Description
These keto almond flour waffles are crispy on the outside and fluffy inside, perfect for a low-carb, indulgent breakfast ready in just 20 minutes, topped with lightly sweetened whipped cream.
Ingredients
Scale
- 1 ½ cups (150g) finely ground blanched almond flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs (room temperature)
- ½ cup (120ml) unsweetened almond milk
- 1 teaspoon vanilla extract
- 4 tablespoons (60g) melted unsalted butter
- 2 tablespoons erythritol or your favorite keto sweetener
- For the whipped cream:
- 1 cup (240ml) cold heavy cream
- 1 tablespoon keto-friendly sweetener (powdered erythritol preferred)
- ½ teaspoon vanilla extract
Instructions
- Prep Your Ingredients (5 minutes): Measure almond flour, baking powder, salt, and sweetener. Melt butter and let cool. Separate eggs if desired for fluffier waffles. Preheat waffle iron.
- Mix Dry Ingredients (2 minutes): Whisk almond flour, baking powder, salt, and erythritol in a large bowl until evenly combined.
- Whisk Wet Ingredients (3 minutes): Beat egg yolks with almond milk, melted butter, and vanilla extract until smooth. If eggs were separated, beat egg whites until stiff peaks form.
- Combine and Fold (3 minutes): Pour wet ingredients into dry and stir gently until just combined. Fold in whipped egg whites carefully to keep batter light and airy.
- Cook the Waffles (7-8 minutes): Spray waffle iron with non-stick spray or brush with melted butter. Pour batter to cover waffle grid without overflowing. Cook 4-5 minutes until golden and crisp. Repeat with remaining batter.
- Make the Whipped Cream (5 minutes): Pour cold heavy cream into chilled bowl. Add sweetener and vanilla extract. Beat with electric mixer on medium-high until soft peaks form. Do not overbeat.
- Serve and Enjoy: Stack waffles, dollop with whipped cream, and optionally add fresh berries.
Notes
Separate eggs and whip egg whites for fluffier waffles. Do not overmix batter to avoid toughness. Preheat waffle iron well for crispy edges. Use fresh baking powder for best rise. Keep cooked waffles warm on a wire rack in a warm oven. Whip cream last minute for best texture. Leftover waffles can be stored in fridge up to 3 days and reheated in toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 waffle with whippe
- Calories: 310
- Sodium: 190
- Fat: 27
- Saturated Fat: 11
- Carbohydrates: 6
- Fiber: 3
- Protein: 9
Keywords: keto waffles, almond flour waffles, low carb breakfast, keto breakfast, homemade waffles, low carb waffles, keto almond flour waffles