Keto Coconut Flour Waffles – Light, Crisp, and Low-Carb

These Keto Coconut Flour Waffles bring the weekend brunch vibe without the carb crash. They’re light on the inside, slightly crisp on the outside, and subtly sweet even without sugar. If you love waffles but want to stick to a low-carb or gluten-free lifestyle, this recipe is a winner.

Everything comes together quickly with simple pantry ingredients, and the batter is easy to work with. Make a batch today and freeze a few for the week—you’ll thank yourself later.

What Makes This Recipe So Good

• Truly low-carb: Coconut flour keeps the carbs down while still delivering that classic waffle bite.
• Gluten-free and grain-free: Naturally free from wheat, with no complicated substitutes.
• Quick to make: The batter mixes in minutes, and cooks fast in any standard waffle maker.
• Budget-friendly: Uses everyday keto staples like eggs, butter, and coconut flour.
• Kid-approved texture: Soft and fluffy inside with lightly crisp edges, especially when you let them rest after cooking.

Ingredients

• 4 large eggs, at room temperature
• 1/3 cup coconut flour, leveled
• 1/4 cup unsalted butter, melted (or coconut oil)
• 3 tablespoons granulated erythritol or preferred keto sweetener
• 1/2 cup unsweetened almond milk (or coconut milk), plus 1–2 tablespoons if needed
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• Optional: 1/2 teaspoon ground cinnamon
• Optional for extra richness: 1–2 tablespoons sour cream or full-fat Greek yogurt
• Cooking spray or a little oil for the waffle iron

Step-by-Step Instructions

1. Preheat the waffle iron: Set it to medium or medium-high. Lightly grease it with cooking spray or brush with oil.
2. Whisk the wet ingredients: In a bowl, whisk eggs, melted butter, almond milk, and vanilla until smooth.

   If using sour cream or yogurt, whisk it in now.

3. Combine dry ingredients: In another bowl, mix coconut flour, sweetener, baking powder, salt, and cinnamon (if using). Break up any lumps.
4. Make the batter: Stir the dry mixture into the wet ingredients. Let it sit for 2–3 minutes so the coconut flour absorbs the liquid.

   The batter should be thick but spoonable. If it’s too thick, add 1–2 tablespoons more almond milk.

5. Cook the waffles: Spoon batter onto the preheated waffle iron—don’t overfill. Close and cook until golden and set, usually 3–5 minutes depending on your machine.
6. Cool briefly on a rack: Transfer each waffle to a wire rack for 1–2 minutes to help it crisp up and prevent sogginess.
7. Serve: Top with sugar-free syrup, a pat of butter, berries, or a dollop of whipped cream.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Freeze: Arrange in a single layer on a baking sheet to freeze, then transfer to a freezer bag.

  Keeps well for up to 2 months.

• Reheat: Toast from chilled or frozen until hot and crisp. A toaster or air fryer works best.

Why This is Good for You

• Low in net carbs: Coconut flour is high in fiber, which helps keep net carbs low and supports blood sugar control.
• Satiating fats: Butter or coconut oil plus eggs offer healthy fats that keep you full and energized.
• Protein-rich: Eggs add a solid protein boost, making these waffles a balanced breakfast option.
• Gluten-free: Gentle on digestion for those avoiding wheat or gluten.

What Not to Do

• Don’t skip the rest time after mixing the batter. Coconut flour needs a minute to hydrate or your waffles may be dry or crumbly.
• Don’t overfill the iron. This batter expands; a little goes a long way.
• Don’t open the waffle iron too early. Wait until steam slows and the edges look set, or you’ll tear the waffle.
• Don’t swap coconut flour 1:1 with almond flour. They behave differently.

  If you want almond flour waffles, use a recipe designed for it.

• Don’t drown them in high-sugar toppings. Use sugar-free syrup, berries, or whipped cream to keep it keto.

Variations You Can Try

• Cinnamon roll waffles: Add 1 teaspoon cinnamon and 1/4 teaspoon maple extract. Drizzle with a cream cheese glaze made with cream cheese, a little almond milk, and keto sweetener.
• Chocolate chip: Fold in 2–3 tablespoons sugar-free mini chocolate chips.
• Lemon blueberry: Add 1 teaspoon lemon zest and gently fold in 1/3 cup fresh blueberries.
• Savory cheddar chive: Skip the sweetener and vanilla. Add 1/2 cup shredded cheddar and 1 tablespoon chopped chives.

  Serve with sour cream.

• Pumpkin spice: Mix in 2 tablespoons pumpkin puree and 1/2 teaspoon pumpkin pie spice. Add a splash more almond milk if needed.

FAQ

Can I use almond flour instead of coconut flour?

Almond flour isn’t a 1:1 swap for coconut flour. Coconut flour absorbs much more liquid.

If you only have almond flour, use a recipe developed for it, or expect to use significantly more almond flour and fewer liquids to reach the right consistency.

How do I make the waffles crispier?

Cook them a bit longer, then cool on a wire rack for a minute before serving. You can also toast them briefly after cooking or reheat leftovers in a toaster or air fryer for extra crunch.

What sweetener works best?

Granulated erythritol or an erythritol/monk fruit blend works well. Allulose is great too but may produce a softer result.

Adjust sweetness to taste.

My batter is too thick. What should I do?

Add almond milk 1 tablespoon at a time until the batter is thick but spreadable. Coconut flour can vary, so small adjustments are normal.

Can I make these dairy-free?

Yes.

Use coconut oil instead of butter and a dairy-free milk like almond or coconut milk. Skip the optional sour cream or use a dairy-free alternative.

Do I need to separate the eggs?

Not necessary for this recipe. Whipping egg whites can add extra lift, but the waffles turn out fluffy without that step.

Final Thoughts

Keto Coconut Flour Waffles are a simple, satisfying way to enjoy a classic breakfast with a low-carb twist.

With a short ingredient list and quick cook time, they’re perfect for busy mornings or lazy weekends. Make a double batch and keep some in the freezer for grab-and-toast breakfasts all week. With the right toppings and a few easy variations, you’ll never get bored.

Keep it simple, keep it delicious, and enjoy every bite.