Keto Belgian Waffles
Thick, golden Belgian waffles with deep crisp pockets and a tender center, made entirely grain-free. At just 3.2g net carbs per waffle and ready in 25 minutes, they deliver that weekend brunch feel without breaking ketosis or spiking your blood sugar.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These keto Belgian waffles bring back lazy weekend brunch with deep, crisp pockets and a fluffy center, all from almond and coconut flour. Whipped egg whites give them genuine lift, so no one will guess they are grain-free.
Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 3 tablespoons granulated allulose or erythritol
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, separated
- 1/3 cup unsweetened almond milk
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- Cooking spray or extra melted butter, for the iron
Instructions
- 1
Preheat your Belgian waffle iron on a medium-high setting. In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt.
- 2
In a separate medium bowl, whisk the egg yolks, almond milk, melted butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir into a thick, even batter.
- 3
In a clean bowl, beat the egg whites with a hand mixer until stiff peaks form, about 2 to 3 minutes. Gently fold the whipped whites into the batter in two additions, keeping it as airy as possible.
- 4
Lightly grease the hot waffle iron with cooking spray or brushed butter. Spoon roughly 1/2 cup of batter into the center, close, and cook for 4 to 5 minutes until deep golden and crisp.
- 5
Carefully remove the waffle and repeat with the remaining batter, making 4 Belgian waffles total. Serve warm with sugar-free syrup, berries, or a pat of butter.
Tips & notes
- Whipping the egg whites separately is the key to the light, fluffy interior. Skipping it gives a denser, flatter waffle.
- Let each waffle rest on a wire rack rather than stacking them, so the outside stays crisp instead of steaming soft.
- Store cooled waffles in the fridge up to 4 days or freeze up to 2 months. Reheat straight from frozen in a toaster for the best crunch.
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Frequently asked questions
- How many carbs are in keto belgian waffles?
- Each Belgian waffle has just 3.2g net carbs, along with 342 calories, 12g protein, and 30g fat. This recipe makes 4 large waffles.
- Can I make these waffles dairy-free?
- Yes. Swap the melted butter for an equal amount of refined coconut oil or a vegan butter stick. The almond milk is already dairy-free, so the rest of the recipe needs no changes.
- Why are my keto waffles falling apart?
- Grain-free batter needs to set fully before opening the iron. Resist peeking for at least 4 minutes, and make sure your baking powder is fresh and the egg whites are whipped to stiff peaks for structure.
