Fluffy Keto Belgian Waffles: Your Weekend Morning Game-Changer
Craving those deep-pocketed, golden Belgian waffles but stuck on keto?
I get it—most waffle recipes are carb bombs that’ll kick you straight out of ketosis.
Here’s the thing: you don’t need to sacrifice fluffy, crispy waffles for your low-carb lifestyle.
These keto Belgian waffles pack all the satisfying crunch and tender interior you’re craving, with just 2-6g net carbs per serving.
KEY INFO
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: 4-8 waffles
- Difficulty: Easy
- Dietary tags: Keto, Low-carb, Gluten-free, Vegetarian
EQUIPMENT NEEDED
- Belgian waffle maker (those deep pockets are crucial!)
- Large mixing bowl
- Small mixing bowl
- Whisk
- Measuring cups and spoons
No Belgian waffle maker? A regular waffle iron works—you’ll just get thinner waffles with shallower pockets.
INGREDIENTS
- 1½ cups almond flour (150g) [hazelnut flour works too]
- 3 tablespoons coconut flour (24g)
- 4 large eggs, room temperature
- 3 tablespoons butter, melted (42g) [coconut oil for dairy-free]
- ¾ cup heavy cream (180ml) [coconut cream for dairy-free]
- 2 tablespoons erythritol or monk fruit sweetener [adjust to taste]
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon (optional)
METHOD
- Preheat your Belgian waffle maker according to manufacturer instructions—this step is non-negotiable for crispy exteriors.
- Whisk together all dry ingredients in your large bowl: almond flour, coconut flour, sweetener, baking powder, salt, and cinnamon.
- Beat the eggs thoroughly in your small bowl, then whisk in melted butter, heavy cream, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and gently fold together until just combined—lumps are fine, overmixing kills fluffiness.
- Let batter rest for 5 minutes—the coconut flour needs time to absorb liquid and thicken properly.
- Grease your waffle iron lightly with butter or cooking spray.
- Pour batter onto hot waffle iron—use about ½ cup for Belgian waffle makers, less for regular ones.
- Cook for 3-5 minutes until golden brown and crispy—resist the urge to peek early or you’ll get soggy centers.
- Remove carefully with a fork and place on wire rack to stay crispy.
- Keep finished waffles warm in a 200°F (93°C) oven while you finish the batch.
CRUCIAL TIPS
- Room temperature eggs mix better—cold eggs create lumpy batter
- Don’t overmix—a few lumps mean tender waffles
- Wait for the full cooking time—underdone keto waffles are gummy disasters
- Coconut flour absorbs liquid—let that batter rest or add more cream if too thick
STORAGE & SCALING
Storage: Cool completely, then refrigerate up to 3 days or freeze up to 2 months in single layers.
Reheating: Pop frozen waffles straight into the toaster—they’ll crisp up perfectly.
Scaling: This recipe doubles beautifully for meal prep or feeds a crowd.
COMMON MISTAKES TO AVOID
- Cold waffle iron = soggy waffles—always preheat fully
- Opening too early—patience equals crispy perfection
- Skipping the rest time—coconut flour needs those 5 minutes
VARIATIONS
- Dairy-Free: Swap butter for coconut oil and heavy cream for full-fat coconut cream.
- Chocolate: Add 2 tablespoons unsweetened cocoa powder to dry ingredients.
- Lemon Poppy: Add 1 tablespoon lemon zest and 1 teaspoon poppy seeds.
- Savory: Skip sweetener, add ¼ cup shredded cheese and fresh herbs.
I’ve made these waffles countless Sunday mornings, and they never fail to satisfy that weekend breakfast craving.
The secret is getting that waffle iron screaming hot and not rushing the cooking process.
Top with sugar-free syrup, fresh berries, or a dollop of whipped cream.
Your keto lifestyle just got a whole lot more delicious.
Trust me—once you nail this recipe, regular waffles will taste like cardboard.
These beauties prove you can stay in ketosis AND have your waffles too.
