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almond flour waffles on a plate, topped with blueberries and butter

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

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Description

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.


Ingredients

  • 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 (or orange)
  • 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

Instructions

  1. In a mixing bowl, combine the eggs, coconut cream, oil, vanilla extract, lemon zest, and salt. Add any optional flavors you desire.
  2. Mix in the almond flour, tapioca starch, and baking powder. Stir until you achieve a thick, pancake-like batter.
  3. 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.)
  4. Cook the waffles until they develop a golden brown crust.
  5. After cooking, place each waffle on a cooling rack.
  6. Serve with your favorite toppings. I love butter, blueberries, a dusting of inulin powder, or a drizzle of Yacon or Allulose syrup.
  7. For leftovers, store the waffles in an airtight container in the refrigerator. Reheat gently in a toaster.
  8. For longer storage, freeze the waffles with sheets of culinary paper between each one.

Notes

Make sure you measure the almond flour well-packed, otherwise the batter can be too thin.