|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 5g||18%|
|Total Sugars 2g|
|Vitamin C 0mg||1%|
|*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.|
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.
Gather the ingredients. Preheat your waffle iron and lightly grease with butter, oil, or cooking spray. Preheat the oven to 250 F.
In a small mixing bowl, combine the almond flour, baking powder, stevia, and salt. Whisk together until mixed. Set aside.
Add the egg whites to a medium bowl and beat until doubled in volume and stiff peaks form. Set aside.
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.
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.
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.
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.
Serve warm with toppings of your choice.
- 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.
- 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.