5 from 99 votes
Keto Waffles (Easy, Crispy)
These keto waffles are crafted using separated eggs, coconut flour, almond butter, and almond milk to create a waffle batter that balances crispness and tenderness. Whipping egg whites separately allows the waffles to develop lightness and airiness, while the use of almond and coconut flour keeps carb content low. The waffles cook to a golden finish and can be made thinner and crispier with certain waffle irons or thick and soft with others based on your equipment.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
6
Calories:
214 kcal
Course:
Breakfast, Snacks
Cuisine:
British
Ingredients
- 5 egg medium, separated (or 4 large
- 3 tablespoon coconut flour 24g
- 1 teaspoon baking powder
- 2 tablespoon granulated sweetener
- 5 tablespoon almond milk 75ml
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ cup butter 56g, melted
- ¼ cup almond butter 62g, smooth
- to dust: powdered sweetener
Instructions
- Separate the eggs. In a large mixing bowl, whisk the egg whites with an electric mixer until stiff peaks form.
- In a second large mixing bowl, blend the egg yolks with all the other ingredients (coconut flour, baking powder, sweetener, almond milk, butter, almond butter, vanilla and almond extract) until smooth.
- Gently fold spoons of the whisked egg whites into the egg yolk mixture. Stir until a uniform waffle batter forms, while keeping as much air in the batter as possible.
- Let the batter sit for a few minutes to thicken.
- Liberally grease the waffle maker and fill in enough batter to make 1 waffle. Cook until golden, then carefully release using a fork.
- Add more butter to the waffle maker as needed and repeat until all batter has been used up. Makes 6 waffles.
Cup of Yum
Notes
- To retain maximum airiness, gently fold the whipped egg whites into the yolk mixture without over-mixing.
- Heart-shaped waffle irons produce thinner crisps, while Belgian-style irons make thicker, softer waffles; choose according to preference.
- Keep cooked waffles warm on a wire rack in an oven heated to 160°C (320°F) to prevent sogginess while finishing the batch.
- Store leftover waffles in an airtight container in the fridge for up to 5 days or freeze for up to 3 months for longer storage.
- Reheat waffles in a toaster set to a low temperature to revive crispness without overcooking.
Nutrition Information
Calories
214kcal
(11%)
Total Carbohydrates
3.7g
(1%)
Protein
8g
(16%)
Fat
17.6g
(27%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.9g
(5%)
Monounsaturated Fat
3.7g
(19%)
Cholesterol
184mg
(61%)
Potassium
61mg
(1%)
Fiber
2.1g
(8%)
Sugar
1.1g
(2%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Total Carbohydrates | 3.7g | 1% |
| Protein | 8g | 16% |
| Fat | 17.6g | 27% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.9g | 5% |
| Monounsaturated Fat | 3.7g | 19% |
| Cholesterol | 184mg | 61% |
| Potassium | 61mg | 1% |
| Fiber | 2.1g | 8% |
| Sugar | 1.1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.