Almond Flour Waffles
These Almond Flour Waffles are thick and fluffy, just slightly sweet and subtly almond-y. They are the perfect breakfast to start your day if you’re looking for a low-carb waffle option that is keto, paleo and gluten-free!
Keto Paleo and Gluten-Free Almond Flour Waffles
Are you team waffles or team pancakes?
Listen, I love making pancakes in the morning and if you’re a pancake fan, let me direct you to my Almond Flour Pancakes. (which are amazing btw)
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 a classic 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, slightly 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! This recipe contains no sweetener in it, but if you prefer your waffles to be sweet feel free to add some sugar or sugar substitute to the batter.
Why you’ll love these waffles
- Waffles that are easy peasy lemon squeezy. Seriously though. This waffle batter comes together in just minutes by mixing a few ingredients together in a mixing bow. Then you just grab your waffle iron and you’ll have homemade keto paleo waffles in minutes!
- Great for a variety of diets. Whether or not you’re following a keto, paleo, dairy-free or gluten-free diet, you’ll love this waffle recipe. It’s a great option to make if anyone in your family is following any of these diets or has any dietary restrictions.
- Say goodbye to frozen Eggos, and hello to frozen homemade waffles! These waffles are not only delicious made fresh but are also freezer-friendly. Go ahead and make a double batch and freeze some waffles to have on hand for the week.
Almond flour health benefits
Almond flour is made from blanched almonds that are ground into flour. It’s a great flour alternative that is naturally gluten-free, grain-free and can be enjoyed on a keto and paleo diet.
Almond flour is also lower in carbohydrates than regular flour, and is higher in healthy fats and protein, making it a perfect option for anyone who is looking to add more protein and fiber to their diet! Almond flour is also very rich in vitamin E and magnesium.
While almond flour does have a great nutritional profile, keep in mind that almond flour does have more calories in it per cup than regular flour does. That being said, because almond flour is packed with protein, fiber and healthy fats, it does tend to keep you feeling full and satiated longer than regular flour, so you won’t be reaching for a snack after finishing breakfast!
Almond Flour Waffles recipe 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. You can also use half almond flour and half coconut flour in this recipe if you prefer.
- Arrowroot starch: this is a starch similar to cornstarch or tapioca starch (which you can substitute for arrowroot starch) that is paleo, gluten-free and grain-free. It’s added to the pancakes to help soften the grainy texture of the almond flour and prevent the waffles from becoming crumbly.
- Baking powder: this will the waffles rise. Make sure to use baking powder and not baking soda.
- Salt: A pinch of salt helps to bring out the flavour in the almond flour.
- Eggs: two medium eggs will do.
- Almond milk: you can also use any type of dairy or plant-based milk you love instead.
- Vanilla extract: this is optional, but delicious if you are topping your waffles with any “sweet” toppings like maple syrup or fruit.
- Butter: this will help give the waffles a smoother texture and some richness. You can also use a tablespoon of melted coconut oil or avocado oil.
How to make Almond Flour Waffles
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.
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.
Cook the waffles for 3-4 minutes on each side on medium heat until they are golden brown.
Top the waffles with whatever toppings you love. I like to keep it simple and use maple syrup and fresh berries!
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
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 (as a Canadian gal I recommend the real stuff 🙂 )
- Fresh berries
- Whipped cream
- Melted chocolate
- Peanut butter (or any nut butter)
- Coconut flakes
- Toasted nuts
- Vegan bacon (or the real stuff if that’s your jam)
- Fried egg
How to store and reheat leftovers
Fridge: store leftover waffles in an airtight container in the fridge for up to 3 days. It’s best to reheat the waffles back in the waffle iron, or in the oven at 400 degrees F for 5-10 minutes until slightly crispy on the outside.
Freezer: place the waffles on a baking sheet lined with parchment paper and place them in the fridge for about 2 hours or until the waffles are mostly frozen. Transfer the waffles to a freezer-safe bag and store them in the freezer for up to 2 months. The waffles can be reheated directly from the freezer in the oven or in a toaster.
Tips for making these keto waffles perfectly
- Make sure to use almond flour, not almond meal. Using almond meal will result in waffles that are denser and not fluffy. The bag should say “almond flour” on it and be very light in colour and have a fine texture.
- If you like a sweeter waffle, feel free to add 1-2 tablespoons of sugar to the waffle batter.
- If you like a savoury waffle, omit the vanilla extract from the recipe.
- Be patient when cooking. It’s best to cook almond flour on medium-low heat to prevent it from burning. This usually means you may need to cook the waffles slightly longer on each side than traditional waffles.
- Almond flour naturally has a grainer texture than wheat flour. This is just the texture of almond flour and cannot be completely avoided. The grainy texture (think sort of like cornbread) is delicious! Just remember to expect this type of texture when you make this recipe.
Frequently Asked Questions
Yes! These waffles freeze wonderfully. Place the waffles on a baking sheet and place them in the freezer until the waffles are frozen. Then transfer to a freezer bag. These will stay well in the freezer for up to two months.
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.
Each serving of these waffles only has 10 grams of carbs.
More healthy breakfast recipes to try
- Chia Buckwheat Bread
- Blueberry Overnight Oats
- Keto Chia Pudding
- Coconut Flour Pancakes
- Blueberry Chia Pudding
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!Print
Almond flour waffles are light and fluffy and make a great keto, paleo and gluten-free breakfast!
- 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.
*This recipe makes 2 large waffles or 4 small waffles.
Store leftover waffles in the fridge for 3 days or in the freezer for 2 months. You can reheat these directly in the toaster or in the oven after being frozen.
If you like a sweeter waffle, feel free to add 1-2 tablespoons of sugar to the waffle batter.
If you like a savoury waffle, omit the vanilla extract from the recipe.
Make sure to use almond flour, not almond meal. Using almond meal will result in waffles that are denser and not fluffy. The bag should say “almond flour” on it and be very light in colour and a fine texture.
Almond flour naturally has a grainer texture than wheat flour. This is just the texture of almond flour and cannot be completely avoided. The grainy texture (think sort of like cornbread) is delicious! Just remember to expect this type of texture when you make this recipe.
- Serving Size: 1/2 the recipe
- Calories: 450
- Sugar: 1g
- Sodium: 300mg
- Fat: 29g
- Carbohydrates: 10g
- Fiber: 7.4g
- Protein: 18g
Keywords: waffles with almond flour, almond flour waffles, paleo waffles, keto waffles