Amazing almond flour keto waffles are crispy on the outside, tender and fluffy on the inside. They’re just as good as wheat flour ones!
These almond flour keto waffles are amazing! They are delicious, wonderfully crispy on the outside, and fluffy on the inside. They smell SO GOOD and they have a pleasant vanilla flavor.
They are so good in fact, that I sometimes make a double batch and freeze the leftovers for easy weekday breakfasts.
Almond f lour crisps us beautifully
It’s one of those recipes where the keto version tastes just as good as the traditional recipe (these pumpkin waffles are another great example).
I think it’s because almond flour reacts well to the high heat of the waffle maker, becoming crispy and caramelized.
Think about crispy roasted nuts… that’s what happens when you bake almond flour.
The ingredients you’ll need
Here’s the list of ingredients you’ll need to make this delicious keto breakfast (exact measurements are in the recipe card below). Many of you probably have all of these ingredients on hand!
- Vanilla extract
- Sweetener (I use stevia)
- Whole milk – can sub heavy cream if you wish
- Blanched almond flour
- Kosher salt
- Baking soda
- Unsalted butter for the waffle maker
How to make almond flour keto waffles
It’s easy! The detailed instructions are included in the recipe card below. Here are the basic steps:
- You start by plugging in your waffle maker – you want it nice and hot by the time the batter is mixed.
- Mix the ingredients in one bowl in the order listed. Add a little water (or more milk) if the mixture seems too dry.
- Generously grease your waffle maker with melted unsalted butter.
- Pour the batter into the cavities, 1/2 scant cup per waffle.
- Cook for about 5 minutes.
How to sweeten keto waffles
You don’t want them overly sweet. All they need is 2 tablespoons of any granulated sweetener or the equivalent in stevia.
I usually use 1/2 teaspoon of stevia glycerite. If you plan on serving them with syrup, you can simply skip the sweetener.
Blueberries are optional but very good
I like to add 6 oz of fresh blueberries to the batter, folding them into the batter as the last step before cooking the waffles. It’s purely optional but really good! You can also add a handful of dark chocolate chips.
If you do use blueberries, it’s best to use fresh rather than frozen ones. Frozen blueberries tend to bleed into the batter, staining it.
Is this a healthy recipe?
It’s not broccoli. 🙂 But as far as sweet breakfasts go, I do believe that this is a healthy recipe. Almond flour is very healthy, and so are eggs. Surely this is an improvement over refined-flour waffles.
As you can see in the recipe card, I use whole milk in the batter. If you follow a strict ketogenic diet and object to using milk, you can replace the milk with heavy cream or with canned coconut milk.
Almond Flour Keto Waffles
- 3 large eggs
- 1 tablespoon vanilla extract (yes, a full tablespoon, not a typo!)
- 1/2 teaspoon stevia glycerite (equals 2 tablespoons sugar)
- 1/2 cup whole milk
- 2 cups blanched almond flour (8 oz)
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons melted unsalted butter for the waffle maker
Plug your waffle maker in. Set your oven to warm (150°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
In a medium bowl, whisk together the eggs, vanilla, stevia, and milk.
Gradually add the almond flour, whisking it in until the mixture is smooth.
If the batter seems very thick, add a little water. I often add 2 tablespoons.
Mix in the kosher salt and the baking soda.
Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant 1/2 measuring cup per waffle and spreading the batter to the corners before closing the lid.
Cook until puffy and set, about 5 minutes. When the first batch of waffles is ready, place the cooked waffles on the wire rack in the warm oven to keep them warm.
Brush the waffle maker with more melted butter and repeat steps 5 and 6 until all the batter is gone. Serve the waffles immediately.