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.
I loved this recipe! Thank you. I cannot have almonds/almond flour so I substituted pecans which I ground in the food processor and then added the other dry ingredients and pulsed until combined. From there I followed the recipe. They were delicious.
Superb flavor!
Now how to make them crispy?
Something that would be very helpful with all your great recipes is to show the serving size with a weight per serving. For example, cook all the waffles, weigh them all, then divide by the number of waffles made. Put that number in the nutrition facts.
I just came here to say (after trying these), that they are indeed the BEST waffles. To me they taste much better than any other non-keto waffles I’ve tried. They are not that much work either.
I got 10 waffles (incomplete edges) with the recipe post for 8, and plan on freezing half to have easy snack and/or breakfast options.
Everything I’ve tried from this blog is so good (Torta Espanhola, cereal, marshmallows), I am looking forward trying more stuff.
Thank you, Paola! <3
This recipe was fantastic. I did make a few adjustments as I can never just follow directions. I had tried several keto waffle recipes and always made adjustments. None have turned out this good. I even accidentally used one less egg than I was supposed to. I only realized I did so as I was writing this.
The waffles were light and fluffy and had a great flavor. I also added some pumpkin spice and a tad more monk fruit blend. Really fantastic waffles.
These waffles are amazing, they are better than normal waffles! I got my husband and my friends hooked on them. The extra work and ingredients are worth it. They are filling and delicious. Everytime I make them, I make a bunch and freeze them and then heat them up in the toaster or a convection oven. Thank you so much for the fantastic recipe!
I made a double batch and had extras for camping. I would like to again but my family prefers them freshly cooked so can I freeze the dough?
I would make all of it and freeze the waffles Karen, happy camping!
Wow! These were so fluffy and really were better than regular, wheat waffles, not eggy at all. They beat the hell out of Eggos by a mile. I used coconut oil instead of butter and three, medium eggs. The dough kept climbing up the beaters when I was incorporating the eggs and was very sticky. I cooked them for eight minutes each in a Dash mini-waffle maker, which made nine of them at 137 calories and 1.8g net carbs each. They came out fairly soft and very spongy yet strong, and they crisped up in the toaster nicely. Served with All-u-lose sugar-free maple syrup and some strawberry chia jam. Scrumptious! The whole family loved them.
Recipe gives soft and fluffy waffles which does not sit heavy in the stomach..it was a bit daunting and tiring to stir the dough in the pot, and the unusual texture prior to waffling. But all turned out great. Recipe to keep for sure! Thanks
I have made this recipe twice and my husband gave two thumbs up both times!!! I used 3 eggs both times and found it to be perfect. I cool the dough down in an ice bath Before mixing it with the eggs, vanilla, etc. I used a Belgian waffle maker and made them to perfection. Sugar free syrup and we were good to go!! Thank you!!!!