Keto churro waffles – tasty breakfast or low carb dessert? No matter what, these crispy keto cinnamon waffles are sure to please!
Happy January! Why not make your keto breakfasts interesting and fun with these churro waffles? Light and airy, and dredged in sweet cinnamon. And then dipped in a rich sugar-free chocolate sauce. Can’t beat that!
Honestly, these waffles could just as easily play the role of a sweet snack or keto dessert too. They are that tasty!
But somehow cinnamon treats just scream breakfast to me. Like my Keto Cinnamon Twists, which go so well with coffee. Or my Keto Cinnamon Donuts with their delectable brown butter glaze.
Keto Churro Inspiration
I have to be honest, I have never attempted any sort of churro recipe in my life, although I did enjoy the real deal once upon a time pre-keto.
But my youngest child has been at me to make some sort of keto churros for a while now. Knowing that real churros are tricky and time consuming as it is, I was casting around for a churro-esque idea that would be easier to make with keto ingredients.
And then this tasty looking waffle recipe from A Bajillion Recipes caught my eye. I realized that making keto churro waffles would be a lot more straightforward and have a much better chance of success.
How to make Keto Churro Waffles
Crispy keto waffles dredged in cinnamon and sweetener – how can you go wrong? Here are my best tips for perfect churro waffles:
Beat the egg whites: This is actually a trick I learned for lighter, fluffier waffles long before I went low carb. It’s an extra step but it’s definitely worth the effort.
Use a classic waffle iron rather than a Belgian style: I have both kinds of waffle irons and have found the shallower classic style to be best for keto waffles of all kinds. The big deep ones just use too much batter, making it hard to cook the waffles through properly. The mini Dash waffle makers would work well too.
Place cooked waffles in a warm oven: This is a trick I used with my keto pizzelle cookies too. Keto ingredients don’t come off the waffle maker nice and crisp, and may get overly browned if you leave them on too long. Placing them in a warm (200F) oven for 15 to 20 minutes gets them nice and crisp!
Let them cool out of the oven: The waffles won’t seem completely crisp until they cool to room temperature.
Brush with melted butter: Once your keto churro waffles are nice and crisp, brush them with melted butter to help the cinnamon sweetener mixture stick.
Dredge in cinnamon and granulated sweetener: For the real churro experience!
Dip in rich sugar-free chocolate sauce: This is a slightly thicker version of my Keto Hot Fudge Sauce. When you first whisk in the chocolate, it will seem quite thin, but will continue to thicken up as it cools.
Can you make Keto Churro Waffles ahead?
These churro waffles are a great make ahead recipe. You can just make the waffles ahead and store them on the counter in an airtight container for 4 days. You can freeze or refrigerate for longer but they will lose their crispness and will need to be returned to a warm oven.
The chocolate sauce thickens up a lot when cooled or refrigerated. Don’t just rewarm as it is, it will seize. Warm it very gently in a saucepan over low heat, whisking in a bit of cream or almond milk until it’s liquid again.
More Great Keto Waffle Recipes
- Keto Cheddar Zucchini Waffles
- Pumpkin Protein Waffles
- Keto Protein Waffles
- Keto Broccoli Cheddar Waffles
- Keto Chocolate Peanut Butter Waffles
- Cinnamon Roll Protein Waffles
Keto Churro Waffles
Ingredients
Waffles
- 1 large egg separated
- 1 large egg white
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1 cup almond flour
- 1/4 cup Swerve Sweetener
- 1 tsp baking powder
- 1/3 cup almond milk room temperature
- 3 tbsp butter melted
- 1 tsp vanilla extract
Cinnamon "Sugar" Coating
- 1/3 cup Swerve Granular
- 2 tsp cinnamon
- 1/4 cup butter melted
Chocolate Sauce
- 1/3 cup heavy cream
- 1 ounce unsweetened chocolate chopped
- 2 tbsp powdered Swerve Sweetener
- 1/2 tsp vanilla extract
Instructions
Waffles
- Preheat the oven to 200F and set a baking rack over a large sheet pan. Preheat a classic (not Belgian) waffle iron.
- In a large bowl, beat the egg whites with the salt and cream of tartar until they hold stiff peaks.
- In another large bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the almond milk, egg yolk, butter, and vanilla extract. Carefully fold in the beaten egg whites until no streaks remain.
- Lightly grease the waffle iron, then add about 1/4 to 1/3 cup batter to the center of the waffle iron. Cook until the waffles are golden brown on both sides. You should get at least 4 (four) 8-inch waffles.
- Place cooked waffles on the prepared baking rack and place in the oven for 20 minutes, to crisp up. Break the waffles into sections.
Cinnamon "Sugar" Coating
- In a shallow bowl, mix together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter, and then dip each in the cinnamon mixture.
Chocolate Sauce
- In a small saucepan, heat the cream over medium heat until bubbling. Add the chopped chocolate and let sit to melt for 5 minutes. Whisk in the sweetener and vanilla extract until well combined. Let sit a few minutes to thicken.
- The sauce will continue to thicken as it cools. To thin it out, whisk in a bit of almond milk.
Dorothy says
Do these freeze well?
Carolyn says
Yep.
Amy Reeves says
I had this at my friend’s house the other day. They were AMAZING! I made them at home and they were too thin. What went wrong?
Carolyn says
Well, I don’t have a lot of info to go on here… could be your waffle iron, could be your ingredients, could be something got mismeausred…
Jen says
You should’ve seen my kids’ eyes when they saw this! I think I just won Mom of the year, haha! Definitely a winner.
Matt Taylor says
I love homemade churros, but haven’t tried churro waffles. Awesome! I can’t wait to try this keto version.
Beth says
This looks so delicious! My kids are going to love this recipe! So excited to give this a try!
Neila says
The cinnamon churros were GREEAATT! My granddaughters were spending the night and we made these for breakfast. We all loved them, Thanks so much
Carolyn says
So glad to hear that!
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! Do you use this waffle with other toppings?
Silvija says
I have just started keto, would love to give this a try since the last 4 days been under 20g of carb. Question, can the cream of tartar be replaced by something else or completely removed from the recipe?
Carolyn says
It can be left out, it just helps egg whites beat up nicely.
Cheryl says
I made these today and they were delicious! I used the Dash mini waffle maker and it made 10 waffles. I used one level scoop of the OXO Large disher for each waffle. They were good on their own even before I added the cinnamon topping and the chocolate dip. I only needed about half of the melted butter to brush on them.
Carolyn says
So good to hear!
Monika says
Can you replace almond milk with pouring cream if you don’t have almond milk?
Carolyn says
No, it will be too thick. Do half cream, and half water.
Mariea says
I made them today. Very tasty. However, mine did not crisp. I followed your instructions and let them sit until they were cold. While they did firm some compared to when I took them off my waffle maker, they were far from crisp. What did I do wrong?
Carolyn says
What sweetener did you use?
Mariea says
Granular Swerve.
Carolyn says
Then they should have crisped. I wonder if you didn’t cook them long enough on your waffle iron?
Mariea says
Maybe! I’m not unhappy to try again – LOL!
They were delicious regardless, with and without the churro topping. I didn’t have chocolate so I skipped that part.
I knew about the sweetener from your posts. Doesn’t erythritol yield crisp cookies and such? I made a shortbread cookie for Christmas, and that, too, wasn’t crisp. I’m beginning to think I just have bad luck! Can over mixing cause that?
Anyway, I always follow what you put in your recipes. I once used Pyure in you little apple cider donut holes and they were bitter. Ever since, I am cautious when using anything except Swerve!
Thank you for the lovely recipe. Crispy or not, it was a hit with me and my non-keto parents!
Happy new year!
Carolyn says
I don’t think it’s over-mixing either, although I could be wrong. And yes, erythritol is the one you want for crispness. What brand of almond flour are you using? Maybe it’s adding too much moisture, I am not sure.
Barbara White says
How to cook if you do not have a waffle iron?
Carolyn says
I’m sorry, they’re waffles. I don’t think you have any recourse here. You can make them into pancakes but they won’t be the same.
Christine M. says
As soon as I saw this recipe in my email, I just knew I had to make it. I doubled the recipe and skipped the oven part because the kids were hungry :). 4 out of 5 kids thought it was great! I’ll have to make it again when my eating window opens up and I can try them out of the oven.
Carolyn says
I feel like I need to add that to my post: 4 out of 5 kids recommend this recipe! 😉 Just like the old 4 out of 5 dentists…
Ginny Scavone says
Thank you so very much for your healthy keto recipes
I look forward to many more.
Ginny Scavone’