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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 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
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Paleo Coconut Flour Waffles – Belgian Style
Recipe Video (Click on Image to Play)
Ingredients
- 4 tablespoons melted butter or ghee for paleo
- 6 eggs see note
- 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
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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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.
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!