Low Carb Waffles

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Low Carb Waffles made with almond and coconut flour are the perfect weekend breakfast plus they are gluten-free, paleo, and packed with protein. Jump to Recipe keyboard_arrow_down

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Low carb waffles are crispy, full of flavor, and completely grain-free for anyone on a paleo, gluten-free, or low carb diet. Plus they are just plain delicious. Made with a combination of almond and coconut flour, they are nutty and full of protein. And since they keep well in the fridge, they are great to make on the weekends and keep in the fridge or freezer all week for a quick and healthy breakfast.

After years and years, I finally broke down and bought a waffle maker and I have to say, I am loving it. We have had waffles for breakfast the past three weekends and there really is nothing better than a warm crispy, homemade waffle to wake up in the morning. These low carb waffles are made with almond flour, a touch of coconut flour to thicken the batter, almond milk, eggs, and cinnamon. Depending on your diet, you can decide on the best way to sweeten them. Stevia, honey, or even a mashed banana are all options that work really well. You could also leave out the sweetener all together and just add something sweet on top.

Now if you are anything like me, the toppings is really where you can make these waffles special. We like to set up a bunch of different toppings on the weekends so everyone can choose their own. Our spread usually includes lot of fresh cut fruit, almond or peanut butter, unsweetened shredded coconut, chia seeds, honey, real maple syrup, butter, and sometimes a bit of homemade whipped cream because there really is nothing more delicious.

These waffles are really easy to customize and make your own. Here are some ideas for mixing them up.

  • Consider adding fresh fruit to the batter. Blueberries, strawberries, raspberries, bananas, or shredded apples are all really amazing in waffles.
  • Want to really kick things up? If you are eating low carb but not overly concerned about calories, add some bacon, cheddar cheese, and chives to the batter for a savory bunch waffle that is perfect with a fried egg.
  • Make sure to cook up a double or triple batch since these will keep well in the freezer and can be pulled out for a quick breakfast.
  • You can use any type of milk when making the batter. Just make sure to keep to something low in sugar to keep the recipe low in carbohydrates

Looking for more low carb breakfast ideas?

The Recipe
Low Carb Waffles

Low Carb Waffles

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  • 2 U eggs
  • 1/2 cup unsweetened almond milk (more if needed)
  • 1 tsp vanilla extract
  • 1.5 cup almond flour
  • 3/4 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 U Stevia to taste (or honey)

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Whisk together the eggs, almond milk, and vanilla extract. In another bowl stir together the almond flour, coconut flour, cinnamon, baking powder, salt, and Stevia. Add the the egg mixture and stir until combined, The mixture will be slightly thick but you can add more almond milk if you prefer a thinner consistency.


Spray a waffle iron with cooking spray. Cook for about 4-5 minutes until crispy and cooked through.

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Nutritional Facts
Serving Size: 1 waffle
Amount Per Serving
Calories 301
Calories from Fat 215
% Daily Value *
Total Fat 24g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 93mg
Sodium 361mg
Total Carbohydrate 11g
Dietary Fiber 5g
Sugars 3g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

Low Carb Waffles
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
† We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
On Low Carb Waffles
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Sacia Ashe
August 4, 2018 - 08:26
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These were great! I meal prepped and froze them.
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Colleen Sparlin
June 19, 2018 - 06:25
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very good, thick and tasty. I heated up fresh berries in the microwave and poured them over.
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