If you’ve ever tried making keto waffles and ended up with something eggy, floppy, or rejected after one bite… this one’s for you.
These keto friendly waffles are soft and fluffy on the inside, lightly crisp on the outside, and sweetened with allulose, so they taste far closer to a normal waffle than most low carb versions. They’re higher in protein, easy to make, and genuinely kid-approved, no “this tastes healthy” comments required.
Perfect for weekend breakfasts, school holiday mornings, or making ahead and popping in the toaster on busy days.
🍽 Servings: 4–5 waffles
⏱ Prep Time: 10 minutes
⏱ Cook Time: ±15 minutes
🛒 What You’ll Need
• 1 cup fine blanched almond flour
• ¼ cup unflavoured whey protein isolate
• 1½ tbsp coconut flour
• 2 tbsp allulose (powdered if possible)
• 1 tsp baking powder
• Pinch of salt
Wet ingredients
• 2 large eggs (room temperature)
• ¾ cup unsweetened almond milk
• 2 tbsp melted butter
• 1 tsp vanilla extract
👩🍳 Method
Step 1: Preheat the waffle iron.
Preheat your waffle iron fully, this is key for good texture and crisp edges.
Step 2: Mix the dry ingredients.
In a large bowl, whisk together the almond flour, whey protein isolate, coconut flour, allulose, baking powder, and salt.
Step 3: Mix the wet ingredients.
In a separate bowl, whisk the eggs, almond milk, melted butter, and vanilla until well combined.
Step 4: Make the batter.
Pour the wet ingredients into the dry ingredients and mix gently until smooth.
The batter should be thick but pourable, similar to regular waffle batter.
If it’s too thick, add 1–2 tablespoons of almond milk.
Step 5: Cook the waffles.
Lightly grease the waffle iron.
Pour in the batter and cook until golden and lightly crisp. Keto waffles often need a minute longer than regular waffles.
Step 6: Rest and serve.
Remove the waffles and let them rest on a rack for 1–2 minutes to firm up before serving.
💡 Tips from the Keto Kitchen
• Whey protein isolate gives these waffles structure and boosts protein without making them dry.
• Allulose browns like sugar and has no cooling aftertaste, making it ideal for kid-friendly baking.
• For extra crispness, pop cooked waffles in the toaster for 30–60 seconds before serving.
• Add a handful of blueberries to the batter for a treat style waffle kids love.
💡 Freezer Friendly Tip
These waffles freeze beautifully for up to 3 months, making them ideal for meal prep and busy mornings.
• Allow the waffles to cool completely on a wire rack.
• Once cooled, place them in a single layer on a baking sheet, making sure they are not touching.
• Freeze until solid (about 1–2 hours).
• Transfer the frozen waffles to freezer-safe bags or containers.
Freezing them individually first prevents sticking, so you can grab exactly what you need without breaking them apart.
To reheat, pop straight into the toaster or air fryer, no thawing needed.
🧮 Macros (approx. per waffle)
Calories: 240 kcal
Protein: 14 g
Fat: 18 g
Net Carbs: 3–4 g
🧇 Why You’ll Love This Recipe
• Keto friendly and low carb
• Higher protein than standard keto waffles
• Soft, fluffy texture, not eggy
• Sweetened with allulose for a more “normal” waffle taste
• Kid-approved and freezer friendly
• Perfect for breakfast, brunch, or meal prep
💬 Have you made this recipe?
Tag me @kimsketo365 on the socials. I love seeing your keto kitchen wins and sharing them with our community.
👉 Looking for more prep ahead breakfasts?
Try my Egg Muffins next, another simple, high protein favourite.
