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When you get a breakfast craving that just won’t quit, make these keto coconut flour waffles ASAP! You probably already have all the ingredients you need, and they come together in minutes.
What I love about waffles in the non-keto recipe world is their versatility. I have fond memories of toasting frozen waffles and getting breakfast in minutes -- and in making overnight yeast waffles that take hours to rise and bubble up into perfection.
Those waffles taste great and all, but the carb coma feeling after eating them is SO real. The frozen versions are loaded with artificial ingredients, and homemade waffles can take way too much time to prepare.
These coconut flour waffles are the solution! Not only do they use basic keto ingredients you’ll find in your pantry and fridge, but they also use one container (your blender!) for easy prep and cleanup.
Coconut flour waffles ingredients
These coconut flour waffles contain standard ingredients and substitutions you might expect to find in other waffle recipes -- plus a few sneaky secret ingredients for better taste and texture.
Coconut flour: High fiber and low carb -- it doesn’t get any better! We used this brand for our waffle recipe.
Eggs: Serve as a binder, plus as a liquid source for your highly absorbent coconut flour.
Sweetener: We love our birch xylitol here, but you can skip it if you prefer a more savory waffle.
Mayonnaise: YES, MAYO. The oil in your mayo helps these coconut waffles get their golden brown color, plus keeps them from getting too dry and crumbly. It makes a wonderful dairy-free option to other pancake and waffle ingredients like sour cream, and doesn’t add any weird flavor. This avocado oil mayo is our absolute favorite (plus it comes in an enormous jar!!).
Maple extract: Delivers all that sweet maple flavor with none of the sugar. Add more for a super maplelicous waffle with no syrup needed. This is the brand we use and love on the regular.
Want dairy-free coconut flour waffles? Simply swap the butter in this recipe for coconut oil.
Want savory waffles? Skip the sweetener and maple extract, add a generous pinch of salt, blend your batter, and fold in savory ingredients like chopped green onions or chives, shredded cheddar cheese, bacon bits, ham, or fresh herbs. Cook, then top with eggs, greens, smoked salmon, and/or a fat dollop of sour cream. NOM.
Tips for preparing coconut flour waffles
Tools are key here: You could easily keep it simple with a bowl and whisk, but a high-powered blender makes a fabulously smooth batter that you can pour right into your waffle maker. As usual, I relied on my Vitamix to make the base for these coconut flour waffles in less than five minutes.
Even though I used a standard waffle maker, this recipe makes soft, Belgian-style waffles that brown perfectly. If you’re a crispy waffle lover, these might not be for you: Even when reheating these in the toaster oven to get more crisp, they browned too much and became crumbly. Enjoy the softness instead!
Coconut flour waffles freeze beautifully, too. After letting them cool completely, add them to a parchment-lined baking sheet and freeze them individually for 30-60 minutes. Then, just add them to a freezer bag or container and store in the freezer long-term. Reheat then gently so they don’t burn or dry out!
How to serve coconut flour waffles
Add blueberries or chocolate chips: Blend up your batter, then gently fold them in before pouring in your waffle maker. Keep your chocolate keto-friendly with a brand like Lily’s chocolate chips.
Douse them in melted butter and syrup: Skip the carbs and go for Lakanto maple syrup!
Make an epic breakfast sandwich: With extra maple extract, these coconut flour waffles would make a perfect griddle cake swap in our Keto Sausage McGriddles.
Estimated nutrition facts per serving (1 waffle, or about 1/5 of this recipe):
Saturated Fat: 11.5g
Total Carbs: 7.2g
Sugar Alcohols: 2.4g
Net Carbs: 1.6g