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Keto Almond Flour waffles being drizzled with syrup

Almond Flour Waffles Recipe (Keto & Paleo)

Almond Flour Waffles Recipe made with 9 ingredients in less than 20 minutes. This is an easy and quick waffle recipe that delivers crispy waffles with a fluffy interior. With a number of ingredient substitutions, this gluten-free recipe can be made keto and paleo-friendly with ease.
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 waffles
Calories 291kcal


  • 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
  • cup unsweetened almond milk
  • 1 teaspoon vanilla extract


  • 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!



  • 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.


Calories: 291kcal | Carbohydrates: 11g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 392mg | Potassium: 23mg | Fiber: 4g | Sugar: 2g | Vitamin A: 79IU | Calcium: 199mg | Iron: 2mg