Almond Flour Waffles (Gluten-Free, Low-Carb)

These almond flour waffles are crisp on the outside, soft and fluffy inside, and packed with flavor — the perfect healthy twist on a breakfast classic. Made with naturally gluten-free almond flour, a touch of tapioca for the right texture, pasture-raised eggs, coconut cream, and extra virgin olive oil, they’re nutrient-dense and satisfying. Each serving delivers around 12 grams of protein plus healthy fats, while remaining low in sugar and carbohydrates. They’re also dairy-free.

Easy to Customize

You can keep them simple with classic flavors like vanilla and lemon zest, or add a cozy touch with warming spices.

Toppings are where the fun really begins — try butter and fresh blueberries with a drizzle of Yacon or Allulose syrup, seasonal fruit, sugar-free jam, or even homemade sugar-free Nutella. For a savory breakfast, top them with avocado, eggs, or smoked salmon.

The Difference Between Almond Flour and Almond Meal

It’s easy to confuse almond flour with almond meal, but they’re not the same. Almond meal is made by grinding whole almonds with the skin on, while almond flour is made from blanched almonds with the skin removed.

The distinction matters — almond skins contain lectins, natural plant proteins that can be irritating for some people. Choosing almond flour instead of almond meal helps reduce lectin content and results in a lighter, finer texture for baking.

Whenever possible, I also recommend organic almond flour, since conventional almonds are often exposed to glyphosate during production.

You can read more about almonds and lectins in this article.

Ingredients to Make Almond Flour Waffles

These quantities make about four servings (8 medium waffles).

• 4 pastured eggs
• 1/2 cup coconut cream
• 4 tablespoons extra virgin olive oil (avocado or MCT oil can be used)
• 1 teaspoon vanilla extract
• Zest of one organic lemon
• Pinch of salt
• Optional flavors: cinnamon, warming spice mix, almond extract, etc.
• 1 1/2 cups blanched almond flour (well-packed)
• 4 tablespoons tapioca starch
• 1/2 teaspoon baking powder

How to Make Almond Flour Waffles

Prepare the Batter:

• In a mixing bowl, combine the wet ingredients: eggs, coconut cream, oil, vanilla extract, lemon zest, and salt. Add any optional flavors you desire.
• Mix in the almond flour, tapioca starch, and baking powder. Stir until you achieve a thick, pancake-like batter.

Cook the Waffles:

• Preheat your waffle iron. For each waffle, use approximately 1/4 cup of batter, adjusting according to your waffle maker’s instructions. (I use a Belgian waffle maker and fill each section to 2/3 capacity.)
• Cook the waffles until they develop a golden brown crust.

Serve and Store:

• After cooking, place each waffle on a cooling rack. This is important, otherwise they will get soggy.
• Serve with your favorite toppings. My favorite toppings are butter, blueberries, a dusting of inulin powder, or a drizzle of Yacon or Allulose syrup (or Maple syrup if you don’t mind the extra carbs).
• For leftovers, store the waffles in an airtight container in the refrigerator for up to three days. Reheat gently in a toaster.
• For longer storage, freeze the waffles with sheets of culinary paper between each one.

Try These Healthy Waffle Recipes:

• Gluten-Free Sweet Potato Waffles
• Sourdough Discard Waffles (GF, DF)

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