Almond Flour Waffles
User Reviews
5
Almond Flour Waffles
Description
Almond Flour Waffles rely on superfine blanched almond flour for a smooth batter that avoids grit or crumbling. The dry ingredients include baking powder and salt, with optional cinnamon for warmth. Wet ingredients are eggs, unsweetened almond milk, peanut butter (or almond butter), melted butter, keto sweetener, and vanilla extract. Combining these creates a batter cooked in a waffle iron to achieve a golden exterior and tender crumb.
The batter consistency and cook time depend on the waffle iron used, but instructions emphasize not using almond meal to prevent texture issues. Once cooked, the waffles can be enjoyed warm with butter, fresh berries, sugar-free syrup, or whipped cream, making them adaptable to personal taste.
These waffles store well refrigerated up to four days and freeze for up to three months. Reheating methods include microwaving or toaster ovens, maintaining their quality for make-ahead convenience.
Ingredients
- 1 ½ cups almond flour spooned & leveled, super-fine, blanched
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon optional for taste
- ¼ teaspoon salt
- 2 large egg
- ¼ cup almond milk vanilla or plain, unsweetened
- 2 tablespoon peanut butter or almond butter
- 1 tablespoon butter melted
- 1 tablespoon keto sweetener Swerve granulated sugar replacement or monk fruit
- 1 ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the almond flour, baking powder, and salt. Make sure there are no lumps of almond flour
- In another bowl, whisk the eggs, almond milk, peanut butter, melted butter, sweetener, and vanilla extract.
- Add the wet ingredients to the flour mixture, and whisk gently until a batter is formed.
- Heat a waffle iron (or a mini waffle maker) and lightly grease it with non-stick spray or butter. Once hot, spoon batter into the iron. Close the waffle iron a cook until golden brown, and the center is cooked through. Tip: The amount of batter and cook time depends on the size and strength of your waffle iron. For best results, follow the time recommended by your waffle maker.
- Repeat until you’ve used all your batter.
- Let waffles sit for 1 – 2 minutes before serving warm with toppings of your choice – I love butter, fresh blueberries or strawberries, your favorite keto syrup, or whipped cream!
Notes
- Use superfine, blanched almond flour to avoid gritty texture in waffles.
- Regular cow’s milk works as a substitute for almond milk, but avoid oat milk for keto.
- You can swap peanut butter for no-sugar-added sun butter if preferred.
- Store leftover waffles in an airtight container in the fridge for up to 4 days.
- Freeze waffles wrapped in plastic for up to 3 months; reheat in microwave or toaster oven before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 28g | 43% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 67mg | 22% |
| Sodium | 188mg | 8% |
| Potassium | 65mg | 1% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 148IU | 3% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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