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

These almond flour waffles are a protein-packed, low-carb breakfast option that is naturally gluten-free and lectin-free. They make a delicious and satisfying start to your day.

A waffle maker is one of my favorite kitchen tools for healthy cooking, especially those waffle makers with non-toxic ceramic plates. The possibilities for creating waffles are endless, and while I plan to develop more healthy waffle recipes, I had to share this basic yet delightful one.

Made with naturally gluten-free and organic almond flour, a touch of tapioca for texture, pasture-raised eggs, coconut cream, and extra virgin olive oil, these waffles provide 12 grams of protein and healthy fats while remaining low in sugar and carbohydrates.

You can stick with classic flavors like vanilla and lemon zest or experiment with a mix of warming spices.

Toppings offer another way of personalization. I love serving these waffles with butter and fresh blueberries, perhaps with a tiny drizzle of Yacon or Allulose syrup. You can also use seasonal fruits, sugar-free jams, homemade sugar-free Nutella, or transform them into a savory breakfast with toppings like avocado and eggs.

These waffles have a crusty texture on the outside, with a soft and fluffy interior.

The Difference Between Almond Flour and Almond Meal

It’s important to understand the difference between almond flour and almond meal, as they are often confused. Almond meal is made from ground whole almonds, including the skin, while almond flour is made from ground blanched almonds, which have had the skin removed.

The skin of almonds contains lectins, proteins found in certain plants that serve a defensive role for the plant but can be inflammatory for humans. For this reason, I recommend using almond flour over almond meal.

Additionally, I prefer organic almond flour because conventional almonds are often treated with glyphosate.

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

Ingredients

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 substituted)
• 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.

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. 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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