Keto Waffles Recipe

5 from 1 vote

Crispy on the outside and fluffy on the inside, this Keto Waffles recipe is the best keto breakfast recipe that the whole family will love.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: waffles

Calories: 254kcal

Pre-heat your waffle maker.
In a medium bowl mix together the eggs, vanilla, sweetener, heavy cream, and water.
Slowly add in the almond flour, baking soda, and salt. Stir until the batter is smooth. Keto waffle batter will be thick. If it's too thick, add a tablespoon or two of water.
Spray the waffle maker with oil or drizzle with melted butter. Pour about ½ cup of batter in the waffle maker, spreading the batter out so it cooks evenly.
Cook for about 4-5 minutes or until golden brown and cooked through.

Your waffle iron might be different than ours! Refer to the manufacturer's instructions for questions specific to how to use it. You may also get a different amount of waffles depending on the size of your iron.
Grease the waffle iron with cooking spray, oil, or butter, unless you're using a non-stick waffle iron. In that case, no oil should be necessary.
This recipe was developed to work specifically with almond flour. No flour substitutions are recommended.
This is a sweet waffle recipe. You can leave out the sweetener if preferred.
Dairy free - use full fat coconut milk in place of the heavy cream.
Fell free to add berries, chocolate or chopped nuts to your waffle batter.
Keep them crispy. If you are making for a crowd, set your oven to 175F degrees. Place cooked waffles in oven while you finish cooking all.
Leftover waffles can be stored in an airtight container in the fridge for up to 5 days. Keto waffles can also be frozen for up to 3 months.