Keto Waffles
Crisp on the outside, fluffy inside, these almond flour keto waffles deliver classic golden waffle comfort with just 3.2g net carbs per serving. Ready in about 25 minutes, they're grain-free, gluten-free, and sturdy enough to hold butter and sugar-free syrup without going soggy.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
These almond flour keto waffles bring back everything you miss about a classic weekend breakfast - golden, crisp edges and a tender middle - without the grains or sugar. With just 3.2g net carbs per serving, they're sturdy enough to pile high with butter and sugar-free syrup.
Ingredients
- 1 1/2 cups blanched almond flour
- 2 tablespoons coconut flour
- 2 tablespoons granulated erythritol or monk fruit sweetener
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 4 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- Nonstick spray or extra melted butter, for the waffle iron
Instructions
- 1
Preheat your waffle iron to a medium-high setting and lightly grease the plates with nonstick spray or melted butter.
- 2
In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, and salt until evenly combined and free of lumps.
- 3
In a separate bowl, whisk the eggs, melted butter, almond milk, and vanilla until smooth. Pour the wet ingredients into the dry and stir into a thick, pourable batter. Let it rest 3 to 4 minutes so the coconut flour can absorb moisture and thicken.
- 4
Spoon about 1/3 cup of batter into the center of the iron, spreading it slightly. Close and cook for 4 to 5 minutes, until deep golden brown and crisp; avoid opening early, as these waffles firm up as they finish.
- 5
Carefully lift the waffle out with a fork and repeat with the remaining batter, re-greasing the iron as needed. For extra crispness, rest finished waffles on a wire rack rather than stacking them.
- 6
Serve warm with butter, sugar-free maple syrup, or fresh berries.
Tips & notes
- Batter consistency matters: almond flour brands vary in moisture, so if your batter seems runny, add an extra teaspoon of coconut flour and let it rest a minute longer.
- Make-ahead and freezer-friendly: cool completely, then freeze in a single layer. Reheat straight from frozen in a toaster or 350F oven to bring back the crisp edges.
- For dairy-free waffles, swap the melted butter for refined coconut oil and use a neutral plant milk.
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Frequently asked questions
- How many carbs are in keto waffles?
- Each serving has 3.2g net carbs (7.2g total carbs minus 4g fiber), along with 312 calories, 11g protein, and 27g fat. This recipe makes 4 servings, roughly 2 small waffles each depending on your iron size.
- Why are my keto waffles soggy instead of crisp?
- Sogginess usually comes from opening the iron too early or stacking hot waffles, which traps steam. Cook a full 4 to 5 minutes until deep golden, then cool them on a wire rack so air circulates and the edges stay crisp.
- Can I make these waffles ahead for meal prep?
- Yes. They keep in the fridge for up to 4 days or freeze for up to 2 months. Reheat in a toaster or 350F oven rather than the microwave to restore the crisp exterior.
