Keto Waffles
These easy keto waffles are crisp on the outside, tender inside, and perfect for a satisfying low-carb breakfast any day of the week.
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.
Notes
Store any leftover waffles in the refrigerator for up to 3 days. For the best texture, reheat in the toaster. Experiment with different add-ins for variation, such as nuts or seeds.