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Homemade Keto Waffle Recipe That’s Quick

  • Author: Sarah
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 8 1x
  • Category: breakfast
  • Diet: Gluten Free


A simple keto waffle recipe that can be easily varied for your taste preferences.


  • 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
  • 12 tablespoons Swerve or 3-5 packets Stevia (optional)
  • 1/41/2 teaspoon cinnamon or pumpkin pie spice (optional)


  1. 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.
  2. Add the almond flour, sesame seeds, baking powder, Swerve sweetener or Stevia, and cinnamon. Whisk until well blended.
  3. 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.
  4. 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.
  5. 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.


  • 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
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