Fluffy keto waffles fit for a lazy Saturday morning! Only 3 net carbs per serving and perfect paired with your favorite sugar free maple syrup.
I love making big breakfasts on Saturday mornings. It’s the only day of the week we’re all home with the ability to mosey around. My kids aren’t active in sports (yet) so we enjoy the cartoons, breakfast, and snuggles as a family!
When I first started keto, I could not find a good pancake or waffle recipe. They either tasted like cardboard, crepes, or just had an off texture. They just weren’t satisfying to say the least. So, I kind of gave up trying recipes for them and resorted to the fact that we just wouldn’t eat those things anymore. Sad day.
Well, my attitude has changed, y’all! I decided if I couldn’t find a recipe that was sinfully satisfying, I’d test my own recipes until I figured it out. I’m here to say that, by gosh, I think I’ve done it!
These waffles are NOT eggy. They’re not dry and crumbly. They aren’t so soft that you can’t get them out of the iron. They’re just really, really good. Best of all, they are really filling unlike many pancakes and waffles. Half of 1 waffle is only 3.6g net carbs and super filling, especially if you have bacon and eggs to go with it!
A few notes about this recipe:
1. It’s easiest to throw everything into a blender or food processor and whip it all together until it’s really, really, smooth. With the absence of gluten in this recipe, there is no need to leave lumps or air bubbles. In fact, these will not be as good if you do.
2. Let the batter sit about 5-10 minutes after you blend it up. This will let the batter thicken up slightly and produce a better textured waffle.
3. The sugar free vanilla syrup is optional in this recipe. It definitely amps the flavor but if you don’t have any, or want to add a different flavor (like English toffee, cinnamon sugar, etc) feel free! Just adjust the macros accordingly!
4. I used a small brownie spatula to get these out of the waffle iron so they stayed in tact. My waffle iron has heat settings that range from 1-6 and I set it to 4, which would equate to MED HIGH.
- 1.5 cups almond flour
- 3 tbsp coconut flour
- 4 eggs
- 1/4 cup butter, melted and cooled
- 3/4 cup water
- 1 tsp vanilla extract
- 2 tbsp sweetener
- 2 tbsp sugar free vanilla syrup (optional)
- sugar free maple syrup
- Combine everything in a blender or food processor. Pulse or blend until mixture is completely combined and smooth. Allow the batter to rest at least 5 minutes before cooking.
- Spray the waffle iron with non-stick spray. Use a 1/2 cup measuring cup to portion out batter into a waffle iron. Cook 2-3 minutes per waffle, until it is golden brown.
- Carefully flip the waffle onto a plate and repeat step 2 until all batter is used.
Serve with sugar free maple syrup, berries, butter, or whipped cream. Store waffles in a ziplock bag in the refrigerator up to 1 week.
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Nutrition Information:Yield: 8 Serving Size: 1/2 waffle
Amount Per Serving: Calories: 220 Total Fat: 19g Carbohydrates: 6g Fiber: 3g Protein: 8g