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These Almond Flour Waffles are thick and fluffy, just slightly sweet and packed with 18 grams of protein per serving. Ready in just 20 minutes, they’re the perfect breakfast if you’re looking for a low-carb waffle option that is keto, paleo and gluten-free!
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Are you team waffles or team pancakes? I love making pancakes in the morning and if you’re a pancake fan, let me direct you to my Almond Flour Pancakes, Vegan Blueberry Pancakes and Healthy Cottage Cheese Pancakes.
But if you’re on “team waffles,” then you are in right place, my friend! This recipe for Almond Flour Waffles is a low-carb twist on my Healthy Belgian Waffle recipe that is keto, paleo, dairy-free and gluten-free.
And let me tell you, these waffles DO NOT disappoint! They’re light and fluffy, crispy on the outside, can be flavoured any way you like and are packed with 18 grams of protein and 7.4 grams of fibre per serving!
Recipe Highlights
- Gluten free and grain free: Made entirely with almond flour and eggs, these waffles are perfect for gluten-free diets. For another gluten-free snack try these Banana Almond Flour Muffins.
- Light and fluffy texture: These waffles aren’t dense or crumbly like many almond flour recipes.
- Ready in 20 minutes: Simple batter, minimal prep and minimal cook for a quick and easy breakfast or brunch.
- Freezer friendly: Make a double batch and store these in the freezer for easy breakfasts all week long.
Waffle Iron Options
There are many different types and shapes of waffle irons (also called a “waffle press” or “waffle maker”) out there that you can use to make Almond Flour Waffles. These are a few different common types of waffle irons I recommend for this recipe:
- Round waffle iron (same shape as shown in the photos of this recipe)
- Square waffle iron
- Heart-shaped waffle iron
- Mini waffles waffle iron
Key Ingredients
- Almond flour: this is of course the key ingredient to making Almond Flour Waffles. Make sure to use almond flour and not almond meal for a soft light texture. Use any extra almond flour in a batch of Almond Croissant Baked Oats or Almond Flour Chocolate Chip Cookies!
- Arrowroot starch: this is a starch similar to cornstarch or tapioca starch (which you can substitute for arrowroot starch) It’s added to the pancakes to help soften the grainy texture of the almond flour and prevent the waffles from becoming crumbly.
*This is just a recipe overview. The full recipe can be found below in the recipe card.
How To Make Almond Flour Waffles
Step 1: Mix the almond flour, arrowroot starch, baking powder and salt together in one bowl. In a separate bowl, mix together the eggs, almond milk and vanilla extract.
Step 2: Mix the wet and dry ingredients together until combined. Then heat your waffle iron and spray with cooking spray. Spoon the batter into the waffle iron.
Step 3: Cook the waffles for 3-4 minutes on each side on medium heat until they are golden brown.
Step 4: Top the waffles with whatever toppings you love. I like to keep it simple and use maple syrup and fresh berries!
Almond Flour Waffle Toppings
There are so many different ways you can top your Almond Flour Waffles! These waffles can be served to be sweet or savoury, or a combination of the two. Here are some of my favourite topping ideas:
- Maple Syrup
- Honey
- Cinnamon
- Yogurt
- Fresh berries
- Bananas
- Chia Seed Jam
- Melted chocolate
- Nut butter
- Vegan bacon
- Fried egg
How To Store
Store leftover waffles in an airtight container in the fridge for up to 3 days. Reheat in a toaster, oven, or waffle iron to bring back crispiness.
To freeze, let the waffles cool completely, then freeze in a single layer before transferring to a freezer bag. They keep well for up to 2 months and can be reheated directly from frozen.
Jess’s Tips
- Use almond flour, not almond meal: Almond meal will make the waffles dense and gritty.
- Cook on medium heat: Almond flour browns faster than wheat flour, so moderate heat prevents burning.
- Be patient when cooking: Let the waffle cook fully before opening the iron to prevent sticking.
- Expect a slightly different texture: Almond flour waffles have a softer, slightly more tender crumb than traditional waffles.
- Add sweetness if desired: This batter is not sweet, so add 1 to 2 tablespoons of sugar if you prefer sweeter waffles.
- Make a double batch: These freeze beautifully and are perfect for quick weekday breakfasts.
Frequently Asked Questions
Almond flour is made with blanched almonds (almonds with their skins removed) and almond meal is made with whole almonds. (almonds with their skins on) Almond flour has a finer and more delicate texture which makes it perfect to use in these Almond Flour Waffles.
These waffles get slightly crispy on the outside, but won’t be quite as crispy as a traditional waffle made with wheat flour.
For the crispiest waffles, cook them fully until deeply golden and avoid stacking them right away, since steam will soften them. If making multiple batches, place cooked waffles in a single layer on a wire rack in a 300°F oven to keep them warm and crisp until ready to serve. Reheat leftovers in a toaster or oven rather than the microwave to bring back their crisp edges.
Try These Breakfast Recipes Next!
Gluten Free
Chia Buckwheat Bread
Grain-free
Keto Chia Pudding
Breakfast
Coconut Flour Pancakes
Breakfast
Blueberry Overnight Oats
If you tried these Almond Flour Waffles or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Almond Flour Waffle Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2-4 servings
- Category: Breakfast
- Method: Cook
- Cuisine: American
- Diet: Gluten-Free
Description
This Almond Flour Waffle recipe is packed with 18 grams of protein per serving and is keto, paleo and gluten-free breakfast!
Ingredients
- 1 cup almond flour
- 1 tbsp arrowroot starch (can sub cornstarch or tapioca starch)
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1 tbsp butter, melted and cooled (can sub coconut oil)
Instructions
- Mix the almond flour, arrowroot starch, baking powder and salt together in a bowl.
- In a separate bowl, whisk the eggs, almond milk, vanilla extract and butter together.
- Heat your waffle iron and spray with a non-stick cooking spray.
- Pour the waffle batter into the waffle iron filling 3/4 of the way.
- Cook the waffles for 3-4 minutes on each side or until golden brown.
- Serve with your favourite fruit, maple syrup or any toppings you love.
Notes
Use finely ground almond flour, not almond meal.
Cook on medium heat so the waffles do not brown too quickly.
Let the waffles cook fully before opening the waffle iron.
Almond flour waffles are naturally softer than traditional waffles.
Add 1 to 2 tablespoons of sugar if you prefer sweeter waffles.
Keep cooked waffles on a wire rack to help them stay crisp.
Nutrition
- Serving Size: 1/2 the recipe
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 29g
- Carbohydrates: 10g
- Fiber: 7.4g
- Protein: 18g
Would flax eggs work in this recipe? Trying to make it vegan.
Sorry not for this one! I have a vegan waffle recipe on the blog that might be a better fit!
Just made a double batch of these for brunch. Definitely a keeper!
Without sugar, they naturally lean a little savory because of the salt/egg/almond. The eggy taste is more pronounced. I added a pinch of granulated white sugar to one waffle before cooking it and it turned out tasting more like a regular waffle, a bit fluffier too. In the future I would still opt to make them this way (adding sugar to individual waffles) if someone wants sweet and someone wants savory. It’s easy enough to add a pinch of sugar to the batter immediately after pouring on the griddle and before closing it.
That said, making a DOUBLE batch—and using a Dash mini waffle maker—it made 10 mini waffles. My partner and I agreed that if we had just eaten the waffles with butter/syrup that he and I could have eaten most of them between the two of us, with maybe 1 leftover for freezing. So in future if we wanted more leftover we’ll add toppings or sides. My partner likes to make toast with a layer of boursin cheese, fried or scrambled egg, and kimchi—which we both agreed would taste great on these waffles! I would like to try it next with a dollop of yogurt and raspberry jam.
Thanks so much for the recipe!!
So happy you enjoyed them!
Great quick recipe! It made 3 light, fluffy waffles in my Dash Belgian waffle maker. I subbed tapioca flour for the arrowroot, oil instead of butter, and added a teaspoon of brown sugar for a touch of sweetness. Will make again!
Hi Lisa! Happy you enjoyed the recipe 🙂
Delicious! Thank you!
You’re welcome! Glad you enjoyed the recipe!
We love these waffles! We make them at least once a week.
So happy you love them! 🙂
it was reallyy fluffy. I made the batter the night before and only put the baking powder in the morning. and added a little cinnamon. topped it with maple syrup and banana.
So glad you enjoyed them!!
I bought a waffle maker because I saw this recipe ? and it has exceed expectations!!! I added cinnamon and a little coconut sugar and they are perfect as is, no toppings needed. Thank you ❤️
I’m so happy for you Mia! waffle makers are so much fun to have 😀 and I’m glad you enjoyed the recipe!
So exciting Mia! Enjoy!
Easy to make and tastes great!