Keto-friendly waffles for lazy weekend mornings
Keto-friendly waffles with almond flour
These keto-friendly waffles make an excellent breakfast for those long, lazy weekend mornings when you’re craving something a little more indulgent. You’re probably wondering how waffles can fit into your keto diet lifestyle, as they’re known for being carb-laden and packed with sugar, but this recipe is completely keto-friendly.
We simply replaced the key ingredient – all-purpose flour – with almond flour. Almond flour makes a great carb-free alternative for baking cakes and cookies and is definitely a staple ingredient in my pantry!
Sugar is another staple in most waffle recipes but we simply replaced it with some vanilla extract and erythritol (a natural sugar alcohol) to stop the almond flour waffle from tasting bitter.
Then there are the toppings. A traditional waffle would be smothered in gooey chocolate sauce and fresh whipped cream but that’s simply not compatible with the keto diet lifestyle! For those who have a sweet tooth, fresh berries make a wonderful, sugar-free accompaniment.
Or you could drizzle some ghee over your almond flour waffles, which make a great, healthier alternative to butter. If you’re after a more filling option try almond butter, which is packed with protein and is completely keto-friendly.
Finally, don’t let the relatively long list of ingredients put you off – these keto-friendly waffles are super simple to make and take less than half an hour!
Prep time: 10 mins
Cooking time: 10 mins
Ingredients for these keto-friendly waffles
- 3/4 cup of organic almond flour (90 g)
- 2 medium eggs
- 2 tablespoons of organic ghee (30 ml)
- 1/4 cup of organic coconut milk (60 ml)
- 2 teaspoons of organic baking powder (4 g)
- 1 teaspoon of organic vanilla extract (5 ml)
- 1 teaspoon of organic cinnamon
- 1 tablespoon organic erythritol (12 g)
- (Optional) Toppings: Fresh berries, strawberries, ghee or coconut cream
Method for these keto-friendly waffles
- Grease your waffle maker with a bit of ghee – this will stop the batter sticking to it.
- While you’re waiting for your waffle maker to warm up begin making your batter.
- In a large bowl add all your ingredients and whisk until smooth.
- Pour the batter over the waffle maker and cook until brown. The time it takes to fully cook will depend on your waffle machine so please read the manual to calculate the exact time.
- The texture of your waffle will also depend on personal taste – some like theirs crispy and brown, while others prefer them softer and fluffier.
- Finally, take your waffle out and serve with the topping of your choice, or enjoy alone.
Ingredient spotlight: Almond Flour
One of the biggest pain points of following the keto diet is that all-purpose flour is extremely hard to avoid. However, when you consider that one cup of flour contains 100g of carbs it’s easy to see why it’s so incompatible with the keto lifestyle.
For this reason, many people turn to almond flour, which is known as the ‘all-purpose keto flour’ as it makes an excellent alternative to the normal kind. In fact, most people following the keto diet are likely to have this in their kitchen pantry as a baking staple.
Almond flour is made from blanched almonds, which are then ground into a fine flour. It’s sweet flavour and moist texture making it a great ingredient for waffles, cookies and cakes.
Due to its incredibly low carb content, almond flour can be tricky to bake with. To add more structure to your cakes and bakes you’ll need to add more baking powder or eggs. In terms of quality, the finer and whiter the flour, the more your cakes will rise.
You can find almond flour in most supermarkets now but they tend to be quite pricey. I’ve found that it’s a lot cheaper to bulk buy Almond flour from an online health store.
Empowering others via my anti-ageing wellness platform and holistic health books
I hope you liked this keto waffle recipe. If you would like to learn more about holistic living and clean beauty lifestyle, ensure to check out other pages of this anti-ageing wellness platform.
I changed the way I eat in 2011 when I was diagnosed with hypothyroidism, chronic fatigue and adrenal fatigue, conditions where the thyroid is affected. I had no energy, was exhausted, desperate, and my weight had sky-rocketed.
Because of that, I decided to ditch sugars, processed foods, grains, dairy and toxic chemicals. And step-by-step, I introduced a whole-foods-based (first Paleo) and later an AIP (autoimmune protocol) friendly ketogenic approach to food which gave me my life, vitality, happiness and energy back!