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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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.
Hello! I made these for supper tonight and they were amazing! They weren’t crisp but they were so light and the taste was great. I even made a couple mistakes due to not reading ahead in the recipe and they were still wonderful! Looking forward to toasting the leftovers tomorrow!! I am so happy to have found your blog! Today alone I made the cinnamon scones, the waffles, and put the crisp topping from the rhubarb crisp on top of some roasted apples with cinnamon instead, and over the weekend I made the magic cookie bars. Yum!
Thanks, Heather. Glad you’re liking everything!
Love this recipe. I substituted sour cream for the yogurt in the recipe. The first time I made the waffles I thought they were a little “soggy”. But tonight when I made them I “dried” them out by putting them in warm oven for a few minutes. (I laid the waffles directly on oven rack) Thanks again for another great recipe.
That was going to be my suggestion as well – put them in the oven on low on a baking sheet for a few minutes, helps with the crisping.
another question! (came across Greek yogurt so planning on making them tomorrow) do these freeze well?
I didn’t try freezing these but I think it would work just fine. Thaw them out and then toast them to warm them up again.
I made these this morning – the flavor is great. However, they are VERY soft to the point they fall flat like paper when I pull them from waffle iron. Any ideas on what is going on here?
That’s very strange and definitely shouldn’t have happened. What kind of almond flour did you use?
I also omitted whey protein as I didn’t have any. 🙂
Hi Carolyn, these look fabulous and I can’t wait to try them. Question: seldom can I find greek yogurt around these parts, and when I do it’s generally nonfat. Would I be able to sub sour cream? Or a mixture of sour cream and nonfat greek yogurt? Thanks!
Yes, you could do sour cream. But another alternative is to drain regular yogurt to make it into greek yogurt. It’s easy, but it does take a bit of time.
Thank you!
I used reg Dannon all natural (it separates itself a bit) and these were yummy! Not crispy but that’s okay, with berry sauce on top they were heavenly!!
So I purchased a waffle maker specifically to try this recipe. They are wonderful! Great flavor! Not crispy, but soft, light, and delish! (i used half coconut oil, half butter). thanks so much!
Hi Carolyn, I just splurged on the All-Clad Classic Waffle Maker and came straight to this recipe to break ‘er in. They turned out fantastic – even my picky kids gobbled them up 🙂 The only thing I did was add a smidge of vanilla. I linked your recipe over at my blog http://www.empoweredeating.blogspot.ca/2012/09/weigh-in-and-catching-up.html (I hope that’s OK). Thanks for all your wonderful recipes – they make eating grain free so much more enjoyable 🙂
Glad they turned out! And of course it’s okay…links and mentions are always appreciated. 🙂
I made these a few days ago. They were so tasty! They beat every other waffle recipe I’ve tried. So many other recipes come out looking good, but tasting odd. These were truly delish!
I just came across your recipe while looking for low carb breakfast alternatives to eggs. You can imagine the excitement when I found your low carb WAFFLE recipe. Once I’ve made them I’ll let you know how crispy they turn out. I believe you have a wonderful recipe however I plan on using coconut oil in place of 1/2 of the butter, powdered xylitol, and unsweetened coconut milk. (I use it when I make omelets and they turn out so fluffy). I am so excited. Thanks for the wonderful recipe!
Coconut oil as a replacement is fine and I’ve been told might make the waffles more crispy than butter. I haven’t tried it myself yet, though I use coconut oil a lot for sauteing and cooking.
I made these waffles and they were not was I was expecting :/ They were crispy, but the inside was mushy..
Hmmm, that shouldn’t have happened. Funny, mine weren’t very crispy, but were totally cooked through on the inside. I am not really sure what to suggest. Does your waffle iron have different heat settings? If so, I would turn it down to make sure they don’t burn on the outside, while the inside gets more cooked.
I made these this morning and they turned out great. Not crispy tho, but still very good. Better than any low carb pancake I’ve tried. From now on its Waffles!
do you think hemp protein powder would work in your recipes that call for plain whey? my partner promises to make me these for my bday thursday and I promise to report back 🙂