Time to break out of that morning rut and whip up these crispy Keto Churro Waffles. Light and airy, with a delectable cinnamon “sugar” coating, they really do take breakfast to the next level. And if you choose to dip them in a little keto chocolate sauce, they could easily be a sweet snack or fun dessert. They are that tasty!
What readers are saying
“I have tried a lot of keto waffle recipes. This is far the best. My husband agreed. No eggy taste and they had good texture. Enjoyable. Love your recipes. Thanks for your dedication to the keto lifestyle and helping others.” — Nicole
I love making big batches of keto waffles for easy breakfasts. They store well, so I can make them when I have free time and eat them throughout the week. Normally, I just make the regular kind but occasionally I get inspired to do something a little different.
And cinnamon flavors are always welcome for breakfast or brunch. It’s part of what makes my keto donuts and cinnamon swirl protein muffins so appealing. So why not coat some crispy waffles in cinnamon and sweetener for a churro-inspired treat?
Why we love this recipe
- Crispy texture: Because you beat the egg whites to stiff peaks, these waffles end up super crisp
- Cinnamon coating: Use your favorite sweetener to create a classic cinnamon “sugar” coating, just like real churros.
- Make ahead recipe: These delightful treats stay crisp for several days. In fact, I found them even more crispy on the second and third day.
- Low carb and gluten-free: Made with almond flour and sugar alternatives, these waffles have only 3.7 grams of carbs per serving.
- Serving options: You can serve these with chocolate sauce, like classic churros, or top them with keto maple syrup. I also love them with a smear of peanut butter before a workout!
Ingredient Notes
- Eggs: Using some egg whites in addition to whole eggs helps make the batter a little lighter and fluffier. Fresh egg whites work best for whipping.
- Cream of tartar: This helps stabilize whipped egg whites. It’s a useful baking ingredient for other recipes such as keto angel food cake, so I highly recommend having some on hand.
- Almond flour: These keto waffles work best with a finely ground almond flour like Bob’s Red Mill or Wellbee’s.
- Low carb milk: I use unsweetened almond milk but you can also use a mixture of half cream and half water. Don’t use heavy cream alone as it will make the batter too thick.
- Avocado oil: In re-testing this recipe recently, I found that a liquid oil such as avocado oil made the waffles even crispier.
- Kitchen staples: Butter, cinnamon, baking powder, vanilla extract, salt
Step by Step Directions
- Whip the egg whites: Beat the egg whites with the salt and cream of tartar until they hold stiff peaks.
- Whisk dry ingredients: In another large bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the almond milk, egg yolk, avocado oil, and vanilla extract.
- Fold them together: Carefully fold in the beaten egg whites into the almond flour mixture until no streaks remain.
- Cook the waffles: Lightly grease the waffle iron, then add about 3 to 4 tablespoons to each mini waffle well or to each section of a larger waffle iron. Let cook without disturbing them for 4 to 5 minutes, then carefully lift the lid to check on how browned they are.
- Remove: Place the cooked waffles on a wire rack over a rimmed baking sheet. Re-grease the waffle iron before continuing with the remaining batter.
- Coat the waffles. In a shallow bowl, mix together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter on both sides, and then dip into the cinnamon mixture.
Tips for Success
Use a thinner waffle iron rather than a Belgian style: I highly recommend using a mini Dash waffle iron for these churro waffles. It’s just the right size! You can also use a classic waffle maker, but deep Belgian-style irons won’t work very well. It takes too long for the batter to cook through properly.
Also make sure to use a non-stick waffle iron and to grease it between rounds of batter.
Don’t peek too early! Make sure you let the waffles cook for a bit, before you try to see how they are doing. If you lift the lid too early, the batter will stick and the waffles will split apart.
Let them cool properly: The waffles won’t seem completely crisp until they cool to room temperature. Pro tip: if you leave them out to cool for a few hours, they become super crisp! They aren’t warm anymore but they are still delicious dipped in the chocolate sauce.
Sweetener Options
It’s very important to use the right sweetener for crispy waffles, which means using an erythritol based sweetener with NO allulose or xylitol in it. If you don’t enjoy erythritol, you can cut back to 2 tablespoons and add some high intensity sweetener such as stevia or monk fruit extract.
For the cinnamon coating, you can use your favorite granular sweetener. This includes allulose.
Frequently Asked Questions
These churro waffles are a great make ahead recipe. You can just make the waffles ahead and store them on the counter in an airtight container for 4 days. You can freeze or refrigerate for longer but they will lose their crispness and will need to be returned to a warm oven.
This keto churro waffle recipe has 5.1g of carbs and 2.5g of fiber per serving. That comes to 2.6g net carbs for two waffle sections plus sauce.
Dash Waffle Iron
I no longer use ANY waffle iron but this one! I love that it makes 4 mini waffles at a time. And as long as I grease it properly, nothing sticks.
Keto Churro Waffles Recipe
Equipment
Ingredients
Waffles
- 1 large (1) whole egg, separated
- 1 large (1) egg white
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1 cup (105 g) almond flour
- 1/4 cup (45.5 g) erythritol sweetener
- 1 tsp baking powder
- 1/3 cup (78.86 ml) almond milk, room temperature
- 3 tbsp (45 ml) avocado oil
- 1 tsp vanilla extract
Cinnamon "Sugar" Coating
- 1/3 cup (60.67 g) granular sweetener, (erythritol or allulose)
- 1 tsp (2 tsp) cinnamon
- 1/4 cup (3 tbsp) butter, melted
Instructions
Waffles
- Preheat a mini waffle iron or a classic style larger waffle iron. Do not use a deep Belgian style waffle iron.
- In a large bowl, beat both egg whites with the salt and cream of tartar until they hold stiff peaks.
- In another large bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the almond milk, egg yolk, avocado oil, and vanilla extract until well combined.
- Carefully fold in the beaten egg whites into the almond flour mixture until no streaks remain.
- Lightly grease the waffle iron, then add about 3 to 4 tablespoons to each mini waffle well or to each section of the large waffle iron. Let cook without disturbing them for 4 to 5 minutes, then carefully lift the lid to check on how browned they are.
- Place the cooked waffles on a wire rack over a rimmed baking sheet. Re-grease the waffle iron before continuing with the remaining batter.
- For super crispy waffles, you can place the whole baking tray in a 200ºF oven for 10 to 15 minutes.
Cinnamon "Sugar" Coating
- In a shallow bowl, mix together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter, and then dip each in the cinnamon mixture.
- Serve as is or with some keto hot fudge sauce.
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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These were most excellent. Can they also be made without using the sweetener or will that change the consistency of the batter?
Good question. I think probably they would still crisp up, because of the egg white.
I wrote to you a month or two ago. I was having trouble getting the ingredient amounts for your recipes. It happened all of a sudden. You wrote back twice with some suggestions, but nothing helped. Well, my daughter figured it out and set me straight. My phone had begun sending your column to Reader View. When I Hide Reader View, the recipe card with ingredients AND amounts is restored. So glad! Just thought you might be interested in this in case you have any other 70+ readers that are victims of phone updates.
Oh that’s very good to know! Thank you for sharing… that way I can help other readers!
I live in Canada and often have trouble finding ingredients. However I recall you writing somewhere that you preferred Costco’s almond flour. I finally found it at Costco and was amazed at the difference! it was so finely ground! I shall never use my Bulk Store’s almond flour again.
I was confused, too, then I realized you left out a step in the printable version of the recipe: it didn’t explain what to do with the egg yolk. I’m a little dense so I had to read the whole post a couple times before I figured it out. I do want to try these. Thank you for the recipe
Sorry, all fixed. Sometimes my recipe card goes a little funky when I am trying to update older recipes.
Is there a step missing between 2 & 3?
Yup, fixed. Sigh… sometimes the recipe card is hard to work with, especially when updating older recipes!
I have tried a lot of keto waffle recipes. This is far the best. My husband agreed. No eggy taste and they had good texture. Enjoyable. Love your recipes. Thanks for your dedication to the keto lifestyle and helping others.
Sorry, just read the text and realized the mini waffle maker could be used, but now, after reading the recipe, can I use HWC instead of the almond milk?
HWC is too thick. You will want half cream, half water.
Can I use a mini waffle maker? I don’t have a larger one.
This recipe was a fail for me, it’s probably my fault though. To begin with it’s not very clear to me how many egg whites to use. I know it says one large egg (separated) + one large egg white. However in the instructions it wasn’t clear if I should have put both eggs whites in at step two or one egg white. This batter just did not set, it fell apart on my waffle machine, I couldn’t get it out of the machine in one piece, so then I tried to cook it like a pancake and they took a long time to cook enough so that I could flip them. I still persisted though, but I didn’t like the taste at the end either, the sugar (because it’s not real sugar I guess) with the cinnamon was just not nice, burnt my tongue (could have been the sugar I used though, I used Natvia). Nobody in my family ate it. So I just wasted a bunch of expensive ingredients. Such a bummer because I really love churro.
VERY good recipe! Didn’t have allulose so cheated on that part but ordering some today 😊. Thank you!
Does this recipe need a whole cup of egg whites?
No… in the recipe, it clearly states 1 large egg + 1 large egg white.
Does it affect the recipe if the 1/3 cup of Swerve is left out of waffle mix. I don’t like sweet waffles, but would like the sweet cinnamon coating (or maple syrup) on the waffles.
I am not sure, to be honest. Swerve helps things crisp up…
Hi, I’m pretty new to keto foods. I tried making these waffles yesterday and they crumbled trying to get them out of the wafflemaker. They were not stuck, just crumbly. Can you help me figure out what I did wrong? The flavor was still wonderful. Thanks for any tips or ideas you have.
What almond flour did you use? What sweetener? Also… they may have gotten overcooked a bit.
Tried these, and they were the first recipe of yours that didn’t work for me. They disintegrated in the waffle maker and made a huge mess. Though I followed the recipe exactly, the batter seemed thicker than what I would expect for waffle batter and that may have been the problem. I was reluctant to thin the batter once I’d folded in the egg whites so I defaulted to your recipe for keto pancakes that you said also worked for waffles. For those waffles, 20 minutes at 200 F was not enough time to crisp up and I ended up going for about an hour. The result may not be as good as these churo waffles would have been had they worked for me, but it was pretty good. I used the cinnamon mix but didn’t bother with the chocolate.
So, I’m a little confused, do you use one egg or two?
Please look over the ingredient list carefully. 1 whole egg + 1 egg white.