Yummy low carb waffles recipe is made with almond flour. Gluten free and just 4 net carbs. from Lowcarb-ology.com

Low Carb Waffles Recipe: Crispy Belgian Style

Light and crispy low carb waffles recipe is a keto friendly breakfast. What? Yes I said a low carb waffle. Usually the carbs in waffles have me running the other way. So I created this recipe specifically to lower the carbs in waffles. This crispy belgian waffle recipe has just 4 net carbs.

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Light and fluffy low carb waffles recipe is crispy with deep wells to hold plenty of butter and your favorite sugar free syrups! From Lowcarb-ology.com
Are there carbs in waffles? Yes, but only 4 net carbs in this recipe !

How many carbs are in a waffle?

These keto Belgian style waffles are gluten free, grain free, and most importantly are sugar free. Almond flour and a little maple flavoring gives them a nutty sweetness that is SO good! Plus they freeze well so you can have waffles anytime.

To make them low carb, no sugar and no wheat flour. That’s how I got them down to 4 net carbs per serving.

For this recipe you’ll need: almond flour, coconut flour, hemp hearts, sour cream, half and half cream, maple flavoring, sugar free sweetener, baking soda, baking powder, and butter.

Keto Waffle

Is there anyone out there that honestly can resist a high stack of crispy waffles on the table? Is there a person alive that can turn away from oh-so-crispy on the outside, tender on the inside Belgian waffles with each well overflowing with rich, melted butter? Dreams of the Waffle House come to mind.

This keto waffles recipe is so versatile. Depending on what you put on top of them these glorious bites of crispy goodness will work for breakfast, lunch, or dinner. In fact, sometime soon I’m posting my recipe for low carb chicken and waffles I promise you don’t want to miss that.

2 old school waffle makers with one open showing a fully cooked belgian waffle.
My mom’s old waffle maker

Waffle Iron

I was always fascinated with this waffle maker. My mom was of the generation that made do and never threw anything away. This 1930s waffle maker is one she got for a wedding present and she used it during the entire time I was growing up in the 1960s and 1970s and even when my kids were growing up in the 1980s and 1990s. It really does still work today but I only use it for decor now. I’m a little cautious of the cloth electrical cord for one thing. I love the art deco style and detailing. Not so much a fan of the shallow wells though! I like my waffles to hold a lot of whatever I put on them.

I also like them to be light and crisp. For that you need to separate the eggs and beat the whites until stiff peaks form.

This low carb waffles recipe makes unbelievably crisp and light waffles in just a few minutes! From Lowcarb-ology.com
Crispy low carb belgian waffles with only 4 net carbs !

How to Make Stiff Beaten Egg Whites

There really is just no substitution for stiffly beaten egg whites in this low carb waffle recipe. It’s really easy to do if you are careful and use the following tips.

  1. Separate the eggs when they are cold. Separate them in to two bowls, one at a time, and add each egg white to a third bowl separately. This way if you do break a yolk into the whites you won’t have to throw out the whole thing.
  2. Let the eggs come to room temperature.
  3. Wash the bowl and beaters thoroughly in hot water to remove any possibility of grease or oil.
  4. Add 2 tablespoons vinegar to the bowl, fill with hot water, and place the beaters in the water. The acids in the vinegar help cut through any remaining grease and they also help the egg whites to stay stable.
  5. Begin whipping the egg whites on low speed until they are frothy then increase the speed to high.
  6. As the eggs whip they will turn from translucent and frothy to pure white. Stop the mixer once in awhile and pulls up some of the egg white into a peak with a spoon. If it falls over it’s not ready. If it stays upright it is.
  7. Don’t over beat. If you whip the egg whites too long after they’ve become stiff they get clumpy and will cause your lovely waffles to be dry and tough.
Yummy low carb waffles recipe is made with almond flour. Gluten free and just 4 net carbs. from Lowcarb-ology.com

How to Fold in Egg Whites for Low Carb Waffles

The trick to folding egg whites into any batter is to start small and be gentle. By adding just half the egg whites at first you’ll loosen the batter up and make it easier to add the rest without deflating them. ALWAYS fold egg whites into a batter by hand!

  • Spoon about half the egg whites into the prepared batter.
  • With a rubber spatula bring the batter up and over the egg whites in a circular motion, slicing down through the middle, scooping from the bottom and folding over the top.
  • Continue to do this until all of the egg white is incorporated into the batter.
  • Now, add the remaining egg whites and do the same thing.

I use Monk fruit sugar substitute in this recipe. I love the way it sweetens with no aftertaste! Swerve can also be used. I also love using rubber spatulas to make the folding in process a breeze! I love how strong these are as they have a piece of stainless steel in the middle of the food grade silicone. Nothing worse than a cheap spatula that bends and drops a tasty creation.

Low Carb Waffles Recipe

Yummy low carb waffles recipe is made with almond flour. Gluten free and just 4 net carbs. from Lowcarb-ology.com
Print Pin Recipe

Low Carb Waffles Recipe

Light and crispy, this low carb waffles recipe is SO good for breakfast, lunch or dinner! They freeze well, too – just heat them up in the toaster or toaster oven.
Course Breakfast, Brunch
Cuisine American – low -carb
Keyword waffles
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 6 servings
Calories 236kcal
Author Katherine Peters


  • 5 eggs ,separated
  • 3/4 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons hemp hearts
  • 1/4 cup sour cream
  • 1/4 cup half and half
  • 2 tablespoons water
  • 1 teaspoon sugar free sweetener
  • 1-1/2 teaspoons maple flavoring
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter , melted


  • Let the eggs come to room temperature.
  • Separate and beat the whites until still peaks form.
  • Set aside.
  • Beat the egg  yolks until well blended.
  • Add the almond flour, coconut flour, hemp seed, sour cream, half and half cream, water, sweetener, maple flavoring to the egg yolks.
  • Whisk until smooth and set aside to rest for 5 minutes.
  • Stir in the baking powder, baking soda, and melted butter.
  • Gently fold in half of the egg whites until no white streaks remain.
  • Fold in remaining egg whites.
  • Cook in a preheated non-stick waffle maker according to manufacturer’s instructions, about 4 minutes.
  • Keep warm in the oven until all the waffles are done and you are ready to serve.


The hemp seeds add a bready texture but if you prefer not to use them you can substitute almond flour for the same amount of hemp seed.


Calories: 236kcal | Carbohydrates: 6g | Protein: 10g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 155mg | Sodium: 148mg | Potassium: 211mg | Fiber: 2g | Sugar: 1g | Vitamin A: 435IU | Calcium: 136mg | Iron: 2mg


Click on the image to see the recipe. From left to right (all low carb): Keto Salted Caramel Crepes, Keto Bavarian Cream Stuffed Waffles, and Keto Fluffy French Toast.

Keto Salted Caramel Crepes
Low Carb Salted Caramel Crepes
Keto Bavarian Cream Stuffed Waffles
Low Carb Bavarian Cream Stuffed Waffles
Keto Fluffy French Toast
Low Carb Fluffy French Toast

9 thoughts on “Low Carb Waffles Recipe: Crispy Belgian Style”

  1. 4 stars
    I have been incredibly underwhelmed by most LC recipes. These are great. My incredibly picky 15 yr old even likes them. They did not crisp up for me, so a round in the toaster. They are a bit eggy, but syrup and/or whip cream takes care of that. Thank you so much!

  2. 5 stars
    These were great! They taste like regular waffles, but without all of the carbs. They are also very filling and satisfying. I added a little bit of cinnamon to give them a little more flavor and because I LOVE cinnamon.

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