Deliciously Easy Keto Waffles Recipes You’ll Love. If your mornings are rushed, your coffee is lukewarm by the time you sit down, and you want a breakfast that actually fills you up without the sugar slump, you’re in the right place. I’m sharing my go-to keto waffles that are crisp on the outside, tender inside, and totally satisfying. The batter comes together fast, the ingredients are simple, and there’s a trick for getting those edges extra crunchy. Let’s make waffles that feel like a weekend treat on a busy weekday.
Ingredients needed to make keto waffles
Here’s what you’ll need to get waffles that taste like the real deal, just lower in carbs. I love almond flour for this because it’s naturally nutty and gives great texture.
- Almond flour, super-fine: gives structure without heaviness
- Eggs: for binding and that fluffy interior
- Baking powder: lifts the batter as it cooks
- Granulated keto sweetener like allulose or erythritol: a touch of sweetness
- Butter or coconut oil, melted: moisture and flavor
- Vanilla extract: cozy bakery vibes
- Pinch of salt: balances the sweetness
- Heavy cream or unsweetened almond milk: to thin the batter
- Xanthan gum or a teaspoon of psyllium husk (optional): helps crisp the edges
- Optional add-ins: cinnamon, a few sugar-free chocolate chips, or lemon zest
Ingredient swap notes:
If you need dairy free, use coconut oil and a splash of almond or coconut milk. If you want a lighter waffle, add a tablespoon of protein powder to the dry ingredients. For a collection of more ideas like this, pop over to my full keto recipes collection, where I keep tweaking and testing new combos.
How to make almond flour waffles
These steps are simple and quick. The key is not to rush the preheat and not to overmix. That’s it. Here’s how I do it on an average morning when I’m juggling a second cup of coffee and packing lunches.
Mix the batter
Whisk the dry ingredients together first: almond flour, baking powder, sweetener, salt, and xanthan gum if using. In a separate bowl, whisk eggs, melted butter or oil, vanilla, and your milk or cream. Pour wet into dry and gently fold with a spatula until just combined. The batter should be thick but scoopable. If it looks too stiff, add a tablespoon more milk at a time. Thick batter makes crisp edges with a tender center, which is exactly what we want for these keto waffles.
Cook in the waffle maker
Preheat your waffle iron fully. I go for medium-high heat. Grease it lightly with butter or avocado oil. Scoop in the batter and spread it to the corners. Close the lid and let it cook until the steam mostly stops and the outside looks golden. Resist the urge to peek. For most makers, 3 to 5 minutes is the sweet spot. When you lift the lid and see a deep golden color, you’ve nailed it.
Make ahead and freeze
Double the batch, cool the waffles on a rack, then freeze in a single layer before stacking in a bag. Reheat in a toaster or air fryer at 350 degrees until crisp again. I usually reheat while I make coffee and slice berries. If you want another breakfast win, try my keto banana nut protein pancakes for a weekend meal prep option. They reheat like a dream too.
“I’ve tried a lot of low carb waffle recipes and these are the first ones that got crispy without tasting eggy. I froze a batch and toasted them all week. Five stars.”
Tips for making the best low carb waffles with almond flour
I’m picky about waffles. I want classic waffle texture with a clean, low carb ingredient list. These tips will make that happen every time.
- Preheat the iron fully: a hot iron is what sets the batter fast and gives those ridges crunch.
- Rest the batter for 3 to 5 minutes: almond flour hydrates a bit and thickens, which helps with structure.
- Don’t overmix: fold until no dry pockets remain. Overmixing can make them dense.
- Grease lightly: butter tastes amazing here, but avocado oil works great too.
- Use superfine almond flour: coarse almond meal won’t crisp the same and can taste grainy.
- Sweetener choice matters: allulose browns more and can help with color; erythritol stays lighter but keeps things crisp.
- For extra crunch, sprinkle a tiny pinch of granulated sweetener over the iron before closing. It caramelizes slightly on the surface.
- Keep finished waffles in a warm oven at 200 degrees on a wire rack so they stay crisp till serving.
- Flavor swaps: try cinnamon plus a pinch of nutmeg, or a teaspoon of lemon zest. Chocolate chip mornings are also kid approved with a tablespoon of sugar-free chips.
- Serving ideas: berries and whipped cream, a smear of peanut butter, or a drizzle of homemade keto syrup below.
If you like playing with low carb batters like I do, you might also love this cozy keto cornbread recipe. It uses similar pantry staples and bakes up with a rich, buttery crumb.
When friends ask what recipe I reach for on a lazy Saturday, I always point them to these waffles first, because the batter is forgiving and the results feel special. It’s the heart of my kitchen routine for Deliciously Easy Keto Waffles Recipes You’ll Love, and I swear it turns any morning around.
Keto Maple Syrup
If you’ve missed maple syrup, this simple low carb version will make you smile. It’s quick, and you can customize it to be thick or pourable.
In a small saucepan, whisk together 1 cup water, 3 tablespoons allulose or your favorite keto sweetener, 1 teaspoon maple extract, a tiny pinch of salt, and 1 tablespoon butter if you want a richer finish. Bring to a gentle simmer. If you like a thicker syrup, slowly whisk in a tiny pinch of xanthan gum, about one sixteenth of a teaspoon, and simmer for 1 to 2 minutes more. It thickens as it cools. Taste and adjust: more maple extract for stronger flavor, or a dash of cinnamon for warmth.
Store the syrup in a jar in the fridge for up to two weeks. Warm it before serving so it flows nicely. Drizzle over your hot waffles, add berries, and you’ve got a diner worthy plate without the sugar spike.
More low carb breakfast recipes you’ll love
Once you’ve got your waffle game down, it’s fun to mix things up during the week. My family rotates favorites so breakfast never gets boring. If you want a fast handheld idea, try these keto breakfast sandwich ideas. They’re perfect for mornings on the go and pair nicely with a reheated waffle square if you’re extra hungry. On Sundays when we feel savory, we do eggs and a slice of keto cauliflower pizza crust topped with breakfast sausage and peppers. It’s not traditional breakfast, but it hits the spot.
If you’re still building your low carb kitchen routine, I suggest making a double batch of waffles, freezing them, and then swapping in something new midweek. That rhythm keeps things tasty and realistic. And remember, Deliciously Easy Keto Waffles Recipes You’ll Love is all about flavor first.
Common Questions
How do I keep keto waffles from tasting eggy?
Use enough almond flour relative to eggs and add vanilla plus a pinch of salt. Also, let the waffles brown well. Color means flavor.
Can I make these dairy free?
Yes. Use coconut oil instead of butter and unsweetened almond or coconut milk instead of cream. They’re still crisp and tasty.
What’s the best sweetener for waffles?
I like allulose for browning and erythritol for extra crunch. Monk fruit blends work too. Start with a small amount and adjust to taste.
How do I prevent sticking?
Preheat fully, lightly grease the iron, and avoid lifting the lid too early. A nonstick waffle maker helps a lot.
Can I add protein powder?
Yes. Add 1 tablespoon to the dry ingredients and a splash more milk if the batter gets too thick. It boosts texture and keeps you full.
Ready to Waffle It Up?
We just covered everything you need for Deliciously Easy Keto Waffles Recipes You’ll Love, from batter basics to that slick homemade syrup. With a hot iron, a thick but scoopable batter, and a few smart tips, you’ll get golden, crisp waffles that taste like a treat but fit your goals. If you want another perspective or extra ideas, check out this helpful guide to Keto Waffles | Gimme Delicious, which lines up nicely with what we made here. Then pick a morning, make a double batch, and stash the extras for busy days. I can’t wait for you to take a bite and say yep, this is exactly what breakfast needed.
Keto Waffles
Ingredients
Dry Ingredients
- 2 cups super-fine almond flour gives structure without heaviness
- 1 tbsp baking powder lifts the batter as it cooks
- 3 tbsp granulated keto sweetener (like allulose or erythritol) for sweetness
- 1 pinch salt balances the sweetness
- 1 tbsp xanthan gum (optional) helps crisp the edges
Wet Ingredients
- 3 large eggs for binding and fluffy interior
- 1/4 cup butter or coconut oil, melted for moisture and flavor
- 1 tsp vanilla extract for cozy bakery vibes
- 1/2 cup heavy cream or unsweetened almond milk to thin the batter
Optional Add-Ins
- 1 tsp cinnamon for added flavor
- 1/4 cup sugar-free chocolate chips optional for sweetness
- 1 tsp lemon zest for a fresh taste
Instructions
Mix the batter
- Whisk the dry ingredients together: almond flour, baking powder, sweetener, salt, and xanthan gum if using.
- In a separate bowl, whisk together the eggs, melted butter or oil, vanilla, and milk or cream.
- Pour the wet ingredients into the dry, and gently fold with a spatula until just combined.
- If the batter is too stiff, add a tablespoon more milk at a time to thin.
Cook in the waffle maker
- Preheat your waffle iron to medium-high heat and lightly grease it.
- Scoop in the batter and spread it to the corners.
- Close the lid and let it cook until the steam mainly stops and the outside is golden, about 3 to 5 minutes.
Make ahead and freeze
- Double the batch, cool the waffles on a rack, then freeze in a single layer before stacking.
- Reheat in a toaster or air fryer at 350 degrees until crisp again.
