Time to break out of that morning rut and whip up these crispy Keto Churro Waffles. Light and airy, with a delectable cinnamon “sugar” coating, they really do take breakfast to the next level. And if you choose to dip them in a little keto chocolate sauce, they could easily be a sweet snack or fun dessert. They are that tasty!
What readers are saying
“I have tried a lot of keto waffle recipes. This is far the best. My husband agreed. No eggy taste and they had good texture. Enjoyable. Love your recipes. Thanks for your dedication to the keto lifestyle and helping others.” — Nicole
I love making big batches of keto waffles for easy breakfasts. They store well, so I can make them when I have free time and eat them throughout the week. Normally, I just make the regular kind but occasionally I get inspired to do something a little different.
And cinnamon flavors are always welcome for breakfast or brunch. It’s part of what makes my keto donuts and cinnamon swirl protein muffins so appealing. So why not coat some crispy waffles in cinnamon and sweetener for a churro-inspired treat?
Why we love this recipe
- Crispy texture: Because you beat the egg whites to stiff peaks, these waffles end up super crisp
- Cinnamon coating: Use your favorite sweetener to create a classic cinnamon “sugar” coating, just like real churros.
- Make ahead recipe: These delightful treats stay crisp for several days. In fact, I found them even more crispy on the second and third day.
- Low carb and gluten-free: Made with almond flour and sugar alternatives, these waffles have only 3.7 grams of carbs per serving.
- Serving options: You can serve these with chocolate sauce, like classic churros, or top them with keto maple syrup. I also love them with a smear of peanut butter before a workout!
Ingredient Notes
- Eggs: Using some egg whites in addition to whole eggs helps make the batter a little lighter and fluffier. Fresh egg whites work best for whipping.
- Cream of tartar: This helps stabilize whipped egg whites. It’s a useful baking ingredient for other recipes such as keto angel food cake, so I highly recommend having some on hand.
- Almond flour: These keto waffles work best with a finely ground almond flour like Bob’s Red Mill or Wellbee’s.
- Low carb milk: I use unsweetened almond milk but you can also use a mixture of half cream and half water. Don’t use heavy cream alone as it will make the batter too thick.
- Avocado oil: In re-testing this recipe recently, I found that a liquid oil such as avocado oil made the waffles even crispier.
- Kitchen staples: Butter, cinnamon, baking powder, vanilla extract, salt
Step by Step Directions
- Whip the egg whites: Beat the egg whites with the salt and cream of tartar until they hold stiff peaks.
- Whisk dry ingredients: In another large bowl, whisk together the almond flour, sweetener, and baking powder. Stir in the almond milk, egg yolk, avocado oil, and vanilla extract.
- Fold them together: Carefully fold in the beaten egg whites into the almond flour mixture until no streaks remain.
- Cook the waffles: Lightly grease the waffle iron, then add about 3 to 4 tablespoons to each mini waffle well or to each section of a larger waffle iron. Let cook without disturbing them for 4 to 5 minutes, then carefully lift the lid to check on how browned they are.
- Remove: Place the cooked waffles on a wire rack over a rimmed baking sheet. Re-grease the waffle iron before continuing with the remaining batter.
- Coat the waffles. In a shallow bowl, mix together the sweetener and the cinnamon. Brush each waffle section lightly with the melted butter on both sides, and then dip into the cinnamon mixture.
Tips for Success
Use a thinner waffle iron rather than a Belgian style: I highly recommend using a mini Dash waffle iron for these churro waffles. It’s just the right size! You can also use a classic waffle maker, but deep Belgian-style irons won’t work very well. It takes too long for the batter to cook through properly.
Also make sure to use a non-stick waffle iron and to grease it between rounds of batter.
Don’t peek too early! Make sure you let the waffles cook for a bit, before you try to see how they are doing. If you lift the lid too early, the batter will stick and the waffles will split apart.
Let them cool properly: The waffles won’t seem completely crisp until they cool to room temperature. Pro tip: if you leave them out to cool for a few hours, they become super crisp! They aren’t warm anymore but they are still delicious dipped in the chocolate sauce.
Sweetener Options
It’s very important to use the right sweetener for crispy waffles, which means using an erythritol based sweetener with NO allulose or xylitol in it. If you don’t enjoy erythritol, you can cut back to 2 tablespoons and add some high intensity sweetener such as stevia or monk fruit extract.
For the cinnamon coating, you can use your favorite granular sweetener. This includes allulose.
Frequently Asked Questions
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.
This keto churro waffle recipe has 5.1g of carbs and 2.5g of fiber per serving. That comes to 2.6g net carbs for two waffle sections plus sauce.
Dash Waffle Iron
I no longer use ANY waffle iron but this one! I love that it makes 4 mini waffles at a time. And as long as I grease it properly, nothing sticks.
Keto Churro Waffles Recipe
Equipment
Ingredients
Waffles
- 1 large (1) whole egg, separated
- 1 large (1) egg white
- 1/4 tsp salt
- 1/8 tsp cream of tartar
- 1 cup (105 g) almond flour
- 1/4 cup (45.5 g) erythritol sweetener
- 1 tsp baking powder
- 1/3 cup (78.86 ml) almond milk, room temperature
- 3 tbsp (45 ml) avocado oil
- 1 tsp vanilla extract
Cinnamon "Sugar" Coating
- 1/3 cup (60.67 g) granular sweetener, (erythritol or allulose)
- 1 tsp (2 tsp) cinnamon
- 1/4 cup (3 tbsp) butter, melted
Instructions
Waffles
- Preheat a mini waffle iron or a classic style larger waffle iron. Do not use a deep Belgian style waffle iron.
- In a large bowl, beat both 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, avocado oil, and vanilla extract until well combined.
- Carefully fold in the beaten egg whites into the almond flour mixture until no streaks remain.
- Lightly grease the waffle iron, then add about 3 to 4 tablespoons to each mini waffle well or to each section of the large waffle iron. Let cook without disturbing them for 4 to 5 minutes, then carefully lift the lid to check on how browned they are.
- Place the cooked waffles on a wire rack over a rimmed baking sheet. Re-grease the waffle iron before continuing with the remaining batter.
- For super crispy waffles, you can place the whole baking tray in a 200ºF oven for 10 to 15 minutes.
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.
- Serve as is or with some keto hot fudge sauce.
Notes
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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I am SO making these. I love churros. Thank you Carolyn!
Do these freeze well?
Yep.
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?
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…
You should’ve seen my kids’ eyes when they saw this! I think I just won Mom of the year, haha! Definitely a winner.
I love homemade churros, but haven’t tried churro waffles. Awesome! I can’t wait to try this keto version.
This looks so delicious! My kids are going to love this recipe! So excited to give this a try!
The cinnamon churros were GREEAATT! My granddaughters were spending the night and we made these for breakfast. We all loved them, Thanks so much
So glad to hear that!
Thanks for sharing! Does it keep long?
This looks so good! Do you use this waffle with other toppings?
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?
It can be left out, it just helps egg whites beat up nicely.
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.
So good to hear!
Can you replace almond milk with pouring cream if you don’t have almond milk?
No, it will be too thick. Do half cream, and half water.
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?
What sweetener did you use?
Granular Swerve.
Then they should have crisped. I wonder if you didn’t cook them long enough on your waffle iron?
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!
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.
How to cook if you do not have a waffle iron?
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.
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.
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…
Thank you so very much for your healthy keto recipes
I look forward to many more.
Ginny Scavone’