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Keto Waffles

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Love keto waffles? Want to know the secret to why I am winning waffle awards? Read on and scroll below to watch the quick cooking video.

Oooh, and did I mention these keto waffles are only 2.5g net carbs each AND can be frozen? You know what means, right? This is the perfect meal prepping recipe that’s KETO and convenient.

Whip up a batch and freeze for busy weekday mornings!

These have just been named "the best keto waffles in the world". "You are the keto goddess". Just a few ingredients and simple to make. Make a double or triple batch and freeze them. Make them sweet or savoury. #glutenfreewaffles #glutenfreepancakes #lowcarb #ketowaffles

Award Winning Keto Waffle Recipe

I found my waffle maker at the back of the cupboard a few weeks ago and was just about to throw it out when I looked at the old recipe I used to make all the time and decided to adapt the recipe we once loved, but remove the flour and the sugar.

Well, my waffle maker lived to see another day and my children say they like these keto waffles better than the high carb version we used to eat.

These have just been named "the best keto waffles in the world". "You are the keto goddess". Just a few ingredients and simple to make. Make a double or triple batch and freeze them. Make them sweet or savoury. #glutenfreewaffles #glutenfreepancakes #lowcarb #ketowaffles

Each low-carb waffle is not much more than an egg, coconut flour and some butter (plus a few other ingredients to make them rise and tasty).

Keto Waffles – no sugars, no grains

My old recipe that arrived with the waffle maker, requires 2 cups of flour and 1 cup of sugar. I can’t believe I used to make them on a regular basis (and then there was the additional maple syrup or golden syrup that was added on top).

But most high carb recipes can be adapted if you know how. I replaced the wheat flour for coconut flour and replaced the sugar with sweetener and plenty of vanilla.

What resulted was the most amazing, light, fluffy, tasty keto waffles you can imagine. I have tried many low carb and grain free pancake recipes over the years, and I can hand on heart say these keto waffles are the best.

These have just been named "the best keto waffles in the world". "You are the keto goddess". Just a few ingredients and simple to make. Make a double or triple batch and freeze them. Make them sweet or savoury. #glutenfreewaffles #glutenfreepancakes #lowcarb #ketowaffles

What’s even better, is that there are no complicated ingredients, no added sugars, it’s grain free, there’s no protein powders, and uses ingredients we will all have in our cupboards. So give these a go and see what you think.

Keto Waffles the Ideal Breakfast Meal Prep Recipe

They can even be frozen in between sheets of baking paper/parchment, in an airtight container.

Note On Nuts:: “The FDA lists coconut as a tree nut but in fact, coconut is a seed of a drupaceous fruit. Most people allergic to tree nuts can safely eat coconut. Coconut allergy is reasonably rare. If you are allergic to tree nuts, talk to your allergist before adding coconut to or eliminating coconut from your diet.”These have to be the easiest keto waffles out there, and no protein powders. Just a few ingredients and simple to make. Make a double or triple batch and freeze them. Make them sweet or savoury. #sugarfree #lowcarb #lchf | ditchthecarbs.com

These keto waffles are so versatile. These waffles can be made in the waffle maker, or if you don’t have one, can be cooked in the frying pan, just like a pancake.

Add some cinnamon or ginger if you like different spices. Make an extra batch and use the keto waffles cold as a ‘sandwich’.

Cut each waffle in half, spread each half with cream cheese and add some berries inside as the filling. Or how about cutting them into individual pieces, toast them and use with a low carb ice cream.

These have to be the easiest keto waffles out there, and no protein powders. Just a few ingredients and simple to make. Make a double or triple batch and freeze them. Make them sweet or savoury. #sugarfree #lowcarb #lchf | ditchthecarbs.com

Best Keto Waffle In The Entire World Award!

UPDATE:: I just have to share with you all the best comment I received today for these keto waffles. I will now be addressed forevermore as the Keto Goddess please 😉

I have been keto for three years now. Every darn time I see a new low carb/keto waffle recipe on Pinterest, I get all excited, dust off the waffle iron, throw some bacon in the oven, and about a half hour later the air is blue with expletives as I curse the liar who swore their recipe was just like the “real” waffles of my past. Up until now they have all been crap. Today was different. Big time different. Life altering different. Angels singing in my mouth different. Even my husband, who is unimpressed with all things Keto, couldn’t stop saying Wow… WOW…. These are legal???

Libby, you have just won the “Best Keto Waffle In The Entire World” award, which is apparently just my undying gratitude. You have changed my life for real, because now I can be excited about weekend breakfasts again. You are a Keto Goddess and I bow to you.

Thank You!

These have just been named 'the best keto waffles in the world'. 'You are the keto goddess'. Come and see why.Click To Tweet

This Keto waffle recipe is the perfect breakfast recipe for meal preppers.
3.91 from 152 votes
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Keto Waffles

Keto waffles are my award winning breakfast that has won over many high-carb lovers! Keep any extras and use them as sweet sandwich bread for school lunches. Place cream cheese and berries inside for a yummy lunch box.

Course Bread, Breakfast, Cakes and desserts, Coconut Flour Recipes, Lunch boxes, Snacks
Cuisine Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword Keto waffles
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 280 kcal

Ingredients

Metric grams - US measurements

Instructions

First bowl.

  1. Whisk the egg whites until firm and form stiff peaks.

Second bowl

  1. Mix the egg yolks, coconut flour, sweetener, and baking powder.

  2. Add the melted butter slowly, mixing to ensure it is a smooth consistency.
  3. Add the milk and vanilla, mix well.
  4. Gently fold spoons of the whisked egg whites into the yolk mixture. Try to keep as much of the air and fluffiness as possible.
  5. Place enough of the waffle mixture into the warm waffle maker to make one waffle. Cook until golden.
  6. Repeat until all the mixture has been used.
Nutrition Facts
Keto Waffles
Amount Per Serving
Calories 280 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Total Carbohydrates 4.5g 2%
Dietary Fiber 2g 8%
Sugars 1.4g
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

For other breakfast ideas, take a look at my recipe finder.

   

These have to be the easiest keto waffles out there, and no protein powders. Just a few ingredients and simple to make. Make a double or triple batch and freeze them. Make them sweet or savoury. #sugarfree #lowcarb #lchf | ditchthecarbs.com

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Comments

  2. Wow am really pleased with these waffles. So tasty and easy to make. I used a sandwich toaster an they came out smashingly.
    Happy happy
    Will use coconut cream next time xx

    Reply

  3. OMG this is delicious. I finally found something Keto I like. Every bread I’ve tried I have either not liked or it’s just eh. These waffles were wonderful. I cut the recipe in half since I”m the only person on Keto in my family. I also totally forgot to to separate the eggs. I noticed this after mixing all ingredients. So I whisked it before putting it in my waffle iron. It didn’t matter. They were light and fluffy and delicious with nothing but butter on them. Thank you so much for making me a happy girl.

    Reply

    • Awesome!!! And did you know these are great to freeze? You can make an entire batch then freeze the remainder in an airtight container, with a piece of baking parchment in between each waffle, then bring one out at a time and pop them in your toaster! Genius I say!

      Reply

  5. I just made my second batch of these waffles after loving the first batch. This time around, I entered all the ingredients into MyFitnessPal so I could track this as one of my meals. I lightened up on the sweetener (4 tsp Eruthritol) for a 10 serving batch. I am finding that the carbs come out very high. Breakdown is as such…

    Carb 10.9g (13%)
    Fat 28.3g (78%)
    Protein 7g (9%)

    I am wondering why your recipe has the carb count so low?

    Thank you!

    Reply

    • I use cronometer.com which has all the official databases and is very accurate. I personally don’t like MPF as there are too many user-added entries and depending on the country of origin of foods, the nutrition panel may show either total or net, but it may not be clear and therefore lead to very inaccurate calculations. I also don’t include erythritol in my calculations. It is a non-absorbable carbohydrate. This may explain the variations in calculated values.

      Reply

  6. Absolutely amazing!!!! I am truly impressed. I’m always looking for a nut free recipe so that I may share with my toddler who has a nut allergy. He absolutely loved them. I added lilly’s Dark chocolate chips to them. What a sweet treat.
    Question: could we double the recipe and bake these into muffins?

    Reply

    • Yay – my absolute favourite comments are those that involve children discovering new recipes. He might also like my Paleo pancakes. My 11 yr old makes them most Saturday before football and adds 2 tbsp cocoa to make them chocolate flavour. As for making keto waffles into muffins? I’m not sure if that would work. I am guessing, but I think they would be more successful as mini muffins than traditionally-sized muffins, purely because the eggy buttery mixture can have a tendency to “split” which isn’t a problem in waffles as they are cooked both sides, but as a large muffin, you may find it in two layers.

      Reply

  7. I used my regular waffle maker for this recipe. The batter was very thick (I did use heavy whipping cream) and would really only have made about 3 waffles, at best. However, despite the fact that I sprayed with Pam Coconut Oil Spray before cooking, the batter completely stuck to the waffle iron and I had to use a knife to scrape it from the iron.

    That said, the chunks I was able to salvage were sooooooo scrumptious! What an incredible treat…delicious!!! Any tips on how to prevent this in the future?

    Reply

    • I’m soooooo glad the chunks were delicious, despite the fact they stuck 🙁 . I’m wondering if you added enough butter to the recipe? My batter is generally medium in thickness and the butter (as it melts within the batter) makes the waffles almost non-stick. I also have a regular waffle machine (from Fly-Buys) and it makes 5. If your waffles are thick, then I also wonder if that is why they are sticking? You could even try cooking these in the frying pan too. Hope this helps.

      Reply

      • Also whipping the egg whites properly and making sure not to crush them. I made a double batch using large farm eggs, and it came out amazing, if maybe a little dry.

        Reply

  8. I was pretty pleased with these! They did not crisp up for me but I don’t necessarily attribute that to the recipe. It does have over a stick of butter so I wasn’t expecting it to ever crisp up but we’ll see what the toaster does for the leftovers.
    One note to American readers: the recipe calls for 5 MEDIUM eggs. We often use large eggs here so this recipe only needs 4 large eggs. That may be why some makers are disappointed with the eggy taste.
    These have held me over during my trip with gestational diabetes but I can’t say I’ll be swapping my usual waffle recipe for these permanently.

    Reply

  9. Hi Libby,
    I can’t use sugar alcohols, is the bulk of the sweetener necessary for the recipe to turn out? I will add a couple of drops of monk fruit sweetener to sweeten the waffle. Can’t wait to try them!
    Thank you.

    Reply

  10. Hi Libby,
    I am so excited to try the worlds best waffle! I can’t do sugar alcohol granulated sweeteners. Is the bulk from the sweetener needed in the recipe or will it be okay if I don’t use it and add a drop or two of monk fruit liquid sweetener?
    Thank you!

    Reply

  11. Idk what waffles yall are eating. But these were the grossest waffles i have ever laid my tongue on. Horrible.

    Reply

  12. All I can say is wow, these are absolutely delicious. These will definitely become a staple for my breakfasts on a weekend! I love them. Well worth the little bit extra work. Beautifully light and fluffy. Thank you, thank you, thank you.

    Reply

      • Hi Libby,
        I don’t know what I am doing wrong, but I’ve tried to post three times and it’s not showing up.
        Is the granulated sweetener necessary to bulk up the recipe or can it be left out? I can’t eat the sugar alcohols and would just add a few drops of monk fruit drops to sweeten them.
        Thank you! I can’t wait to try them.

        Reply

        • Replying now (late Sunday night here). I approve and answer questions as often as I can but I do try my hardest to spend the weekend with my children and family 🙂 If you wish to use a different sweetener, by all means, go for it. I use the minimum sweetener so unlike sugar, it is not a bulking agent. Yes, you can use the sweetener drops of your choice. And as I mention in all my recipes, taste before baking then adjust to your tastebuds and sweet tooth. 🙂

          Reply

  13. Can I use almond meal? Sorry if this was asked earlier, but I didn’t honestly want to read all of the comments

    Reply

  14. Sooooo I completely forgot the butter when I made these… But they turned out very tasty! They were just too limp and thin to my liking, a bit like pancakes. I put 1tsp maple extract and 1tsp vanilla, as well as almond butter instead of cream to save carbs (found these tips in the comments)! But yeah, the taste was good and not eggy at all even without the butter. Mine turned out at 1.3g Net carbs per waffle/pancake (I made 5 small waffles). Can’t wait to try these WITH the butter hahaha! I guess this butterless version would make a great low calorie, low carbs pancake/crepe version 🙂 (mine turned out to be 95 cals per serving)

    Reply

  15. Literally the best waffles in general! I’ve never had such crispy, fluffy waffles in my life. These are perfect! Awesome recipe, make it!!!

    Reply

  16. I was a little scared to try this recipe due to a few of the comments saying they were eggy or had a weird texture… but I decided to go ahead and give them a try anyway…. I’m so glad I did! Mine did not taste eggy at all and the texture was perfect! I made half of the recipe, subbed cream with almond milk to save on carbs, and used half the amount of vanilla and used maple extract for the other half 🙂 Really good. It made me close to 3 full waffles, and it was only 3 net carbs for the full stack!

    Reply

  17. I made these tonight and I cook the first batch and they were a little bit limp so went to the second batch and I thought cook them a little longer add a little bit more to each of the sides to make it thicker and that seemed to work I did cut back on the stevia or swerve to two-and-a-half to my liking and they are as close to a waffle as I’ve tasted thanks so much for sharing

    Reply

  18. WHERE CAN I FIND THIS WAFFLE MAKER?!?!?! It’s exactly what I’ve been looking for! Something to make big, THIN, non-belgian waffles! I tried the link in the first paragraph but it didnt work 🙁

    Reply

  19. I just made these and am eating them while I type. The texture is DEFINITELY not that of a waffle, so don’t get excited about that aspect of it. I followed the recipe to an absolute T and these are very dense. The coconut flour is very noticeable. They never firmed up. They are as soft as a soggy waffle. I tried leaving the 2nd round in longer to get crispier, but that doesn’t work. No matter how long I left them in, they never got crispy. They LOOKED crispy/brown, but they weren’t. I even took 2 out and put them in the toaster and they still never got crispy. I tried adding butter and they still tasted bland. I added chocolate morsels… still bland. I expected a lot more from this recipe with all the reviews. Maybe I’m just new to the taste of the low carb world, but these taste NOTHING like a waffle — at all.

    Reply

    • I made these per the recipe and they were crispy. I coked them on the higher setting on my waffle iron. Then I placed them on a cookie rack which worked out great. The next day I toasted the leftovers and made a BLT! This is by far the best “bready” type food for Keto. IM going to try thevrecioe savory. Maybe some thyme/rosemary and Trader Joe’s bagel seasoning with cream cheese. Yum.

      Reply

    • Livia,

      I had the same experience with them being too floppy to satisfy me as a waffle, BUT they made great low-carb pancakes. I add 1/2 tsp ginger, 1/8 tsp nutmeg, and 1/4 tsp cinnamon to the batter and cut the sweetener to 3 tablespoons. Also, I by large eggs, so only use 4 rather than 5 medium called for in the recipe.

      Reply

  20. This is delicious! I used half vanilla and half almond extract. No sweetener!! Delicious 😋 o then tried with sugar free Carmel syrup!! Oh my goodness!!! Yummy 😋

    Reply

  21. Hi Libby – just made these and even though I wondered if it would taste eggy, it did turn out fab, and looked like the real thing when it came out of the waffle iron. I did a couple of tweeks which I was happy with – a tsp of psyllium powder and a teaspoon of apricot kernel oil for that almond essence taste that I love in baked goods.10/10! BTW I love your coconut flour based recipes!
    The other recipes I use heaps, which I think are pure genius, are the coconut shortbread cookies, focaccia bread made into bread rolls and the hot cross buns (I add a couple of drops of orange essential oils to it – amazing). Thanks for your genius! Love your work!!!

    Reply

    • Awesome feedback Karen. I absolutely love it when readers tweak my recipes and come up with their own combinations. I love the idea of flavoured oils. What a great way to add some zing and to “pimp” recipes – love it!

      Reply

  23. I threw the waffle iron out, but I still have a griddle in storage. What changes does it take to make this a pancake recipe?

    Reply

  25. These were delicious. My 4 year old has mild autism spectrum disorder and is VERY fussy with food, but he loves them!!! Brilliant recipe 👍

    Reply

  26. Are these supposed to shrink coming out of the waffle iron? I just wanted to make sure I’m not doing something wrong. They taste GREAT and I’ve made them 4 times already. My boyfriend no longer misses his hotel waffles!

    Reply

  27. Can you refrigerate the mix and use next day? We loved these btw and these were our first Keto recipe. Will definitely be trying more ! Also can you use almond flour instead??

    Reply

  28. Gave up reading the hundreds of positive comments but can’t resist adding mine! AB FAB!!! I made half quantities to try them out and used 3 eggs – totally forgot the baking powder but with the extra egg didn’t need it! They were totally yummy – also found it hard to believe they were absolutely LEGAL!! Next time will try a savoury version. THANKYOU! THANKYOU! THANKYOU!

    Reply

  29. Mister 8 and mister 4 said yum. Even Mister 46 who is very fussy about baked stuff said they were alright. A great recipe for kids. I’m now wondering if I can make a none sweetened one as a substitute for Praha or roti

    Reply

  30. Hi, is there anything I could do in place if milk? If not will the recipe still turn out good without milk? Thanks!

    Reply

  31. Hi! I am so excited to try this!! I use Now Better Stevia Organic Extract Powder. I also have some Truvia packets. How do I do the conversion for 4 TBLSP of what you use?

    Reply

    • I never give conversions for brands because they are so different and change all the time. All the amounts I use are spoon for spoon instead of sugar. So if a recipe states 4 tablespoons, take a look at your brand, and see how much is the equivalent of 4 tablespoons of sugar. Sorry I can’t be more precise, as you can imagine, there are new brands out there almost daily. I also suggest with all my recipes, add sweetener to YOUR taste. We all have a completely different “sweet tooth” to one another depending on how long you have been sugar free. Some may need to add a LOT more, some may want to reduce it. We don’t want to rely on sweet flavours too often.

      Reply

  32. I wanted to try using coconut oil or ghee in place of the butter but I don’t have a scale. Can you tell me how much the melted quantity is in tablespoons / cups please?? Really keen to try these! Thank you 😁

    Reply

  33. Warning: Don’t make these if you don’t want to have little clouds from heaven in and around your mouth.

    Great recipe. So fluffy.

    For those of you saying you want them crispy, spray your iron with lots of pam and leave it for an extra minute. That should crisp them up on the outside.

    Reply

    • That doesn’t work. I just made these. No matter how long I left them in, they never got crispy. I even took 2 out and put them in the toaster and they still never got crispy.

      Reply

  34. Like several others I tried “someone else’s recipe” and it just had the wrong wrong texture – crumbly and not holding together. The key apparently is in the amount of eggs. I substituted 25% of the coconut flour for almond flour and upped the cream for more liquid because almond flour absorbs more, I think 5tbsp. Also used cream of tartar to help the egg whites hold better. The results were truly outstanding on the first try.

    Reply

  36. My wife & I are trying to stick to a low carb diet but needed a variation for breakfast instead of eggs scrambled, sunny-side up, poached, eggs, eggs, eggs etc etc. I thought, ‘what about low carb waffles’ ; the recipes that I came across were a stretch as the word waffle goes & then I was led to your site. I made them this morning(served with cream cheese & raspberry jam & bacon on the side). Not only were they good; they were fantastic. Light, fluffy, great taste & lightly browned. Released beautifully after they were done.
    The batter made 3 1/4 -7 inch size Belgian waffles.
    I followed the recipe to a T. Used whipping cream, Truvia & a little cream of tartar to help the egg whites.
    Two things are important (to me) when making the recipe: 1st-Combining ingredients- dry first-egg yolks with other liquids next minus the melted butter,then wet & dry combined together & then add the melted butter. Next gently fold the egg whites into the batter.
    2nd-Don’t overfill the batter in the waffle maker. Smooth out the batter, in the waffle maker, with a rubber spatula.
    Needless to say this is a KEEPER! Thank you

    Reply

  38. Inlike practically everyone else, I thought these waffles were “meh” at best. The family ate them but said they tasted like French Toast. I will only make them again with modification to maken them taste less like eggs.

    Reply

  39. Thank you for the great recipe…my granddaughter just loves having her peanut butter waffle sandwich for school lunches. However, I have made this recipe twice now and both times the mixture curdled. I don’t know if this is a problem with measurements as the recipe does not clarify if the tablespoon measurements are US tablespoons (15 ml) or Australian tablespoons (20 ml). Although the batter curdles, it still ends up working out OK, but I have to scrape the mixture onto the waffle maker rather than pour. Any advice would be very welcome.

    Reply

  40. I have to be honest.. I was a monster making these. I kept listing off all of the reasons they would be terrible in my mind. (I’ve been burned before!) But I dutifully pressed on.

    I even said to myself “If it looks like an egg, and smells like an egg, it might be because it contains 5 fluppin eggs! This is gonna taste like eggs!”

    This. Was. Great! I loved them!!

    Thanks for the recipe, it’s a keeper.

    Reply

  41. Hey! So excited to try this recipe out but I’m having trouble making sense of the nutritional info you have listed. I’ve matched every ingredient in my fitness pal but am getting 11g of carbs and 2 grams of fiber. This seems to be coming from using Swerve since 4TBS has 36 grams of carbs. Am I missing something or is your nutritional info off?

    Reply

  42. I am curious for those who want crispy waffles, could they add xantham gum? I ask because in the not carb friendly recipes for waffles the best have cornstarch in them to crisp the outside. I don’t have a waffle iron to test this theory otherwise I would. 🙂 Alternately it is recommended that you put the waffles on a baking sheet in the oven on 125 degrees until ready to serve to help preserve them.

    Reply

    • I wouldn’t mess with this recipe. If u want a crisper waffle just leave in machine a few seconds longer than average. I found the texture is good. Not soggy & not too tough. No need for extra ingredients.

      Reply

  44. Hi. I tried this waffle recipe and must say, it was amazing. I used coconut flour and alternated my milk for coconut milk instead. I didn’t include the vanilla extract but it still came out well.
    I used a pan which had grill lines so it gave me the waffles line effect! Lol. I was a it dry for me tho but I guess its cos I used lesser butter.
    I got 2 huge waffles from this and I could only eat one as I got really full. I’m glad I found this recipe and its been fun.
    Thanks for helping everyone that has tried this recipe with their journey in eating healthier.

    Reply

  45. Hello! Thank you so much for your wonderful recipe. I tried it the first time and it worked great but subsequently I have got it all wrong, the mix is way too dry. Can you please confirm the weight of the coconut flour as opposed to the volume please as I think this may be the culprit. Also, the mix seemed to be lumpy, then I noticed the coconut flour in the sink making the same clumps in contact with water. Is this normal?

    Reply

  46. These waffles are INCREDIBLE! I’ve been wanting to try them for a long time but I don’t often feel like subs anymore. So when my brother came to visit I used the opportunity to whip some of these up for him and my sister. They LOVED them and they aren’t even lchf! I tried a tiny bit to gauge and thought they were great. When eaten piping hot without toppings they have a very slight eggy taste but just let them cool down a few minutes and it’s gone. This is definitely a top recipe!

    Reply

  47. I made these for breakfast this morning. They are wonderful! I have a Belgian waffle maker and I got 3 waffles from this recipe. My batter was never thin and I got the scrambled egg look even though I let the melted butter cool a bit before adding it. However, after reading some of the other reviews, I kept going. My husband was skeptical, but loved them too. He even told people at work about them and has referred them to your site. I ate mine with 2 strips of bacon and 1/2 cup raspberries with a little whipped cream at 7:30 am this morning. I was not hungry or snacky all the way up to lunch time. This is a first for me. I plan to make a larger batch and try freezing them for quick and easy breakfasts. Thank you so much for the recipe. It’s the first I’ve tried on your site. I’m excited to try more!

    Reply

  48. Made these tonight using heavy whipping cream in place of the milk, since it doesn’t have any sugar in it, did not use any sweetener, and only used 1 stick of butter because that’s what I had. They do taste a bit eggy, kind of like french toast, like another commenter mentioned, but my plan for this batch was to use it for breakfast sandwiches, so the eggy taste is no big deal. I’m looking forward to experimenting with the recipe. I made these in a belgium waffle maker so it made 2 big waffles, which I consider to be 4 servings. They were plenty fluffy, soft, but I like softer waffles. Plus, I’ll freeze them and reheat in the toaster, so they’ll crisp up a bit at that point. The first batch did stick and I lost half the waffle, so we taste tested with the ripped up portion :). Used more cooking spray on the second batch and that one came right out.

    Reply

  49. WOW – fantastic waffles, they really are better than the high carb version. I used 1tbsp each flaxseed and almond meals in place of 1 tbs of coconut flour, and used coconut milk in place of the milk. We had them with some lightly cooked frozen blueberries and raspberries (with some Galliano), and cream cheese. These will be on the menu next weekend!!

    Thank you waffle Goddess!! 🙂

    Reply

  50. This recipe makes the most tasty low carb waffles EVER!. I topped mine with a couple sliced strawberries and low carb whipped cream. awesome.

    Reply

  51. Yes. These are the best keto waffles in existence. I only tried these because of the keto goddess comment and these were going to be the last keto waffle recipe I would try ever in life ever. I’m so glad they lived up to the rave reviews. My only substitution is that instead of only coconut flour I used half flax meal and half coconut flour. Delicious.

    Reply

  52. I tried and approved! I made it in the pan like a pancake, and although it was my first experience in the Keto-Pancake-world, it was a great experience! Ms. Keto Godness, you made my day, and my breakfast, with some bacon and cream on top! 😀

    Reply

  53. I made these today, trying to stay grain and sugar free after our most recent whole 30. Very, VERY yummy, good texture (not crisp but soft-fluffy, like french toast, as another commenter suggested), pretty easy to put together. They are quite filling! I considered doubling the recipe but am glad I didn’t, as I got 9-10 waffles out of the batch, enough to eat our fill & freeze 3. Recommended, all around!

    Reply

  54. Good morning Libby!
    Life is good! I’ve been going to try your waffles for some time and today was the day! You said you modified the recipe from an old one you had. When I was a child, we always had waffles and pancakes from a recipe in a little cook book that was all recipes using apple cidar vinegar and baking soda. The chemical reaction of the two made them wonderfully light and fluffy. The waffle recipe had you separate the the eggs and beat them to stiff peaks as your recipe does. So instead of using the baking powder I substituted it with baking soda and used 1 tsp apple spider vinegar. I think I could have cut the cream back a bit or increased the coconut flour as the batter was a little thing but not much. They were wonderful! Thanks for your web site and all the work you do to make my LCHF lifestyle just a bit easier! Blessings!

    Reply

  55. I can’t wait to try this. Some have mentioned butter replacement with ghee, but ghee is also dairy… I have coconut butter and am wondering if this will work instead of the butter?

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  57. These were soo good!!! What a difference whipping the egg whites does. I used heavy cream and two packets of truvia. No leftovers here!! Can’t wait to try more of your recipes !

    Reply

  58. The highest compliments on this recipe. I’ve done low carb for some time and in trying carb substitutes have basically gotten to the point where if it doesn’t take good, I don’t bother with it. I absolute love waffles an have missed them. These are great! The closer you are to following the recipe and better the results. I also have removed the waffles and moved them on a sheet of parchment paper in the convection oven to crisp them a little further as well as keep them warm. Made them this morning for my celiacs child and was told these may be the best waffles of any type they’ve had. As a side not, I’m using Just Like Sugar (Table Top) which serves as a sweetener and big time fiber. Anyway, thanks for the time and effort in putting this together!

    Reply

    • Wow! I thought that I was the only one who knew about and used Just Like Sugar! It is soooo awesome! I have never seen anyone mention it in any low carb/ Keto article or blog. It would be worth your while to give it a try! (It is made from chicory root and measures and tastes…well, just like sugar!)

      Reply

  59. These were amazing!! After I cooked them in the waffle maker I put them under the broiler and it really crisped them up!! Thank you!

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  60. I absolutely love this recipe! I planned to make some this morning, and I dreamt about it for the whole night. Yummy. Thank you so much 🙂

    Reply

  62. I make these with ghee in place of the butter and unsweetened almond milk instead of cream because my hubby is paleo. We also do pancakes instead of waffles because we don’t have a waffle iron. They come out great 🙂 Thanks for the recipe.

    Reply

  63. Does anyone have any tips for making these crispier? I loved the taste, but I prefer my waffles to be on the crispy side. I tried putting them in the toaster oven, and that just ended up with them almost burning. My husband has suggested frying them, but I haven’t tried that just yet. Thanks!

    Reply

  64. We had these for breakfast this morning and they were delicious! I mean, incredible – as good as any waffle I’ve ever eaten. To be honest I’d never normally dream of having waffles for breakfast as pre-LCHF they would never fitted in to my low fat diet (that just made me fat) so to have them on the allowed list is immense. Thank you for such wonderful recipes, you obviously put in loads of work and I thank you for providing such an amazing resource.

    Reply

  65. I was just gifted a mini waffle iron. I didn’t have the patience to whip the whites so I added a teeny bit more baking powder and they came out amazing! Probably would only work with smaller waffles but they rise without an issue. Yummy.

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  66. Have not had pancake/waffles in a long time. I was very skeptical about making these, but I am in totally in love with them! Thank you so much!

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  67. I asked for a waffle maker months ago for Christmas and then started a Keto diet! I was so sad thinking my waffle iron was going to go to waste. I have to admit, waffles with only 4T of “dry” ingredients just seems impossible, is it because you use so many eggs/the whites are whipped?

    I have a “sensitivity” (since that’s the word my naturopath likes to use) to egg whites & whey, so I’m going to try this with whipped aquafaba and coconut milk.

    FYI, The recipe I’m planning on using has <5% calories from carbohydrates, which seems INSANE to me! My weird tasting whole wheat/almond meal/protein powder waffles are 18% and I thought that was as low as you could go!

    Reply

    • Coconut flour is much more dense & absorbent vs regular flour. 1/3 to 1/4 cup of coconut flour is equivalent to 1 cup grain based flour.

      Reply

  68. These sound fantastic, but ontop of having insulin resistance, wheat allergies, and sugar issues, we also have milk allergies. Do you think cashew milk would work?

    Reply

    • mine weren’t crispy either. Where are we going wrong? Honestly, I bought a waffle maker just for this recipe. So, I am rookie. Any help is appreciated.

      Reply

        • yes I made these to day, not crispy but fluffy in my belgian waffle maker but they were delicious. However since I used a belgian waffle iron, my recipe only made three. i even fed them to my very picky/ dont mess with my sugar type hubby and he said “tastes like waffles” now if these taste as good out of the freezer then i am in heaven

          Reply

  71. I made these for the first time today. Although I followed the recipe closely, the consistency was quite different from the one in your video – the dough looked like scrambled eggs so I was quite sceptical. Nevertheless the results were fantastic and it tastes unbelievably. Another great keto breakfast or dessert. Thanks for the recipe!

    Reply

  72. Just made these and they are delicious!!! So light compared to other options I’ve tried! excited to freeze the rest and enjoy them for breakfast during the week!

    Reply

  73. Let me tell you, I HATE eggs! I hate them, I wouldn’t even eat french toast growing up because I could taste the egg batter on them. But these are magical! What kind of sorcery is involved here as they don’t taste eggy at all!!!!!! They were amazingly fluffy. I used Sweetleaf Sweet Drops instead of granulated and added 1/4 tsp cinnamon.. They were amazing and 2 filled me up!!!

    Reply

    • Magical wizardry is to play here indeed. I was born on Halloween so maybe that is your answer 😉 Also as a pharmacist, I love making ‘formulas’ so just wait to see what other food magic I come up with. I love to think I cook using sorcery and mystical wonder. xxx

      Reply

  75. Oh sweet baby Jesus! I just made these and I can’t believe how delicious are they! With some whipped cream and fresh strawberries it was just like the real thing! Thank you so much!!!! I’m a fan!

    Reply

  76. Hi Libby, I’ve done these today on a frying pan ( no waflle maker) but I am not good with measurements. How many grams are in 1 waffle? So I can measure my intake per grams please? thank you. =)

    Reply

  78. I’ve never commented on an online recipe before but oh my goodness, this has changed everything. I can’t BELIEVE how amazing these are. I don’t have a waffle iron so I made pancakes and I’m not a huge fan of artificial sweeteners so I didn’t add any. I added about a tablespoon of cinnamon instead and a little nutmeg with the vanilla. The first pancake was brilliant–lovely and fluffy, buttery and rich and beautifully golden brown. I ended up making mostly crepe-like pancakes instead–just ladle down the batter and spread it a little with a spatula to get more pan-to-cake surface area. they cooked super quickly but didn’t seem to burn easily, and flipping was a dream–way easier than with the floury-sugar laden pancakes of my past! I ended up with 11 thin pancakes about 5 inches in diameter. I can’t wait to make more without the flavorings to use as sandwich “bread!” Thank you, thank you, thank you 🙂

    Reply

  79. This recipe is delicious!

    I am 64, an experienced Baker/cook. I follow this recipe to a T, except that I folded a quarter of the egg whites into the egg yolk mixture before I combined the two in the egg whites bowl, and I used granulated Splenda.

    I have a standard George Foreman grill with waffle plates. I got four large waffles out of this recipe. That changed the nutritional calculations, so I used the free MyFitnessPal app, which has a recipe calculator in it, to figure out the nutrition. Not all waffle irons are alike. My old waffle iron was smaller, and would’ve made 5 from this recipe.

    Also, I found these waffles give off a lot of steam. I baked them 4 minutes on high setting. I put them on a cake rack for a minute or two, to lose more of the steam and crisp up. Otherwise they were limp. Ymmv.

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  80. These are delicious and I love them! Thank you for making a great recipe for a Keto waffle! Now I don’t have to feel like something is missing for breakfast .. Im going to try these for the pizza too 👍

    Reply

  81. I loved these. Had them for dinner. Stewed frozen raspberries with splash lemon juice and vanilla, ricotta, cream and a teaspoon of sugar free cherry jam. Cinnamon sprinkle on top. Heaven! Home grown eggs from our chickens called Neville, Lay Lay, Coco, Peanutbutter and Strawberry Lollipop. Eggs with love.Scraps will go back to them tomorrow( I was full after one and a half waffles!!) Thankyou DTC’s.

    Reply

  82. I have a Belguim waffle maker so I wasnt sure if these would even work at first. Oh em gee! These are the best waffles I have ever had hands down. Ever is including wheat, buckwheat, buttermilk, you name it, these are THE BEST! Thank you so much for a breakfast food my 13 yo son can enjoy besides eggs before school.(going thru an I hate eggs stage right now)

    Reply

  83. I am new to the Keto food lifestyle. This recipe was the first waffle recipe I’ve tried & there are not enough words to describe how great they are. I had to substitute the coconut powder for almond powder; heavy whipping cream for the milk & used unsalted sweet cream butter. I put my wild blackberry jam with stevia on them & the flavors were fantastic!!!! Thank you Google for having this recipe first on the list!!!

    Reply

  84. Hello! We are having a “waffle party” this Friday at work–do you think this mix is something I could make in the evening, store in the fridge, and bring in to work that morning? Or will it not work? 🙂

    Thank you!

    Reply

    • Yes it would work. This is exactly what I do when I have a pizza party for teenage sleepovers (using the pizza waffles). I make the waffles the night before or in the morning. Keep them in an airtight container then reheat them the next day in the oven. If you don’t have an oven, you could microwave them (they may be a bit floppy however) or warm them in a sandwich/panini press. Enjoy.

      Reply

  85. Hi Libby, I’m looking for a crepes recipie with simple ingredients that I can flip without making a mess. Could be this one? How can I adjust the amount of flour to get thin but unbroken crepes? Did you try it? Thanks a lot for all your great work!!

    Reply

  86. Hello! I’m excited to try your waffles but wondering if they will turn out okay with almond milk and ghee instead of the milk and butter because I’m sensitive to dairy. Thanks for the amazing recipe! I’m looking forward to your dairy free suggestions… my stomach is growling after reading all the fabulous reviews. 🙂

    Reply

  87. Hi Libby. I just started keto about 3 days ago. Am wondering if whole milk could be replaced with half/half since it has less carbs than milk. Wadda ya think? I’m eager to try this recipe! … especially since it is pretty simple and has gotten rave reviews!

    Reply

  88. I made these today, the first waffle I made tasted like eggs. I ended up adding more vanilla and cinnamon and 1/2 cup of almond flour, folded them into the batter. So much better. Drizzled melted peanut butter and coconut butter on top. Yum!

    Reply

  89. I just want say these waffles are wonderful. I have tried several pancakes & it just didn’t work. these were not granular & I didn’t have to flip them. Even my husband liked them…

    Reply

  90. OMG, these are FANTASTIC!!!! I’ve been looking for a legit waffle/pancake recipe, and this is it! So easy, and with ingredients I already had on hand which is always a bonus. I’m literally eating them right now while I type this. 🙂 I hope this is ok – I put a review on my Keto RN site (https://www.facebook.com/KetoRN/) and linked back to this page to give you the credit. This is SO GOOD! Thank you!!

    Reply

  92. I don’t believe in artificial sweeteners, including stevia, as I believe they are all bad for us. Do thee waffles need to be sweetened? My pre-keto waffle recipe didn’t have sugar so I wondering if these will turn out without the stevia.

    Reply

  93. Kto Waffles sound amazing. I suffer from IBS and fructose, Lactose and gluten intolerant.

    Coconut flour can be a problem on the IBS ( low fodmap diet).

    What are your alternatives?

    thank you

    sue

    Reply

  94. Take out 1/3 of the coconut flour and add twice that amount of almond flour and you get a little denser waffle that comes out of the waffle maker easier. Also, if you add the vanilla last, and double the amount but stir less, just so you still see streaks, you get crunchy and sweet chunks in the waffle that taste a little like heath bars.

    Reply

  95. I always read comments on food blogs, but I never leave any. These waffles are so good that I can’t remain silent this time.

    I have tried numerous Keto waffle recipes (all those expensive wasted ingredients) and have been disappointed every single time… until now. I went into making these with a whole lot of skepticism (especially because of the coconut flour) and expecting to be let down like usual. Boy was I surprised after that first waffle came out of the waffle iron! These are the closest thing to a carb and sugar loaded waffle that I’ve come across since going Keto. I ate mine sprinkled only with cinnamon. I’m betting they are even better with a topping.

    I did use Erythritol instead of stevia and only 1tbsp which was plenty sweet enough for me. That was the only alteration I made.

    Thank you so much for this amazing recipe! Will definitely be making these again and again.

    Reply

  96. I just wanted to say that these keto waffles are amazing! I eat them plain with nothing on them. I wanted to share that I actually turned a batch of leftovers into French toast…..close your eyes good, no exaggeration. Sooooo, that led to monte cristo sandwiches that were truly mind blowing. This recipe has quickly become my go to bread recipe! One of the best recipes I’ve come across so far in my low carb life. Thank you, thank you!

    Reply

  99. Could I substitute heavy whipping cream for milk? I’ve rid all things that have a decent amount of carbs in the house, so there is no milk to be found 🙁

    Reply

  100. Not sure if I did something wrong or its my waffle iron or what, but are these supposed to come out really floppy? Mine are really limp and one even tore apart getting out of the iron. The taste is great, but I was really expecting that stiff somewhat crunchy texture.

    Reply

    • They are supposed to be browned and a little firm on the outside and fluffy on the inside. They are certainly not crispy as waffles are usually crispy from the sugar. They shouldn’t tear apart. I’m thinking you need more coconut flour perhaps depending on the size of eggs you used.

      Reply

  102. Which stevia are you using? Because that much pure stevia would be way too sweet, to the point of being inedible.

    Is yours a blend with another bulking sweetener?

    I can easily figure out how much pure stevia is needed once I know what brand you are using, thanks.

    Reply

  103. Absolutely the best in the world. I’m deleting all the other pancake and waffles I have collected over the years. I actually had to buy a new waffle iron too, as I had gotten rid of mine years ago.
    Thank You!

    Reply

  104. Made these this morning in a regular waffle maker! It made two regular size waffles. I imagine the ones you are making here are quite small since you say this recipe serves 5 (and we made two). I just want to make sure I understand – since you say it serves 5 and the macro-nutrient information is per 1 serving – I would multiple by that by 5 to get the TOTAL nutrition info, yes? Just wanting to make sure.

    I only ate 1/2 of my waffle anyways 🙂 It was VERY good!

    Reply

    • I just went and measured my waffle maker, the waffles are 6 inch/ 15 cm in diameter. The entire recipe makes 5 waffles, the nutrition is per waffle. Yes to get the total nutrition values for the entire recipe, you need to multiply it by 5. You must have a enormous waffle maker if it only makes 2 and you could only finish half. Wow.

      Reply

  105. O.m.g. I just made these for breakfast and they were absolutely amazing!! I didn’t have enough butter (only about 7 tbs) and no milk in the fridge so I used half and half and liquid sugar free French vanilla creamer to add to the required liquids (and didn’t use any other sweeteners to sweeten them either, creamer was enough) and the waffles turned out fantastic! My bf who doesn’t really eat low carb (unless I’m cooking and he has no choice hehe) had the first waffle and said they tasted kinda eggy, but then quickly said “like french toast” which made me really excited, because I looove and miss french toast! I topped mine with sugar free apricot preserves and french vanilla flavored whipped topping. I told my bf you are an amazing person for coming up with this recipe as these are going to be my weekend breakfast from now on!! Oh, I used my Belgian waffle maker and only got 3 waffles out of it, but I can’t wait to use the recipe for other things like breakfast sandwiches, etc. Yummm. Anyways, thank you, Keto Goddess!!

    Reply

    • Marina, check if your sugar free French vanilla creamer has high fructose corn syrup. That would increase the carbs measurably. I used to use the “sugar free” creamer until I checked the ingredients list!!!

      Reply

  106. instead of full milk , can i use coconut or almond mild??? have been making tons of pancake and waffle low carb versions and some good some not. cant wait to try these

    Reply

  107. Do you think these would work in a Belgium waffle maker? My daughter is a total carb-aholic so anytime i can cut down on them, i try to take advantage of it

    Reply

  108. THE best grain free waffles in the world!!! My 2 yo loves them as well! Thanks so much for this recipe! Freezes well and we put them in the toaster quickly to warm them up, top with butter and enjoy! Also, we don’t put any sugar in them and they are still amazing!

    Reply

  109. These showed up on my FB time line. I’ve ordered a non stick waffle maker just for this recipe! My only thought is did you still use butter or coconut oil to grease the waffle maker? When I bake with coconut flour, I found no matter how well I greased the pan, the item stuck! I finally resorted to using silicon bakeware. I would like to make these successfully without making a mess of it! Any tips appreciated!

    Reply

  110. I have been keto for three years now. Every darn time I see a new low carb/keto waffle recipe on Pinterest, I get all excited, dust off the waffle iron, throw some bacon in the oven, and about a half hour later the air is blue with expletives as I curse the liar who swore their recipe was just like the “real” waffles of my past. Up until now they have all been crap. Today was different. Big time different. Life altering different. Angels singing in my mouth different. Even my husband, who is unimpressed with all things Keto, couldn’t stop saying Wow… WOW…. These are legal???

    Libby, you have just won the “Best Keto Waffle In The Entire World” award, which is apparently just my undying gratitude. You have changed my life for real, because now I can be excited about weekend breakfasts again. You are a Keto Goddess and I bow to you.

    Thank You!

    Reply

    • Oh my word Lisa, I absolutely love this. I am imagining right now the keto angels are floating around you playing harps. And the fact you have just named me a Keto Goddess, well, that’s just made my day, possibly year. Love it. I’ll be added that as my tag line I think. Thank you, Libby, the Keto Goddess. 🙂

      Reply

  111. Oh my word ! I made these into pancakes and as they are cooking I’m thinking ” There is no way these are going to work” and then suddenly they firm up into fluffy heaven cakes and I realize that yes, I really can survive low carb. We low carbies eat good!

    Reply

  112. Well it’s pancake day today in the UK! Determined to stay off sugar we made this recipe without the stevia initially to see how we would like it. It was ok, then we added a tiny amount of stevia to the remaining mixture and that was very nice, we used coconut oil to cook them as pancakes, then added a strawberry with double cream topping. We ate far too much and are now stuffed!!!

    Reply

    • You could try coconut oil but you may need to add some more vanilla as the butter is there for flavour and texture. You could even add cinnamon too. The butter gives it a rich creamy taste so you may have to play around with the recipe a little to get it to your liking. I’d love you to report back if it works.

      Reply

  114. This may be too much of a change but is there a way to make these paleo AIP friendly? So it would need to be dairy free and egg free, so coconut milk would work for milk but would need a substitute for eggs and butter?

    Reply

    • Daisy, if I may, here are some options to check out, not a definitive answer. I was once p-aip myself, and sometimes go back to if autoinflammatory symptoms seem to be creeping back.
      For the eggs, try making gelatin eggs, I use the red can of Great Lakes Unflavored as it is easy to find where I live, just gelatin and water (a quick internet search will provide the ratios).
      For the butter, Ghee if not allergic/intolerant, or some sort of solid fat (i.e. coconut oil, beef fat, pork fat, duck fat, etc.).
      HOWEVER, you will need to determine carb counts for each of these options and the amounts used.
      Hope this is helpful to you, and good luck!:)

      Reply

    • I used almond flour today and it worked for me. I also used heavy whipping cream instead of milk. It was very tasty!

      Reply

    • You got me thinking and here is the true definition of a coconut “The term coconut can refer to the entire coconut palm, the seed, or the fruit. Botanically the coconut fruit is a drupe, not a true nut. A drupe is a fruit in which an outer fleshy part surrounds a pit of hardened endocarp with a seed inside.”

      Reply

  122. Libby, is the waffle pictured the size of the waffle indicated as one serving? My waffle maker is a lot smaller than that and makes 2 square waffles – I’m trying to figure out how many waffles the recipe might make with my smaller machine!

    Reply

  123. Wow! These are scrumptious ! Thanks for the recipe!
    I used heavy whipping cream as I didn’t have milk and they turned out so light and yummy!

    Reply

      • I did make them soon after you posted! I was hungry and saw those and thought I’d give them a try! I’ve shared the recipe with several family members and can’t wait to see what they think! Makes LCHF fun ! Thanks!

        Reply

  126. Hi Libby, I can’t have milk products. Do you think this recipe would work if I replaced the 3 tbsp full fat milk with 3 tbsp coconut cream? Thanks.

    Reply

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