Low Carb Keto Flourless Waffles

I’ve made a lot of keto waffles over the years—some dry, some weirdly eggy, and a few that turned into straight-up scrambled eggs in a waffle maker (rip). But once I figured out this flourless, almond butter-based version, everything changed.

Four ingredients. No almond flour. No dairy. No drama. These waffles come out fluffy, golden, and just sweet enough to feel indulgent—without the carb crash.

Why This One Works So Well (Low-Carb Edition)

Here’s what makes this waffle recipe a keeper:

• Almond butter brings fat and fiber without needing flour
• Eggs act as the binder and the lift—so no xanthan gum or psyllium husk acrobatics
• Monk fruit keeps it sweet without the insulin spike
• Baking powder gives you the fluff without the gluten

No weird textures. No aftertaste. No “keto compromise” zone.

Ingredients That Kept It Keto

• 4 large eggs – Adds structure and fluff. Helps everything bind without flour.
• ½ cup (120g) almond butter – Fat, fiber, and protein powerhouse. Smooth is key—chunky ruins the batter.
• 1 tbsp monk fruit allulose blend (12g) – Zero net carbs, clean taste. I use Lakanto or Besti.
• ½ tsp baking powder – Just enough lift to avoid pancake vibes.

Tip: I weigh almond butter. It’s sticky and a measuring cup is no match for a kitchen scale.

Keto Swaps That Actually Work

Swap	Why It Works (or Doesn’t)
Peanut butter for almond	Works! Slightly different flavor. Watch added sugar in PB.
Erythritol instead of monk fruit blend	Okay, but can crystalize when cooled. Less soft.
Add vanilla or cinnamon	Go for it. Won’t mess with texture.

Don’t swap in coconut flour—it throws off the whole moisture balance.

What I Got Wrong

What Went Wrong	Why It Happens	How to Fix It
Batter overflowed	Too much in waffle iron	Use just enough to cover base layer
Rubbery texture	Used chunky almond butter	Stick with smooth, unsweetened almond butter
Waffles tore apart	Opened too early	Wait until steam stops—usually 4–5 min

How I Make It (Step-by-Step)

1. Blend everything until smooth—use a blender, food processor, or whisk like you mean it.
2. Let it sit for a minute. This lets bubbles settle so your waffles cook evenly.
3. Preheat your waffle maker and grease it well. Almond butter sticks like glue.
4. Pour half the batter in—don’t overfill. Close and cook 4½ minutes or until steam stops.
5. Remove carefully, then repeat with the rest of the batter.
6. Optional crispy move: Pop finished waffles in a 350°F oven for 2–3 minutes for crunch.

I portion this into 4 wedges per waffle—makes macro tracking mindless.

Smart Moves I Always Use

• Pre-weigh sticky stuff like nut butters
• Make extra and freeze flat—pop them in the toaster like Eggos
• Keep a mini waffle maker for quick weekday breakfasts

Freezing + Reheating Without Ruining It

• Fridge: Lasts 3 days in an airtight container
• Freeze: Flash freeze, then stash in a zip bag for up to 3 months
• Reheat: Toaster or oven at 350°F—don’t microwave or you’ll get sad floppy waffles

Real Keto Questions, Real Answers

Will this spike my blood sugar?
Nope—not with monk fruit and almond butter. I’ve tested it post-breakfast with flat glucose curves.

Can I double the recipe?
Yes. I often make a batch of 4–6 waffles and freeze half.

Is almond butter keto?
Yes—but check for added sugars. Use unsweetened and no-stir kinds.

Nutrition Facts

Per Serving – 1/4 of the Batch

Nutrient	Amount
Calories	264 kcal
Total Fat	22g
Saturated Fat	3.0g
Cholesterol	201mg
Sodium	154mg
Potassium	189mg
Total Carbs	6g
Dietary Fiber	3g
Net Carbs	3g
Sugars	2g
Protein	14g

Check out More Recipes:

• Low Carb Keto Almond Flour Blueberry Bread Recipe
• Low Carb Keto Tiramisu Recipe
• Low Carb Keto Apple Pie