Almond Flour Waffles Recipe (Keto & Paleo)
User Reviews
5
Almond Flour Waffles Recipe (Keto & Paleo)
Description
The batter is prepared by whisking wet ingredients thoroughly then mixing into dry ingredients until smooth. The use of almond flour provides a nutty flavor and moist texture, while cornstarch or alternative starch helps bind and crisp the waffles. Baking powder serves as a leavening agent, with possible paleo substitutions involving baking soda and cream of tartar or acidic ingredients.
Waffles cook quickly in a preheated waffle iron until golden brown and crispy on the outside with a tender crumb inside. Serving suggestions include maple syrup, whipped cream, or berries, allowing customization based on dietary choices.
The recipe accommodates various ingredient swaps such as keto sweeteners instead of maple syrup, alternative starches like arrowroot or tapioca, and different types of milk. Waffles store well in the refrigerator for three days or can be frozen for up to three weeks, reheated directly from frozen for convenience. Adjust the batter quantity to yield three or four waffles depending on portion size.
Ingredients
- 1 cup almond flour 4.2 oz.
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 egg room temperature, large
- 1 tablespoon coconut oil plus more for brushing, melted and cooled
- 2 tablespoons maple syrup plus more for serving, or ½ teaspoon keto-friendly liquid sweetener such as stevia glycerite
- ⅓ cup almond milk unsweetened
- 1 teaspoon vanilla extract
Instructions
- Preheat waffle iron: Plug in your waffle iron and allow to preheat. If necessary, set to medium-high heat, depending on the brand of your waffle maker.
- Whisk wet ingredients: In a small bowl, whisk together egg, coconut oil, maple syrup, almond milk, and vanilla extract.
- Make waffle batter: Pour wet ingredients into dry ingredients and mix together until smooth.
- Prepare waffles: When the waffle iron is hot, brush with a light coating of coconut oil, then pour ⅓ cup batter into the center of the waffle iron, making sure to scrap all the batter from the measuring cup.
- Cook waffles: Close the lid and cook until the waffles are golden brown and crispy, about 2-3 minutes (time will vary depending on your waffle maker). Use a fork to gently remove the cooked waffle, then repeat with the remaining batter, making sure to lightly grease the waffle iron in between each one to prevent sticking. Serve warm (see notes) with maple syrup, whipped cream, berries or your favorite toppings!
Notes
- For keto versions, replace maple syrup with an equal amount of liquid keto sweetener or ½ teaspoon stevia glycerite.
- Swap cornstarch for arrowroot powder, tapioca starch, or potato starch as needed.
- Almond meal can be used instead of almond flour but expect darker, less airy waffles.
- For paleo, use ¼ teaspoon baking soda with ½ teaspoon cream of tartar or substitute acid like lemon juice; change starch type accordingly.
- Olive or avocado oil can replace coconut oil if preferred.
- Use any nut or dairy milk variants such as vanilla almond milk, cashew, coconut, or whole milk.
- Store waffles in an airtight container in the fridge for up to 3 days or freeze with parchment between waffles for up to 3 weeks.
- Waffles can be reheated straight from frozen in a toaster oven without thawing.
- Adjust batter measurements to make 3 larger waffles (⅓ cup batter) or 4 smaller waffles (¼ cup batter).
Nutrition Information
Show DetailsNutrition Facts
Serving: 3waffles
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 55mg | 18% |
| Sodium | 392mg | 16% |
| Potassium | 23mg | 0% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 79IU | 2% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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