Almond Flour Waffles – Gluten Free

SUGAR-FREE LOW CARB RECIPES(16)
Holly Levere: "Turned out great. Would like a little more sweete…" Read More
6Ingredients
25Minutes
250Calories

Ingredients

US|METRIC
  • 1 cup almond flour (sifted)
  • 1/2 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup heavy cream (or heavy cream and water)
  • 2 tablespoons oil
  • 3 eggs
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    NutritionView More

    250Calories
    Sodium9% DV210mg
    Fat38% DV25g
    Protein12% DV6g
    Carbs1% DV4g
    Fiber4% DV1g
    Calories250Calories from Fat230
    % DAILY VALUE
    Total Fat25g38%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol130mg43%
    Sodium210mg9%
    Potassium50mg1%
    Protein6g12%
    Calories from Fat230
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars<1g2%
    Vitamin A10%
    Vitamin C2%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(16)

    Holly Levere a month ago
    Turned out great. Would like a little more sweeter. What do you top it with!
    Anita a month ago
    Looks just like the picture. I added cinnamon
    Heather Kemerly 2 months ago
    Very very good. I added a little vanilla and monkfruit. I also subbed heavy cream for canned coconut milk. I fed it to 6 kids and my husband and they all loved it.
    Karen Clark 2 months ago
    These are actually great except for ONE thing: There were sections of them (very small) that had an EXTREMELY bitter taste. I'm wondering if it's because of the Xanthan Gum that I added? Otherwise, I think the nutty taste is great. Will definitely try adding vanilla extract next time. But can anyone help me with the bitterness?
    Kathrin 5 months ago
    I wasn’t a big fan of it. Mine turned out salty and not very nice. They didn’t stay in their form but rather broke apart far to easily. I had had such high hopes but it sadly turned out so bad. I hope I can find a better alternative
    C. A. 8 months ago
    These are terrible. The batter is so thin I had to thicken it up with coconut flour. Terrible waste of my time and ingredients.
    Phillicia Brooks a year ago
    They were wonderful! I like them better than the coconut flower recipe I have found! Fluffy, golden brown very yummy! 😋
    Richer a year ago
    Pretty good agreed texture is not firm no matter how long they cook Will try with xanthan gum next time
    Sara a year ago
    My kids ate it all up and wanted more! Turned out close to regular waffles. Will make this again. Followed the directions exactly and they turned out great. A little softer than regular waffles but great consistency.
    Crystal Rice a year ago
    Turned out fluffy and delicious. Did not use xantham gum, and substituted coconut cream for heavy cream. Would definitely make again!
    Kimberly a year ago
    These waffles are delicious. Light and fluffy. I added some vanilla and powered Swerve which seemed to cut the earthiness of the almond flour some which I enjoyed. I suggest using the xanthan gum if you have it. I've made waffles with and without and the texture is considerably improved when you add this ingredient.
    Misty Dorsey-Hart 2 years ago
    I did swap out about 2 Tbsp of coconut flour for some of the almond flour, added a tsp of cinnamon and a tbsp of stevia baking blend. They were great for my Keto diet and the whole family liked them. I have a Belgian waffle maker and it still worked.
    Lester T. 2 years ago
    great taste, highly recommend
    Maggie Smith 2 years ago
    Made two perfect waffles. Really good recipe you could use with sweet or savory dishes.
    Sylvie La Chapelle 2 years ago
    Nice fluffy waffle but makes 5 to 6 in my waffle maker, not 8. Good taste :)
    Aisha V 3 years ago
    Second almond flour waffle I've tried on Yummly. First recipe was basically like this one but without eggs. Without eggs, the waffle is very heavy and very dense. It stays together though. This recipe is a whole lot lighter and even has a little bit of a crispy edge, It is a little crumbly when breaking into it, but not terribly so. A cut of whatever nondairy alternative you use will make the batter very thin, so definitely go with directions and pour until happy with the consistency. Added a little vanilla extract to detract from the earthiness of almond flour, maybe half a tsp and that was perfectly fine. I also think it would be fine with just two eggs instead of three. The best recipe I've tried so far. Trying more!

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