Almond Flour Waffles
These almond flour waffles deliver pure breakfast joy without the carb overload. Each golden square packs a protein punch while keeping things deliciously low-carb.
Perfect for anyone craving classic waffle satisfaction while sticking to their health goals. I make these weekly and they never disappoint!
Variations & Substitutions
For those with nut allergies, sunflower seed flour makes an excellent substitute for almond flour. Need it dairy-free? Swap the butter for coconut oil.
You can jazz up the basic recipe by adding cinnamon for warmth, sugar-free chocolate chips for indulgence, or even a touch of pumpkin spice for fall vibes. My personal favorite is adding a teaspoon of lemon zest for a bright, citrusy kick.
Tips & Tricks for Perfect Results
Here’s my secret to achieving waffle perfection: patience is key! Always let your waffle iron heat completely before starting. A properly heated iron is crucial for achieving that coveted crispy exterior.
I’ve found that letting the batter rest for about 5 minutes before cooking helps develop a better texture. If your waffles aren’t getting crispy enough, try placing them in a warm oven (200°F) for about 10 minutes on a wire rack – this works wonders.
Making the Recipe Stand Out
I love experimenting with toppings: try a dollop of sugar-free whipped cream, fresh berries, or a drizzle of sugar-free maple syrup. For a savory twist, top them with avocado and a poached egg.
Storage & Reheating
Store them in an airtight container in the fridge for up to a week, or freeze them for up to 3 months. Here’s my pro tip: when freezing, place parchment paper between each waffle to prevent sticking.
For reheating, skip the microwave – it’ll make them soggy. Instead, pop them in the toaster or warm them in the oven for that perfect crispy texture. They’ll taste just as good as freshly made.
Almond Flour Waffles
Ingredients
- 2 cups almond flour fine blanched
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 4 large eggs
- ½ cup unsweetened almond milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Optional: keto sweetener to taste
Instructions
- Whisk together eggs, almond milk, melted butter, and vanilla extract in a medium bowl until well combined.
- In a separate bowl, combine almond flour, baking powder, and salt.
- Add dry ingredients to wet ingredients and mix until just combined. Don’t overmix – a few lumps are okay!
- Preheat and grease your waffle iron well.
- Pour about ⅓ cup batter per waffle and cook until golden brown and crispy.
