High-Protein Almond Flour Waffles

These high-protein almond flour waffles are crispy on the edges, soft and fluffy in the center, and made with 8 simple ingredients. Each waffle has 16g of protein and just 4g of net carbs, with no protein powder needed. Naturally gluten-free, keto-friendly, and ready in under 15 minutes.

5 from 8 votes

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Prep Time 5

Cook Time 5

Total Time 10

Serving servings

Ingredients

1 ½ cups super-fine blanched almond flour, (spooned and leveled, NOT packed)
¾ teaspoon baking powder
½ teaspoon ground cinnamon, optional for taste
¼ teaspoon salt
2 large eggs, room temperature
¼ cup unsweetened almond milk, vanilla or plain
2 tablespoon peanut butter or almond butter
1 tablespoon butter, melted
1 tablespoon keto sweetener, try Swerve granulated sugar replacement or monk fruit
1 ½ teaspoon vanilla extract

Instructions

Whisk the dry ingredients. In a large mixing bowl, whisk together the almond flour, baking powder, cinnamon, and salt until no lumps remain.
Add the wet ingredients. Add the eggs, almond milk, peanut butter, melted butter, sweetener, and vanilla to the same bowl. Whisk gently until you have a smooth, pourable batter.
Rest the batter for 2 to 3 minutes. This gives the almond flour time to absorb the liquid for a fluffier waffle.
Preheat and grease the waffle iron. Heat the waffle iron fully, then lightly grease with non-stick spray or melted butter.
Cook the waffles. Pour about ⅓ cup of batter into the center of the iron and close the lid. Cook for 3 to 5 minutes, until the edges are golden brown and the steam has slowed.
Transfer and repeat. Remove the waffle with a silicone spatula or fork. Re-grease the iron between waffles and repeat with the remaining batter.
Cool for 1 to 2 minutes, then serve. Top with fresh berries, sugar-free syrup, peanut butter, or a dollop of Greek yogurt.

Notes

Almond flour. Use superfine blanched almond flour, not almond meal. Almond meal is coarser and will make the waffles gritty and prone to falling apart.

Peanut butter. This is the secret ingredient that binds the waffles and bumps up the protein. Almond butter, cashew butter, or sun butter (for nut-free) all work as 1:1 swaps.

Sweetener. Swerve and monk fruit are my favorites for keeping these keto. If you're not strict keto, regular sugar, coconut sugar, or maple syrup work too.

Milk. Unsweetened almond milk keeps these low-carb. Cow's milk (any percentage) also works. Skip oat milk if you're keto.

Don't open the iron too early. Lifting the lid in the first 2 minutes will tear the waffle. Wait until the steam slows down.

To store. Refrigerate in an airtight container for up to 4 days.

To freeze. Cool completely, then freeze in a single layer for 1 hour. Transfer to a freezer-safe bag with parchment between each waffle. Keeps for up to 3 months.

To reheat. Toaster on medium for 2 to 4 minutes is best for crispy results. Toaster oven at 350°F for 5 minutes also works. Skip the microwave, it makes them rubbery.

Nutrition

Course Breakfast

Cuisine American

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