This is a simple, quick to assemble, keto waffle recipe that I developed while trying to create new gluten-free recipes. This is a fairly simple and light waffle, which can be made savory or sweet depending on your flavor goals.
This entire recipe is about 5 grams of net carbs, and contains zero wheat or wheat products. It can be whipped up in a measuring cup, with a fork, and the entire batch cooked up in less than 30 minutes. Unlike other gluten-free and keto recipes, it doesn’t stick to the waffle iron, this is due to the eggs and extra egg white added. It’s also a decently high protein waffle, making it great for meeting macro goals beyond just fat and fiber.
You can tweak the recipe in many different ways. For example, if I want a more traditional waffle flavor I add vanilla extract and Swerve sugar substitute, if I want garlic and cheddar I add garlic powder and cheddar cheese instead. The base works well with a variety of flavors, spices, and is great for a quick snack. I can also adapt it for toddlers by doing things like adding a banana for their batch, and serving it to them with peanut butter.
While eggs are a pretty standard go-to for keto breakfast recipes, these waffles are well worth trying. Due to focusing on protein, I’ve also made these with one whole egg, and 1/2 cup egg whites. However, you can use egg yolks on their own if those fit with your macro goals.
Easy Keto Waffle Recipe:
Use almond flour and flax meal in this recipe. If you just want to make gluten-free waffles, you can substitute a 1 to 1 gluten free flour blend instead of the keto flours.
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Homemade Keto Waffle Recipe That’s Quick
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 8 1x
- Category: breakfast
- Diet: Gluten Free
Description
A simple keto waffle recipe that can be easily varied for your taste preferences.
Ingredients
- 3 whole eggs
- 2 tablespoons olive oil (or melted grass-fed butter)
- 3 tablespoons flax seed meal
- 3 tablespoons almond flour
- 1 tablespoon whole sesame seeds (black or white)
- 1/2 teaspoon baking powder
- 1–2 tablespoons Swerve or 3-5 packets Stevia (optional)
- 1/4 – 1/2 teaspoon cinnamon or pumpkin pie spice (optional)
Instructions
- Mix up the batter in a bowl with a fork, adding the eggs and olive oil to the flax seed meal first. Whisk well, and let stand for 2-3 minutes.
- Add the almond flour, sesame seeds, baking powder, Swerve sweetener or Stevia, and cinnamon. Whisk until well blended.
- Heat up your waffle iron, and add dough by tablespoons to the iron. Cook until the waffle iron’s light turns off, then wait an additional 30 seconds to 1 minute before trying to remove the waffle to let it cook through. The low-carb batter is denser than wheat-based waffles, and takes a bit longer to fully cook. Making sure they are fully cooked also helps prevent sticking to the lid. If the dough sticks, add additional egg or egg whites.
- Place the waffle on a plate and continue making up the rest of the batter. Add melted butter while hot if desired. Waffles will keep, once cool and refrigerated, for up to one week.
- Serve with your favorite high fat spread, like almond butter, peanut butter, or just with whipping cream made with vanilla and your preferred sweetener. These go well with a small serving of fresh berries, like raspberries too. Or you can use sugar-free maple syrup if you wish.
Nutrition
- Serving Size: 1/2 batch
- Calories: 454
- Sugar: 1.4g
- Sodium: 215mg
- Fat: 37.6g
- Saturated Fat: 7.7g
- Unsaturated Fat: 29.9g
- Carbohydrates: 7.7g
- Fiber: 5.5g
- Protein: 22.9g
- Cholesterol: 558mg
Ingredients: (serves 1 or 2)
- 3 whole eggs
- 2 tablespoons olive oil (or melted grass-fed butter)
- 3 tablespoons flax seed meal
- 3 tablespoons almond flour
- 1 tablespoon whole sesame seeds (black or white)
- 1/2 teaspoon baking powder
- 1-2 tablespoons Swerve or 3-5 packets Stevia (optional)
- 1/4 – 1/2 teaspoon cinnamon or pumpkin pie spice (optional)
Directions:
- Mix up the batter in a bowl with a fork, adding the eggs and olive oil to the flax seed meal first. Whisk well, and let stand for 2-3 minutes.
- Add the almond flour, sesame seeds, baking powder, Swerve sweetener or Stevia, and cinnamon. Whisk until well blended.
- Heat up your waffle iron, and add dough by tablespoons to the iron. Cook until the waffle iron’s light turns off, then wait an additional 30 seconds to 1 minute before trying to remove the waffle to let it cook through. The low-carb batter is denser than wheat-based waffles, and takes a bit longer to fully cook. Making sure they are fully cooked also helps prevent sticking to the lid. If the dough sticks, add additional egg or egg whites.
- Place the waffle on a plate and continue making up the rest of the batter. Add melted butter while hot if desired. Waffles will keep, once cool and refrigerated, for up to one week.
- Serve with your favorite high fat spread, like almond butter, peanut butter, or just with whipping cream made with vanilla and your preferred sweetener. These go well with a small serving of fresh berries, like raspberries too. Or you can use sugar-free maple syrup if you wish.
The recipe can also be used for pancakes if preferred. And can also be used for muffins, just add additional egg white or yolk if you have them to make it the right texture. It goes well with most nut butter too.
Total time from start to finish is about 20-30 minutes. Dough prep time is about 10 minutes. Cooking time also depends on the size of your waffle maker. My gluten free waffle maker only holds about 1.5 tablespoons of dough at a time, so it takes a bit longer than a larger or double maker would.
Waffle Variations:
You can vary and adjust these low carb waffles based on what you have in the house. If you have coconut flour, you can use that instead of the almond flour. Or if you have allergies and don’t want to make almond flour waffles, you can substitute in the flour of your choice.
The flax seed meal is necessary though, as it’s the combination of the flax, egg, and sesame that makes it not stick and stay fluffy when cooked. Make sure to follow the cooking instructions, as these do take a bit longer to fully cook than most waffle maker’s indicate.
If you prefer a different taste, you can omit the sweetener and cinnamon and use garlic powder and 1/2 cup shredded cheddar cheese to make a savory, garlic-bread like version.
I’ve also made a variation where I added 2 tablespoons of unsweetened shredded coconut and vanilla alongside the sweetener. Just no cinnamon. That one also went well with the raspberries and whipped cream. I’ve also made a raspberry, sugar free syrup to go with them for variety.
You can also serve the waffles with cream cheese, this is especially true for savory waffles. Or serve sweet ones with peanut butter and sugar-free chocolate chips.
Back to You:
What’s your favorite keto type or gluten free recipe? Would you like to see more recipes like this? Leave a comment!
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