Crispy Keto Waffles

Name: Crispy Keto Waffles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 waffles
Ingredients: 3 large eggs; 1 tablespoon pure vanilla extract; ½ teaspoon stevia glycerite; ½ cup whole milk; 8 ounces superfine almond flour; ¼ teaspoon Diamond Crystal kosher salt; 1 teaspoon baking soda; 2 tablespoons unsalted butter

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5.0

288 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
6 waffles
Calories
305 kcal
Course
Breakfast
Cuisine
American

Crispy Keto Waffles

Winston Campbell

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These keto waffles are made with almond flour. They're crispy on the outside and tender and fluffy on the inside.

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Ingredients

Servings

3 large eggs
1 tablespoon pure vanilla extract
½ teaspoon stevia glycerite equals 2 tablespoons of sugar
½ cup whole milk see notes below
8 ounces superfine almond flour 2 cups, but please measure by weight
¼ teaspoon Diamond Crystal kosher salt
1 teaspoon baking soda
2 tablespoons unsalted butter melted, for the waffle maker

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Instructions

Plug your waffle maker in. Set your oven to warm (170°F) and fit a baking sheet with a wire rack. Place the baking sheet in the oven.
In a medium bowl, whisk together the eggs, vanilla, stevia, and milk.
Gradually add the almond flour, whisking it in until the mixture is smooth. If the batter seems very thick, add 1-2 tablespoons of milk or water.
Mix in the kosher salt and baking soda.
Brush the waffle maker with melted butter. Pour the batter into the waffle maker, using a scant ½ measuring cup per waffle and spreading the batter to the corners before closing the lid.
Cook until golden brown, puffy, and set, about 5 minutes. The waffles should be ready when the waffle maker stops releasing steam. That's when you'll know the batter is fully baked.
When the first batch is ready, place the cooked waffles on the wire rack in the oven to keep them warm. Brush the waffle maker with more melted butter and cook more waffles until all the batter is gone. Serve immediately.

Notes

Please use superfine almond flour and measure it by weight. I use Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 ounces, so two cups weigh 8 ounces. Using coarser flour or too much of it will result in dense waffles.
If you object to using whole milk in a keto recipe, feel free to use heavy cream. The nutrition info will change.
I use a full tablespoon of vanilla in this recipe. That's not a typo, so using pure vanilla extract is important.
Occasionally, baking soda can cause a reaction in baked goods, resulting in an ammonia smell. If you're concerned about it happening, use 4 teaspoons of gluten-free baking powder instead of baking soda. Make sure the baking powder is fresh and not expired.
The nutrition information is for the waffles only and excludes additions such as blueberries or toppings such as butter or maple syrup.
Once completely cool, you can keep these waffles in an airtight container in the fridge for up to 5 days. Reheat them in the toaster on the lowest setting.
These waffles also freeze well. Once completely cool, place them in freezer bags, separating layers with wax paper, and store them in the freezer for up to three months. Reheat them in the toaster on the lowest setting to defrost and crisp them up.

Nutrition Information

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Serving 1waffle Calories 305kcal (15%) Carbohydrates 9g (3%) Protein 12g (24%) Fat 25g (38%) Saturated Fat 5g (25%) Sodium 301mg (13%) Fiber 5g (20%) Sugar 3g (6%)