Scrumptious low carb paleo coconut flour waffles are easy to make. Just mix up the ingredients in a blender then pour in a Belgian waffle maker.
We flew into Orlando, Florida yesterday evening. Today is our first full day of vacation. My son is on his spring break from Prep School and we are spending the week together down south.
To celebrate his successful wrestling season as a first year high school freshman, I offered to take him on the trip.
He won a couple big championship tournaments over the last month. It’s always tough during the season because you have to maintain weight.
So, he’s happy to be eating whatever he wants now.
Belgian waffles are one of my son’s favorite breakfast items. I asked him to try these low carb paleo coconut flour waffles. I made them in our Belgian style waffle maker.
My son gave these low carb gluten free waffles a thumbs up. Although he’s not a picky eater like my daughter, the fact that he liked them is makes it a winning recipe.
I just started to use coconut flour. It can give some items a somewhat coconut flavor. But, I don’t find it that noticeable. In my opinion, it gives a better texture than almond flour.
This is a recipe I found at The Good Eatah Blog. There, you will find a lot of great gluten-free and casein-free recipes. They aren’t sugar-free so I modified the coconut flour waffles to better fit low carb.
Liz, the blogger at The Good Eatah, gives the great tip of using a blender to mix the batter. This is because coconut flour does tend to clump up when it gets wet.
The blender works out perfect in this recipe because the batter can be poured directly into the waffle iron once mixed.
My Belgian style low carb waffles were very large because I have a thick belgian waffle maker. I got one full waffles from this recipe. For me, one serving was a quarter of the whole waffle.
You can also cook these coconut flour waffles in a standard waffle maker. However, I really like the thicker Belgian style. And, this recipe worked out perfectly for me in the round shape.
For those who like to make things ahead, you’ll love that these low carb waffles freeze well. Just make up a big batch, cut them in quarters, and wrap each separately before freezing.
These thick low carb gluten free Belgian style waffles are also perfect for desserts. I love to top them with a blueberry or strawberry syrup. Then, I finish it off with some whipped cream.
You can also make a yummy waffle sundae. Just top a quarter slice with low carb ice cream and your favorite toppings. The waffle sundae was super popular at the ice cream parlor I worked at while in college.
Any way you eat these yummy coconut flour waffles will be a hit. And, you’ll never miss the sugar or carbs.
Coconut flour does have a natural sweetness to it. However, I added a little stevia liquid concentrate to the batter to enhance the flavor.
All of the ingredients in the recipe are paleo friendly if you use ghee instead of butter. Coconut oil would also work if you don’t have any ghee. They also make a butter flavored coconut oil so you don’t lose that buttery flavor.
I’m always looking for an easy breakfast to take along to work. These little waffle treats are perfect for taking on the go.
We like these paleo waffles better than the coconut flour pancake recipe. I may need to tweak this recipe some to make a goo pancake recipe.
What low carb flour do you prefer? Is it coconut or almond flour? Not sure? Click here for an article that compares the two.
Low Carb Paleo Coconut Flour Waffles – Belgian Style
Paleo Coconut Flour Waffles - Belgian Style
Ingredients
- 4 tablespoons melted butter or ghee for paleo
- 6 eggs only 4 or 5 should work too
- 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
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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
Nutrition
Additional Info
- Net Carbs 3g
- % Carbs: 5.3%
- % Protein: 19.4%
- % Fat: 75.3%
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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.
Je'Lisia Edwards says
May 23, 2019 at 9:01 amI 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 says
May 20, 2019 at 8:33 pmLove Love Love these waffles 😍 thank you for the recipe 💕
Lisa MarcAurele says
May 21, 2019 at 6:04 amThese are my favorite low carb waffles. Glad you love them too!
Kelly says
March 15, 2019 at 4:33 pmJust made these and they are delicious. My go to for waffles. Any suggestions for a chocolate version?
Lisa MarcAurele says
March 15, 2019 at 7:45 pmYou could experiment with adding in a little cocoa powder and a touch more sweetener.
Kortney says
March 11, 2019 at 8:43 amSo is it 3 carbs for 1/2 a waffle? I am a little confused. Thanks 🙂
Lisa MarcAurele says
March 11, 2019 at 12:01 pmIt depends on how many waffles you get. I get about 2 Belgium sized waffles so that’s 1/2 of a waffle.
Brianne says
February 18, 2019 at 1:28 pmMade 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 says
January 13, 2019 at 2:46 pmMade ’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 says
January 13, 2019 at 7:42 pmThat does sound delish!
Silvia Rollano says
January 6, 2019 at 12:47 pmOne of my favorite breakfast choice. It not only fill me up but is healthy.
DKWMAJOR says
December 9, 2018 at 10:25 amWe love these! Thanks for sharing.
Lisa MarcAurele says
December 9, 2018 at 4:54 pmSo glad they worked out for you!
Marla says
October 28, 2018 at 1:17 pmI 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 says
October 29, 2018 at 11:04 amI added a note to the egg ingredients. However, I’ll need to test before changing the recipe.
Charissa says
September 3, 2018 at 12:17 pmI’m on a low carb diet so I went on a hunt for waffles I could enjoy and still be in my limits. I came across this recipe and was so excited. I went out and bought me a waffle maker and everything. I will just have to say I am thoroughly disappointed. It tasted like straight eggs and the texture was weird and dry like. I really wanted to love it. I tried with every bite but it wasn’t happening. I was curious about the 6 eggs from the beginning.
Lisa says
September 3, 2018 at 4:00 pmYou do need a lot of eggs, but the number might be able to be reduced to 5, but liquid may need to increase.
Laura says
September 17, 2018 at 11:57 amUnfortunately, a lot of keto comparable breads, waffles, pancakes and other such things tend to make use of lots eggs, and as such have a quite eggy flavor and texture. You can add cinnamon, vanilla or other flavorings to cover the taste.
Lisa says
September 18, 2018 at 7:17 amYou can try using psyllium or flax eggs instead.
Lisa Roy says
June 16, 2018 at 5:09 pmJust made a double batch. These are excellent! I used 4 whole eggs + 2 egg whites; added 1/2 tsp cream of tarter, used 1 T swerve granular, and after the 5 minute rest in my vitamix I added 1/4 cup of aroyo-d whole fat coconut milk and mixed on higher speeds…..it was smooth and elastic and poured well into the waffle iron. 3 minutes and they were golden brown, gorgeous and delicious. Not as crispy as a gluten flour on the outside; but fully creamy, moist and great texture throughout. Thanks for a GREAT recipe!
Lisa says
June 17, 2018 at 7:16 amThanks so much for sharing your experience with the recipe Lisa!
Lynn W says
July 1, 2018 at 11:28 amI made them similar to this only used 4 eggs, 1 egg white (our gals lay big eggs), mixed with a stick blender then stirred in coconut flour and put Pyure organic stevia in half, so I could use half for savory stuff. Mine came out crispy!
Captain Caveman says
May 26, 2018 at 9:09 amI have really enjoyed your recipes over the years and thank you for sharing. I made these this morning hoping to use the waffles as a backdrop for a blueberry compote which complements my choice for Paleo living. However, I was put off by the funky taste of the waffles (and my wife didn’t care for it either). Perhaps it’s the brand of coconut flour I used; since some brands can have a more pronounced sulfur taste than others. Trust me, I have enjoyed success with several recipes using this brand of coconut flour-from appetizers to tarts.
I recognized the somewhat funky taste could pair well with savory. So, I folded one waffle in half and made a sandwich with a heavily saged breakfast sausage and smoked Gouda cheese. Viola’, I have a new way to enjoy a quick breakfast during the week! Perhaps my only mod would be to experiment with adding a savory herb. Thanks again for yet another great low-carb recipe!
Lisa says
May 26, 2018 at 5:51 pmLove that you found a use for the waffles! I bet it would make a nice pizza crust too.
Valerie L says
May 18, 2018 at 7:05 pmToday I made these but substituted olive oil for the butter (we wanted the last of the butter we had to put on the waffles) and I added a large banana to the mix. They came out fantastic! The banana kept them moist and helped smooth out the dryness coconut-flour baked goods sometimes have. They had a very satisfying texture! Also, I was careful not to pack the coconut flour when measuring. I measured it with a tablespoon (1/3c =5T) instead of using a measuring cup. I will definitely be making these again!
Lisa says
May 18, 2018 at 8:14 pmOil is usually okay as a sub for butter. I do think the butter gives a better taste, though. I’m glad the recipe worked out for you.
Liz says
April 29, 2018 at 3:01 pmThank you for sharing- we love your site! I made the almond flour waffles in our belgian maker a couple weeks ago and my husband asked for them today. Unfortunately, I was low on almond meal – then I saw the link to these coconut flour waffles. I was hesitant because hubby doesn’t like coconut and I don’t like egg. These were neither! Followed the recipe and made 5 thin waffles on vintage GE waffle iron.
Lisa says
April 29, 2018 at 7:26 pmI really miss those vintage waffle irons. I wish I still had the one my parent’s owned.
Tyrone says
April 10, 2018 at 6:50 amI never ever posted a comment about anything before, but I feel like the recipe deserves one.
I have made this recipe 6 times already and have even made it apart of my meal prep 😂😂.
I use the big breville waffle maker. So 1 batch gets me 4 large waffles. They don’t go crispy per say. But have reheated them 3 different ways. Toaster, oven grill and in a pan with butter. The oven grill worked best and made them crispy. Toaster just reheated but not as crispy and I wouldn’t recommend reheating in a pan with butter. Mine stared to burn a bit lol.
Lisa says
April 10, 2018 at 8:37 amI’ll have to give the grill method a try! I’ve been using it all winter as long as there’s a path to it shoveled in the snow.
Kim says
April 8, 2018 at 11:07 amWIll NOT make again! Very eggy, tasted like scrambled eggs in the shape of a waffle. I was skeptical when I saw the ingredient list but thought it would come together quickly so gave it a try, unfortunately it lived up to my expectation. My husband cannot have wheat, sugar or milk so I regularly bake with coconut and almond flours, nut milks and sugar substitutes such as Stevia (never artifical substitutes) but it needs to taste good not just look like the real thing and unfortunately this one just didn’t.
Bee says
April 1, 2018 at 6:30 pmHow can I substitute powdered erythritol for the stevia? I only like erythritol sweetener. Looking forward to making them! Thanks
Lisa says
April 2, 2018 at 5:02 amYou only need a couple teaspoons of erythritol to replace the stevia.
Barbara Kendrick says
March 25, 2018 at 12:54 pmThese were great! Husband approved. We doubled the recipe to make more batter. I used 2 tablespoons of swerve instead of the liquid Stevia. I added 2 tablespoons of heavy whipping cream and 1tsp of vanilla extract and cinnamon, after I finished mixing all the ingredients it was still a little thick. I thinned it out with about 1/3 cup of water. (Remember this was for double recipe) They were perfect! We added a little peanut butter and sugar free syrup. Made 3 huge Belgium waffles.
Lisa says
February 25, 2018 at 10:48 amI mistakenly combined all dry infredients, but gradully added to egg muxture. My batter was thick & i had to gradually add water & almond milk. I doubled the recipe, using 6 eggs & eggbeater equivilent of 6 eggs . Used ninja blender. Suggestions?
Lisa says
February 26, 2018 at 6:19 amThe batter should be somewhat thick. You don’t want to thin it out.
Lisa says
February 25, 2018 at 9:59 amMaking these now. Doubling recipe .Added 1/4tsp vanilla & 1/4 tsp almond extract & pinch of. Cinnamon. Using egg beaters & 6 eggs & splenda ( need to buy stevia). Wish me luck.
Dana says
February 25, 2018 at 9:55 amThe mixture came out a bit thick, so I added some half n half and that helped. Coconut flour is very dry to begin with so I expected some dryness with the waffles. However, as I was making the recipe, it dawned on me that it called for 6 eggs. I realized that they were gonna have a strong egg taste just like oopsie bread. I wasn’t thinking. The waffles are very good about not crumbling, and would be good for someone on an extremely low carb diet and who likes eggs. For me they do not work because of the egg taste. Also, I wouldn’t recommend cooking eggs on the side to go with the waffles, as each serving already has 1-2 eggs. I hope this didn’t come off as harsh 🙂
Nancy says
February 22, 2018 at 7:07 pmI made these for a second time and they came out even better. Instead of letting the batter rest for 5 minutes I waited 20, or it could have been as much as 30, I was watching tv. Anyway, this gave the coconut flour plenty of time to absorb moisture and the waffles had a better texture.
Nancy says
February 17, 2018 at 1:48 pmI just gave these a try today and they were a success. I did of course make a few modifications, because I’m not good with rules. ;0)
You didn’t say which size egg, so I just assumed large. But I had jumbos, so I only used 5. For sweetener I did one TBS of brown sugar. For flavor I added 1 TBS of vanilla and a dash of cinnamon.
I used a blender and I let it sit for 5 minutes (well probably more like 10). The batter was thin like a pancake batter, no need to add anything to thin it out. My waffle maker makes two square waffles. I got 4 waffles out of the batch. I’ve had two already with butter and a little blueberry jam. I feel full and nourished.
Next time I’m doubling the recipe and putting some away in the freezer. For all the mess I made in the kitchen I might as well have 8 waffles instead of 4. :0)
Lisa says
February 17, 2018 at 2:54 pmThanks so much for sharing your mods!
Faye says
January 29, 2018 at 10:11 amLove tbis recipe! I of course put butter on top and used sf syrup mixed with butter. Yum! I’m low carb and a type2 diabetic. Thank you!!°
Mildred says
January 25, 2018 at 10:54 pmI made these tonight with great success! They smell and taste delicious! I made a few adjustments by adding half teaspoon vanilla, half teaspoon cinnamon, and 1/3 cup coconut milk with about 1/2 teaspoon dry instant yeast mixed into the milk. I let it sit on the counter about 10 minutes while preheating the waffle maker.
WG says
January 20, 2018 at 3:39 pmWe’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!