These delicious low carb waffles are a popular keto breakfast recipe!
After being diagnosed with gestational diabetes, it didn’t take long for me to discover Greek yogurt. With a lot more protein and a fewer carbs than regular yogurt, it quickly became a staple in my diet. I learned that the plain variety, with the addition of some chopped nuts or berries, makes an incredibly satisfying, healthy snack. And as I started to experiment with low carb, gluten free baking, I discovered that Greek yogurt was a godsend in that department as well. In the absence of gluten, Greek yogurt helps provide protein to give my baked goods structure, while also making them incredibly moist. Since it’s in so many of my recipes, I think it’s safe to say that Greek yogurt is a part of good living, for me.
FAGE Total Yogurt is among the best known brands of Greek yogurt here in the US, and it just so happens that they are giving away three trips to Greece for legal US residents. The trips are all in the name of the Greek tradition of “good living”. I encourage you to enter HERE. I’ve always wanted to go to Greece, so I think it’s an opportunity not to be missed.
When a reader requested that I come up with a waffle recipe, I knew from the get go that they would contain Greek yogurt. Some of the best homemade waffles I’ve ever had contained yogurt, and it was automatic fit for my attempt at making a low carb, gluten free version. I had to give this one a lot of thought though. I’ve had some low carb pancake recipes fall pretty flat on me, and getting the waffles to hold together was going to be the real challenge. I waffled back and forth (ha, ha, get it?) on how many eggs to add, how much almond flour, and I had one batch that tasted great but came apart when I pulled up the top of the waffle iron. With a little tinkering, I think I may have worked it out.
The Results: I am pretty excited about these because they really taste like regular waffles. And they made my whole house smell like waffles all day. Even after coming back from running errands all morning, I could smell that wonderful, rich breakfasty smell of waffles. My kids didn’t know the difference, they gobbled them up happily. I topped them with butter and maple syrup (in my case, sugar free), but they’d be great with any number of toppings. I am thinking of whipped cream and berries for them next.
Now, I will confess that they aren’t as crispy as I would like, but I suspect that this is more due to my waffle iron than to the recipe. My waffle iron is a cheapy, and has a tendency to steam the waffles. It did the same thing with some conventional waffles made with flour that I made for my kids this summer. I don’t think almond flour waffles will ever get as light and crisp as they can be when made with flour, but when made with a better waffle iron, I think they’d turn out a bit crispier. Perhaps a reader with a good waffle iron can give it a go and let me know? The leftovers did crisp up a bit more when I put them in the toaster the next day. But the flavour was so good, I really didn’t care too much about the crispiness.
Almond Flour Yogurt Waffles (Low Carb and Gluten Free)
Ingredients
- 1 1/3 cups almond flour
- 2 tbsp granulated Swerve Sweetener
- 2 tbsp vanilla whey protein powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 4 large eggs
- 6 oz Greek yogurt
- 3 tbsp butter, melted and cooled
- 1/4 cup unsweetened almond milk
Instructions
- Preheat waffle maker and grease well.
- In a medium bowl, whisk together almond flour, sweetener, whey protein, baking powder, baking soda, xanthan gum and salt. Set aside.
- Separate the whites and yolks of two of the eggs. In a clean dry bowl, beat the whites until they form stiff peaks.
- In another medium bowl, whisk together yogurt, egg yolks and remaining eggs until combined. Stir in almond flour mixture, then add melted butter and almond milk, and stir vigorously until thoroughly combined. Gently fold in beaten egg whites.
- Spread approximately 1/4 cup of batter on each 4-inch section of the prepared waffle iron (my waffle iron is two 4-inch square sections. For round waffle irons, use your best judgement on the amount of batter needed). Close iron and let cook 4-5 minutes, or until waffles are golden brown. Remove waffles and repeat with remaining batter.
Notes
Total fat: 14.18g
Calories from fat: 127
Cholesterol: 89mg
Carbohydrate: 4.50g
Total dietary fiber: 1.63g
Protein: 7.83g
Erythritol: 3g
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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Personally, I don't mind soft, pillowy waffles. So these would be just perfect fo me =)
LOVE these! I've never tried making my own waffle mix, but your recipe looks really yummy and I think I could sneak these past my picky husband!
Ooh, these photos just make me want to reach through the screen and take a bite. And maybe stick my finger in that drizzle of syrup and take a lick. 😉
I love waffles and have never made my own, your giving me the confidence to try! I also adore Greek yogurt and have been using it in baking since I first discovered it, I have even subbed it for half heavy cream in sauces.
I do have to start trying other flours too, you make everything look so good and never using white flour!
Gorgeous! The photos are so enticing and the ingredients perfect. I just made another pear upsdie down cake which has almond flour; just love using it. Also glad cranberries arrived. Hope they are something that work with your needs!
Of course, these came out perfect and beautiful! You are the QUEEN of low carb cooking…and they look fantastic!
Great post!! It's great to read things that remind us about the simplest and most important pleasures of life. Love the recipe and pictures 🙂
I need a waffle ASAP. They look so gooooood!
I LOVE Fage yogurt. I love how creamy and delicious it is, and the fact that it's full of protein is such a bonus. It's definitely one of my favorites. I've been eating it with nuts … in place of sour cream … I think I may have even eaten it with eggs one morning. But I haven't made waffles with it. Thanks for the recipe – I'll definitely try this one soon!
I love the sliced almonds on there. I've been using yogurt in foods more and more.
love this:-) Those waffles look delicious and I'd be very happy to wake up to a plate of them for breakfast!
I was sold at the title 🙂 If only I had a waffle maker!!
Delicious! Congrats on a wonderful post! The waffles look AMAZING!
Fage is our, well my daughter's favorite yogurt. Almost ever other day it's her afternoon snack with some chopped fruit.
Your waffles look great, a healthy way to start the day
I actually don't like my waffles to be too crispy. They cut the roof of my mouth if they are. Yours look absolutely wonderful. Who needs carbs when that kind of breakfast is waiting at the table!
FAGE is my favorite brand of Greek yogurt, too. I eat it several times each week with frozen blueberries and a little granola. These waffles look like the perfect thing for the weekend. Here's to good living!