Light and crispy low carb waffles recipe is a keto friendly breakfast with just 4 net carbs. Belgian style waffles are gluten free, grain free, and 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!
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, butter
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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?
I sure can’t!
This low carb 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!!!
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… and for that you need to separate the eggs and beat the whites until stiff peaks form.
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.
- 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.
- Let the eggs come to room temperature.
- Wash the bowl and beaters thoroughly in hot water to remove any possibility of grease or oil.
- 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.
- Begin whipping the egg whites on low speed until they are frothy then increase the speed to high.
- 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.
- 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.
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.
You May Need
The following are affiliate links. If you click through and buy something I will get a small commission used for keeping the blog up and running smoothly. Thank you for being a part of Lowcarb-ology!
I use these Monkfruit Packets. I love the way it sweetens with no aftertaste! Swerve can also be used. AND…. rubber spatulas make the folding in process a breeze! I love the pretty colors of this set.
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.
- 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 or to taste
- 1-1/2 teaspoons maple flavoring
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons butter , melted
Let eggs come to room temperature.
Separate and beat the whites until still peaks form.
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.
IF YOU LIKED THIS LOW CARB BREAKFAST YOU MAY ALSO LIKE…
Click on the image to see the recipe. From left to right (all low carb): Salted Caramel Crepes, Bavarian Cream Stuffed Waffles, Fluffy French Toast