Fluffy Low Carb Almond Flour Waffles

Nov 2, 2022

We recently discovered almond flour. I mean it seems to be in every other recipe in the keto diet world and paleo world, so  I picked it up at the store casually as my food storage. And because I was at a major warehouse they only had the large bag of it. It was still way cheaper than buying a tiny bag at any other store.  Yeah, not necessarily the best way to try a new ingredient in your home. We are a family of 6 though.

Here is what we have loved about it so far. The smell and fragrance it adds to any meal. Not saying it can be added to any meal though. But the ones I have made with it, I did notice that It changed the flavor by quite a bit.

Here is what is different about almond flour, it is not sure fine like wheat, neither does it knead and rise like wheat. Almond flour adds almost an element of crunchiness to any meal. Hence why I decided to make my waffle recipe with half regular flour and half almond flour. I did try it with the almond flour only at first, and I noticed that it kept sticking to the pan and it was a bit too dry for our taste. But when mixed in with flour, it was the perfect amount of crunchiness and flavor that made it where no one noticed at home, but I came winning with the added flavor and nutrition of my new pantry ingredient discovery.

If you need more ideas as to what to make with your bag of almond flour you’ll love my other recipe of Beet Brownies made strictly with almond flour.


Almond Flour Waffles Recipe

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Waffle iron




  • 1 cup of almond flour
  • 1 cup of regular all purpose flour
  • 1 teaspoon of baking powder
  • 2 tablespoons of sweetener of choice
  • 4 eggs
  • 4 oz. of plain greek yogurt
  • 1 teaspoon fo vanilla extract
  • 1-2 tablespoons of non dairy milk



  1. Begin by warming up the waffle iron. Start preparing the batter by adding all the dry ingredients to a bowl. Mix gently with a fork so that the baking powder and sugar are evenly distributed. Make a small well in the center like a volcano, crack open the eggs and add them to center. Shells excluded please. Continue by adding the plain greek yogurt. Mix all the ingredients until a nice creamy batter is formed. For waffles you are looking for a thicker consistency. Add milk to it as needed mixing well each time to avoid making the batter turn too liquid too soon. Allow the batter to sit for a minute or two. You will notice that it will either thicken or turn softer with time while you are preparing each waffle. You can add more flour or milk accordingly. Use about a tablespoon of one or the other depending on how the batter is adjusting as time goes by. Especially while baking, the batter will sit on the counter, it may thicken or turn too runny.
  2. Grease your waffle iron before adding the batter to it, make sure to not completely  fill up the waffle iron since it will grow during the baking process and it will end up coming out and leaking everywhere.
  3. The first waffle is always a test run. Try it once done and see if you like the consistency. For a fluffier waffle add more milk, if you prefer it thicker add more flour.
  4. Enjoy with some maple syrup and fruit as toppings. Coconut whipped cream is also a great non dairy alternative and a delicious complement to top any kind of waffles.


Sour cream is also a great substitute to yogurt. Just remember yogurt has probiotics so we prefer that because of its added benefits

For milk we use rice milk. Soy, oat or almond are all great substitutes as well.

For sweeteners we like to use monkfruit or plain granulated raw sugar.



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Serena Essuman


Serena Essuman

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