Who says you can’t have waffles for breakfast when on keto? My keto waffles recipe is a dream come true for anyone who’s on a keto diet. They always come out fluffy and crispy on the edges, and the best thing is that it’s still low carb, low sugar goodness!
What Makes a (Regular) Waffle?
Regular waffles tend to be a black hole for anything remotely nutritious. I’m talking about how most regular waffles contain nothing more than regular flour and lots of sugar and that’s a big no-no if you want to keep up with a healthy lifestyle.
But what about those waffle cravings? What about your dreams for pillowy soft on the inside, golden-brown toasted on the outside waffles? Well, it’s a good thing I’ve got just the perfect keto waffles recipe for you. It is packed with all the right keto-friendly ingredients that will surely result in one of the best tasting waffles you have ever had.
What Makes a Waffle Keto?
So what makes this keto waffle keto? The answer is almond flour. The almond flour in this waffle recipe is simply what makes this waffle low carb and healthy.
Anyone who has been on a ketogenic diet knows that eating low carb, low sugar, and high-fat meals is the way to go. Thus, you cannot consume food that contains all-purpose flour and regular granulated sugar. Most, if not all, baked goods and desserts contain these two ingredients and so eating these types of things can be a challenge for anyone on a keto diet.
Simple Can Be Good
Thus, let’s thank the keto gods for almond flour and erythritol/monk fruit blend as substitutes to your regular all-purpose flour and granulated sugar.
Going back to almond flour, what exactly is it made of and what makes it keto-friendly?
Almond flour is basically finely ground blanched almonds. Although you can buy it pre-made, you can also make it yourself if you prefer. Aside from it being low carb, it is naturally gluten-free, and rich in magnesium and vitamin E.
Sweet Can Be Healthy
A waffle isn’t a waffle without that signature sweet topping. For regular waffles, it means a heaping of maple syrup or whipped cream.
But in keeping up with this healthy, keto-friendly version of this beloved breakfast/brunch staple, I have a couple of topping options for you that are all still very much keto-friendly.
- Keto maple and ice cream – As seen in this recipe, you can add a scoop of keto ice cream, a drizzle of Lankanto maple syrup, and a sprinkling of sesame seeds, hemp seeds, and chopped hazelnuts.
- Fruit – For a fruity version, add a handful of assorted berries with a scoop of keto ice cream, or a dollop of yogurt or whipped cream.
- Chocolate and ice cream – Melt 3 squares of dark chocolate or 1/4 cup of sugar-free chocolate chips in a bain-marie. Top your waffles with a scoop of keto ice cream and a drizzle of the melted chocolate.
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Whilst some grain-free waffles can be a little on the heavy side, these keto waffles are light and can also be crisped if you like them that way!
- 1/3 cup blanched almond flour
- 1 to 2 tbsp Monkfruit/Erythritol Sweetener powdered
- 1.5 tbsp coconut flour
- 1 tsp ground psyllium husk
- 3/4 tsp baking powder gluten-free
- 1/2 tsp xanthan gum
- 1 pinch salt
- 1 large egg + 1 egg white separated, room temperature
- 4.5 tbsp unsweetened almond milk
- 2 tbsp butter melted and cooled to room temperature. If dairy-free, substitute with ghee or coconut oil.
- 1 tbsp almond butter
- 1/2 tsp vanilla extract
- 1/2 tsp hemp seeds
- 1/2 tsp chopped hazelnuts
- 1/4 tsp sesame seeds
- 1 tbsp Lakanto maple syrup
- 3 small scoops vanilla ice cream
- Mix the almond flour with the sweetener, coconut flour, psyllium, baking powder, xanthan gum, and salt in a mixing bowl.
- Place the egg whites in a clean mixing bowl and whisk using an electric whisk until light and fluffy.
- Add the egg yolk, almond milk, butter (ghee or coconut oil), almond butter, and vanilla to the dry ingredients and blitz until smooth using a stick blender.
- Gently fold in the egg whites using a spatula being careful not to over mix so that it doesn’t deflate.
- Allow the batter to rest for 10 minutes.
- Heat up a waffle iron. Spoon in the batter. It will be thick, so you can wet the back of a spoon to spread it out evenly over the waffle iron. Depending on the waffle iron you use, cooking times will vary and can be between 2 and 5 minutes. If you lift the lid and find they’re not done, don’t panic, just close the lid again and they will continue to cook. A mini dash maker takes about 1.5 to 3 minutes. My square-shaped waffle maker cooked waffles in about 5 minutes.
- If you prefer to crisp the waffles further, you can toast on low in a toaster or in a skillet set over low heat.
- Remove the fluffy keto waffles from the waffle maker (see tip above) and allow it to cool. Serve with your topping of choice. I chose keto ice cream, Lakanto maple syrup and mix of chopped hazelnuts, shelled hemp seeds and sesame seeds.
- Use a combination of blanched almond flour and coconut flour - This helps make the waffles fluffy and less dense.
- Melt the butter - Make sure the butter is melted and allow it to cool to room temperature before mixing.
- Room temperature - Make sure the eggs are at room temperature.
- Xanthan gum - This is non-negotiable in this recipe. The xanthan gum helps bind the waffles and gives them a nice, light texture.
- Psyllium husk - Please don’t skip this. This helps create structure and the perfect consistency for these light and fluffy waffles. It also helps the almond flour and the almond butter give the best crispness. Make sure you use ground psyllium husk over whole. If you don’t have ground on hand, simply place whole husks in your blender and blitz until fine.
- Separate the eggs - Whisking up the egg whites first helps make these keto waffles super light.
- Best sweeteners - My erythritol/monkfruit blend, Lakanto or allulose work best here. If using allulose add about 30% more as it’s not quite as sweet.
- Leave the batter to stand in the waffle maker for 30 seconds before lifting out. These keto waffles may appear soft when you first lift the lid but they crisp up as they cool. The secret to removing the waffles without tearing them is to lift the lid and leave for about 30 seconds (you can turn the machine off if you don’t want them to crisp up more), and then carefully tease the side with a fork and lift out. Place on a wire wrack to fully cool and firm up. The sweetener also helps make them crispy!