These grain free and keto waffles are truly light and extra fluffy! Ideal for a keto breakfast treat, at just 1g net carb!
Grain Free & Keto Waffles 🥞
Light ‘N Fluffy
These are not your regular keto waffles, i.e. dense and crumbly. Think rather pure pillowy-soft delight! Plus, think of them as breakfast meal prepping supreme, ready for a quick reheat in your toaster!
Be sure to serve them up with grass-fed butter and sugar free syrup (this allulose maple syrup is def my current favorite). Or how about a generous caramel drizzle?!
Looking for more non-egg low carb and keto breakfast ideas? Check out my cinnamon toast crunch, (overnight!) chia pudding and ‘top secret’ granola!
The Method
The batter for these keto waffles is essentially a choux pastry (used to make anything from eclairs to gougeres to our keto donuts and churros). But this is just a fancy way of saying that you first boil together water with sugar, butter (or coconut oil) and salt. Adding in the flour and cooking it until it forms into a ball. And step three, mixing in the eggs off the stove. We also add a bit of baking powder at the end for extra rise.
Now when you mix in the eggs the dough will be very stiff, and given that we’re also adding in baking powder, the job is best done with a hand-mixer here. The final dough should be very elastic (courtesy of the eggs and xanthan gum).
The Flours 🔍
I like a mixture of super fine almond flour and coconut flour best. Add a touch of psyllium husk and xanthan gum, and we’re golden.
And don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb). And it just so happens to be a killer source of fiber.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And there’s absolutely no skipping it here!
In all honesty, no substituting anything here. You really do need the full combo of grain free flours to get the choux just right.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
The Sweetener
This choux pastry to make the waffles is very lightly sweetened (and fairly bland solo), think just a couple tablespoons. Ready to accommodate your topping of choice. But you’ve got good options here. Lakanto Golden, xylitol (non-corn though to avoid tummy troubles!) and allulose (add 30% more) are my top choices (no aftertaste at all!).
And if just grain free, coconut sugar is your best bet here. And of course, raw sugar works great too.
Looking for a maple syrup alternative? While there are a myriad of sugar free syrups in the market today, we love Lakanto’s! (an erythritol and monk fruit blend).
And if using xylitol, make sure to be careful if you have a pup (or pet!) around the house, as it’s highly toxic to the little guys! 🐕
The Waffle Recipe Video
Light 'N Fluffy Gluten Free & Keto Waffles
Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Ingredients
For the keto waffles
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter or coconut oil
- 3 tablespoons erythritol or xylitol*
- 1/4 teaspoon kosher salt
- 3 eggs lightly beaten **
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
Serving suggestions
- sugar free syrup or maple syrup if paleo
- grass-fed butter
- berries
- whipped cream
Special equipment
Instructions
- See recipe video for guidance!
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
- Allow the dough to rest for 10 minutes and heat up waffle iron on high in the meantime.
- Grease waffle iron well and spoon in the batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through.
- To crisp up the waffles further (this largely depends on your waffle iron), you'll need to toast the pieces on low in your toaster or in a skillet over low heat. This will draw out the moisture from the coconut flour and give you nice and crisp edges.
- The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two.
These waffles are amazing! Another gnom-gnom recipe that is perfection and praised by my husband who is incredibly picky about low carb dishes. Thank you for developing this and sharing it with us!
Delicious! These were not hard to make and soooo good! Can’t wait to have them toasted for breakfast this week! Thanks for another great recipe. I did sub maple sugar for the sweetener – just a little less.
SO GOOD!! Recipes like these make eating keto EASY! Quick and easy! Topped it with the butter cream listed above and some strawberries. Can’t wait to eat them again!!
Made these this morning in my mini dash waffle maker and then threw into toaster. Only difference is I added some cinnamon to the batter. Couldn’t get the crunch where I wanted it to be, but these are pretty good! I think I need to keep playing around with the time. The recipe makes me about 12 mini waffles at about 38 – 40 grams each. Ate them with my raspberry chia jam and Cary’s Sugar Free syrup :^).
Absolutely delicious! The whole family raved about how good they were and we all agree they are better than “regular” waffles. I’m so grateful for your recipes. You make the Keto lifestyle fun with great recipes. ❤
Can I substitute flax eggs for real eggs?
Can’t wait to try these New Year’s Day! Can you make the batter in advance?
These are in the waffle maker & I devoured the first one w/ chia jam, berries, cinnamon & coconut flakes. I’m dairy free so subbed butter w/ coconut oil. These are truly amazing & taste like real waffles & not like a keto waffle. Really helped with carb cravings. Thank you 😊 & I’m so glad I chose this recipe this morning.
Could the dough be frozen to make fresh waffles at a later date? Thanks! 🙂
These were amazing. I mean AMAZING!! I’d give them 6 stars if I could. I honestly think these are better that a regular waffle. You did it again. Thank you so much!!
I like your bread kinda recipes very much! They all taste like real bread, even though my family is not a keto diet, they like them a lot too. Thank you for your creation.
By the way, I like to know what’s the difference between putting the hot water to mix the dough and cooking the dough in a pan?
Oops forgot this. I put the dough in a sandwich bag with the corner clipped about a half an inch. It gave me much more control and better shaped waffles.
So good! I freeze the extras and then crisp them up on a cooling rack in the oven.
Also for fall I added some Rodelle’s pumpkin spice flavoring. So delicious!
Thank you so much for this great recipe!!!!!
BEST keto waffles! I tried others and they just made me sick. I love that this is a choux dough and it puffs up beautifully! I made mini waffles and put whipped cream on them. Yum! Thank you Paola for all of your wonderful recipes!
Delicious! Takes a little time to make but totally worth it. Thanks for the recipe.
You have given me back my childhood when Mom made delicious waffles with flour or Bisquick. These waffles were easy to make and the taste is just perfect. Thank you ever so much for posting this recipe.
I LOVED this waffle recipe so much that i had an idea for the batter, I made cream puffs. I used a small ice cream scoop & baked them at 350* on parchment paper for 12-15th min. They collapse while they are cooling but fill out nicely when piped with vanilla cream (I just used SF vanilla pudding mix that I made with heavy cream & extra vanilla) I topped them with melted SF chocolate ganache (I used Lily’s SF chocolate chips & heavy cream & the smallest amount of coconut oil since I think the chips need the extra oil) and chilled them while we are dinner ….Delicious! What a hit, your recipe is so versatile, thank you so much!
Top notch classy and fluffier waffles I have ever tasted. The recipe and procedure to make the dough is not complicated but creating a pastry like dough👍👍👍 Im doubling the recipe ingredients since I couldn’t have enough👍
Astonishingly delicious. I tweaked it to make 3 servings and it filled my round Farberware waffle iron. I was shocked by how fluffy! I used Lakanto golden sweetener. I couldn’t find the link for the video which is odd. I always see it when I scroll through the beginning of the recipe. No matter, I’m familiar with pate chou. I would recommend this recipe to those who don’t care about keto ingredients because it’s delicious and a unique approach.
I buttered mine and made a fried egg sammich. delish! thanks for an awesome recipe.
Good thing I watched the video. The butter is in the ingredients but not in the recipe!
I’m making them right now 😀
Turns out I’m blind…
I made these for the first time today and we were amazed by the result! just as good as those MIL used to do, although a little time consuming: even 8 minutes were too much for two hungry little boys!
Anyway, the only modification I made was using acacia gum instead of xanthan, since the LOs are sensitive (I’m not sure if this specific product can be found outside France, btw)
first try at these. Followed recipe exactly using a scale, Krups belgian waffle maker. Flavor was great but they, let’s be honest, nothing like a ‘real’ waffle. These were a bit rubbery and the toaster trick helped but didn’t fix that problem.
They’re kind of like a different food altogether and when I just accepted they weren’t going to be the carbsanity I was used to, I thought they were great. Carb-craving daughter liked them too, so another plus.
Is there a conversion for this recipe to cups?
Click on us cups below the ingredients 😉
I just made these (breakfast for dinner, lol!). I’d made the donuts previously which are great but, jeez, this choux makes excellent waffles! Served with your chia jam. So VERY good.
Thanks for your brilliant recipes!
Amazing!! I added 2 tsp of cinnamon. These can fool anyone into thinking they are conventional waffles. I was a little overwhelmed at first reading through the instructions, but these were actually very easy! So glad I tried them.
The surkin almond flour you linked to is no longer stocked by Amazon. Any other options that are readily available or on Amazon?
Yup! You guys bought it all lol! They have a website directly (I’ll see tomorrow if I can get you guys a discount code or something). Otherwise from what I’ve searched they’re the only brand doing it so far, but Anthony’s has a peanut flour which is also brilliant (you’d just be making peanut butter pancakes!) xo!
Holy 💩
These waffles were AMAZING. I didn’t have the psyllium husk, so I ground up some chia seeds instead. I also didn’t have the vanilla extract, so I used rum extract. And, I was way too lazy to get out my stand mixer so I beat the eggs in by hand. Made three waffles. Served them with homemade whipped cream, butter, and lemon zest. I made a half recipe and thank God I did because I would have eaten all six of those waffles in one sitting. Paola, you are my food hero. Seriously I just want to hug you.
Oooh, fasting today but will put on my must-make ASAP! list.
Have you tried making cream puffs or gougeres with this dough?
Never made a keto waffle with a batter like this. I was worried about how it would be but my god am I glad I made this recipe! No idea how you came up with the method but you are a genius. These are not eggy or flat like every other keto waffle I’ve made. My family liked it more than their regular waffles. I did make them in the belgian waffle maker and only got 4 waffles instead of 8 but that is still only 2 net carbs each. Just… wow. THANK YOU.
Made these for the family (all adults), sat down excited to see if they taste like real waffles. Took a bite and realised I haven’t had them for so long I can’t remember what waffles taste like. Asked my family and no one can remember. But these waffles are very nice and filling.
THANK YOU!!!! I have tried for 3+ years to find a low carb pancake or waffle recipe my husband likes. He’s hated them all, until today! He said, “these are perfect.”