The mixture came out a bit thick, so I added some half n half and that helped. Coconut flour is very dry to begin with so I expected some dryness with the waffles. However, as I was making the recipe, it dawned on me that it called for 6 eggs. I realized that they were gonna have a strong egg taste just like oopsie bread. I wasn’t thinking. The waffles are very good about not crumbling, and would be good for someone on an extremely low carb diet and who likes eggs. For me they do not work because of the egg taste. Also, I wouldn’t recommend cooking eggs on the side to go with the waffles, as each serving already has 1-2 eggs. I hope this didn’t come off as harsh 🙂
Nancy says
I made these for a second time and they came out even better. Instead of letting the batter rest for 5 minutes I waited 20, or it could have been as much as 30, I was watching tv. Anyway, this gave the coconut flour plenty of time to absorb moisture and the waffles had a better texture.
Nancy says
I just gave these a try today and they were a success. I did of course make a few modifications, because I’m not good with rules. ;0)
You didn’t say which size egg, so I just assumed large. But I had jumbos, so I only used 5. For sweetener I did one TBS of brown sugar. For flavor I added 1 TBS of vanilla and a dash of cinnamon.
I used a blender and I let it sit for 5 minutes (well probably more like 10). The batter was thin like a pancake batter, no need to add anything to thin it out. My waffle maker makes two square waffles. I got 4 waffles out of the batch. I’ve had two already with butter and a little blueberry jam. I feel full and nourished.
Next time I’m doubling the recipe and putting some away in the freezer. For all the mess I made in the kitchen I might as well have 8 waffles instead of 4. :0)
Lisa says
Thanks so much for sharing your mods!
Faye says
Love tbis recipe! I of course put butter on top and used sf syrup mixed with butter. Yum! I’m low carb and a type2 diabetic. Thank you!!°
Mildred says
I made these tonight with great success! They smell and taste delicious! I made a few adjustments by adding half teaspoon vanilla, half teaspoon cinnamon, and 1/3 cup coconut milk with about 1/2 teaspoon dry instant yeast mixed into the milk. I let it sit on the counter about 10 minutes while preheating the waffle maker.
WG says
We’ve tried several low-carb pancake/waffle recipes & this one is our go-to! I use the recipe as written, using 1 pkt Stevia. Then I add some heavy cream to thin it a bit, let it sit, & use a spatula to spread it in the waffle iron. It makes 4 perfectly sized waffles in my iron. I use a maple SF syrup & real butter on mine. After the 1st 2 waffles are done (which I’ll refrigerate & use later in the week for pizza crust or sandwich bread), I add vanilla & cinnamon to the batter for the remaining 2, which we then eat for breakfast. These make wonderful crusts for individual pizzas – I first melt some cheese on top to fill in any holes, then a little pizza sauce & my toppings. Delicious!
Jessica says
These were quite good & filling. My husband appreciated the low carb factor. I substituted Splenda (less than 1/8 cup) for Stevia as that is what I use for a sweetener. I agree that they are eggy, but not in a bad way. Will definitely make again! Thanks for the recipe.
Lisa says
Agree that eggy is not always bad!
Linda says
Just made these. They were wonderful. I like mine a little cruchier but that could be time in waffle maker. I cut recipe in half. Will be using this again. Thank you
Kathy McC says
Just made these this morning. I only had 4 eggs so I added 1/2 cup of heavy cream and crossed my fingers. They turned out perfectly! Very fluffy. The batter was a bit runny and dribbled out of the waffle iron a bit but it did not affect the end result. Next time I’ll use 6 eggs and compare results. Thanks for a great recipe!
Lisa says
I try not to fill the iron too much as coconut flour expands along with the eggs when cooking.
Allie says
Hi my daughter can’t have egg whites. I’m planning to make with egg yolks and should I use chia seeds in place of egg whites? Or applesauce with baking powder?
Lisa says
I’m sensitive to egg whites and I replace the whites with either chia/water or psyllium/water.
Rosemary says
I had the same issue as a handful of people who have already commented. My son and I made them, this morning, and they were incredibly dry and tasteless and the texture was bizarre (the waffles hold together really well but the moment you bite into them, they are really crumbly, much like black bread is). Thanks for sharing, though! ‘Always down to try new recipes!
Lisa says
I’ve never had the crumbly issue. I think it’s got to be a variation in coconut flour. Sounds like less should have been used.
Meredith says
Hello. I have made these waffles twice now and I have to say they are excellent (eggsellent, even)! I did modify the recipe slightly based on reviews and my own preferences. I used the butter, eggs, salt, and baking powder, as listed, but I used 2 T maple syrup instead of sweetener substitute, and I added 1/4 t cinnamon, 1/8 t nutmeg, and 1 t vanilla extract, and I also added an additional T of coconut flour to the 1/3 cup listed because my batter originally seemed a little too runny. It’s notable that I used eggs we get from my husband’s coworker who has chickens, so they might not be the same size as “large” eggs from the regular grocery store. The eggs I use weigh an average of 60 grams each (in the shell).
Also, the first time I made the recipe it made 8 individual waffles in a standard 6-waffle-grid waffle maker, and the second time it made 10; I’m not sure why, but they tasted the same.
I’m not a strict low-carb or paleo eater, but I like this recipe because it’s heavily egg-based, so my first-grader gets lots of good protein from that, and yet it really does not have any eggy taste or consistency, which is notable because I consider myself a person sensitive to egg flavor/consistency. The texture of the waffles is quite nice and very much like “real” waffles I thought, although they were a bit dry…but no more so than any other grain-free waffle recipes I’ve made (several), and even some of the regular wheat-flour-containing waffles I’ve made before.
I serve this with a dunking sauce made from a VERY small amount of maple syrup (less than 1/2 tsp) mixed with half & half (for 2 waffles), and I find that takes care of the dryness. I store them in the fridge in an airtight container. These have been a big hit in my child’s school lunches, and I’m sure they will be a regular on the lunch list in our house.
Overall I think this is an excellent recipe because it is SUPER easy and high in egg protein and has great taste & texture. For the people who say theirs turn out too eggy, I wonder if maybe they didn’t use a blender to mix the eggs/butter as suggested, because I do find that in general with eggs, the more you blend it the less eggy something tastes (I think it breaks up the egg texture more, which would make sense). I used a stick blender (a kitchen item I’d highly recommend!), as my experience with eggs has revealed that mixing with a fork or even a whisk doesn’t do the job as well and leaves more of the eggy texture in the final product.
Anyway, long story short, we really love these waffles! Thanks!
Lisa says
Thanks so much for all the details. The maple flavor in the waffle sounds like a good add.
Taryne Vanhulle says
These are fantastic! I add a splash of vanilla & some cinnamon to mine. Then I eat them as is, or take fresh blueberries & nestle them into each lil waffle pocket 🙂
Total facepalm moment though. Lesson learned if using coconut oil: either have the oil hot & wisk quickly into refridgerator-cold eggs, or use room temp eggs & just-liquified oil. I was able to zap the egg/solid oil mix in the microwave in quick bursts to warm it just enough to wisk smooth, without cooking the eggs.
So glad that I found this recipe!
Lisa says
I’ve also seen liquid coconut oil being sold now at Walmart in the regular oil section. The brand is Carrington Farms and there’s 4 times more MCTs in it than regular coconut oil.
Angela P. says
This makes a great batter for deep frying fish! 😋
Lisa says
Really? That’s great to know. We just caught a bunch of fish the other day.
Marcela says
I just made them. I really liked it! It gets a bit too dry, but I just put some extra butter on top and sugar free syrup. Ill def keep this recipe! Also, I also added some vanilla extract. It tastes great!
Lisa says
I like serving these with strawberry sauce and whipped cream! Maybe that’s why I never notice any dryness.
Nicole says
I recently made these in a regular waffle maker and then as pancakes and were great! I added a bit of cinnamon and vanilla extract. I don’t know why people are complaining, the coconut flour gives it a sweet flavor. I love how it’s high protein and low carb. Thank you.
Lisa says
You’re welcome! I need to give this one a try as pancakes.
S says
The recipe might be more successful if you give the measurement for the coconut flour in grams. The first time I baked this recipe, I might have packed the coconut flour into the cup, and the waffles were really dry (even after adding 1/3 C water). They definitely need vanilla.
Lisa says
1/3 coconut flour is about 33 grams
Sarah P says
My boyfriend is doing the keto thing, but I wanted to make him waffles in our new waffle iron. I found this recipe and, inspired by a few comments, began to experiment. I added vanilla extract, cinnamon, and instead of using water to thin out the recipe, I used unsweetened almond milk. I can see what some people are saying about it tasting kinda eggy, but to me it tastes eggy more in a french toast kind of way.
Awesome recipe!
Lisa says
Thanks for the note Sarah! I think the eggy taste could be reduced by omitting some of the egg and adding psyllium. It’s a thought I need to try.
Lauren says
I made these today and really liked them! Definitely will make these again!!
Lisa says
Thanks Lauren!
Kim says
These are wonderful. I love Belgian waffles and was happy to find this low carb version. I topped them with a few berries and it was a wonderful summer breakfast treat!
Darlene L Marcello says
I will not be making these again! They looked beautiful but tjey have an awful texture. The texture is what made it difficult to swallow. I often take my regular recipes and make the more healthful by using almond flour, amaranth flour and coconut flour etc. I’ve made coconut flour cake before that was delicious. I guess I’ll just have to continue using it in cake and maybe pancakes, but definitely not waffles again.
Lisa says
What was it about the texture you disliked? Was it too spongy? Just curious.
Angela S says
This recipe was super eggy to me…I actually prefer the low carb coconut flour pancake recipe. I have used it to make waffles for a while, but came across this one today and thought I’d try it. I think the heavy cream in he pnacake recipe helps with the texture and makes it not taste as eggy as this one.
Courtney says
Just made this for me and my boyfriend and since we’re vegan, I subbed the 6 eggs for a egg replacer called Energ-egg, which is made up of potato starch and tapioca flour and used vegan butter from a company called Earth Balance. I always didn’t have stevia drops, so I used vanilla extract. It turned out very well, only on the salty side. We would have omitted the salt for a pinch or entirely. I also added a dash of cinnamon and it had a nice flavor. We also have a Belgium waffle maker, so it came out a very nice fluffy, yet crispy texture. Just could have done without the salt and maybe a little less butter. Thanks for he inspiration though as we are on a vegan/grain free diet for a month and have been looking for new recipes to try and glad we came across yours on Pinterest!
Lisa says
I wonder if using unsalted butter would help.
Lacey says
Just made these , added cinnamon and a touch of cream to loosen up the batter a bit. They turned out nice and brown! Pretty good for my firt try at a low carb waffle.
Lisa says
Sounds like success! 🙂
Nina says
I will not be making these again. I just got a Belgian waffle maker and couldn’t wait to try it. I decided to try this recipe because I prefer to eat healthy, but this just tasted like scrambled eggs. If I want scrambled eggs, I would have make them – much easier. I have since made waffles with a regular recipe and they were so good. I will try to find a more healthy recipe but it won’t be this one.
Lisa says
Was it an eggy taste? If so, you just need to make them with more egg whites in place of the yolks.
Kay B says
I agree! So so eggy! I added vanilla and cocoa powder to try to hide the taste, but it didn’t cut it for me. My kids, however, liked them just fine.
Amy says
Sorry, but I did not like these at all.
The texture was horrible from the coconut flour and they had zero taste.
I even tried them with lemon juice but it did not mask the blandness of the waffles. The mixture did not crisp up either. I won’t be trying these again
Lisa says
It should have gotten crisp in the waffle maker. Waffles typically don’t have much taste. You could add in vanilla extract to provide a better flavor. Or, just top with zero carb maple flavored syrup.
Tippi says
They crisped up nicely for me in a regular waffle iron. But they were too dry for me the first time so I grated some left over Edam cheese into the batter. Yum!
Beatrice says
A warm welcome from sunny South Africa. Made these waffles this morning and it was yummy. I have used xylitol syrup.
Lisa says
Thanks for writing in Beatrice! So glad you liked them. They are my favorite low carb waffles.
Nichole says
Is a serving considered one wedge of the waffle? I can’t wait to.are this!
Lisa says
It depends on how much you get. If you end up with only one large waffle like I did, a serving is a 1/4 wedge. It’s very filling so that is plenty.
Francis says
Hello,I’m fairly new to low carb.I started on July 12th.And at my weigh in with my nutritionist on August 12th.I had lost 11-1/2lbs.I have used some of your recipes and have not been dissapointed.I wanted to try a waffle recipe.And searched so many recipes.I came back to your recipe.I did make a couple changes due to not having stevia glycerite.I used Sweet Additions Stevia Extract(1 squirt=1tsp.Sugar).Plus i added 1tsp.Pure Vanilla Extract.I did have to add extra Water to thin.I ended up with 3 Big Deep Belgian Waffles that smelled and Tasted Better than those Frozen Brands that use flour.Thank You for Sharing your recipes and Knowledge with us…..
Lisa says
Thanks for sharing Francis! And, congrats on the weight loss. I will add in that the batter may need to be thinned.
Francis says
Thank You!!!…
Beverly says
Excellent! I had to add almond milk to the batter to get the right consistency. My waffle maker yielded 4 waffles. Thanks for the recipe.
Lisa says
I find with coconut flour, it’s best to adjust liquid as needed.
Amanda says
Our only complaint is that the waffles were eggy tasting. Before cooking paleo, my family favorite waffle recipe called for two eggs to a cup of flour. I may go back to the original and sub the all purpose flour with coconut or almond flour. What do you think?
Lisa says
You may want to try using all egg whites or replacing some of the whole eggs with two egg whites. That should get rid of the egg taste. If you sub almond flour into your original recipe, you may need to add additional baking powder and possibly some xanthan gum or similar.
Arati says
I’d like to add Bananas to this recipe…should I change anything in your ingredients to balance these…?
Lisa says
I think it would be safe to just add them.
Morgan says
Will this batter keep for a day in the fridge or think it’ll thicken up too much? We love the waffles but it makes a lot for just two of us. Otherwise I’ll try and half the recipe.
Lisa says
I do think it would thicken too much. It’s better to just make them and freeze or keep in the fridge after cooking.
Pamela says
Good recipe, nice change! My husband liked it too. A tiny bit salty for us, I’ll half that next time. I added a tiny bit of vanilla too. Topped with a tiny bit of peanut butter and sugar-free syrup…yum! This will be a go to for sure!
THANK YOU!
Lisa says
Never tried peanut butter on waffles, but sounds really yummy!
Tonnia Williams says
Can you list carbohydrates as well as or instead of net carbs? my daughter is a type 1 diabetic and has to count all carbs and not just net.
Lisa says
All newer recipes list total carbs. I just haven’t had time to add the information to all the older recipes.
Tonnia Williams says
Thank you so much. I really appreciate your reply. I will see if she like the waffles and figure out her insulin dosage if she ends up wanting them frequently.
Sophia says
Can you make these waffles without stevia glycerite?
Lisa says
Yes. You can leave it out if you wish. It’s just a flavor enhancer.
Milenka says
Thanks soooo much for this recipe!!! I made them into pancakes and they were fluffy and super tasty 🙂 My husband and my five kids loved them. 🙂
Lisa says
Excellent! I never even thought to try these as pancakes. Thanks for the idea!
Mandy says
Thank you thank you. These are wonderful. So yummy. My family loved them
Lisa says
You are very welcome! So glad they were a hit!
virgy says
I will make these and put a few pecans on top = pecan waffles ! Thanks for the recipe !!
Lisa says
Sounds yummy!
Michelle says
Thank you for this recipe. It was a nice change of pace, instead of scrambled eggs. This way I get in some healthy fat with my eggs, too. I used coconut oil, King Arthur’s coconut flour and a TBSP of xylitol. Worked perfectly!
Lisa says
I’ve never used King Arthur coconut flour. I didn’t realize they make it.
Megan says
Followed the recipe exactly. Gotta say, it’s not too shabby! Just not the best tasting waffle… Not too terribly dry, but still. I did melt some cheese on top and that actually tasted pretty good. I’m more inclined to use this recipe for sandwiches as opposed to a sweet treat. I bet it’d be awesome with light SF syrup, fried egg, bacon, and cheese!
Elle C says
One of my favorite low carb recipes. I love them. Thank you so much.
Chrissy says
Just made these. Mine turned out extremely thick and dry and almost hard to get down. I used some sugar free syrup but the waffle wouldn’t even soak it up. Wondering if cutting back on the amound of coconut flour or added a liquid like vanilla? Thanks
Lisa says
Sounds like you need more liquid like a low carb milk or cream. Water may work too. You could also cut back on the coconut flour.
Gotholia says
Hi! I tried your original recipe. half the proportions, the butter was totally lose, like an omelet. The waffles were lose too, they tasted like an omelet. They looked like an omelet in a shape of a waffle. What did I do wrong? Is it really ok to use such a little dose of coconut flour? how can it thicken with 5 teaspoons of coconut flour?
Lisa says
Did you let it sit so the coconut flour had time to thicken the batter? I’m not sure if brands vary much, but the coconut flours I have used all soak up liquid like a sponge.
VFChristy says
Wouldn’t half the recipe be more like 2 TABLESPOONS plus 1/2 TEASPOON of coconut flour? 1/3 Cup = 5 1/3 tablespoons (5 Tbsp and 1 tsp) or 2.6 ounces or 75.6 grams.
Lisa says
Yes. Half the coconut flour is 2 Tbsp plus 1/2 tsp.
GaelachAingeal says
These were pretty good. I read the quantity wrong for the coconut flour and only added 1/4 cup. Not too much of a difference. I also subbed two eggs with egg whites to try to reduce the egg taste. The texture is wonderful. Just like the regular ones with white flour. It does have a kind of french toast taste to it because of the eggs but even my 8 yr old asked for a second helping. I was surprised since she’s pretty picking eater.
Lisa says
Sounds like a success! Thanks for sharing your modifications and results!
Tasha R. says
Do you think Rice Flour could be used as substitute for coconut flour?
Lisa says
I don’t have much experience with rice flour as it isn’t low carb. Sorry.
D'leroy leon says
I followed the recipe exactly and my waffles ended up tasting mostly of eggs. What could I have done wrong? Were the eggs supposed to be small ones?
Lisa says
It’s hard to eliminate the subtle egg taste unless you sub out an egg or two with just the whites.
Lulu says
I enjoyed these as bread for a breakfast sandwich with bacon, egg, and cheese = )
Lisa says
What a great idea!
Anne Marie says
These look awesome! Wondering if coconut oil can be subbed for the butter
Lisa says
Coconut oil should work fine in this recipe in place of butter.
Shannon @ Dinner from the Heart says
I tried these this morning and they were a big hit with my boys and grandson! I used a regular waffle iron that makes 4 waffles. This recipe made 8 regular waffles – 1/2 of the batter filled my waffle iron.
Lisa says
Yea! So happy they liked the waffles!
Diane in Wisconsin says
Great Low carb waffles
Milena says
I just made this and they turned out fantastic. I used 1 tbs of Stevia in the Raw. I also doubled the recipe to have some to freeze. Thank you for sharing!
Lisa says
You’re welcome! So glad you liked it.
Debra Shockley says
I am new to the low carb lifestyle. Consistency of food has been an issue for me. For ex., the french toast I made were this week were more egg like than french toast like.
Will that be the same result with this recipe? Also, i dont have a waffle maker. Will these turn out just pan frying as pancakes?
Thanks for your time. They look delicious!
Lisa says
Debra – I do not find that these waffles have any kind of egg texture or even eggy taste. I’m sure you could fry this batter in small amounts in a pan like a pancake since a waffle maker just applies heat on both sides at the same time. Even those who don’t follow low carb or gluten free loved these.
Nadine says
Tried these tonight and should have read the comments before, I used 1/2 tsp of liquid stevia and should have used the packets of truvia. Even so I thought they were awesome! I have a large Gorge Foreman with interchangeable plates which include waffle plates and this recipe made 1 extra large/2 large ones. It oozed out a bit so could easily have made another 1/2. Because they weren’t very sweet I thought perhaps they could even be used to make a sandwich with, I’m gonna try it and see!
arleen skidmore says
these turned out fantastic, i thought i mucked em up because the batter was really runny, i thought it was because i used 6 jumbo eggs so i added a tbsp coconut flour, and then realized i forgot the salt and baking powder DOH. i’ve made almond flour ones before and just..not a fan. these are great. ty
Lisa says
Good to know the recipe is forgiving. I agree that coconut flour makes better waffles tan almond flour.
Heather B says
Great recipe, even my kids loved it! We used a teaspoon of Truvia for the sweetener since that is what we had on hand. Thanks!!!
Lisa says
Heather – So glad it was a family favorite! Thanks for sharing the Truvia amount that worked for you.
Rhea Harper says
Hi! I am planning on trying this and I am on comp prep. I need help on serving size. So confused. I have just a regular Black and Decker waffle iron. I don’t know if this is a stupid question, but is the serving size actually for all 4 little wedges? TIA!
Rhea
Lisa says
For the Belgian waffle size, a serving is half the circle or two wedges. Not sure how many regular waffles the batter makes, but I got two large circular waffles from the recipe.
Rhea Harper says
Yayyy!! Thank you! 🙂
Laura j says
What can I use in the place of stevia glycerite?
Lisa says
You could use stevia extract powder or about 8 packets of your favorite sweetener. You may need to adjust the amount of sweetener to your taste.
Cindy says
thank you for this recipe! Family and I enjoyed it. We will definitely make it again.
Lisa says
You’re welcome Cindy! Thanks for sharing how it turned out.
Anonymous says
How many cups of coconut flour? It shows a ?
Lisa says
It’s 1/3 cup. I converted this recipe to print better and didn’t catch that. Thanks!
Deborah H. Bateman says
Your waffles look so beautiful. I don’t know what I did wrong. I tried to follow the recipe exactly and the batter was so thick I couldn’t get it to pour out of the blender. I added some milk thinking that would help. But, still it’s not right. Tell me that there was supposed to be a wet ingredient that I missed.
Blessings,
Deborah
Lisa says
Deborah,
I’m sorry you had trouble. This is a very thick batter and may need to be spread a bit rather than just poured. It does help to have ingredients at room temperature so butter doesn’t harden after melting. Coconut flours may vary a bit so perhaps use a bit less flour rather than add more milk.
Lisa