Learn how to prep the ultimate coconut flour waffles, made with easy pantry ingredients you likely already have on hand. Even better? This recipe will be ready in under 10 minutes! They're absolutely scrumptious paired with sugar-free syrup, fresh berries, and keto whipped cream.
Why you'll love this coconut flour waffle recipe
- Fluffy and delicious: Belgian waffles have the fluffiest, most appetizing texture with thick ridges that are perfect for holding your favorite toppings.
- Customizable batter: My coconut flour waffles have tons of customizable batter options, with fun additions like shredded coconut, raspberries, and keto chocolate chips.
- Fits most diets: These gluten-free waffles are also paleo, keto, and low-carb for all of your dietary needs!
- Vegan options: My paleo coconut flour waffles can be made vegan with just a couple of swaps, switching eggs for almond milk and butter for coconut oil.
- Freezer-friendly: These waffles freeze well for extra quick breakfasts; just separate the waffles before freezing.
- Kid-approved: Kids will love this low-carb breakfast. 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 makes it a winning recipe.
- Tasty toppings: There are so many ways to dress up these waffles, from sweet keto whipped cream to savory fried chicken!
Learn more about baking with coconut flour with my Ultimate Guide to Baking with Coconut Flour.
Ingredients needed
Here's everything that goes into my keto coconut flour waffles:
Coconut flour
Coconut flour is the base of this recipe, giving my waffles an amazing texture while remaining low-carb and keto-friendly.
Butter or ghee
I use an ample amount of melted butter in my waffle recipe, adding great fat content to the dish.
For a paleo option filled with saturated fat, choose ghee instead.
Eggs
While my coconut flour waffles does contain eggs, you can easily swap them for low-carb milk if you prefer.
These eggs act as a binder in this recipe.
Stevia
To sweeten this recipe, I use just a touch of SweetLeaf stevia drops. This is an optional step, depending on your preferences.
Salt
A bit of salt enhances all the flavors in these tasty waffles.
Baking powder
Baking powder gives pillowy height to this recipe.
Cooking tips
- Weigh your coconut flour for an accurate measurement and the perfect waffle consistency.
- Adjust the amount of coconut flour used if you find that the batter is too thick or thin.
- Add more or less Stevia based on how sweet you like your waffles.
How to make coconut flour waffles
Making these coconut flour waffles couldn't be easier! Here's how to do it:
Step 1: Blend butter and eggs
The first step in this easy recipe is to add butter and eggs to the blender.
Mix them up until your eggs are whipped, and the ingredients are thoroughly combined.
Step 2: Mix in stevia, salt, and baking powder
Next up, add stevia, baking powder, and salt to your mixture. Blend again to combine.
Step 3: Thoroughly blend coconut flour
Finally, mix in the coconut flour until it has completely integrated into your batter. Make sure there aren't any lumps!
Then, let your batter sit for a few minutes, allowing the texture to thicken.
Step 4: Adjust consistency
If your batter is a smidge too thick, add a bit of water and blend to thin it.
Step 5: Cook in a hot waffle iron
Once you've perfected your waffle batter consistency, add scoops of batter to your pre-heated waffle iron, cooking according to waffle maker instructions.
Serve your coconut flour waffles warm with your favorite low-carb toppings!
How to serve coconut flour waffles
These waffles can be enjoyed as both sweet and savory dishes.
For a traditional waffle, top yours with keto maple syrup, your favorite low carb fruit, and a healthy scoop of whipped cream.
Extra sweet tooths can use these waffles to make a waffle sundae! The waffle sundae was super popular at the ice cream parlor I worked at while in college.
Simply top your waffles with almond milk ice cream and sugar-free hot fudge (the cherry is optional!).
Finally, for a fun savory option, I highly recommend using this recipe for chicken and waffles!
Pile your waffles high with keto fried chicken and finish them with drizzles of maple syrup, keto honey mustard, and buffalo sauce. Slices of bread and butter pickles add the perfect finishing touch.
Recipe variations
- Replace ghee or butter with coconut oil for a dairy-free alternative.
- If you're out of eggs, you can use a bit of almond milk, coconut milk, or heavy cream as a substitution (about 3-4 tablespoons per egg).
- Swap coconut flour for almond flour in a pinch.
- Create coconut waffles by adding shredded coconut to the batter!
- Include delicious additions like berries, chopped nuts, or sugar-free chocolate chips to your waffle batter.
- Make these waffles savory, using less stevia and topping with smoked tofu, eggs, or fried chicken!
FAQs
Here are the questions I get most about my coconut flour waffle recipe. If you don't see your questions answered here, please leave them in the comments down below.
Both coconut flour and almond flour make great keto waffle ingredients, offering a similar texture to wheat flour without the high carb count.
I recommend sweetening waffles with stevia, erythritol, or monk fruit sweetener. Avoid high-carb options like white or coconut sugar.
The best keto waffle toppings are totally up to preference!
For a fruity delicacy, I like adding fresh strawberries, blackberries, or blueberries along with a sweet strawberry sauce.
Other sweet options include low-carb whipped cream, sugar-free chocolate chips, and keto maple syrup.
For a savory recipe, add a protein source like fried egg, fried chicken, or smoked tofu. Finish with hot sauce and maple syrup for a sweet and savory combo!
Like this coconut flour waffles recipe? Try these!
Coconut flour is a fantastic keto ingredient, used in many of my favorite recipes! Try more of my best coconut flour recipes:
- Keto Coconut Flour Psyllium Husk Bread is the ultimate sandwich bread.
- Keto Coconut Flour Tortillas are a great base for tacos, fajitas, and more.
- Cranberry Pumpkin Muffins With Coconut Flour are lightly sweet and made with homemade spices.
- Gluten-Free Coconut Flour Pizza Crust is delicious, topped with tomato sauce, melty mozzarella, and your favorite pizza toppings.
- Garlic Coconut Flour Keto Bagels are best enjoyed slathered with cream cheese.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Keto Belgian Coconut Flour Waffles
Video
Ingredients
- 4 tablespoons melted butter or ghee for paleo
- 6 eggs see note
- ⅛ teaspoon SweetLeaf stevia drops optional, or 2 packets sweetener
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅓ cup coconut flour 33 grams
Instructions
- In a blender, mix the butter and eggs until combined thoroughly.
- Add the stevia, salt and baking powder and mix to combine.
- Mix in the coconut flour until completely combined without any lumps. Let the batter sit for at least five minutes so it can thicken.
- May add in a little water if desired to thin the batter.
- Cook according to waffle maker instructions.
Notes
- Coconut oil may also be used in place of the butter or ghee.
- Adding heavy cream, almond milk, or coconut milk can be used in place of an egg or two. 3-4 tablespoons of liquid is needed to replace an egg.
- It's best to weigh the coconut flour if you can as cup measurement isn't as accurate. Because the flour tends to vary in absorbency, you may need to use a little less if the waffles come out dry and possibly a little more if the batter is too thin. Additional liquid can also be added to offset a thick batter.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes 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.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: July 8, 2020... Last Updated: January 5, 2024 with updated images and additional recipe information.
Allison
These turned out great!! I added frozen blueberries and my kids devoured them 😊
Donna Bates
Hi Lisa,
I really enjoyed the recipe. I made today 4/11/2024. It's a keeper! Thanks!
Good eat'n,
Donna
The Low Carb Cook
So glad you like it!
Nick
I was looking for a recipe without almond flour and found this recipe with coconut flour, i made with coconut oil, very tasty i also made some whipped cream and strawberry marmalade with butter. This is a winner 🏆
Debbie
I have Celiac disease and my hubby is diabetic. These are the first low carb, gluten-free waffles that my husband has said are a winner! I froze half of them for my breakfast this week.
Mini
Made this for dinner tonight. I followed the recipe and used six eggs, but my batter turned out not so thick, kind of watery actually. In the comments, it’s mentioned that the batter’s supposed to be thick, so I added additional 2.5 table spoons of coconut flour. My waffle turned out fine but a bit dry and dense (probably from the extra coconut flour…) I think next time I’ll try 4-5 eggs and not add any additional coconut flour. Thank you for the recipe. I have tried many of your recipes. Your recipes make my keto life so much better! I truly appreciate your talent.
Kate
Unfortunately they came out pretty eggy. I reduced the eggs to 4 like other commenters, as well. I froze and put them in the toaster, it smelled like burning eggs. Even husband rushed in thinking I had left eggs burning on the stove. Didn’t make again.
AT
Love these, but made changes to improve taste and make it keto friendly:
(I took the advice of others and cut down the eggs)
4 eggs (instead of 6)
Then added 1/4 cup of heavy cream (plus a little extra b/c still tad dry)
Added 1/4 tsp vanilla extract and 1/2 tsp cinnamon.
I cut down the salt to 1/4 tsp.
For the fat I used butter.
Also, to make them a little fluffier (I think this helped) I separated some of the egg whites so that I could beat them into stiff peaks. Then folded the egg whites back in at the very end (after the batter had sat).
This also complicates a simple recipe, so maybe not everyone is into all these extra steps ????
Lisa MarcAurele
Thanks for sharing your version!
Lisa
I lost my original recipe but thought I would give this a try. They were really good and we will definitally use this recipe again. Thanks for sharing.
Heather Harmon
I thought these were really good! I replaced the butter with coconut oil and the sugar with coconut sugar. I also added some organic vanilla extract. Very tasty!
Emilee
Thankfully I'm familiar with low carb baking, the texture on these were very good. I used powdered swerve because that's what I had on hand, I subbed out some eggs for almond milk. The first one was super runny and made a mess but as the batter sat longer they thickened up great.was a wonderful treat thank you
Paula
I made these exactly as directed. Maybe it's because I'm not Paleo but these were not good. At all. They were like eggs in the shape of a waffle with some salt and baking powder. I had to throw it out. Sorry. Not for me.
Lisa MarcAurele
For those sensitive to the taste of egg, I recommend using the note to replace 2 eggs with heavy cream or a low carb milk with xanthan gum added.
Yvonne
Liked these a lot, would they cook ok if I kept the batter in the fridge overnight?
Lisa MarcAurele
The batter should be fine to make cook the next day if kept refrigerated.
Lauren
Disaster. Did not work in waffle iron or on griddle for pancake. Substituted soy milk and a little water for 4 of the six eggs. Do not use almond milk or flour due to allergies. Yikes.
Lisa MarcAurele
You need at least 4 eggs in the recipe. Some have had success subbing out 1 or 2 of the eggs, but trying to sub out 4 of them with liquid won't work.
charis
Is the texture supposed to be cakey or did I make it wrongly?
Lisa MarcAurele
When I make these waffles, the texture is a bit spongey so I guess you could say it's somewhat cake-like.
Emily
These were great! Not too eggy even for a beginner low carb person
Tiya
Just a note regarding the comments on texture/egg taste. Read through all the comments for suggestions/mods (egg whites, psyllium husk, cream, fewer eggs, etc). Everyone's taste is different and you can adjust to fit yours! Most importantly, keep in mind that coconut flour absorbs liquid differently due to age and brand. I always start with half of the suggested amount and then see what the consistency is like after the batter sits before I add any more. Usually I end up using just slightly over half of original of the brand I use.
Rachele
I just made these. I only used 3 eggs and added two tablespoons of almond milk. They came out great. 6-4 eggs sounded waaaaaaaay off. Im glad i am familiar with keto cooking to not have wasted all my ingredients as so often happens with subs/ modifications .
Lisa MarcAurele
Thanks for sharing your mods Rachele!
Amanda N
So good!
Brittnae' Patterson
I made this last night for dinner because I was in the mood for waffles (and also because breakfast for dinner is somehow so wonderful!). I absolutely loved it!! I just wish I had more syrup! I'm totally going to make this again.
Renee
These were amazing I forgot to take a picture but I did add cinnamon oh it was so good everyone loved them
Frances
Very delicious! We have enjoyed this recipe. I’m a little confused about the serving size. The batter made 3 Belgium waffles. Each has 4 pieces. So 2 of the pieces is 1 serving? And that’s net 3 carbs? Thank you for all the good food!
Lisa MarcAurele
I get 2 Belgium waffles so for me, dividing it into 4 servings would be 2 pieces. If you are getting 3 waffles, it would be 3 pieces assuming each waffle is cut into 4 equal pieces.
Elvir
Too eggy for me.
Kimberle
Made these waffles this morning and they are a GREAT alternative to gluten flour belgian waffles. Made the waffles two different ways with some modifications.
1st batch - 4 eggs, 1 tsp vanilla extract, 1 tbsp of 2% milk to thin the batter. Good, but still a little "eggy"
2nd batch - 3 eggs, 1 egg white, 1.5 tsp vanilla extract, 1 tbsp of 2% milk to thin batter.
2nd batch was much better (for me - not a fan of eggs).
Glad I came across this recipe!! Definitely a keeper!
Thank you Lisa!
Anita
Made them this morning as I wanted to compare them with the almond flour version I made a few days ago. They were great and hubby said he couldn't tell the difference between the two versiona. I used 5 medium eggs, coconut oil and added a splash of vanilla extract and toffee flavoured Stevia drops.
I like both versions but thought these were a little less crispier than the Almond flour version. Any suggestions how to improve?
Regardless, they were very tasty!
Thank you for sharing this recipe. Love your blog!
Lisa MarcAurele
You could try toasting them after to crisp up the outside. Or maybe turning the waffle iron on a higher setting?
Je'Lisia Edwards
I made these waffles, and they were EVERYTHING! I think I may have put too much salt though. They were kind of salty, but I still enjoyed them. Nothing sugar free syrup can't fix! 🙂
Kitty
Love Love Love these waffles ? thank you for the recipe ?
Lisa MarcAurele
These are my favorite low carb waffles. Glad you love them too!
Kelly
Just made these and they are delicious. My go to for waffles. Any suggestions for a chocolate version?
Lisa MarcAurele
You could experiment with adding in a little cocoa powder and a touch more sweetener.
Kortney
So is it 3 carbs for 1/2 a waffle? I am a little confused. Thanks 🙂
Lisa MarcAurele
It depends on how many waffles you get. I get about 2 Belgium sized waffles so that's 1/2 of a waffle.
Brianne
Made these today and love them! I wasn't too sure about the consistency of the batter, but they cooked up really nice. Good texture, not overly dry. I added 1/4 tsp cinnamon and about 3/4 tsp vanilla extract to the batter as well. I didn't have any SF syrup, so just used some butter and topped with a fried egg. Tasty!
Bekah
Made 'em. LOVE 'em. I used 5 large eggs and Lakanto for my sweetener. Topped 'em with some whipped cream and raspberries for a lovely Sunday breakfast treat. Thank you!! ???
Lisa MarcAurele
That does sound delish!
Silvia Rollano
One of my favorite breakfast choice. It not only fill me up but is healthy.
DKWMAJOR
We love these! Thanks for sharing.
Lisa MarcAurele
So glad they worked out for you!
Marla
I love using coconut flour so I had to try these with my new Pampered Chef Waffle Stick Pan! Sadly I didn't read the comments before I made them or I would have used less eggs. Yes it is too eggy for me. However, they came out beautifully and I added chopped nuts to the top of one before baking and that helped. I also used a SF Maple Syrup. I will make again but adjust the ingredients somewhat. Bummer... I just realized I can't add a photo to show you how beautiful they came out!
Lisa
I added a note to the egg ingredients. However, I'll need to test before changing the recipe.
Charissa
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
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
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
You can try using psyllium or flax eggs instead.
Lisa Roy
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
Thanks so much for sharing your experience with the recipe Lisa!
Lynn W
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
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
Love that you found a use for the waffles! I bet it would make a nice pizza crust too.
Valerie L
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
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
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
I really miss those vintage waffle irons. I wish I still had the one my parent's owned.
Tyrone
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
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.
Bee
How can I substitute powdered erythritol for the stevia? I only like erythritol sweetener. Looking forward to making them! Thanks
Lisa
You only need a couple teaspoons of erythritol to replace the stevia.
Barbara Kendrick
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
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
The batter should be somewhat thick. You don't want to thin it out.
Lisa
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
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
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
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
Thanks so much for sharing your mods!
Faye
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
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
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
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
Agree that eggy is not always bad!
Linda
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
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
I try not to fill the iron too much as coconut flour expands along with the eggs when cooking.
Allie
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
I'm sensitive to egg whites and I replace the whites with either chia/water or psyllium/water.
Lisa
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
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
Thanks so much for all the details. The maple flavor in the waffle sounds like a good add.
Taryne Vanhulle
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
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.
This makes a great batter for deep frying fish! ?
Lisa
Really? That's great to know. We just caught a bunch of fish the other day.
Marcela
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
I like serving these with strawberry sauce and whipped cream! Maybe that's why I never notice any dryness.
Nicole
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
You're welcome! I need to give this one a try as pancakes.
S
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
1/3 coconut flour is about 33 grams
Sarah P
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
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
I made these today and really liked them! Definitely will make these again!!
Lisa
Thanks Lauren!
Kim
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
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
What was it about the texture you disliked? Was it too spongy? Just curious.
Angela S
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
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
I wonder if using unsalted butter would help.
Lacey
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
Sounds like success! 🙂
Nina
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
Was it an eggy taste? If so, you just need to make them with more egg whites in place of the yolks.
Kay B
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
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
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
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
A warm welcome from sunny South Africa. Made these waffles this morning and it was yummy. I have used xylitol syrup.
Lisa
Thanks for writing in Beatrice! So glad you liked them. They are my favorite low carb waffles.
Nichole
Is a serving considered one wedge of the waffle? I can't wait to.are this!
Lisa
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
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
Thanks for sharing Francis! And, congrats on the weight loss. I will add in that the batter may need to be thinned.
Francis
Thank You!!!...
Beverly
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
I find with coconut flour, it's best to adjust liquid as needed.
Amanda
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
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
I'd like to add Bananas to this recipe...should I change anything in your ingredients to balance these...?
Lisa
I think it would be safe to just add them.
Cathy T
I just made this recipe with 5 large eggs and one banana smashed up and included in the batter. I did not add any sweetener. They came out well. My only thought is that with the butter I probably didn’t need to add the extra salt since the recipe tasted just a bit salty. Other than that I thought it was quite good. The recipe made 2 Belgian waffles and I ate 2 of the 8 quarters. Not sure what a serving size is.
Lisa MarcAurele
I try to keep the serving to 1/4 or 1/2 of a full Belgium waffle. There's no need to add sweetener, especially if you add a banana.
Morgan
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
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
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
Never tried peanut butter on waffles, but sounds really yummy!
Tonnia Williams
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
All newer recipes list total carbs. I just haven't had time to add the information to all the older recipes.
Tonnia Williams
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
Can you make these waffles without stevia glycerite?
Lisa
Yes. You can leave it out if you wish. It's just a flavor enhancer.
Milenka
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
Excellent! I never even thought to try these as pancakes. Thanks for the idea!
Mandy
Thank you thank you. These are wonderful. So yummy. My family loved them
Lisa
You are very welcome! So glad they were a hit!
virgy
I will make these and put a few pecans on top = pecan waffles ! Thanks for the recipe !!
Lisa
Sounds yummy!
Michelle
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
I've never used King Arthur coconut flour. I didn't realize they make it.
Megan
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
One of my favorite low carb recipes. I love them. Thank you so much.
Chrissy
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
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
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
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
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
Yes. Half the coconut flour is 2 Tbsp plus 1/2 tsp.
GaelachAingeal
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
Sounds like a success! Thanks for sharing your modifications and results!
Tasha R.
Do you think Rice Flour could be used as substitute for coconut flour?
Lisa
I don't have much experience with rice flour as it isn't low carb. Sorry.
D'leroy leon
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
It's hard to eliminate the subtle egg taste unless you sub out an egg or two with just the whites.
Lulu
I enjoyed these as bread for a breakfast sandwich with bacon, egg, and cheese = )
Lisa
What a great idea!
Anne Marie
These look awesome! Wondering if coconut oil can be subbed for the butter
Lisa
Coconut oil should work fine in this recipe in place of butter.
Shannon @ Dinner from the Heart
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
Yea! So happy they liked the waffles!
Diane in Wisconsin
Great Low carb waffles
Milena
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
You're welcome! So glad you liked it.
Debra Shockley
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
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
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
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
Good to know the recipe is forgiving. I agree that coconut flour makes better waffles tan almond flour.
Heather B
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
Heather - So glad it was a family favorite! Thanks for sharing the Truvia amount that worked for you.
Rhea Harper
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
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
Yayyy!! Thank you! 🙂
Laura j
What can I use in the place of stevia glycerite?
Lisa
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
thank you for this recipe! Family and I enjoyed it. We will definitely make it again.
Lisa
You're welcome Cindy! Thanks for sharing how it turned out.
Anonymous
How many cups of coconut flour? It shows a ?
Lisa
It's 1/3 cup. I converted this recipe to print better and didn't catch that. Thanks!
Deborah H. Bateman
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
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