Keto Almond Flour Waffles

Why This Is Strictly Keto

The batter is built on blanched almond flour — nothing but finely ground almonds — instead of wheat flour, so there is no grain and no starch. Eggs and melted butter give the waffles structure and richness, and a splash of vanilla plus a pinch of cinnamon carries the flavor without sugar. Each waffle lands near 3 grams of net carbs; top with butter and a few fresh berries rather than syrup to keep it that way.

Ingredients

• 2 cups blanched almond flour
• 4 large eggs
• 1/4 cup unsalted butter, melted and cooled
• 1/4 cup unsweetened almond milk
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Heat the iron: Preheat a waffle iron on medium-high and lightly grease the plates with butter or oil.

2. Mix wet ingredients: Whisk the eggs, melted butter, almond milk and vanilla in a large bowl until smooth.

3. Add dry ingredients: Add the almond flour, baking powder, cinnamon and salt. Stir just until no dry pockets remain; the batter will be thick. Let it sit 2 minutes to hydrate.

4. Cook: Spoon about 1/3 cup batter per waffle onto the iron, spread slightly, close and cook 4–5 minutes until deep golden and firm. Almond flour browns fast, so check early on your first one.

5. Crisp and serve: Rest the waffles on a wire rack (not stacked) for a minute so they firm up. Serve with butter and fresh berries.

Nutritional Info (per serving, approximate)

Tips

• A wire rack keeps the bottoms crisp; stacking traps steam and softens them.
• For extra-crisp waffles, separate the eggs, whip the whites to soft peaks and fold them in last.
• Freeze extras flat, then reheat straight from frozen in a toaster.