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.
OMG!!! I made the waffles today. I have never tasted a waffle so yummy. I was a little concerned reading the instructions. The video was a +. I will definitely make this again. Great job.
You are a freaking genius! These were so great. I was not much of a bread eater prior to keto but I really missed pancakes and waffles and I have tried every recipe out there. This is not only the ONLY recipe I have made twice. It now the ONLY recipe I’ll need!
Yay! Super awesome to hear Melissa!
Made these waffles today and they came out great! My family loved them, even my very skeptical 11 year old. Where can I find the recipe videos? I’m having a hard time locating them in the page? Thanks for everything you do!
Awesome to hear Gil, thanks for reporting back!! Re the video, sometimes they don’t show up if the readers have an ad blocker on xo!
Excellent! I made as written except I used Lakanto monkfruit. I have a round iron but not Belgian. I didn’t want it to overflow so I ended up with 4 almost whole rounds. It didn’t crisp in the toaster but it was still awesome! I will definitely make more if these to freeze!
So amazing! My husband and daughter love, love this recipe.
I’m curious about the amount of time each waffle takes. Does everyone’s waffles take about 10 minutes to cook? That seems very long. I’m about to make a batch, and normally waffles only take about 3 minutes each to make.
Unfortunately gluten free waffles in general take a lot longer Crystal xo!
Wow! Wow! Wow! I made these for the first time tonight and my VERY picky child refused the regular pancakes and ate these! With some Allulose maple syrup these were indistinguishable from carb laden waffles. Thank you!
Oh wow!!! Crazy awesome to hear Kathryn so happy they worked so well for your family 😍
I’m back to thank you again. These are basically a staple around here now. With some bacon and Lakanto syrup you’d never know they’re not wheat.
I’ve taken to pre-mixing a double batch (dry ingredients only minus baking powder) and keeping 3-4 of these on hand in large baggies.
It cuts down on cook time.
These are so good!! Made them for dinner for a keto chicken and waffles. We had leftovers for breakfast. I have been making a bunch of your recipes lately and I havent run across anything that isnt delicious!! Thank you for all you do!!
Hey! Me and my hubby are new to keto and your website has been absolutely amazing! We are able to eat the things we love but still keeping on track with carbs we can have! I was a bit jubious making a choux dough but it worked a treat and the waffles were absolutely delicious, and super light and fluffy! Also the video was super helpful for reference points while I was making these. I can’t wait to make more of your recipes! ❤️
Can you mix all of the dry ingredients (except salt) and store it for later use? It would be nice to just have it on hand.
I do this with her recipe for bread dough. I weight out the ingredients for 5 loaves at a time, bagging 4 of them and mixing up one. I’ve found it works just fine. That’s about a month’s supply of bread for me.
I grind the flax seed and psyllium husk before weighing it out and bagging it with the other ingredients. It’s always worked well for me.
Hi! How long can the dough last four? Can I pre make then use later? Thanks!
Hi Shelly! Tbh I’ve only tried overnight in the fridge. I’m assuming because of the eggs a day or two? xo!
Could you sub flaxseed meal for the psyllium husk? I have a sensitivity to it.
Yes, results are slightly different but it works quite well xo!
Love the flavor but my waffles kinda turned floppy and a tiny bit gummy. Same thing happens when i make the doughnuts and ive tried them multiple times with the same results. I dont know what I’m doing wrong or if its the brand of ingredients I use. It’s usually when i make anything that has the psyllium husk.
Can this recipe be used for pancakes?
In all honesty I haven’t tried Margaret!
I made one pancake from the left over and it turned out great. You have to manually spread them around because it is sticky.
Hi! I’ve tried many of your recipes and they are so great. Thank you for your labor of love!
I was wondering how you think these would do in the freezer, and then reheated in a toaster? Or perhaps defrosted in the microwave and then put in the toaster?
Hi Allison! Thank you that’s awesome to hear! 🙂 And def yes, these work great frozen and then you can just pop them in the toaster (I believe this is mentioned somewhere in the recipe card too) xo!!
Hi! I plugged in the ingredients to the recipe and got a calculation of 2.6g net carbs per waffle using Bobs red mill almond extrafine flour, does anthony’s having a lower net carb count as Bobs?
These are the calculations I get for 1 serving:
Calories 141.6
Total Carbs 10.6g
Net Carbs info 2.6g
Diabetes Carbs info 4.8g
Fiber 3.5g
Sugar Alcohols 4.5g
Thanks !
Hi Alice! It looks like you’re counting sugar alcohols in there (keep in mind they’re not regular carbs). I subtract them as fiber- which is common practice in most peeps. That accounts for the difference 🙂 xo!
Alice,
It took me forever to figure the same question out. Anthony’s is a finer ground and has significantly lower net carbs than Bob’s Red Mill!! Bob’s has twice as much net carbs per 1/4 cup than anthony’s super fine almond flour!! You can find it on amazon,it’s so worth it to decrease you’re carbs and it comes in big giant bags to save $ 🙂
Just made this. Surprisingly good! Light and fluffy, even better than regular waffles. I added some dark chocolate powder, and toasted it lightly to get the crispyness. Thank you for the recipe. Feel more confident about my soon-to-be keto diet now 🙂
Well how awesome is this to hear?! Keto is only hard to start, you will be surprised how easy it becomes once you adjust 😉 xo and best of luck Mandy!
Hi Paola! I have no waffle maker but a silicon pan for baking them, any idea if they will come up good enough being baked? If so, do you suggest any temp/time for doing so? Would love to try these waffles! Thanks for your help!
Hi Tee! You can bake them, as it’s the same recipe as the baked donuts. But they’ll probably come out too fluffy? They should still be good, but maybe a cross between a donut and a waffle? xo!
Hello, these sound great and I would like to try them this weekend. How long did you bake them and at what temperature? Also, curious if you tried them cold (could they replace bread?)
I just made your waffles this morning! Great Recipe!!!! I am a very lazy cook, so I just warmed up the wet ingredients in the microwave then added them to the eggs and dry ingredients in the blender. Used my own mixture of powdered erythritol and stevia!
I am Keto, so I couldnt use maple syrup, I made a butter/cinnamon/stevia topping ! I also tried almond butter and another waffle with cheese lol! They were all fabulous. I ate half the batch…If only I could get some willpower!
Jordan, bakingoutsidethebox has a recipe for a zero carb golden pancake syrup that you can add maple flavor to if you like maple. I don’t care for maple so I haven’t tried that. The golden syrup is delish though.
I made these this week and they are absolutely THE BEST waffles I’ve had in the 3 years since I started eating keto. I couldn’t tell a difference between these and the (non-keto) waffles my Dad made when I was a kid!
Rochelle that’s so wonderful to hear! Makes me so happy to hear you loved them so much! Thanks so much for reporting back and have a wonderful weekend 🙂
Hi Paola! Thank you so much for creating so many wonderful recipes. Those I’ve tried so far are just outstanding.
I am curious…have you tried using lupin flour? If so, what are your thoughts and how would it be substituted for almond or coconut? So many new things to discover as I convert to a new way of eating (FYI, Keto)! Thank you!
Hi Karen! So happy to hear you’re enjoying the recipes so much! And on the lupin flour I actually ordered some a couple weeks ago (takes a while to get things here to Mexico!). It won’t be straight keto though, as it’s a legume but I’m looking forward to getting some nut-free low carb options out there. Also right now I can’t guide you on subs, as I’m not sure yet how it will behave. xo!
Hi Paola, I just discovered your website and I already love it! I also have a gluten free diet because of celiacs and just started with trying to do a keto diet. All the recipes and pictures on here look so great, can’t wait to try them!! Thanks for making it a little more hopeful and easy for me to start eating less sugars and carbs <3
That makes me so happy Ariadne! I’ve found grain free/keto to be a great way to fight the inflammation from Celiacs/autoimmune diseases, hopefully it’ll work for you too! xo and thank you for your lovely comment!
Hey Paola,
Amazing recipe! Ive made it a few times (I add some cinnamon and nutmeg), I haven’t been able to get them as crisp as I’d like though… Ive been using xylitol, but I recently bought some swerve and I’m going to try it out with that, from what I’ve read it seems to make a difference in some of your other recipes. is there anything else you might recommend? the waffles taste great but never look as good and fluffy as i’d like them to. Maybe toasting?
Hi Akil! I’ve noticed that the crispness varies quite a bit also with the waffle iron you use. But toasting in a skillet over low heat crisps them up for me nicely. And I’m not sure about the fluffiness, you usually get this from cooking them in a very hot waffle iron. Maybe your waffle iron is cooling down too much when you add the batter?
If you don’t have psyllium powder will it still come out the same?
Hi Alex! Unfortunately not, you want the psyllium for the structure 🙁
I am allergic to coconut – can any other flour be used and achieve the same texture? Please help!
Hi Kat! You can replace it with more psyllium powder (same amount, as they have similar absorbent qualities). Results will be a little different, but you should still get that airy texture. xo!
This recipe looks delicious! I saw that you said the dough can be kept in the fridge for a day or two. Do I need to do anyting with the dough the morning I make the waffles? Does it need to be at room temp before I griddle them? I am thinking of premaking the batter for the waffles and then in the AM just cook. Thank you for any advice! Just found your site and I am in love with your recipes!!
Hi Missy! I’m sorry to have missed your comment…! I let the batter sit in the counter for about 20 minutes while heating up the waffle iron etc and it worked great. Hope this helped and so happy you’re enjoying the recipes! xo
I did thee eggs and didn’t find it eggy at all. Terrific recipe thnx!
I made the donuts last week and loved them. Can’t wait to try these with strawberry chia jam. Thanks for yummy recipes!
Love your recipes! I have a non-keto recipe for Gouchere with Ham and Mushrooms. I’ll have to try this recipe without the vanilla and sweetener for that recipe!
Did you get to try making it w/o sweetener or vanilla? Did you enjoy the results?
I LOVED your doughnuts, so making these was a no brainer! And these are equally WONDERFUL! If only a little easier as you don’t have to worry much about the rise, cook time etc. Thnx a bunch!