Amazing almond flour keto waffles are crispy on the outside, tender and fluffy on the inside. They’re just as good as wheat flour ones!
These almond flour keto waffles are amazing! They are delicious, crispy on the outside and fluffy on the inside.
They are so good, I sometimes make a double batch, and freeze the leftovers for easy weekday breakfasts.
Almond flour crisps us beautifully
It’s one of those recipes where the keto version tastes just as good as the traditional recipe (these pumpkin waffles are another great example).
I think it’s because almond flour reacts well to the high heat of the waffle iron, becoming crispy and caramelized.
Think about crispy roasted nuts… that’s what happens when you bake almond flour.
The ingredients you’ll need
Here’s the list of ingredients you’ll need to make this delicious keto breakfast (exact measurements are in the recipe card below).
Except for the blueberries, many of you probably have all of these ingredients on hand!
- Blanched almond flour
- Baking soda
- Kosher salt
- Vanilla extract
- Sweetener (I use stevia)
- Whole milk – can sub heavy cream if you wish
- Fresh blueberries (optional, but really good)
- Unsalted butter for greasing the waffle maker
How to make almond flour keto waffles
It’s easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
- You start by plugging in your waffle maker – you want it nice and hot by the time the batter is mixed.
- Mix the dry ingredients in a bowl.
- Mix the wet ingredients in a second bowl.
- Combine the mixtures, then fold in the blueberries if you’re using them.
- Generously grease your waffle maker with unsalted butter.
- Pour the batter into the cavities.
- Cook for about 5 minutes.
How to sweeten almond flour keto waffles
You don’t want them overly sweet. All they need is 2 tablespoons of any granulated sweetener or the equivalent in stevia.
I usually use 1/2 teaspoon of stevia glycerite. If you plan on serving them with syrup, you can just skip the sweetener.
Blueberries are optional but very good
I like to add fresh blueberries to the batter. It’s purely optional, so feel free to skip this step if you don’t have them on hand.
If you do use blueberries, it’s best to use fresh rather than frozen ones. Frozen blueberries tend to bleed into the batter, staining it.
You can also add a handful of dark chocolate chips to these waffles.
How to top the waffles?
They’re actually great with no toppings at all, especially if you add blueberries. But here are a few ideas for how to top them:
Is this a healthy recipe?
It’s not broccoli. 🙂 But as far as waffles go, I do believe that this is a healthy recipe. Almond flour is very healthy, and so are eggs. These are the main ingredients in these almond flour keto waffles.
As you can see in the recipe card, I use whole milk in the batter. If you follow a strict ketogenic diet and object to using milk, you can replace the milk with heavy cream or with canned coconut milk.
Reviews of this recipe
I love finding reviews of my recipes on Pinterest and Instagram! The good reviews make me happy, of course. And the not so good reviews make me aware of issues in my recipes and enable me to improve them.
Pinterest reviewers seem to like this recipe a lot. Here’s a link to their gorgeous photos. And here’s what they have to say:
- Turned out great!
- Very delicious and smells great even without adding the blueberries.
- I didn’t add blueberries but it was delicious!
- These were the best keto waffles.
- Added a tsp lemon extract, a little more milk and they are to die for! Thanks for the great recipe.
On Instagram, Allie used this recipe to make a scrumptious-looking dish of fried chicken and waffles. It looks absolutely gorgeous!
What about leftovers?
If I have leftovers of these almond flour keto waffles, I freeze them in individual freezer bags. Gently reheat in the toaster, on the lowest setting, to defrost and crisp them up.
Almond Flour Keto Waffles
These almond flour keto waffles are crispy on the outside, tender and fluffy on the inside. They taste just like wheat flour waffles, so good!
Servings: 5 waffles
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 large eggs
- 2 tablespoons vanilla extract
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 1/2 cup whole milk
- 6 oz fresh blueberries
- 1 tablespoon melted unsalted butter for the waffle maker
Plug in your waffle maker.
In a medium bowl, whisk together the almond flour, baking soda, and salt.
In a small bowl, whisk the eggs with the vanilla, stevia, and milk.
Add the liquid mixture to the dry mixture. Mix with a spatula to incorporate. Fold in the blueberries.
Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant 1/2 measuring cup per waffle and spreading the batter to the corners before closing the lid.
Cook until puffy and set, about 5 minutes. Serve immediately.
Nutrition info is for waffles only and excludes toppings such as melted butter or maple syrup.
Almond Flour Keto Waffles
Amount Per Serving (1 waffle)
Calories 360 Calories from Fat 252
% Daily Value*
Saturated Fat 3g19%
* Percent Daily Values are based on a 2000 calorie diet.