Light 'N Fluffy Gluten Free & Keto Waffles

Ingredients

• 64 galmond flour
• 28 gcoconut flour
• 1 tablespoonground psyllium husk
• 1 teaspoonxanthan gum
• 240 mlwater
• 57 ggrass-fed butter or coconut oil
• 3 tablespoonserythritol or xylitol
• 1/4 teaspoonkosher salt
• 3eggs, lightly beaten
• 1 teaspoonvanilla extract
• 1 1/2 teaspoonsbaking powder
• to tastesugar-free syrup or maple syrup if paleo
• to tastegrass-fed butter
• to tasteberries
• to tastewhipped cream

Instructions

1. 1

   Mix the flours

   In a medium bowl, whisk together the almond flour, coconut flour, psyllium husk and xanthan gum. Set the mixture aside.

2. 2

   Cook the dough

   Heat the water, butter or coconut oil, sweetener and salt in a medium saucepan or Dutch oven until just simmering. Reduce the heat to low, add the flour mixture and stir constantly. Cook for 1–3 minutes, continuing to stir, until the dough pulls away from the pan and gathers into a ball.

3. 3

   Cool the dough

   Transfer the dough to the bowl and leave it to cool for 5 minutes. It should still be warm, but not so hot that it scrambles the eggs.

4. 4

   Add eggs and flavour

   Beat in the eggs one at a time with an electric mixer, making sure each is incorporated before adding the next. Mix in the vanilla extract and baking powder; the dough should be very elastic.

5. 5

   Rest and preheat

   Leave the dough to rest for 10 minutes. Meanwhile, heat the waffle iron on high.

6. 6

   Cook the waffles

   Grease the waffle iron well, then spoon in the thick batter. Spread it with a wet spatula or the back of a wet spoon, close the iron and cook on high for 8–12 minutes, until fully golden and cooked through.

7. 7

   Crisp if needed

   If the waffles need more crispness, toast them on a low setting or warm them in a skillet over low heat. This helps draw out moisture from the coconut flour and crisp the edges.

8. 8

   Store leftovers

   Keep cooked waffles in an airtight container at room temperature for up to 3 days. The dough can be refrigerated for a day or two.

What are keto waffles?

Waffles are a familiar breakfast food, cooked in a patterned iron until browned. This version replaces grain-based flour with almond and coconut flour, and uses psyllium and xanthan gum to help the batter hold together.

The recipe’s method has a choux-pastry-like step: the flour mixture is cooked briefly with hot liquid before eggs are beaten in. That creates an elastic dough which cooks up tender and airy inside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 140 calories, 4g protein, 4g carbs, 11g fat.

The eggs provide most of the protein, while the almond flour, butter or coconut oil and eggs contribute much of the fat. The flours and sweetener account for the carbohydrates; berries, syrup and other toppings will change the plate’s overall balance. Serve with berries and a protein-rich side such as eggs if you want a more substantial breakfast.

Choosing the flours

Almond flour: it forms the main flour base and contributes richness. Use finely ground almond flour for a more even batter.

Coconut flour: it absorbs moisture readily, so measure it carefully rather than adding extra to make the thick dough seem easier to handle.

Psyllium and xanthan: these help bind the grain-free mixture. Keep both in the recipe, as they support the dough’s structure.

Cook the flour mixture thoroughly

Stir constantly as the flour mixture cooks over low heat. It is ready when it pulls cleanly from the sides of the pan and forms a ball, which should take 1–3 minutes.

Let it cool for 5 minutes before adding the eggs. The dough needs to remain warm enough to mix easily, but not hot enough to cook the eggs on contact.

Look for an elastic batter

Add the lightly beaten eggs one at a time, mixing each in fully before adding the next. The finished dough is meant to be thick and elastic rather than pourable.

A wet spatula or the back of a wet spoon makes it easier to spread the batter across the waffle iron without it sticking.

Get the texture right

Cook on high for 8–12 minutes, checking for a fully golden surface and a cooked-through centre. Waffle irons vary, so use the colour and doneness cues as well as the timing.

If the waffles are cooked but not crisp enough, finish them on low in a toaster or skillet. The recipe notes that this extra step depends on the waffle iron.

Plan the timing

The stated total time is 45 minutes, including the dough’s 5-minute cooling period and 10-minute rest. Use the rest to preheat the waffle iron.

The dough can be made ahead and refrigerated for a day or two. Cooked waffles are also suitable for keeping, so you can prepare them in advance and crisp them up when serving.

Choose your toppings

Serve the waffles with sugar-free syrup, or maple syrup if following the recipe’s paleo option. A little butter, berries or whipped cream are also listed as toppings.

The suggested toppings can be mixed and matched to suit the meal. Add them after cooking so the waffle edges stay crisp.

Recipe notes & tips

• Measure the coconut flour carefully because it absorbs a lot of liquid.
• Keep stirring while the flour mixture cooks so it forms an even dough.
• Cool the dough for 5 minutes before mixing in the eggs.
• Beat in the eggs one at a time for a smooth, elastic result.
• Wet the spatula before spreading the thick batter in the waffle iron.
• Allow up to 12 minutes of cooking time for a fully golden waffle.

Variations

• Use coconut oil: swap it for the butter in the dough.
• Change the sweetener: use xylitol instead of erythritol.
• Add berries: serve fresh berries over the cooked waffles.
• Choose maple syrup: use it instead of sugar-free syrup if paleo.
• Add cream: finish with whipped cream for a richer serving.

Common mistakes to avoid

• Adding eggs to hot dough: cool it for 5 minutes first so they do not scramble.
• Stopping the cooking too soon: wait until the dough pulls away from the pan and forms a ball.
• Pouring the batter: it is thick, so spoon it in and spread it with a wet utensil.
• Skipping the waffle iron grease: grease it well to help the waffles release.
• Relying only on the timer: check for a golden surface and a cooked-through centre.
• Expecting every iron to crisp the same: finish the waffles in a low toaster or skillet if needed.

How to store

Store cooked waffles in an airtight container at room temperature for up to 3 days. Refrigerate uncooked dough for a day or two. Reheat cooked waffles in a toaster on low or in a skillet over low heat to crisp them up.

Frequently asked questions