Low Carb Coconut Flour Waffles

Blueberry Coconut Waffles – Low Carb and Gluten-Free

A hearty gluten-free breakfast to start your day right. 

Course Breakfast
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 to 8 waffles (4x4 inches)
Calories 199 kcal



  1. Preheat waffle iron. Preheat oven to 200F and place a metal cooling rack over a large baking sheet.
  2. In large bowl, whisk together the coconut flour, almond flour, shredded coconut, Swerve, baking powder and salt. Stir in eggs, melted coconut oil and milk. Carefully fold in blueberries.

  3. Once waffle iron is hot, grease generously with coconut oil and then spoon about ¼ of the batter into the hot iron. Spread evenly over iron with back of a spoon. Cook 4 to 5 minutes, or until golden brown.
  4. Once cooked, transfer to prepared baking sheet and keep warm in oven. Repeat with remaining batter.

Recipe Notes

Serves 6 to 8. For 8 servings, each has 7.41 g of carbs and 3.41 g of fiber. Total NET CARBS = 4 g. Food energy: 199kcal Saturated fatty acids: 12.22g Total fat: 16.50g Calories from fat: 148 Cholesterol: 116mg Carbohydrate, by difference: 7.41g Total dietary fiber: 3.41g Protein: 5.79g Sodium: 237mg

Nutrition Facts
Blueberry Coconut Waffles – Low Carb and Gluten-Free
Amount Per Serving (1 waffle)
Calories 199 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 12.22g61%
Cholesterol 116mg39%
Sodium 237mg10%
Carbohydrates 7.41g2%
Fiber 3.41g14%
Protein 5.79g12%
* Percent Daily Values are based on a 2000 calorie diet.