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    Home » Keto Breakfast » Almond Flour Yogurt Waffles (Low Carb and Gluten Free)

    Published: Nov 11, 2011 · Modified: May 25, 2018 by Carolyn

    Almond Flour Yogurt Waffles (Low Carb and Gluten Free)

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    24.4K shares
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    These delicious low carb waffles are a popular keto breakfast recipe!

    Let me ask you a question: how do you bring good living to your life? In the chaos that is modern day existence, it can be so easy to forget to enjoy what life has to offer. I am often guilty of this. With three small kids and a chronic disease like diabetes, all of which require a lot of managing, I can lose sight of what matters to me. That’s when I have to take step back and remind myself to take the time for good living. And by “good living”, I don’t mean anything that requires a lot of money. Good living, to me, means taking enjoyment in what I do, who I am, and the people, places and things around me. It can be as simple as stopping to take in the scent of woodsmoke and the colour of the autumnn leaves. It can mean leaving the dishes sitting in the sink so I can play with my children. And it often means food, lots and lots of good, healthy, flavourful food shared with family and friends.

    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.

    Low Carb Apple Cinnamon Waffles with Sugar-free Caramel Sauce

    Almond Flour Yogurt Waffles (Low Carb and Gluten Free)

    These delicious low carb waffles are a popular keto breakfast recipe!
    5 from 10 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Bread
    Keyword: almond flour waffles
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 10 waffles
    Calories: 173kcal

    Ingredients

    • 1 ⅓ cups almond flour
    • 2 tablespoon granulated Swerve Sweetener
    • 2 tablespoon vanilla whey protein powder
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon xanthan gum
    • ¼ teaspoon salt
    • 4 large eggs
    • 6 oz Greek yogurt
    • 3 tablespoon butter melted and cooled
    • ¼ 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 ¼ 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

    Makes about 10 waffles. Each waffles has 2.87g NET CARBS.
    Food energy: 173kcal
    Total fat: 14.18g
    Calories from fat: 127
    Cholesterol: 89mg
    Carbohydrate: 4.50g
    Total dietary fiber: 1.63g
    Protein: 7.83g
    Erythritol: 3g
    Nutrition Facts
    Almond Flour Yogurt Waffles (Low Carb and Gluten Free)
    Amount Per Serving (1 waffle)
    Calories 173 Calories from Fat 128
    % Daily Value*
    Fat 14.18g22%
    Cholesterol 89mg30%
    Carbohydrates 4.5g2%
    Fiber 1.63g7%
    Protein 7.83g16%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    24.4K shares

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    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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      Recipe Rating




    1. Peggi says

      August 06, 2017 at 2:47 pm

      Wow! These are delicious! They are tastier than the traditional flour waffles I used to make. As others report, mine were pretty limp, but that was not a deterrent to eating a lot. My waffle iron made 4 X 4 =16 waffles. I had six! Will freeze the other ten for the leftover options described in the other comments. Thanks for a marvelous recipe.

      Reply
    2. Christine says

      May 09, 2017 at 10:03 am

      Hi! Can these be frozen? And what’s the best way to reheat?
      They were deeelish..cured my waffle craving! Ty!

      Reply
      • Carolyn says

        May 09, 2017 at 12:13 pm

        Yes to frozen. Simply thaw and put them in a toaster oven.

        Reply
    3. Elyce Bruijnes says

      May 02, 2017 at 3:28 am

      We had (Low Carb) guests Sunday for waffles, strawberries and whipped cream. Used the recipe in my thinner heart-shaped electric iron since the Belgian one takes so long on the stovetop. This recipe was fluffy and worked even better than the old normal recipe I used before (and i didn’t even separate the eggs!). I will be trying it in the Belgian iron soon! Looks like we will be taking this camping! Great recipe! I had to translate it into Dutch for our friends 😉

      Reply
    4. Sami says

      March 31, 2017 at 11:32 am

      Loved these! Would post pics of my beautiful waffles if I could. Only changes I made was I used splenda as a sweetener and psyllium husk for the binder. I am thinking of using sour cream or cream cheese in place of yogurt, but otherwise this was perfect!

      Reply
    5. Karen says

      December 26, 2016 at 1:20 pm

      Carolyn, your recipes never fail. I got a waffle iron for Christmas and made these this morning. So good! Again thank you for another recipe that hit it out of the park. Oh, and I didn’t have any yogurt so I used sour cream. Still yummy!

      Reply
    6. Will (age 7) says

      October 29, 2016 at 6:44 pm

      My mum makes these on the weekend and I really like them.
      Hooray for low carb!

      Reply
      • Carolyn says

        October 30, 2016 at 7:48 am

        I am so glad, Will!

        Reply
    7. Molly says

      September 06, 2016 at 6:09 am

      Carolyn,

      These are amazingly yummy and I can be a tough critic on my food. Thank you for sharing your talents and recipes! My family is enjoying them. It makes living a keto lifestyle possible.

      Reply
      • Carolyn says

        September 06, 2016 at 7:17 am

        So glad to hear it!

        Reply
    8. T Bastress says

      July 05, 2016 at 8:13 am

      These are really good! The recipe made 7.5 seven inch waffles. I don’t have xanthan gum so I subbed in about 1/2tsp of flax meal. I used” pyure “granulated sweetener. I didn’t separate the eggs I just whisked them with the yogurt. They came out great! They are as close to “normal ” waffles as I have gotten. Oh, I added some vanilla extract to the wet ingredients also. We will make these again and again.Thank you!

      Reply
    9. Charis says

      May 30, 2016 at 8:52 am

      I’ve been trying out GF, high protein pancake recipes for a long time, and this one just knocked it out of the park. My 3 year old and 10 month old just scarfed them down, too. Thanks for the great recipe! I was lazy, so I just whisked the ingredients together and made pancakes on the griddle, and they still came out great. Rich, delicate flavor, even after omitting the sweetener. Also freezes and reheats great. Thank you!!

      Reply
      • Carolyn says

        May 30, 2016 at 9:47 am

        So glad they hit the spot!

        Reply
    10. Donna says

      May 01, 2016 at 11:25 am

      Thank you Carolyn….these were delicious!!! I ate some and saved the rest…you are the best!!!

      Reply
    11. Darlene says

      February 11, 2016 at 1:11 pm

      I didn’t read through the recipe so I didn’t know I was supposed to separate the eggs. Instead I mixed 6oz. of cottage cheese (I didn’t have the yogurt) with the eggs in my Vitamix until it was very creamy. I “dumped” the remaining ingredients in and processed until smooth. I left out the erythritol and used plain protein powder because I use my waffles as sandwich bread. Even with all my changes they were delicious! I fixed grilled cheese sandwiches with them, yummy Thanks!

      Reply
    12. Elisa says

      January 31, 2016 at 8:02 am

      They were so delightful!!! Since a few days I have a waffle iron and I tried several recipes but this is the winner! Yummie!

      I had no protein powder and I forgot the almond milk but it turned out awesome still.

      My waffle iron makes pretty thin waffles and 2 minutes in the iron worked best for me.

      Reply
    13. Amy says

      January 29, 2016 at 10:49 pm

      This recipe looks great. I can’t wait to try them. Carolyn, I don’t have any protein powder. Do I need to substitute it with something else or will it be ok just to leave it out? Thanks for the recipe. I’ve tried several of your other recipes and they’ve all been so good.

      Reply
      • Carolyn says

        January 30, 2016 at 10:34 am

        I think you can leave it out.

        Reply
    14. annie says

      January 28, 2016 at 11:00 am

      Got to that time of the month when I needed something sweet with my tea….. Pinned this recipe yesterday, dug out the waffle iron from the back of the cupboard ( thank goodness I didn’t give that away when I went low carb….. Embarrassed to say I devoured two……. They look realistic,made the satisfying pop when cooking and next time I’m having them with bacon , or strawberries and cream …… Mmmmm
      I left out the whey protein inadvertently …… What is it supposed to do because mine seemed ok ?
      Substituted ( I needed to have this waffle and not shop ) 10% Turkish yoghurt, Jordan’s sugar free vanilla syrup ( 2 tbs- could have done with one more ) for sweetener listed and full fat cream for almond milk .
      Thank you , I was sceptical but they were a real treat !

      Reply
    15. Amber says

      January 10, 2016 at 1:29 pm

      Oh my goodness. These are so delicious! Thank you for saving my sanity when it comes to breakfast. I love these. They are definitely becoming a weekend breakfast tradition! Love. Love. Love!

      Reply
      • Carolyn says

        January 10, 2016 at 1:38 pm

        So glad!

        Reply
    16. Barbara B says

      November 08, 2015 at 11:57 am

      On several recommendations, I finally tried these waffles this morning. Delicious doesn’t begin to describe the flavor or my emotions as I finally had waffles again !! My non-diabetic husband pronounced them “very good” and gobbled them down in a flash ! Add me to the list of happy campers !! Thanks so much for all your work and recipes. They have made such a difference in my life (and my non-D husband loves your biscotti !! )

      Reply
      • Carolyn says

        November 08, 2015 at 12:01 pm

        I am SO glad!

        Reply
    17. Laura F. says

      August 20, 2015 at 6:44 pm

      I absolutely love these waffles! They are by far the best low carb recipe I have had and I’ve tried many! Thanks Carolyn, for all your yummy recipes!. I follow THM and your recipes are perfect!

      Reply
    18. Cici says

      July 22, 2015 at 9:05 am

      There are a lot of complainers early on in the comments about the waffles not being crispy. Regardless, I made these today and I thought they came out great! I only made them for one person (me!) & froze the extra waffles for another day. They will probably be crispier when I toast them a la eggo. They aren’t as crispy as a wheat flour waffle, but who cares? They are delicious & healthy. One day I made Carolyn’s Vanilla Cake Waffles for my 82 year old Type 2 mother & she said “I like my waffles crispier…” & I said “These are so much better for you, plus they’re delicious.” Then when she saw my homemade stevia sweetened maple syrup she said “I like my syrup to come from a tree…” Grrrrr. “Me too!” I say, however…this is so much healthier for you. In trying to prevent myself from ending up in the same place as my mother, I have made some sacrifices & if having waffles that are not super crispy is one of them, I’m fine with that! Yet another life lesson from Keith & Mick: You can’t always get what you want, but if you try sometimes, you just might find…

      Reply
      • Carolyn says

        July 22, 2015 at 11:31 am

        Word! I like super crispy waffles with real maple syrup too, but that’s off limits now…

        Reply
    19. Melissa R. says

      July 11, 2015 at 9:26 am

      These are amazing! I even froze my left overs and toasted them in my toaster oven and they came our just as crisp as day 1. THANK YOU!!!!!! I love these!!!

      Reply
    20. Bronwyn says

      July 11, 2015 at 5:33 am

      Hi Carolyn.
      Just wanted to say a big thank you for this recipe! Our now 4YO was dx with Type 1 a year ago. I’ve been trying to find the right food journey for us ever since…despite being told in hospital to just feed him ‘like normal’. Not what normal looks like these days!
      My endless research has led me to the low carb, high (good) fats/protein path – challenging when you have 2 other children who LOVE their carbs and a diabetic who loves fruit!
      Made these waffles for us tonight – first ever try of waffles in our household – and they were a complete smash! I’m already thinking of the toppings I can try – cottage cheese & berry compote (yum!).
      We didn’t mind that they weren’t crisp…because my kids didn’t know any better! 🙂 Even my very fussy Celiac husband liked them!
      Look forward to sampling more of your work in the future… 🙂
      Bron

      Reply
      • Carolyn says

        July 11, 2015 at 8:08 am

        Thank you, Bron. I am so glad these ones were a hit with everyone. I know the feeling of trying to please a family of 5!

        Reply
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