Go Back
+ servings
side shot keto waffles with raspberry garnish

Easy Keto Waffles

Made with almond flour, these Keto Waffles are the best way to start your day off! Coming together in a couple of minutes, these keto waffles are soft and fluffy on the inside and crispy on the outside.
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 416kcal
Author Rena


  • 2 cups almond flour
  • ½ cup cottage cheese
  • ½ cup almond milk
  • 4 eggs whites separated
  • 1/2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • A pinch of kosher salt

Optional to serve with:

  • Keto sugar-free maple syrup, berries, chopped almonds


  • Place the almond flour, cottage cheese, almond milk, egg yolks, cinnamon, baking powder, extracts and a pinch of salt to a blender and blend until smooth.
  • In a mixing bowl, whisk the egg whites until peaks form.
  • Fold the egg whites into the waffle batter.
  • Preheat the waffle maker and cook the waffles according to manufacturer’s instructions.
  • If desired, serve waffles with keto sugar-free maple syrup, berries and chopped almonds.


  • Be sure to not over mix your batter when you fold the batter with the egg whites as you don’t want the egg whites to deflate.
  • Be sure to take the time to preheat your waffle maker. This helps make your waffles crispy on the outside while being fluffy on the inside.
  • When whisking your egg whites to a stiff peak, make sure your bowl doesn’t have any moisture in it as it’ll make it difficult to make the egg whites turn into peaks.
  • It’ll take some time for your eggs to turn into stiff peaks but don’t give up and keep on whisking. If you want, you can use a mixer to whisk it for you.


Serving: 4servings | Calories: 416kcal | Carbohydrates: 14g | Protein: 20g | Fat: 33g | Saturated Fat: 4g | Cholesterol: 168mg | Sodium: 305mg | Potassium: 88mg | Fiber: 6g | Sugar: 3g | Vitamin A: 274IU | Calcium: 260mg | Iron: 3mg