Almond Flour Waffles

Almond Flour Waffles

nmyers11 4

"Quick and easy! And so yummmy! I always put yogurt and fruit on mine!"

Ingredients 20 m {{adjustedServings}} servings 216 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 13.7 g
  • 21%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 258 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat waffle iron.
  2. Combine almond flour, salt, and baking soda in a large bowl. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the flour mixture into the egg mixture. Grease preheated waffle iron with cooking spray.
  3. Spoon batter onto hot waffle iron. Cook until golden; serve hot.
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Reviews 52

  1. 56 Ratings


These waffles definitely do not have a waffle texture. As other reviewers stated, they are soft and flimsy and I would say almost rubbery. But.. the flavor is absolutely amazing. I made these for my children who are on a dairy/soy/gluten/sugar free diet. And if it were up to them they would eat them all day long! We don't put anything on them, they are very sweet themselves. But I'm sure they would be great with some fresh fruit. NOTE: I have recently read that the brand of Almond Meal/Flour can make a big difference in the consistency of the waffles! So experimenting with different brands might be an option.


Suggestion for improving the texture of this batter: If due to allergies you cannot add a different flour with more gluten (which would be one way to make these more waffley), then I suggest separating the egg whites. We do this when making wheat waffles to add lift and fluffiness, and it should work here. Just make the recipe as directed but before adding the eggs, separate the egg whites. Then whisk the egg whites to stiff peaks before very gently folding them back into the batter. Whisking to stiff peaks is tough - I suggest using electric mixers and you may need a stablizer such as cream of tarter. But this should help the texture tremendously!


This recipe has some potential. My husband and I are fairly strict paleo eaters and so I did reduce the honey and added cinnamon to make up for the flavor. Like many of the reviewers I did not think these were crispy at all. I ended up baking my waffles for a few minutes at 350 to give them more crunch. It seems like there is too much moisture in the recipe-- perhaps one less egg next time. I also used coconut oil to grease my waffle iron.