Keto Waffles
These high-protein keto waffles are low-carb, healthy, and made with simple ingredients like almond flour, eggs, and peanut butter. They are so light and fluffy!
Ingredients
- 1 ½ cups super-fine blanched almond flour, spooned & leveled
- ¾ tsp baking powder
- ½ tsp ground cinnamon, optional for taste
- ¼ tsp salt
- 2 large eggs
- ¼ cup unsweetened almond milk, vanilla or plain
- 2 tbsp peanut butter or almond butter
- 1 tbsp butter, melted
- 1 tbsp keto sweetener, Swerve granulated sugar replacement or monk fruit
- 1 ½ tsp 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
Almond Milk: You can use regular cow’s milk (skim, 2%, or whole milk) to keep these waffles low-carb. Don’t use oat milk; it is not keto.
Nut Butter: You can also use no-sugar-added sun butter instead of peanut butter or almond butter.
Use superfine, blanched almond flour. This is super important! Make sure to make these waffles with superfine almond flour. Whatever you do, don’t use almond meal because it will make the waffles gritty and mealy and fall apart.
Storing: If you have leftovers, store the almond flour waffles in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze leftover keto waffles. Let them cool to room temperature, then wrap them in plastic wrap and place them into a freezer-safe bag. You can freeze waffles for up to 3 months. When you are ready to enjoy one, place a frozen waffle on a microwave-safe plate and microwave for 30 – 60 seconds until warm. You can also reheat in the oven at 300°F for 5 – 10 minutes until warm.
Reheating: For best results, reheat them in the microwave for 30 – 90 seconds until warm or in the toaster oven at 275°F for 5 – 10 minutes.
Nutrition
Calories: 414kcal | Carbohydrates: 12g | Protein: 16g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 67mg | Sodium: 188mg | Potassium: 65mg | Fiber: 8g | Sugar: 2g | Vitamin A: 148IU | Calcium: 195mg | Iron: 3mg
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