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Low Carb Waffles

Filed Under: 100-150, Almond Milk, Breakfast, Coconut Flour, Eggs/Egg Whites/Egg Replacer, Favorites, Gluten Free, Grain Free, Low Carb, No Bake, Paleo, Recipe Makeover, Recipes, Single Serving, Stevia, Sugar Free, Vegan

By 111 Comments Jump to Recipe

We have all been ripped off.

Waffles have ripped me off! I have been jipped by a breakfast item. This is not as pathetic as it sounds.

I take great pride in my appetite. My ability to wolf down a pint of Arctic Zero is second to none, and I eat entire heads of cauliflower like it’s nobody’s business. So I have a question to ask the waffle manufacturers of the world: How do you expect us to eat one measly waffle?

I don’t mean one batch of waffles. Not a grid of waffle-y goodness fresh out of the iron. We’re talking a quarter of the thing that comes out of the waffle maker. That means you’re not allowed to eat 75% of the actual waffle.

So that lame little fragment of a waffle is the expected serving size. You are supposed to limit yourself to, like, three bites of breakfast bliss. That is not cool, Waffle Making People. Not cool.

I will not accept this. This is not okay. I will fix it. I will fix it for the good of all of my fellow waffle lovers. We will be deprived no more.

So what is my solution? I remembered in my breakfast-minded brain a fantastic waffle recipe from Heather I used to make. I had no interest in the low carb aspect of it at the time, but, with a few tweaks, it’s ready.

I present to you… the Waffle. With a capitol W. This is a big deal folks.

The Waffle is an actual full-sized waffle (ehem, waffle manufacturers of the world) where you actually get to eat the entire thing. It’s grain free, gluten free, low carb, and only 100 calories. For the whole thing. All four of these waffles.

Do you the only thing that could make this better? Topping it with bananas foster. I know, I know. Kelly, enough about the bananas foster already. Okay! I get it.

It’s waffle time now.

Waffles Pinterest

Low Carb Waffles

Although these waffles make a delicious, nutritious,a dn super easy breakfast, I love to enjoy them under a batch of bananas foster for an afternoon snack. Waffles are for any time of the day! Everyone knows that. Feel free to pay around with mix-ins such as chocolate chips, dried fruit, chocolate chips, fresh berries, chocolate chips… 

Adapted from Heather Eats Almond Butter

Makes 1 full waffle

Nutritional Comparison:

Low Carb Waffles

(Calculated with egg whites)

Serving size: 1 full waffle

Calories: 121

Fat: 2.5 grams

Net Carbs: 3 grams

Protein: 20 grams

vs.

Generic Belgium Waffles

Calories: 390

Fat: 19 grams

Net Carbs: 47 grams

Protein: 8 grams

 

Ingredients

3 egg whites, or 2 egg whites plus 1 whole egg

2 Tablespoons of coconut flour

2 Tablespoon milk of choice (I used unsweetened almond milk)

1/2 teaspoon baking powder

sweetener to taste, optional (I used 1 packet of stevia)

Directions

Whip 2 of the egg whites to stiff peaks. You can either use a hand mixer, an egg beater, or a whisk if you want a workout. Once you have stiff peaks, stir in the coconut flour, milk of choice, baking powder, sweetener, and either 1 whole egg OR 1 egg white (depending on how much fat you want the waffles to have. I have used both successfully.). Heat up your waffle iron to the highest temperature, and grease or spray it with nonstick spray. Pour in the batter (You can do it in two batches if you need to.), and cook in the waffle iron until browned, about 3-4 minutes. Pull it out, top as desired, and eat!

Remember, bananas foster makes everything better. Even waffles. Just a thought.

Enjoy!
-Kelly M.

 

 

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Comments

  1. are the reasons you can make your foods so low calorie and still healthy all because of the coconut flour? if so that is amazing!
    Reply

    • Thanks for the question! Coconut flour REALLY helps with the nutritional profile of my recipes because it is lower calorie/higher protein/grain and gluten free. The lack of added fat and sugar helps me keep my recipes light, too, but I do love me my coconut flour! I hope you have a lovely day!
      Reply

    • I don't believe in net carbs, if something is 19g of carbs but the label says 3 net carbs, then there are 3 good carbs and the rest are bad carbs so to me its not a low carb at all
      Reply

      • Hi Patricia! Actually, net carbs come from the total carbs minus FIBER carbs, which are very good for you, and which your body needs! That's one reason I love coconut flour, too, because of its high fiber content. That keeps everything "moving," lol. So don't be dissuaded by the "net carb" thing. It doesn't necessarily mean the food isn't low carb.
        Reply

      • No -- net carbs are the carbs remaining after dietary fiber Is subtracted because dietary fiber doesn't breakdown into glucose like other carbs...so you CAN actually embrace the factual accuracy and logic of net carbs!
        Reply

  4. Will your recipes work with almond or chickpea flour? For some reason I find the texture of coconut flour really strange!
    Reply

    • I know that making pancakes with just almond flour does not work at all. They won't firm up, and won't flip over. It improves if you mix it with another type of flour, though. So maybe part almond flour, part "other" gluten-free flour would work? I guess you could test it out and report back! Good luck!
      Reply

  5. I love these waffles!!! They are my new favorite breakfast food. I went by your recipe but used Bob's Red Mill Whole Wheat Pastry Flour and used the whole egg on the 3rd one added to the batter. I have a large Belgium waffle maker and this recipe makes 2 just fine. (I tried to cram it all in on the first attemp and made a huge mess!). I would definely recommend this recipe, with a little butter on top and some great maple flavored (sugar free) syrup, to anyone watching carb and sugar intake (or anyone else who loves waffles...). Thanks again for the great recipe!!!
    Reply

    • You totally made my dau. THANK YOU SO MUCH!!! I am so so glad you like these waffles as much as I do! Thanks for telling me what you subbed as using wheat flour rarely works in place of coconut flour, so it is great to know that works here! Thank you so much again, and I hope you have a lovely day!
      Reply

  6. These did not work at all. Used 1 T of soy flour and 1 T of whole wheat. I ended up adding 3 more T of whole wheat before they resembled a waffle.....without, they looked like a flat baked egg white. After doctoring they tasted good and were light. I knew that there was no way it would not taste like egg without more flour of some kind. This is the weirdest recipe!
    Reply

    • HI Cheryl. I'm sorry these did not work for you, but you simply cannot substitute coconut flour out for anything and expect the results to be edible. Coconut flour has very unique properties, and changing the flour will almost always ruin the recipe. Have a lovely day!
      Reply

  7. I love how people change the entire recipe and then complain that the recipe does not work. I followed the recipe you posted exactly and the results were marvelous. This is just what I was looking for. I topped with bananas and salted caramel sugar free Torani syrup. You rock!
    Reply

    • Haha. I cannot tell you how much I appreciate this! Regardless of how much people change my recipes (which is sometimes beyond the point of recognition), I still feel somewhat responsible when they come back and tell me their attempts did not work. Thank you so much for the reassurance, and I'm just thrilled you enjoyed the waffles!
      Reply

  8. I followed the directions very closely and for my milk I used heavy whipping cream to bump up the fat content, yet my waffle came out very eggy tasting. I also only cooked it for 3 minutes, so that may have a part in it. Any suggestions?
    Reply

  9. Would this recipe work with Almond flour? Also, where do you get your coconut flour, I can't seem to find it in any of the stores around where I live! :(
    Reply

    • Hi Kylee! Unfortunately, no, this recipe will not work with almond flour. I buy my coconut flour either at Whole Foods or online at iherb.com. Hope this helps!
      Reply

  10. Almost a year later, and I'm just now getting this pingback. Wordpress is sloooooow. Hope you're still enjoying your waffle - the whole thing. Take that frozen Eggos! PS Dear Ben & Jerry and all other manufacturers of ice-cream, a pint does not = 4 servings. It's ONE. ;)
    Reply

    • I agree 1 pint = 2 servings possibly. I am dairy free, Nada Moo is the best tasting most ice cream like product out there
      Reply

  11. WOW!!!!!! This is ahhhhhhmazing!!!! I wanted to say that you CAN replace coconut flour with OAT flour!!! I did 1 extra tbsp of oat flour on my second batch for a thicker waffle:) ummm but can I just say this was A fitness freak, eating clean womans dream!!!!and I just can't thank you enough for making a clean and friggin delicious breakfast yummy!! I did put PB2 (45 calorie peanut butter for 2 tbsp) and your banana fosters on top....DAYUM!!! This will be my staple breakfast! God bless you Kelly!!! Keep writing your fantastic witty blogs and to die recipes!!!!
    Reply

  12. Just tried these after a morning run. they are so yummy....the batter was not at liquidy so it was hard to pour onto the waffle maker but i think ill just add more milk next time. thank you for this protein packed and low carb recipe!
    Reply

  14. We just had these for Mothers Day breaky topped with strawberries, pineapple chia yoghurt & honey!! Totally delish & healthy! I am gluten & lactose intolerant & alway love it when I find something simple & tasty that ticks all the boxes! Thanks soooo much, well done!! I can't wait to try some of your other recipes Kelly, u rock!! :)
    Reply

  15. Tried these this morning. I liked them. Thought it was very good. My husband is apparently not a coconut flour fan, however. He said they turned to powder in his mouth. I agree that coconut flour is a bit weird and dry. This is the best coconut flour waffle recipe I have yet to try though. (Yesterday's I had to scrape out of the waffle iron!) Thank you!
    Reply

  16. I made these tonight as a "dessert waffle" topped with strawberries and whipped cream--I used half-and-half as my milk and these came out really good. I also used the whole egg instead of a 3rd egg white. In regards to appearance, they came out perfect looking. Having never used coconut flour, I wasn't sure what to expect, but I was pleasantly surprised. My wife didn't like it--she did think it was too "eggy", but I didn't really think that at all. Definitely noticed the coconut flavor and texture a little bit, but I like coconut, so it was fine to me. Best part was that this was so easy to do! Looking forward to trying this for breakfast w/sugar free syrup! Thanks so much!
    Reply

  17. Hi Katie! These look amazing! I just have one question. Did you calculate the nutrition info with the 3 egg whites or the 2 egg whites and whole egg? Thanks! (btw I LOVE your blog! Your amazing!)
    Reply

  18. I made these the other night with the two whole eggs and almond flour (it's what I had on hand) and they were really, really good. The idea of fluffing the egg whites is key. Are they eggy? Yes, but in the most delicious of ways. Had them with a mix of peanut butter + almond milk heated up to resemble syrup. Thank you very much!
    Reply

  20. Kelly - Thank you for introducing me to coconut flour! I made your recipe as written, with two egg whites and one whole egg, and we love that waffles are back on the menu. :) So good......
    Reply

  21. Kelly I made these for my kiddos and they loved them! Never knew any difference of flavors. Thank you so much. I was wondering if you had any suggestions for a savory option for waffles like for dinner. I greatly appreciate your feedback thanks again!
    Reply

  22. I just tried this recipe and I loved it! Unfortunately when I made my first waffle, it came out a little too eggy for me. But the second time I tried, I ran out of baking powder and substituted it for baking soda plus lemon juice. I then added some poppy seeds and some lemon zest and it tasted great! Topped with some pure vermont maple syrup mixed with some lemon juice it was great! Thanks a bunch for posting the recipe, I look forward to making more of your posts. -sarah
    Reply

  23. Hey! I made this recipe once with another flour (i think oat flour) and it turned out just fine! Just wanted to know what is so special about coconut flour? I can't get it where I live:(
    Reply

    • Thanks for the heads up about the oat flour! Coconut flour is delicious, low carb, and high fiber. I just love the stuff. I get mine online at iherb.com (you can use coupon code EFI540). Hope this helps!
      Reply

  24. Thank you for this recipe!!! I am trying to lower my carb intake - but I LOVE waffles!!! My best friend and I just tried this - we added a less then a teaspoon of vanilla to the recipe. It taste like coconut custard pie!! THANK YOU!!
    Reply

  25. These made an almighty mess in my waffle maker! I used 3 egg whites and didn't stir too much, as I didn't want to deflate them. Otherwise, I followed the recipe to a T. Did I try to open the waffle maker too soon? The light had gone off, and that usually means the waffle is done. I opened it and pulled it apart, and it opened with two half waffles stuck to each side of the maker. Just my luck. :)
    Reply

    • This happened to me too! Twice! I really want to try to figure out what I did wrong. Coconut flour, baking powder, almond milk, three egg whites. Help!
      Reply

  26. Just tried these low carb waffles... fantastic! They ain't Waffle House, nor my usual homemade.... BUT, they AIN'T bad! I think next time, I will try toasting them a bit when they come off the iron. I DID miss that "crisp" feeling. My wife was diagnosed with diabetes about 7 months ago. She HAD to make some diet and exercise changes, and I followed along (I was not "the picture of health" either). She has lost about 50 lbs (from 180) and I have lost about 40 lbs (from 220). Imagine THAT, move more and eat less and you lose weight (WHO KNEW!?!). We missed our waffles, she gave me a COOL 2-at-a-time waffle iron about a year before her diagnosis that has recently been gathering dust.... nice to "fire it up" again!
    Reply

  34. I just got a new waffle iron and I experimented with this recipe on its first use. I think they were fine but I might add they weren't crispy, and I didn't think I was going to have enough batter for 2 waffles. So I made the first one shy of batter and to the rest of batter I added a little more milk, and 3 tbsp of almond flour and maple extract. Pretty good but again not crispy but of course it didn't stop me from eating 1. Thanks for recipe.
    Reply

    • Hi Camille, thanks for trying the recipe! Maybe next time you can try throwing the waffles into the toaster after cooking them to make them crispier! :)
      Reply

  35. AHHHHHHHMAZING! I recently switched from Dukan to "Dukan plus fat" and these were wonderful. I topped with 1 tablespoon Marscapone cheese mixed with a teaspoon of sugar free orange marmalade and a side of turkey bacon. One happy lady this morning! Thank you!
    Reply

  36. One thought for people complaining of "egginess" is to add 1 tsp of vanilla extract and maybe 1/4 - 1/2 tsp of cinnamon. that always adds a warmth and richness to the flavor of waffles and pancakes. I never go without that duo.
    Reply

  37. Fabulous waffle recipe - definitely my newest favourite which I'll be making again. I tripled the recipe (which worked great - used 6 egg white and 3 whole eggs and put in 1 tbsp of honey) and this made 4 BIG waffles. Perfect for us here at only 125 calories a piece. Thanks for the recipe!!
    Reply

    • Hi Thea, I'm so glad you enjoyed the recipe! And great suggestion cinnamon and honey make a killer combo ;)
      Reply

  39. Sooooo....3 egg whites = 12g proten (if using jumbo), 2tbsp coconut flour = 2g protein...where are the other 6g of protein coming from? Even if using skim milk, 2 tbsp is only going to add 1g of protein. Not trolling, seriously want to know if you are getting a higher grade coconut flour or something. Thanks!
    Reply

  40. I want to make a batch of these for my family. Can I multiply this 8x successfully? I want to do it all in one batch and not make this recipe 8 times in one morning.
    Reply

  41. Followed your recipe except added about a tsp of cinnamon and also vanilla. The 2 Tblsp of milk was not enough so I drizzled in maybe another T. I see in one reply someone said coconut flour absorbs liquid really well and these were very dry but when I spread them in the iron and closed the lid they took to a nice waffle shape. The only thing I can think of is my Tblsp were slightly heaping, maybe just not enough liquid. Maybe I should experiment and not be afraid to really thin it down. It does thicken when it stands I read.
    Reply

  42. Hello, I am going to try this very soon. Today I tried to make waffles subbing almond flour for wheat flour, and they stuck to the waffle iron. I don't know if it's the lack of something that wheat has, did I cook them too fast, too high? Anyway, this recipe looks simple and good.
    Reply

  43. I made this just today following the recipe, only change added a touch of vanilla. We LOVED them!!! It was my first time ever making waffles in my entire life.
    Reply

  44. These look delicious! Have you tried freezing them? I would love to be able to prep a big batch on Sundays to eat throughout the week.
    Reply

    • Hi Natalie! I haven't tried freezing these, but I think it should be fine. I would just make them, let them cool, freeze them, and heat them up again in the toaster or oven. Hope this helps!
      Reply

        • Thank you for making these Tom! I'm so happy to hear you enjoy them. Also thanks for letting me know that they freeze well, because I get a lot of questions about that.
          Reply

  45. Made these today for my husband who has diabetes. He loved them with sugar free syrup. My taster not being acclimated to low carb noticed a little egg taste but definitely the best low carb waffle/pancake recipe we have tried. I wonder if using all egg whites would diminish the egg taste for me. We will definitely be making these again.
    Reply

  47. Hi, I have a question about the nutritional facts because when I enter everything in MFP it says 251 kcal (185 kcal from Coconut flour alone) !! Would love to make them..
    Reply

  48. I agree they were eggy....but it was more texture than taste. I followed directions exactly but couldn't fit it all in the maker. Maybe if I put it all in the texture will firm up. Didn't want a mess. I did find them quite sweet actually, almost too much. I have not been using sweeteners at all, so could be that shock to my tastebuds. My calcs had them at 6 carbs with the coconut flour I used from Trader Joe's. Will try again and make some adjustments. Thanks.
    Reply

  49. This recipe has actually made my mornings so much better and I look forward to waking up every day knowing I get to have waffles again (and nutritious ones at that!) thank you so so much for innovating and sharing xx
    Reply

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