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When you think of waffles, you probably daydream of Belgian waffles covered in chocolate chips, strawberries, and blueberries, topped with a dollop of whipping cream, and drenched in maple syrup.

Unfortunately, none of these ingredients are permitted on the keto diet, sans a few berries now and then.

But if you’ve been craving an indulgent breakfast, this recipe should satisfy it.

With a few tweaks in ingredients (and a few mindful choices when it comes to toppings), you can create the brunch you’ve been dreaming about while keeping your carb count low.

Keto waffles are possible.

How to Make Low Carb Waffles

These keto waffles are easy to make. They’re gluten, grain, and sugar free, full of classic maple flavor, and even great for batch cooking and meal prep.  You’ll savor all the comforts of fluffy waffles, without the extra carbs that could kick you out of ketosis.

This waffle recipe takes just five minutes of prep time and and five minutes of cook time. If you look at the nutrition facts below, you’ll see they contain just 2 grams net carbs per serving. The main ingredients in this waffle recipe include:

You will also need a hand mixer and a waffle maker. Before using your waffle iron, grease it with coconut oil or cooking spray.

Pro tip: If you don’t own a waffle iron, consider using the batter recipe to make low carb pancakes instead.

Selecting a Gluten-Free, Low Carb Flour

In this waffle recipe, you’ll use a blend of coconut flour and almond flour. Each are considerably low in carbohydrates compared to regular wheat flour, and contain various health benefits.

The Benefits of Baking With Almond Flour

Almond flour (which is simply finely ground almonds) makes a wonderful keto-friendly flour substitute.

It can be used in a wide variety of recipes including cookies, cakes, and muffins. If the price point on a bag of almond flour seems a bit high, a cost-effective solution is to buy almonds in bulk and grind them in a food processor. Almonds are fairly inexpensive when compared to other types of nuts, and can readily be found at nearly all regular super markets and large chain grocers.

One cup of almond flour contains 24 grams of protein, 12 grams of dietary fiber, and 56 grams of fat[*]. It’s also a loaded with minerals, including calcium, copper, magnesium, and iron.

It’s also rich in vitamin E, known to improve skin health by strengthening capillary walls and boosting moisture and elasticity[*].

Almonds have multiple health benefits, including:

  • They are a rich source of monounsaturated fatty acids and antioxidants, which helps improve cardiovascular health and reduce the risk of diabetes.
  • Almonds can also help decrease inflammation and oxidative stress[*].
  • Almonds may help balance your blood sugar levels. Monounsaturated fatty acids slow the rate of glucose (sugar) that is released into your body when you consume food.

The balance of protein, carbs, fat, and fiber contained in almonds are a wonderful option for those who are insulin resistant, or those who struggle with blood sugar regulation[*].

Benefits of Baking With Coconut Flour

Like almond flour, coconut makes a great low carb substitute for keto baking. It’s an incredibly dense flour, so don’t be surprised if you see an abnormally large amount of eggs (sometimes four to six in a single recipe) used in combination with it. It’s commonly used in cakes, muffins, and other desserts because it has an incredibly smooth, fluffy texture.

A quarter cup serving of coconut flour contains 16 grams of carbohydrates, 10 grams of fiber, 4 grams of fat, and 4 grams of protein, for a total of 120 calories. It’s a nutritional powerhouse, providing monounsaturated fatty acids, fiber, and other nutrients such as iron, manganese, and copper.

Made from the pulp of the coconut, coconut flour is made as a byproduct during the processing phase of coconut milk. You can make homemade coconut flour by scraping hydrated coconut pulp, then blending it in a food processor.

Selecting a Zero Calorie Sweetener

Swerve is an all-natural, no-calorie sweetener that ranks zero on the glycemic index. It’s used quite frequently in keto baking because it has the ability to caramelize, just like brown sugar. In recipes, you can replace sugar with Swerve cup-for-cup.

Swerve is made of erythritol (a sugar alcohol), citrus flavor, and oligosaccharides. Oligosaccharides are created by adding enzymes to a starchy root vegetable. Your body cannot digest oligosaccharides, so they don’t impact your blood sugar.

Enjoy a Low Carb, Keto Breakfast

These are some of the best waffles you’ll ever try — low carb or not. They’re not too eggy, but crisp on the outside and soft and chewy on the inside. For toppings, try smothering your waffles in peanut butter or almond butter. You could also add in a layer of cream cheese and strawberries, or use coconut cream to make homemade, dairy-free whipped cream. You could also search Amazon for a sugar-free syrup (just be careful of the ingredients).

With these yummy waffles, your weekend mornings will never be the same. For more breakfast ideas to complete your brunch spread, check out the keto recipe section on this site.


Fluffy Keto Waffles

keto waffles

Never miss a traditional Sunday breakfast beat with these light and fluffy keto waffles that are rich in flavor, but low in carbs.

  • Author: Corina Nielsen
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: eight 4" waffles
  • Category: Breakfast
  • Cuisine: American


  • 1 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 large whole eggs
  • 1 tablespoon maple extract
  • 2 tablespoons stevia or zero calorie sweetener of choice
  • 2 tablespoons melted butter
  • 1 1/4 cup milk of choice


  1. Add all ingredients to a large bowl or stand mixer. Mix well until smooth. Let sit for 5 minutes.
  2. Preheat waffle iron and coat with non stick spray, butter, or coconut oil.
  3. Pour batter into waffle iron and cook for 3-4 minutes until golden brown on each side. Place in the oven to crisp while you repeat cooking remaining waffles.


  • Serving Size: 1 waffle
  • Calories: 150
  • Fat: 13g
  • Carbohydrates: Net Carbs: 2g
  • Protein: 6g

Keywords: keto waffles


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Responses (22)

  1. Hi Patti. We suggest to thoroughly coat the waffle iron with butter or non stick spray and/or using less liquid (coconut flour can vary from brand to brand, it may change the consistency/recipe a bit).

  2. Sadly, I had the same problem. Lost batter and an hour scrubbing and trying to save my waffle maker. Crumbs clogged sink and where all over the floor 🙁

    This recipe should come with a major disclaimer about possibility of batter sticking to the waffle maker. I’d say, try these if you have a waffle maker with removable inserts so that when this happens, you can at least soak them and clean easier. I would also advice trying a tiny bit of batter at first and see how it works. That way you do not have to scrape the whole waffle maker. I ended up making pancakes, it was still a mess, but noticed that after batter sat much longer, it became more manageable. Not a bad recipe, just be aware of the sticking issue.

  3. I made these today for brunch. First time, and I followed the recipe exact. They were really good. Great recipe! Satisfied our waffle craving. Definitely will make them again. No issues with sticking. I just made sure to spray my waffle iron very well with non-stick cooking spray. Being able to have waffles now will really help me stick to Keto. I’m learning it’s not so limited. Oh, and we used a sugar free low carb syrup. I only drizzle a little over mine. I don’t like them drowned in syrup. I like lots of butter on them. My advice, just be gentle when removing them from the waffle iron.

  4. It’s 11:50 where I am, not 8:50 as my last post shows. Therefore, brunch for us……lol

  5. Yep these stuck to my waffle iron as well. Coated that thing with butter but they just stuck and fell apart. So tried to make them as a pancake. Just crumbled all over again. Big bummer … at leadst the crumbles tasted good.

  6. Worked perfectly for me and were so delicious!!!! The key is using non stick spray on a high quality, non stick waffle iron. They popped right out!

  7. Also had isssues with sticking. I sprayed my waffle iron very well with cooking spray. I will not be making these again.

  8. These are wonderful! The taste of these is far better than other recipes I’ve tried. Also, they came out of my waffle iron beautifully…. no sticking at all!

  9. For those having issues with sticking, it could be the cooking time. The recipe says 5 minutes, however, in my waffle iron it takes 8 1/2 minutes for the prefect waffles (I have a heavy 4 square waffle iron). If I open it before that, they stick. If I were to only cook the 5 minutes, and open it, I’d have an ooey gooey mess. So, it may depend on your waffle iron. Just play with the cooking time. And, of course I spray it very heavily with Olive Oil or Coconut Oil Pam.

    Tip: Remove the waffle(s) very gently from the waffle iron when done. I use a fork to gently pull up the corner, then very gently work a hard plastic spatula under them. (Plastic so as not to scratch my waffle iron)

    One more Tip: I let the batter sit for 10 minutes or more, then mix it again. They work much better, and the batter thickens up more.

    I made these for family that visited from out of town, who are not doing Keto, and they loved them.

    I love this recipe! We have our weekend waffles again!

  10. I love this recipe and usually make a double batch to freeze. But today I had the same experience as others and it completely stuck to my waffle iron! What did I do wrong? I used coconut almond milk but I’m wondering if it’s too much liquid.

  11. I halved the recipe to “taste test” & will definitely make them again. I didn’t use the maple extract nor the sweetener. I used 2% reg. milk & added more than called for to get the consistency of a reg. flour waffle batter that I wanted. I have a waffle maker that makes 4 square waffles similar to ones you’d but in the freezer section of a store so they’re not as thick as a “Belgium” one. The first ones I made did stick some but I used a spatula/ fork to get it but I also didn’t wait for the waffle “done” light to go out which could’ve been part of the problem. I used cooking spray each time & waited for the light to go out for the rest of the batter & had no problem with sticking. Next time I’ll add the maple plus some salt. Which I thought it needed. They are very good as I made them with peanut butter!

  12. Made these waffles as a surprise for my husband, who dislikes anything Keto. He loved them! Can’t wait to make them again. It’s our secret!!! Now I only have to cook one breakfast instead of being a short order cook. THANK YOU so much.

  13. Tried this recipe flavor good, came out of waffle maker ok, but totally disintegrated upon putting on butter and eating, finally gave up stuck in my throat, through out all including batter, I am at least trying new keto recipes, not giving up.

  14. I have found with most of the Keto baking recipes that the item isn’t cooked enough using time and temperature stated. I always decrease the temp and increase the time. Slow baking insures the inside is cooked thoroughly without burning the outside. My cookies come out great and my chocolate brownies were perfect. I’ve made pancakes and even though the texture is different the flavor was good. I always add ground cinnamon to the flour for pancakes and waffles. Also, many Keto baking recipes call for a lot of eggs. I decrease eggs and add heavy cream.

  15. Second try at this recipe, bombed again! I followed the recipe exactly there was literally no inside & the outside was dark brown & stuck to the waffle iron with every try. I then tried to do a pancakes looking promising but by the time it was solid enough to flip it was seriously burned😵 way too wet. No breakfast for me today😢

  16. Hi Maggie! As Angelica said, you can thoroughly coat the waffle iron with butter or non-stick spray so it won’t be stuck/stick to the pan 🙂

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