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
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I used 1/2 cup greek yogurt, forgot the almond milk. I did not separate eggs. I just put all liquid ingredients in nutrabullet.Came out great. I did did grease waffle iron with coconut oil. Will make again.
Glad it worked well!
These were FABULOUS !!! And I have tried about every waffle recipe on the web. Many have a nice texture but lack flavor. These were yummy.
However, I must confess that I made a few tweaks using some ingredients that Carolyn often adds. I wanted a bit of a nutty flavor to them so tweaked per below.
I used only 1 cup of the almond flour and replace the rest with 1/4 cup golden flax meal, and 1 TBS of psyllium husk powder.
I also added 1 tsp of vanilla and bourbon each (which I think adds a caramel type flavor). And added 1/2 pkg of rapid dry yeast (for flavor..love the taste of the yeast risen Belgian waffles). I also reduced the almond milk to 2 TBS to give me a thicker batter.
Found using a 2 TBS ice cream disher loaded as full as it would go (total about 1/4 cup per scoop) and used 1 scoop per each wedge of my Belgian waffle maker. Baked them 3 1/2 – 4 min.
They were spectacular. Great flavor thanks mostly to the yogurt. Big, tall, crunchy exterior, soft interior. I would challenge anyone to tell that they were low carb.
Thanks Carolyn. Great recipe that permitted my need to fiddle….will try the basic one next time and am sure I will love it as well.
I see you’ve made these as Belgian waffles. Would the recipe still work with heart-shaped waffle style? (They’re somewhat thinner.)
Instead of the gum can you use guccie and if so how much?
I honestly don’t know because I have never use glucomannan.
Carolyn – you have a home run on this recipe! I’ve tried so many recipes hoping it will taste even remotely like the old gluten laden favorites, usually to be sorely disappointed. Not the case with this recipe. I LOVE this one! It’s my “go to” recipe from now on for breakfast. Thanks for all your hard work!
A trick for crisping the waffles….as they come out of the waffle iron….flip them back and forth between your two hands …it works. I learned this tip from Martha Stewart.
Very cool idea!
These were delicious. My first waffle was a little limp, so I let the second one cook past the “beep”, and it was crispier for sure. I will try the leftovers in the toaster tomorrow., and, I will definitely make these again. Thanks for a great recipe.
These are so good!
Just made these waffles and they’re wonderful! Husband and son enjoyed them with fried eggs on them and they don’t typically like my ‘low carb’ adventures in the kitchen! I’m going to keep the dry mix made up in containers so all I have to do is add the wet ingredients. My waffle maker is round so I don’t really know how much I ate but I did eat too much, two whole round ones! lol I’ll check blood sugar in an hour and note the damage. Portion control next time, of course, but it’s been SO long since I had a crunchy waffle I couldn’t resist this time! Thank you so much for sharing this recipe.
Hope your blood sugar is okay in the end. It’s still better than two regular waffles!!!
These waffles are amazing!! They are my new go-to. I double the batch and sometimes there’s not always many left over. My boys love them and so do I! They keep you full for a long time, which is also a plus when trying to keep 4 guys from constantly being hungry. Thank you!!
Finally made these. I used the coconut oil as suggested on my waffle iron to get them crisp. But they are best in the TOASTER 🙂
I made a double batch and froze them. I popped one in the toaster the next day and it was super crispy! Took some at work and the girls loved them!
It is now my favorite recipe on the site 🙂
Thanks. I agree, toasting them after is one of the best ways to get them crisp!
I know this is a old post but how can I measure 6 oz of yogurt? Anyone can tell me how many Tbps. that is ? or cups ?
It’s what a single serve container of yogurt usually is, that’s why I used it that way. I’d say it’s about 3/4 cup.
thank you!
In Canada they don’t have plain greek yogurt in single serve! 🙂
Making the waffles this morning 🙂
I made these today….did a half batch to test, first. Yummy! I made blackberry/chia jam to top them, but since the waffles are a bit pliable, I just tore them in half, put some jam on and folded them up like a wrap and ate it that way. So dang good! Thanks for all your wonderful recipes…..
So glad you liked them!
Lovely recipe! Could you please add me to your mailing list? Thanks!
Sure, I can add your email. You will need to be sure to click the verification link that gets sent to you.
These waffles are so good! Even my son, who can detect my “diet” food easily was fooled. Making again per request 🙂
This is the second recipe that I have tried this week for low carb waffles and it was fan-freaking- tastic! My boyfriend enjoyed them (although he is easy to please with food ;). )
Instead if baking soda and powder I used cream of tartar and added 1/2tbsp vinegar to my egg mixture. They puffed up so big and yummy! We are so in love with this recipe! Thank you again!
So glad you liked them!
These are killer! My biggest challenge is my four year old daughter. All she wants to eat are sugary cereals and frozen waffles, and she’s devouring these as we speak. Thanks for the awesome recipe!
What sugar free maple syrup do you buy? I bought one and it tasted horrible..
I like Nature’s Hollow.
I like Joseph’s Original Sugar Free Maple Syrup but for flavored syrup Nature Hallow.
Best compliment ever from my type 1 diabetic daughter – it tastes like a real waffle! Thank you.
If I cannot find granulated erythritol in-store, what should I use instead (and how much of it)? I’m ordering it online now, but I wanted to make these long before the package would arrive.
Can you find Truvia? That’s erythritol, with some stevia mixed in. That should work.
Can you use just stevia? Or do you advise using erythritol?
REally, you can use any sweetener you’d like here.