Published: by Carolyn
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Brunch is not complete without a stack of these crispy Keto Waffles. They have the perfect texture and a lightly sweet flavor. And only 4.2g net carbs per serving!
Nothing beats a freshly baked waffle with butter and maple syrup. It used to be one of my favorite things to order when we went out to brunch. Especially if I knew it would be perfectly light and crispy.
That’s why I’ve been working overtime to perfect a recipe for keto waffles. I’ve probably tested several dozen variations of them over the past few months, tweaking them slightly each time. I started with the batter for my keto pancakes and adjusted a little here and a little there until I had nailed it.
And I am finally happy with results! These easy almond flour waffles are everything I want them to be. And I plan on keeping them on hand all the time.
Why you must try this recipe
Truly good waffles need to be both light and airy, but also crispy. That’s no easy feat using keto ingredients like almond flour and non-nutritive sweeteners. My pancake recipe makes pretty decent waffles as it is, but I wanted to see if I could get them lighter and crispier.
I found a few things really help. One is the addition of some protein powder, to lighten them up. Yes, it’s true. The same trick I use for all of my keto cake recipes works for waffles too! But too much protein powder, and they become overly dry. So you need to use the right amount.
I also replaced one of the eggs with two egg whites instead. Again, it makes them lighter, and it helps to crisp them up. Finally, allowing them to sit in a warm oven for a bit after they come off the iron crisps them up even more.
I honestly believe that these keto waffles are as close to the real deal as you can get. And they store well, and have only 4.2g net carbs per serving. Plus 15g of protein so you can enjoy them as a high protein breakfast too!
Ingredients you need
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- Eggs: Using some egg whites in addition to whole eggs helps make the batter a little lighter and fluffier. You can use carton egg whites.
- Low carb milk: I use unsweetened almond milk but you can also use a mixture of half cream and half water. Don’t use heavy cream alone as it will make the batter too thick.
- Avocado oil: Choose any neutral flavor oil for this recipe.
- Almond flour: These keto waffles work best with a finely ground almond flour like Bob’s Red Mill or Wellbee’s.
- Protein powder: The addition of protein powder in this keto waffle recipe helps them rise a little better. Whey protein orwhey protein isolateis your best bet for these waffles. Egg white protein and plant based protein should work as well, but collagen protein will make them very soft.
- Sweetener: For crispy waffles, you need an erythritol-based sweetener, with no allulose. I like using the new Swerve Monk Fruit Blend (just erythritol and monk fruit) but make sure you check out the Expert Tips for more sweetener options.
- Pantry staples: Vanilla extract, baking powder and salt.
Step-by-step directions
1. Whisk the dry ingredients: In a large bowl, whisk together the eggs, egg whites, almond milk, oil, and vanilla until well combined.
2. Add the dry ingredients: Add the almond flour, sweetener, protein powder, cocoa powder, baking powder, spices, and salt and and whisk until smooth. Let the batter rest 5 minutes.
3. Add to the waffle iron: Meanwhile, preheat the waffle iron and grease it lightly. For mini waffles, add about ¼ cup of the batter to each section. For classic round waffles, you will need more like ⅓ cup.
4. Cook the waffles: Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron. They will crisp up more as they cool.
5. Crisp them up: To crisp them up even further, you can place them in a warm (200ºF) oven for 10 minutes on a wire baking rack.
Expert Tips
Waffle irons come in all sorts of shapes and sizes, which means that how many waffles you get and how long they take to cook depends on the iron. Classic waffles are thinner and usually come in 8-inch rounds. Belgian waffles are deeper and can come in squares or circles.
I adore my Dash waffle iron that holds 4 at a time. I think they make the perfect keto waffles and I’ve gotten rid of all my other waffle irons now. I use it exclusively!
The waffles do come off the iron rather soft but they crisp up as they cool. For extra crispy waffles, place in a warm (200F) oven for 10 minutes after cooking.
Sweetener Options
For the waffles to be truly crisp, you need an erythritol based sweetener. It can be combined with some monk fruit or stevia, but it cannot contain any allulose or xylitol. Not only will allulose keep them from crisping up, but it will also cause them to brown too much and too quickly.
I do like the new Swerve that’s combined with monk fruit (not the one with allulose!). But other brands include Lakanto, So Nourished, and Whole Earth. Each of these brands also makes versions that contain allulose so make sure you check the ingredients!
Frequently Asked Questions
How many carbs are in keto waffles?
This keto waffle recipe has 7.7g of carbs and 3.5g of fiber per serving. That comes to 4.2g net carbs per serving.
How long will keto waffles keep?
Leftovers can be kept on the counter for up to 4 days in an airtight container. They will keep in the refrigerator for up to a week.
Can I freeze leftover keto waffles?
Most definitely! Make sure to wrap them up tightly to avoid freezer burn. They will last for 2 to 3 months.
What to serve with keto waffles
- Keto syrup: I found that these almond flour waffles went spectacularly well with a little of mysugar-free maple syrup. They are also delish with some Keto Blueberry Syrup.
- Keto caramel sauce: I love drizzling a little of mysugar-free caramel sauceover gingerbread flavored treats!
- Whipped cream: Lightly sweetened whipped cream is a perfect waffle topper, especially if you add a few berries.
- Peanut butter: Need a quick breakfast as you head out the door? Add a quick smear of peanut butter or my sugar-free Nutella and away you go!
Keto Waffles Recipe
Brunch is not complete without a stack of these crispy Keto Waffles. They have the perfect texture and a lightly sweet flavor. And only 4.2g net carbs per serving!
4.78 from 9 votes
Course: Breakfast
Cuisine: American
Keyword: keto waffles
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 289kcal
Equipment
Ingredients
- 2 large eggs
- 2 large egg whites (can use cartoned egg whites)
- ½ cup unsweetened almond milk (or another low carb milk)
- ¼ cup avocado oil
- 1 teaspoon vanilla extract
- 1¾ cup almond flour
- ⅓ cup unflavored whey protein powder
- ¼ cup Swerve Granular
- 2 teaspoon baking powder
- ¼ teaspoon salt
US Customary – Metric
Instructions
In a large bowl, whisk together the eggs, egg whites, almond milk, oil, and vanilla until well combined.
Add the almond flour, sweetener, protein powder, baking powder, and salt and and whisk until smooth. Let the batter rest 5 minutes.
Meanwhile, preheat the waffle iron and grease it lightly. For mini waffles, add about ¼ cup of the batter to each section. For classic round waffles, you will need more like ⅓ cup.
Close the lid and let cook until puffed and golden brown on both sides. The time will vary depending on your waffle iron. They will crisp up more as they cool.
To crisp them up even further, you can place them in a warm (200ºF) oven for 10 minutes on a wire baking rack.
Notes
Storage Information: Store the waffles in a covered container on the counter for 4 days or in the fridge for up to a week. They can also be frozen for several month.
To reheat: Place the waffles in a 300ºF oven until heated through.
Nutrition Facts
Keto Waffles Recipe
Amount Per Serving (2 mini waffles)
Calories 289Calories from Fat 248
% Daily Value*
Fat 27.5g42%
Carbohydrates 7.7g3%
Fiber 3.5g14%
Protein 15.2g30%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Reader Interactions
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Judith Henriksen says
I enjoy these waffles dried out as a crispy snack and of course they taste very special hot off the waffle grill with whipped cream and berries.Reply
Carolyn says
Thank you!
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Carol Rivers says
I made them exactly as per recipe, AND put them in the oven. I’ve tried every gluten-free recipe there is, and they are not crispy, to include these, unfortunately. They do taste good, but man o man, I sure miss crispy waffles!Reply
Carolyn says
What sweetener did you use? Because these turn out quite crispy for most people.
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Carol Rivers says
See AlsoCarb Friendly WafflesPyure organic granular. First ingredient is erythritol, then stevia leaf.
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Vanessa says
We tried these waffles last weekend and all I have to say is YUM!! Waffles are one of my favorite breakfast foods but the keto recipes I tried before left me feeling unsatisfied, not these! They were crispy, delicious, and filling! We made a double batch and froze them so we can have some on hand for quick breakfasts. These will be a breakfast staple in our house for sure. Thank you for another delicious recipe Carolyn!!Reply
Bernadette Terry says
I have a very happy birthday man. Thank you a thousand times from me and a thousand more from my hubby.Really wish I could post a picture! They came out beautifully!
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Jill says
Horribly dry! Flavor good though. I used plenty of butter and syrup and added berries- still so very dry – wouldn’t hardly soak up any liquid.
Extremely dry. Yeah and crisped in oven SMH.
I measured by weight and used 5 Tbsp or 79 grams protein powder.
Look so pretty but almost inedible – sad. Most of Carolyn s recipe s we love ! ☹️Reply
Carolyn says
Whoa. You used WAY too much whey protein. It’s very light and fluffy and 5 tbsp (1/3 cup) does NOT weigh 79g. It’s more like an ounce (28g)! Please take a look at this product, it’s one that I use. It’s 5 tablespoons and 25g! https://amzn.to/3Jis79S
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Carolyn says
You should also be looking at my metric equivalents if you are trying to weight things, rather than do it by volume. On the metric here, it says 36g. I think even that’s a bit too much.
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Elizabeth Dickey says
This worked very well as a waffle. crispy outside and fluffy inside. The next day I very much enjoyed it as an open-faced melted sharp cheddar cheese sandwich with Everything Bagel seasoning on top.Reply
Carolyn says
Great to hear!
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Kim L says
I’m not familiar with making waffles but I want to be so I bought the Dash 4 waffle maker. I understand all waffle makers differ, but can you give an approximate time in minutes of when to check the waffles? Even the direction booklet doesn’t give a time, it just says “until golden brown.” I don’t want to keep opening it and losing the heat or open it too soon and mess up the shape of the waffle. Looking forward to trying this recipe!
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Carolyn says
Give it a few minutes (2-3) then peek at them. You do need to keep opening, it’s the only way.
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Randi Condit says
Hi, Carolyn! Question, if I wanted to use the mini dash, should I use 1/2 cup or 1/3 cup? I plan to make a half recipe and make a bunch of mini waffles for the week.
Thank you so much!
Randi
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Allison G says
These waffles are fantastic!Reply
Melissa says
By far – the BEST Waffles I have ever had. I whipped my egg whites and folded them into my batter, used melted butter instead of avocado oil, vanilla whey protein powder and Swerve Brown Sugar instead of the granular. OMG. These are the best waffles I have ever made, and I’m talking 30 years of all kinds of ’em. THANK YOU Carolyn!Reply
Tina says
I can’t do almond flour. Can you recommend the changes needed to use coconut flour instead? It would be so very much appreciated!
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Carolyn says
Not for this recipe, no. Almond flour is the only one that will work. Coconut flour would be a completely different recipe.
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Sherry Corson says
I have the Dash waffle iron on order. How many minutes do you bake yours for?
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Lisa W says
Love your recipes! For this one, can I use all egg whites due to yolk intolerance. Maybe add a little melted butter instead? ThanksReply
Carolyn says
Give it a try! I’d use 5 whites to make up the volume difference.
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Sherry Corson says
Can you recommend a maple syrup other than making your own?
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Carolyn says
This one is my fave; https://amzn.to/4ap0FmJ
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JP says
Hi Carolyn! I was looking forward to making your churro waffles soon, but then this recipe popped up! Would you say this new recipe is better/improved? Should I use this for the waffles and then follow the last steps of the other recipe to dip them in the cinnamon sugar mixture?
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Lorraine says
There is no cocoa powder in the ingredients, yet there is cocoa powder in the instructions.Reply
Carolyn says
It’s fixed! Sorry, I was cutting and pasting some instructions from another recipe… saves me time!
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