Delicate and Crispy Gluten-Free Keto Waffles

Indulge in a guilt-free breakfast delight with our Delicate and Crispy Gluten-Free Keto Waffles that not only satisfy your morning cravings but also keep you on track with your low-carb lifestyle. Packed with wholesome ingredients like almond flour, coconut flour, and Konsyl Psyllium Fiber Powder, these waffles are a heavenly blend of texture and flavor. Follow our easy step-by-step guide to whip up a batch, and top them with sugar-free syrup and a sprinkle of berries for the perfect low-carb breakfast treat.


  • 2/3 cup almond flour 
  • 1/4 cup coconut flour 
  • 1 tablespoon Konsyl Psyllium Fiber Powder 
  • 1 teaspoon xanthan gum 
  • 1 cup water 
  • 1/4 cup butter or coconut oil 
  • 3 tablespoons erythritol  
  • 1/4 teaspoon kosher salt 
  • 3 eggs lightly beaten 
  • 1 teaspoon vanilla extract 
  • 1 1/2 teaspoon baking powder 

Serving suggestions 

  • 3/4 cup sugar free syrup 
  • 1 teaspoon berries 
  1. Combine almond flour, coconut flour, psyllium husk, and xanthan gum in a medium bowl. Set aside. 
  1. In a medium pot (or Dutch oven), heat water, butter, sweetener, and salt until it simmers. Reduce heat to low and add the flour mixture, stirring constantly until the dough forms a ball and pulls away from the pan (1-3 minutes). 
  1. Transfer the dough back to the bowl and let it cool for 5 minutes. The dough should be warm but not hot enough to scramble the eggs. 
  1. Add eggs one at a time, using an electric mixer until fully incorporated. Mix in vanilla extract and baking powder. The final dough should be highly elastic. 
  1. Let the dough rest for 10 minutes and preheat the waffle iron on high. Grease the waffle iron and spoon in the thick batter. Spread it out with a wet spatula and close the waffle iron. Cook for 8-12 minutes on high until golden and cooked through. 
  1. For crispier edges, toast the waffles on low in a toaster or skillet to draw out moisture from the coconut flour. 
  1. Store waffles in an airtight container at room temperature for up to 3 days. The dough can be refrigerated for a day or two.