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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 las 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.
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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 coconut flour 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.
Video Showing How to Make Low Carb Coconut Flour Waffles
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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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. 
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.
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.
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