Almond Flour Waffles Keto And Paleo

These incredible keto waffles are ready in just 30 minutes, and they freeze well, so you can make a few batches and enjoy them throughout the week. These waffles are so good! They are delicious, wonderfully crispy on the outside, and fluffy on the inside. They smell amazing as they bake and they have a pleasant vanilla flavor. In fact, I like them so much, that I sometimes make a double batch and freeze the leftovers for easy weekday breakfasts. You can pull them out of the freezer and lightly toast them in a toaster and they’re perfect. Such a tasty and easy breakfast.

Ingredients

Here’s an overview of the ingredients you’ll need to make these delicious almond flour waffles. The exact measurements are included in the recipe card below. Many of you probably have all of these ingredients on hand! Eggs: I use large eggs in most of my recipes, this one included. Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff. Sweetener: I use stevia. You might be able to use a granulated sweetener instead, possibly adding a bit more liquid, but I haven’t tried that. Whole milk: You can also use heavy cream or canned coconut milk if you wish. Almond flour: An excellent flour substitute that bakes exceptionally well. I use blanched finely ground flour in this recipe. I don’t recommend using a coarse almond meal - there’s a big difference. Kosher salt: If using fine salt, you should use just ⅛ teaspoon. Baking soda: If you’d like to try using gluten-free baking powder (though I haven’t tested it in this recipe), remember that ¼ teaspoon of baking soda is equivalent to 1 teaspoon of baking powder. Unsalted butter: For greasing the waffle maker.

Instructions

How to make keto waffles? It’s easy! The detailed instructions are included in the recipe card below. Here are the basic steps: Heat 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. Measure ½ scant cup per waffle. Cook them for about 5 minutes. The exact cooking time will depend on your waffle maker.

Expert tip

You don’t want these waffles overly sweet. All they need is 2 tablespoons of any granulated sweetener or the equivalent in stevia. I usually use ½ teaspoon of stevia glycerite. If you plan on serving them with syrup, you can skip the sweetener altogether.

Frequently asked questions

Serving suggestions

I usually serve these keto waffles for breakfast, sometimes with a couple of fried eggs and maybe some oven bacon. As for toppings, they’re actually very good with no toppings at all, especially if you add blueberries. But here are a few ideas for how to top them:

Melted unsalted butter and sugar-free syrupKeto chocolate hazelnut spreadBlueberry compoteStrawberry compoteKeto whipped creamLow-carb chocolate whipped cream

And on Instagram, Allie used this recipe to make a scrumptious-looking dish of chicken and waffles. She graciously allowed me to use her photo here. It looks absolutely gorgeous!

Storing leftovers

These waffles freeze and defrost well. In fact, I often double the recipe and store the completely cooled leftovers in the freezer, in freezer bags. I gently reheat them in the toaster, on the lowest setting, to defrost and crisp them back up.

👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.