Keto Waffles

Written by
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
Learn about The Spruce Eats' Editorial Process
Laurel Randolph
Updated 12/09/19
Keto waffles

The Spruce / Laurel Randolph
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Yields: 4 waffles
Nutritional Guidelines (per serving)
404 Calories
35g Fat
12g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 404
% Daily Value*
Total Fat 35g 45%
Saturated Fat 9g 43%
Cholesterol 164mg 55%
Sodium 388mg 17%
Total Carbohydrate 12g 4%
Dietary Fiber 5g 18%
Total Sugars 2g
Protein 15g
Vitamin C 0mg 1%
Calcium 247mg 19%
Iron 2mg 13%
Potassium 412mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Keto waffles are a low-carb, grain-free, and sugar-free alternative to everyone's favorite breakfast item. Traditional waffles are made with wheat flour and topped with syrup, making them loaded with carbs and sugar. Made with almond flour and whipped egg whites, these keto-friendly waffles are light and crispy, just like a waffle should be. As with all keto recipes, be sure to read the label for all items before adding them, including the almond butter and nondairy milk (if using) to ensure they don't contain sweeteners, gluten, and other no-no ingredients.

Jazz these waffles up however you see fit, adding extra flavorings into the batter or topping with a few berries or even a fried egg. They freeze well for a breakfast-on-the-go, too.

Ingredients

  • 1 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon granulated stevia
  • 1/4 teaspoon salt
  • 3 large eggs (separated)
  • 1/4 cup unsweetened almond butter
  • 3 tablespoons butter (melted, plus more for serving)
  • 1/3 cup milk (or nondairy milk)
  • 1 1/2 teaspoons vanilla extract

Steps to Make It

  1. Gather the ingredients. Preheat your waffle iron and lightly grease with butter, oil, or cooking spray. Preheat the oven to 250 F.

    Keto waffles ingredients
    The Spruce / Laurel Randolph 

  2. In a small mixing bowl, combine the almond flour, baking powder, stevia, and salt. Whisk together until mixed. Set aside.

    Mixed dry ingredients
    The Spruce / Laurel Randolph 

  3. Add the egg whites to a medium bowl and beat until doubled in volume and stiff peaks form. Set aside.

    Whipped egg whites
    The Spruce / Laurel Randolph 

  4. In a third large mixing bowl, combine the egg yolks, almond butter, melted butter, milk, and vanilla. Add the dry ingredients and mix until combined.

    Mixed wet and dry ingredients in a bowl
    The Spruce / Laurel Randolph

  5. Carefully fold in the egg whites, a large dollop at a time, until just combined. Be careful not to over-mix and knock all of the air out of the whipped egg whites.

    Keto waffle batter mixed in a bowl
    The Spruce / Laurel Randolph 

  6. Add 1/4 of the batter to your preheated, greased waffle iron and close the lid. Cook until the waffle is browned on both sides and cooked through. This will take just a few minutes or up to 10 minutes depending on your waffle iron.

    Keto waffle batter in waffle iron
    The Spruce / Laurel Randolph

  7. Place the first waffle on a baking sheet and place in the preheated oven. Repeat with the remaining batter, storing the completed waffles in the oven to keep warm and crisp until all of the batter is used up.

  8. Serve warm with toppings of your choice.

    Keto waffles
    The Spruce / Laurel Randolph 

Raw Egg Warning

Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.

Tips

  • This recipe makes four large waffles. If you're eating a light breakfast, half of a waffle may be enough.
  • Leftovers can be wrapped and stored in the fridge for up to three days. Reheat in the toaster or a 350 F oven before serving.
  • These waffles freeze well, too. Wrap well and store in a zip-top bag. Use within a few months and either defrost in the fridge before reheating or place the frozen waffles in a 350 F oven for about 10 minutes.

Recipe Variations

  • Swap the butter for melted coconut oil and use nondairy milk for a dairy-free version
  • Use 3 tablespoons of erythritol or 1 1/2 tablespoon monk fruit sweetener instead of stevia if desired. Or leave the sweetener out altogether.
  • For syrup, try sugar-free maple syrup, yacon syrup, or stevia syrup.
  • Add ground cinnamon, finely grated lemon zest, or a touch of almond extract to the batter for a little extra flavor.
  • Swap the milk for buttermilk for a pancake-like flavor.
  • Fold cooked, diced bacon or small blueberries into the batter just before cooking.
  • Top with a fried or poached egg for a complete sweet and savory breakfast.

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