Looking for more keto breakfast recipes? Try keto pancakes, keto bread, keto breakfast casserole, and keto French toast. My keto waffles were inspired by my almond flour waffles and protein waffles, but with a twist—this one doesn’t have any almond flour. It uses coconut flour, which gives it a fabulous texture. But don’t fret—they have very little coconut flavor.
Why I love this recipe
Fast. The batter takes less than five minutes to make with little prep time, making it a fabulous weekday breakfast. You can even freeze leftovers for quick grab-and-go breakfasts! One bowl. Everything is made in one bowl, so there is virtually no cleanup. Low carb AND low calorie. Each waffle has just 2 grams of net carbs and 60 calories each. They are also gluten-free. Just like the real thing. What I love about these waffles is that they taste like real-deal waffles. Sure, you can make chaffles, but they don’t have that necessary texture we love!
Ingredients needed
Egg whites- Gives the waffles fluffiness while also keeping them light and crispy on the outside. You can use whole eggs if you’d like, but they’d be a little thicker and tender (or just save the egg yolks for keto creme brulee). Milk of choice- I used unsweetened almond milk, but any keto milk works. Vanilla Extract- A must for any good waffle recipe and perfect for vanilla waffles. Unsweetened applesauce- Applesauce isn’t traditionally keto, but the minimal amount used here provides negligible carbs. Coconut Flour– A low-carb and high-fiber flour, coconut flour gives a fluffy and cakey texture to the waffles while ensuring crispy edges. Sugar substitute– I like using a brown sugar substitute or allulose. Baking powder- Gives the waffles some rise and fluffiness. Coconut oil- To give the waffles a little extra fluffiness. Grass-fed butter will also work.
How to make keto waffles
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the batter. Start by adding your egg whites, milk, vanilla extract, and applesauce, and whisk until combined. Add the coconut flour, sweetener, and baking powder, and whisk until combined. Add the oil and let sit for 5 minutes. Step 2- Cook the waffles. Next, heat the waffle maker and, once hot, add 1/4 cup portions of the batter and cook. Repeat until all the batter is all used up. Step 3- Serve. Now, serve immediately with your favorite toppings, or keep it simple with some sugar free maple syrup or a scoop or two of keto ice cream.
Arman’s recipe tips and variations
Let your waffle batter sit for 5 minutes before cooking. If it is too thick, add a little extra milk. Be sure to grease your waffle iron to prevent the batter from sticking. Trust me, I’ve learned the hard way. Do not prepare the batter in advance. The longer it sits, the more the coconut flour will absorb the liquid. For ultra-crispy waffles, toast them in a toaster after they’ve been cooked. Add mix-ins, like low-carb fruit (fresh berries are great!), sugar-free chocolate chips, or chopped nuts. Nut butter like almond butter and peanut butter are also fabulous additions.
Storage instructions
To store: Leftovers should be stored in the refrigerator, covered, for up to 1 week. To freeze: Place the cooked and cooled waffles in a ziplock bag and keep in the freezer for up to 6 months. Reheating: Place waffles in a toaster or reheat in a toaster oven for 10 minutes.
More easy keto breakfast recipes to try
Keto oatmeal Keto cinnamon rolls Keto bagels Keto smoothie
