Here we have another of my almond flour recipes that replace regular flour with golden and delicious almond flour that has a wonderful nutty flavor. These homemade waffles with almond flour are one of my breakfast recipes made using my waffle maker.
I like to think of these gluten-free waffles with almond flour as a celebration of the keto diet too. Just like my keto almond biscuits, this one is easily transformed into a keto waffle recipe with one ingredient swap.
Ingredient Notes
The ingredient list for this almond flour waffles recipe is broken down into dry and wet ingredients.
- Dry Ingredients: For the dry ingredients, gather together almond flour (affiliate link), cornstarch, baking powder, and salt.
- Wet Ingredients: For the wet ingredients, you will need an egg, coconut oil, maple syrup (or keto-friendly liquid sweetener like stevia glycerite), unsweetened almond milk, and vanilla extract.
Ingredient Substitutions & Optional Toppings
- Sweetener: For keto almond flour waffles, you will need an equal amount of liquid keto-sweetener or just a ½ teaspoon of stevia glycerite.
- Starch: Use an equal amount of arrowroot powder, tapioca starch, or potato starch instead.
- Almond Flour vs Almond Meal: This waffle recipe is tested with almond flour. You can use almond meal (ground almonds with the skin on), but please be aware that it will have a darker color. It will also be less airy and crispy. If you can’t get your hands on blanched almond flour, check out my post on How To Make Almond Flour in 5 minutes.
- Baking Powder: For a paleo waffle recipe, use ¼ teaspoon baking soda and ½ teaspoon cream of tartar (make sure to use a different starch too). Or, use ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar or lemon juice instead.
- Egg: Replace the egg with 2 more tablespoons of cornstarch (or those starches mentioned above) for vegan almond flour waffles.
- Oil: Olive oil or avocado oil can also be used.
- Milk: You can also use vanilla almond milk. That being said, feel free to use plain almond milk, cashew milk, coconut milk, or regular whole milk instead.
- Mix-Ins: Give the best almond flour waffles an extra nudge with a dash of almond extract, cinnamon, lemon zest, blueberries or chocolate chips (such as Lily’s No Sugar Added Baking Chips – affiliate link.)
- Top it off with: When it comes to toppings sky’s the limit. While a bit of butter and maple syrup is the classic waffle topping, I sometimes take it up a notch with some fresh berries (or any fresh fruit), chunky granola, and lightly toasted nuts.
How to Make Keto Waffles with Almond Flour?
This is an almond flour waffle recipe that can be adjusted to suit your taste and dietary needs. The shape and texture of the waffles will also vary depending on the make and type of waffle iron you use. For best results, use a classic waffle iron versus a thick Belgian one.
- Preheat waffle iron: Plug in your waffle iron and allow it to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
- Mix dry ingredients: In a medium bowl, mix together almond flour, cornstarch, baking powder, and salt.
- Whisk wet ingredients: In a small mixing bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
- Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.
- Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup of the almond flour waffle batter into the center, making sure to scrap all the batter from the measuring cup.
- Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm with maple syrup, whipped cream, berries or your favorite toppings!
How to Serve and Keep Warm
This recipe for almond flour waffles makes a delectable treat for breakfast, brunch with friends, or even dessert. Here are some of my favorite ways to serve.
- Breakfast: Enjoy fresh with butter and a generous drizzle of maple syrup, coconut whipped cream and berries. Or if you are a fan of chocolate top it off with a dollop of my Healthy Chocolate Frosting.
- Brunch: Serve them to a crowd (see warming tips below) with a gorgeous dollop of maple whipped cream, jam, and seasonal fruit toppings.
- Toast: Pop one in the toaster oven and slather with jam, almond butter, or peanut butter.
- Dessert: Serve it as part of a dessert bar with plenty of toppings and even more almond flour cake to go around. Or layer it with my Maple Cream Cheese frosting for a mini-layered waffle cake.
To keep the crispy almond flour waffles warm, preheat the oven to 200 degrees F. Place the waffles on a rack set inside a baking sheet and keep in the oven to stay warm while the other waffles cook.
How to Store, Freeze, and Thaw
This is a beautiful make-ahead recipe for those days you want to get ahead. Just think how comforting it is to have waffles made with almond flour stored in the fridge and freezer. As always, cool completely, then store as directed.
- Fridge: Place in an airtight container and keep in the fridge for up to 3 days.
- Freezer: Transfer to a plastic freezer bag with strips of parchment between each waffle. Freeze for up to 3 weeks.
- Thaw: No need to thaw overnight. You can get these almond flour waffles right out of the freezer, warm them in your toaster oven, and enjoy them right away.
Expert Tips
- Grease the waffle iron between each waffle. This prevents the waffles from sticking and falling apart in the waffle iron. Make sure not to skip it!
- Scoop out the low-carb waffle batter with a measuring cup for even distribution and same-size waffles. Make sure to also scrap all of the batter out of the measuring cup and pour directly into the center of the waffle iron.
- What waffle iron do you recommend? As you can see in the pictures and in the how-to video below, I used an old waffle maker. However, my favorite waffle maker is this Breville Waffle Iron (affiliate link). For a more cost-friendly option, I recommend Dash Mini Waffle Maker (affiliate link).
Why Should You Try This Recipe?
If you know me well enough, you know how much I am a fan of almond meal recipes and this one does not disappoint. Just as is the case with almond flour pancakes, it’s just another reason to champion the most important meal of the day. I know you’ll love it because:
- Made with basic ingredients: The ingredient list is short and sweet, coming in at less than 10 basic ingredients, most of them already tucked inside your pantry.
- Can be adapted easily for special dietary needs: It’s adjustable to be dietary friendly whether you are after a keto, paleo, gluten-free, vegan or low carb waffles recipe.
- No more buying Belgian Waffles from the store: Mimics the taste and texture of grocery store freezer waffles (or homemade yeasted waffles) but are much better for you!
- Meal prep breakfast perfection: Perfect for meal prep as the recipe can be doubled or tripled to have an endless stash of almond waffles stored in the fridge or freezer for an easy breakfast on busy mornings.
- Perfect for brunch parties: Easily feeds a crowd and makes for a scrumptious brunch addition, especially when topped off with my maple whipped cream.
FAQs
Yes, the main ingredient in this waffle recipe, almond flour is considered healthy flour. Plus, this recipe is made with a very small amount of natural sweetener so as long as it is consumed in small portions, this waffle recipe can be considered healthy.
Yes, the almond flour will crisp up while cooking, but this is only with the help of starch. I used easy-to-find cornstarch, but arrowroot, tapioca, or potato flour can also be used.
I tested the recipe with a flax egg and the entire batch fell apart in my waffle maker. If looking for a vegan almond flour waffle recipe, I recommend replacing the egg with 2 additional tablespoons of starch.
Unfortunately, almond flour and regular flour behave differently when making this waffle recipe because almond flour absorbs liquid more than regular all-purpose flour. If you substitute regular flour, you will have waffles with a significantly different texture.
Other Almond Flour Recipes You Might Like:
If you liked this Almond Flour Waffles recipe, be sure to check out the recipes below:
- Almond Flour Cake
- Almond Flour Bread
- Banana Bread with Almond Flour
- Carrot Cake with Almond Flour
- Almond Flour Pancakes
If you try this recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Almond Flour Waffles Recipe (Keto & Paleo)
Ingredients
- 1 cup almond flour
- 1 tablespoon cornstarch*
- 1 teaspoon baking powder**
- ¼ teaspoon Kosher salt
- 1 large egg, room temperature
- 1 tablespoon coconut oil, plus more for brushing, melted and cooled
- 2 tablespoons maple syrup or ½ teaspoon keto-friendly liquid sweetener such as stevia glycerite, plus more for serving
- ⅓ cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron: Plug in your waffle iron and allow to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
- Whisk wet ingredients: In a small bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
- Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.
- Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup batter into the center of the waffle iron, making sure to scrap all the batter from the measuring cup.
- Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm (see notes) with maple syrup, whipped cream, berries or your favorite toppings!
Video
Notes
- This recipe makes 3 waffles if you use a 1/3 cup measure. If you use a 1/4 cup measure you can get 4 smaller waffles. If you need more waffles, you can multiply the recipe.
- Sweetener: For keto almond flour waffles, you will need an equal amount of liquid keto-sweetener or just a ½ teaspoon of stevia glycerite.
- Starch: Use an equal amount of arrowroot powder, tapioca starch, or potato starch instead.
- Almond Flour vs Almond Meal: This waffle recipe is tested with almond flour. You can use almond meal (ground almonds with the skin on), but please be aware that it will have a darker color. It will also be less airy and crispy. If you can’t get your hands on almond flour, check out my post on How To Make Almond Flour in 5 minutes.
- Baking Powder: For a paleo waffle recipe, use ¼ teaspoon baking soda and ½ teaspoon cream of tartar (make sure to use a different starch too). Or, use ¼ teaspoon baking soda and ½ teaspoon apple cider vinegar or lemon juice instead.
- Oil: Olive oil or avocado oil can also be used.
- Milk: You can also use vanilla almond milk, cashew milk, coconut milk, or regular whole milk instead.
- Storage and freezing instructions:
- Fridge: Place in an airtight container and keep in the fridge for up to 3 days.
- Freezer: Transfer to a plastic freezer bag with strips of parchment between each waffle. Freeze for up to 3 weeks.
- Thaw: No need to thaw overnight. You can get these almond flour waffles right out of the freezer, warm them in your toaster oven and enjoy them right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just got a waffle iron, and I love this idea. Plus I can make it during Passover, to have something other than matzoh to eat for breakfast!
I hope you like it as much as we do, Marlene. Cheers!
Hello, just a couple questions.. The coconut oil should be measured & used in melted/liquid form right? Should the almond milk be room temperature? Thank you!
Hi Sarah,
Yes, the coconut oil should be in liquid form. You can always melt it in microwave for 10-15 seconds for a quicker way of melting it.
I think it is fine if the almond milk is not at room temperature. This is supposed to be a super quick and easy recipe. And when I make it for us I usually whip it up in 10 minutes so I think you’d be fine with cold almond milk.
Hope this helps.
Hello! My family just loves this recipe…we make them almost weekly. Just wondering, could I substitute coconut flour for the almond flour? If so, do i use the same amount?
Hi Tonja,
Unfortunately, this recipe would not work with coconut flour as it behaves much differently than almond flour. Therefore, I would not recommend substituting it with coconut flour.
Hope this helps.
Hi I just recently started using almond flour (bob’s redmill❤️)your almond flour waffles are now on our Saturday’s regular schedule, thank you. I was looking at the nutritional notes and read 291 calories along with a fair amount of protein ( I added a scoop of protein powder to up it) is that for 1 waffle using 1/3 cup per waffle? Thank you for your time
Hi Ali,
So happy that you liked it. The calorie information is per waffle. So yes, it is for 1/3 cup waffle batter per waffle.
Hope this helps. Please let me know if I can answer any other questions.
Cant wait to make this soon for me i never had almond flour waffles before perfect for my after office snacks
YAY! I hope you like it.
I hadn’t had much experience with almond flour until I made these waffles this morning. They turned out sooooo good! And so easy to make. Couldn’t help making another batch to freeze. Thank you so much for this recipe! Will definitely make it often.
YAY! This is music to my ears Amy. I have a few batches in the fridge as well.
Thanks for coming by and taking the time to review the recipe.
Best,
Aysegul