Grain Free & Keto Waffles ?
Light ‘N Fluffy
These are not your regular keto waffles, i.e. dense and crumbly. Think rather pure pillowy-soft delight! Plus, think of them as breakfast meal prepping supreme, ready for a quick reheat in your toaster!
Be sure to serve them up with grass-fed butter and sugar free syrup (love Lakanto’s!). Or do a strawberries ‘n cream sorta thing. Alternatively, make a fat bomb spread out of our buttercream frosting! Or how about a generous caramel drizzle?!
Looking for more non-egg low carb and keto breakfast ideas? Check out our cinnamon toast crunch, chia pudding and our ‘top secret’ granola!
The batter for these keto waffles is essentially a choux pastry (used to make anything from eclairs to gougeres to our keto donuts and churros). But this is just a fancy way of saying that you first boil together water with sugar, butter (or coconut oil) and salt. Adding in the flour and cooking it until it forms into a ball. And step three, mixing in the eggs off the stove. We also add a bit of baking powder at the end for extra rise.
Now when you mix in the eggs the dough will be very stiff, and given that we’re also adding in baking powder, the job is best done with a hand-mixer here. The final dough should be very elastic (courtesy of the eggs and xanthan gum).
The Flours ?
I like a mixture of super fine almond flour and coconut flour best. Add a touch of psyllium husk and xanthan gum, and we’re golden.
And don’t skip the psyllium husk. It helps retain moisture, create structure (i.e. it’s highly responsible for the killer crumb). And it just so happens to be a killer source of fiber.
Borrowed from molecular cooking, xanthan gum is the binding agent which makes your toothpaste jelly-like (and your cream cheese, well cream cheese-like). And it’s also the most common gluten-replacer in gluten free baking. And there’s absolutely no skipping it here!
In all honesty, no substituting anything here. You really do need the full combo of grain free flours to get the choux just right.
In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for the coconut, we always favor Anthony’s.
This choux pastry to make the waffles is very lightly sweetened (and fairly bland solo), think just a couple tablespoons. Ready to accommodate your topping of choice. But you’ve got good options here. Lakanto Golden, xylitol (non-corn though to avoid tummy troubles!) and allulose (add 30% more) are my top choices (no aftertaste at all!)
And if just grain free, coconut sugar is your best bet here. And of course, raw sugar works great too.
Looking for a maple syrup alternative? While there are a myriad of sugar free syrups in the market today, we love Lakanto’s! (an erythritol and monk fruit blend).
And if using xylitol, make sure to be careful if you have a pup (or pet!) around the house, as it’s highly toxic to the little guys! ?
FOR THE KETO WAFFLES
- 64 g almond flour
- 28 g coconut flour
- 1 tablespoon psyllium husk ground
- 1 teaspoon xanthan gum
- 240 ml water
- 57 g grass-fed butter or coconut oil
- 3 tablespoons erythritol or xylitol*
- 1/4 teaspoon kosher salt
- 3 eggs lightly beaten **
- 1 teaspoon vanilla extract
- 1 1/2 teaspoon baking powder
- sugar free syrup or maple syrup if paleo
- grass-fed butter
- whipped cream
- waffle maker
- See recipe video for guidance!
- Whisk together in a medium bowl almond flour, coconut flour, psyllium husk and xanthan gum. Set aside.
- Heat up water, butter, sweetener and salt in medium pot (or Dutch oven) until it just begins to simmer. Lower heat to low and add in flour mixture, mixing constantly to incorporate. Continue to cook and stir until the dough pulls away from the pan and forms into a ball, 1-3 minutes.
- Transfer dough back to the bowl and allow to cool for 5 minutes. The dough should still be warm, but not hot enough to scramble the eggs.
- Add in one egg at a time, mixing with an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be very elastic.
- Allow the dough to rest for 10 minutes and heat up waffle iron on high in the meantime.
- Grease waffle iron well and spoon in the batter. It will be thick, so spread it out using a wet spatula (or wet the back of a spoon). Close waffle iron and cook for 8-12 minutes on high until fully golden and cooked through.
- To crisp up the waffles further (this largely depends on your waffle iron), you’ll need to toast the pieces on low in your toaster or in a skillet over low heat. This will draw out the moisture from the coconut flour and give you nice and crisp edges.
- The waffles can be stored in an airtight container at room temp for 3 days. And the dough can be kept in the fridge for a day or two.
*Or 1 1/2 tablespoon Pyure. Please see section on Sweeteners for more deets and possible substitution.
**We don’t find these keto waffles to be eggy (at all!). But this also largely depends on the coconut flour you use (different brands absorb moisture differently), and cooking the dough until nice and stiff. We use regular-sized large eggs here, but keep in mind that you can always do 2 eggs rather than 3 (they’ll be more dense though).
Please note that nutrition facts were estimated per waffle, assuming the recipe yields 8 regular square waffles (depending how much you spread it, you can get anywhere from 8-10). If making Belgian waffles (round, as pictured), we found a batch to yield three.