Light and Crispy Almond Flour Waffles

published Aug 31, 2022
Almond Flour Waffles Recipe

Waffles made of almond flour are easy on the carbs, but nutty with satisfying breakfast vibes.

Serves4

Makes4 to 8 waffles

Prep15 minutes to 20 minutes

Cook30 minutes to 35 minutes

Jump to Recipe
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A photo of a plate of almond flour waffles with strawberries, raspberries and blackberries on top, and a small bowl of berries in the background.
Credit: Sarah Fritsche

If you’re counting carbs, yet find yourself yearning for weekend waffles, almond flour is just the ticket. One ounce of almond flour contains approximately 5.6 grams of carbs compared to the roughly 21 grams found in all-purpose wheat flour. Although it’s made from nuts, finely ground almond flour is light enough that with a few classic waffle tricks of the trade, like gently folding whipped egg whites into the batter, you can achieve the coveted airy texture of traditional waffles with relative ease. Because there’s zero wheat used to make the batter, that means these waffles are also gluten-free. 

You can top the waffles off however you like, but I like to keep things fresh and bright with a handful of fresh berries. The batter is already lightly sweet, thanks to four tablespoons of granulated sugar, so you can use a gentle hand with the maple syrup. (The sugar in the batter also helps produce a crispy exterior.) For folks who are more strictly monitoring their carb intake and want to skip the extra sugar, with just a couple of minor tweaks, the waffles can also be made keto-friendly (see below). 

Who says weekend waffles can’t be for everyone?

What’s the Difference Between Almond Flour and Almond Meal?

It’s easy to confuse the two, as both are made of ground almonds. However, almond flour is a finer grind, so it will yield a lighter, airier waffle. Almond meal is more coarse. Almond flour can be made with whole, skin-on almonds or blanched almonds. For this recipe, I use Bob’s Red Mill Super-Fine Almond Flour made from blanched whole almonds. 

Credit: Sarah Fritsche

How Do You Make Waffles with Almond Flour? 

Like other waffle batters, begin by whisking together the dry ingredients (almond flour, baking powder, and salt). In a separate bowl, combine the almond milk, egg yolks, sugar, and extracts (I like to use almond in addition to vanilla), then incorporate that mixture into the dry. Egg whites are then whipped with a little sugar and gently folded into the batter. 

Why Add Whipped Egg Whites to the Batter?

Gently folding whipped egg whites into the batter yields the lightest and crispiest waffles by trapping tiny pockets of air inside the batter. The key to those air pockets? Whip the eggs until you soft peaks, then sprinkle in a bit of sugar to help to stabilize the whites, keeping them nice and fluffy. (Don’t fully incorporate the egg whites into the batter. A few streaks of white are what you want to see.) A note of caution: egg whites don’t like fat, so be sure that your bowl (stainless steel or glass is best) and whisk are pristinely clean before you begin.

3 More Tips for Making Light and Crispy Almond Flour Waffles

  • The sugar in the batter not only provides a flavor boost, but it also helps caramelize the exterior of the waffles as they’re cooking, which equals crispier waffles! Using a sugar alternative (see keto-friendly note below) will also produce satisfying results, but I’ve found the waffles don’t crisp quite as well as those made with actual sugar.
  • Preheating your waffle iron while you prepare the batter will ensure that the iron is nice and hot when you’re ready to start cooking. (You’ll know it’s good to go if you hear a little sizzle.) The hot surface also helps your waffles brown more evenly and prevents them from sticking. I use a Cuisinart Classic Waffle Maker that allows me to adjust the temperature, but every waffle iron is different, so be sure to refer to your model’s instruction manual for more cooking tips.
  • Transferring each waffle as it finishes cooking to a 200℉ oven will help keep them warm, but it also allows the waffles to get even crispier. To prevent steam from building up, which can make even the crispiest waffles sad and limp, be sure to arrange the waffles in a single layer on top of a baking sheet lined with a wire rack.
Credit: Sarah Fritsche

How Do I Make Keto-Friendly Almond Flour Waffles? 

As written, the waffle recipe does contain sugar and suggests drizzling with maple syrup, but you can easily swap out the sugar in the batter for an alternative sweetener (see substitutions) and serve the waffles with your favorite sugar-free syrup.

Almond Flour Waffles Recipe

Waffles made of almond flour are easy on the carbs, but nutty with satisfying breakfast vibes.

Prep time 15 minutes to 20 minutes

Cook time 30 minutes to 35 minutes

Makes 4 to 8 waffles

Serves 4

Nutritional Info

Ingredients

  • 4 tablespoons

    (1/2 stick) unsalted butter, plus more for serving

  • 2 cups

    super-fine almond flour (8 ounces)

  • 2 teaspoons

    baking powder

  • 1/2 teaspoon

    kosher salt

  • 3

    large eggs

  • 1 1/2 cups

    unsweetened almond milk

  • 4 tablespoons

    granulated sugar

  • 1 teaspoon

    vanilla extract

  • 1 teaspoon

    almond extract

  • Cooking spray, as needed

  • Maple syrup, for serving

  • Fresh fruit, such as strawberries, blackberries, or raspberries, for serving (optional)

Instructions

  1. Heat a waffle iron according to the manufacturer's instructions. Arrange a rack in the middle of the oven and heat the oven to 200℉. Fit a wire rack on a baking sheet and place in the oven.

  2. Cut 4 tablespoons unsalted butter into 8 pieces and place in a medium bowl. Microwave in 30-second intervals until just melted, 30 seconds to 1 minute total.

  3. Place 2 cups super-fine almond flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt in a large bowl and whisk until combined.

  4. Separate the whites and yolks of 3 large eggs, placing the whites in the bowl of a stand mixer fitted (or large bowl if using an electric hand mixer) and the yolks in the bowl of melted butter.

  5. Add 1 1/2 cups unsweetened almond milk, 2 tablespoons of the granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon almond extract to the bowl of butter and egg yolks. Whisk until combined.

  6. Beat the egg whites with the whisk attachment on medium-high speed until soft peaks form, 1 to 2 minutes. Sprinkle with the remaining 2 tablespoons granulated sugar and continue to beat on medium-high speed until firm peaks form, 1 to 2 minutes more.

  7. Add the egg yolk mixture to the almond flour mixture and stir until just combined. Add the whipped egg whites and fold with a flexible spatula until just incorporated (a few streaks of egg white are fine).

  8. When the waffle iron is ready, coat with cooking spray, then pour in the amount of batter recommended by the manufacturer, about 1/2 cup for a (7-inch) thin round waffle or 3/4 cup for a (7-inch) Belgian round waffle. Close the lid and cook until the waffle is golden-brown. When the waffle is ready, remove from the iron to the rack in the oven. Repeat with the remaining batter, placing them in a single layer in the oven. Serve the waffles with more butter, maple syrup, and fresh fruit if desired.

Recipe Notes

Keto-friendly substitute: If you want to make the waffles keto-friendly, you can replace the sugar in the batter with an alternative sweetener, such as Swerve Granular, which is a cup-for-cup sugar replacement made with erythritol (waffles made with sugar replacement may not get quite as crisp as those made with sugar). Serve with a sugar-free syrup and fruit that’s lower in carbs, such as blackberries, raspberries, strawberries, or blueberries.

Storage: The waffles can be refrigerated in an airtight container for up to 5 days or frozen for up to 2 months. Reheat directly on a rack in a 350ºF oven until heated through, 4 to 6 minutes if refrigerated, or 10 to 12 minutes if frozen.