The BEST Keto Waffle Recipe EVER (Tastes Better Than The Real Thing!)
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My non-keto kiddos like these better than regular waffles!
That’s the truth, and they had no clue that they were keto until I told them. Winner, winner, waffle dinner!
Yep, these delicious little cakes are truly fabulous, and here’s why… For starters, the batter is a snap to make and they puff up to a beautiful golden brown in the waffle iron. They are soft on the inside with a nice chew on the outside. They taste like you’re cheating, and what’s more, these keto waffles can be frozen. Just pop them in the toaster for breakfast on rushed mornings.
Did I mention these waffles taste like you’re cheating?!
Keto waffles that are super easy to make and only 3 net carbs per serving!
Many keto waffle recipes are time-consuming and tedious, and you end up with a product that has the typical almond flour taste and texture. UGH! I spent hours perfecting the BEST low-carb waffle recipe ever to transform your breakfast routine into something even tastier!
The BEST Keto Waffle Recipe EVER
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 5 MINUTES
total time: 15 MINUTES
A must-try recipe with a true waffle taste and texture! Makes 4 small or 2 large waffles.
- 3/4 cup blanched almond flour, 45 g (I use Bob's Red Mill super-fine almond flour)
- 1/4 cup coconut flour, 28 g
- 2 tablespoons psyllium husk powder, 18 g (I use NOW brand)
- 2 tablespoons erythritol, granular, 24 g (I use Lakanto Golden, Monkfruit Sweetener w/ erythritol)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs (best at room temp)
- 1/4 cup block cream cheese, 2 oz (softened)
- 3 tablespoons butter, 1.5 oz (softened)
- 2 tablespoons coconut oil, 28 g (softened)
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
1) Make a double batch and freeze these babies… Just because you’re busy doesn’t mean you can’t enjoy a tasty morning waffle! Simply place cooled waffles on a sheet pan, and pop them in the freezer for an hour or so. Then transfer them to a large freezer bag or storage container. If you’re reheating them using a toaster, plan to make four 4″ waffles per batch so they fit in the slot.
2) In a pinch, you can substitute flax meal for psyllium husk, but I don’t think the texture and taste are quite as good.
3) For this Keto waffle recipe, I’ve had great luck with Bob’s Red Mill super-fine almond flour, NOW brand psyllium husk powder, and Lakanto Golden, monkfruit sweetener w/ erythritol. For the topping, my fav low-carb “maple” syrup is Lakanto sugar-free syrup.
4) When serving a group, I use this method— First, I make all the waffles in the waffle iron. Then, I place them directly on the middle oven rack in a preheated, 300-degree oven for 5 minutes. This allows everyone to enjoy a warm, crisped waffle together!