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.
These paleo waffles are a good alternative to our coconut flour pancake recipe. But if you like almond flour better, you may want to make the almond flour waffles instead.
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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Recipe
Paleo Coconut Flour Waffles - Belgian Style
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
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
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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.