Crispy Keto Almond Flour Waffles
These easy keto waffles are made with almond flour for a perfectly crispy exterior and tender, fluffy interior. They're naturally gluten-free, sugar-free, and ready in just 15 minutes.
Equipment
- Waffle iron (Belgian or classic style)
- Two mixing bowls
- Whisk
- Spatula
- Wire cooling rack
Ingredients
- 2 cups blanched almond flour Fine grind, not almond meal
- 4 large eggs room temperature
- 1/3 cup unsalted butter melted and slightly cooled
- 1/3 cup unsweetened almond milk or any low-carb milk
- 2 tsp baking powder aluminum-free
- 1 tsp vanilla extract pure
- 1/4 tsp salt
Instructions
- Preheat your waffle iron to medium-high heat. In a large mixing bowl, whisk together the almond flour, baking powder, and salt until well combined and any lumps are broken up. This dry mix is the foundation for your waffle's structure.
- In a separate bowl, whisk the eggs vigorously for about 30 seconds until frothy. Add the melted (but not hot) butter, almond milk, and vanilla extract, and whisk until fully emulsified. The mixture should be smooth and uniform.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the batter together until just combined. Trust me, overmixing is the enemy of tender waffles—a few small lumps are perfectly fine. Let the batter rest for 3-4 minutes; this allows the almond flour to hydrate and thicken slightly.
- Lightly grease your preheated waffle iron with oil or non-stick spray. Spoon about 1/3 to 1/2 cup of batter (depending on your iron's size) onto the center. Close the lid and cook for 4-5 minutes, or until the steam significantly subsides and the waffle is deeply golden brown and crisp. Resist the urge to peek too early!
- Carefully remove the waffle with a fork. Place it directly on a wire rack instead of a plate—this prevents the bottom from getting soggy from trapped steam. Repeat with the remaining batter. Serve immediately with your favorite keto-friendly toppings.
Notes
Chef's Tips:
• For the crispiest waffles, eat them right away. If making a batch, keep them warm and crisp in a single layer on a wire rack in a 200°F oven.
• The most common mistake is using almond meal instead of fine blanched almond flour, which results in a gritty texture.
• Serve with sugar-free syrup, whipped cream, and fresh berries for a classic breakfast experience.
Food Safety:
• Ensure eggs are cooked thoroughly. Waffles should be firm and golden brown.
• Refrigerate leftovers within 2 hours of cooking.