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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Wow! I was craving waffles and just made these, they are FANTASTIC! I can’t believe this recipe has not gone viral yet.
Love these! Made them today for the first time. As I made the batch I put the finished waffles in the oven at 250 and that crisped them up a bit. But really, they were divine minus the crisp. I also added cinnamon to my batter because I like cinnamon in everything. Great recipe!
Hi Carolyn,
I’m low on eggs. Would this recipe still work if I used flaxseed to replace them?
Hi Jean, I just made my waffles with yogurt and zero eggs. Yogurt can be a substitute for eggs. ¼ cup plain yogurt = 1 egg.
Make sure to read all of the instructions first and this will be a breeze!
So tasty!!!!!
So good.
I wonder if using vanilla egg white powder would work. Has anyone ever tried these waffles with that? I ask because egg protein is not supposed to spike blood sugar. I’m guessing that the small amount of whey protein across 10 waffles really wouldn’t that much of a difference.
I find that they get pretty rubbery with egg white powder.
I just printed out the recipe to try, but I have a question. Would these be too sweet to use as a breakfast sandwich? I’m going to try them anyway and if they are I’ll just eat them as is, but wondering what you thought.
Still my favorite recipe…
Excellent flavor, great body. We really enjoyed these waffles.
I really like this recipe.
I love this recipe!! I’ve added a little extra liquid, a little less almond flour, and have made pancakes with this that are out of this world!
I upped the eggs by 2 this morning and then put the batter into muffin tins and made the most amazing, fluffy, delicious breakfast muffins!!
Favorite low carb waffle….excellent.
Have been making these for years. I do mine in a Belgian waffle maker and get big lovely waffles that are light inside with a nice crust outside. And you don’t have to feel quilty about them because there is nothing but wonderful healthy ingredients in them.
Thanks so much!
Waffles came out Great! Thanks for the recipe. I used brown sugar as my sugar, added 1/2 tsp of vanilla extract, and chia seeds as a sub for Xanthan gum ( did not make the waffles seedy don’t worry). Used canola oil spray on the waffle maker and cooked for about 3-4 minutes and they started to crisp. I like my waffles more on the soft side. Overall wonderful recipe and great tasting ketogenic waffles
I actually made these years ago and accidentally separated all of the yolks from the whites and whipped all of the egg whites to a stiff peak then folded them into the batter. They turned out super crispy in my waffle iron (I used coconut oil in the iron). I even make a batch and freeze them then pop them in the toaster for lazy morning breakfasts. They are the best waffles I have ever made that are gluten free! Thank you Carolyn!
Any substitution for Greek yogurt? I can’t have dairy
Try coconut based yogurt.
Carolyn these are the best waffles we ever had and that includes the wheat kind. Recipe is easy even for hubby who is not into making keto items using almond flour. If we had the time we would eat these everyday. Sad I cant give these a 10 star rating
I made these with powdered Swerve & used some Oikos Triple Zero Chocolate yogurt, because that’s all I had. My protein was unflavored, so I used a little sugar free Torani French Vanilla coffee syrup. I know this mucked with the macros, but I didn’t care, plus everything else used was true to the recipe. They turned out better than any low carb recipe I’ve ever tried & got me through a waffle craving that was about to destroy me. Thank you thank you thank you for this recipe. I will definitely be trying more from this website. Ms. Carolyn, you’re a lamb.
Hi Carolyn, quick question. I have a 6y/o t1d who is a celiac with severe nut allergies. Just wondering if you have any idea how I would go about substituting maybe, coconut flour for the almond flou? She would love to have waffles! We are pretty new to cooking like this. Thank you!
Coconut flour and almond flour are so very different, you’d essentially be making a whole new recipe. But I do know people have used my coconut flour pancake recipe for waffles. Just grease that iron REALLY well https://alldayidreamaboutfood.com/light-and-fluffy-coconut-flour-pancakes-low-carb-and-gluten-free/
Hi, Can I replace the eggs?
Oh, that’s going to be tough with a low carb waffle recipe. I am doubtful.