These Almond Butter Waffles are a deliciously healthy way to start your day, blending rich nutty flavor with fluffy texture in every bite. Made with clean, keto-friendly ingredients, they’re perfect for anyone following a paleo lifestyle or simply seeking a low-carb breakfast option. Quick to whip up and packed with protein and healthy fats, they’re ideal for busy mornings or post-workout fuel. Whether topped with fresh berries or a drizzle of low-carb syrup, each bite is bursting with comforting cinnamon and vanilla warmth. These waffles prove that fast and nourishing can still be incredibly flavorful.
Ingredients
- 1/2 cup almond butter
- 2 large eggs
- 2 tbsp unsweetened almond milk
- 1 tbsp coconut flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions so it’s hot and ready when the batter is done.
- In a medium mixing bowl, combine the almond butter and eggs. Whisk vigorously until the mixture is smooth and fully combined.
- Add in the unsweetened almond milk, coconut flour, baking powder, vanilla extract, ground cinnamon, and a pinch of salt. Stir until all ingredients are fully incorporated and the batter is smooth and slightly thick.
- Let the batter sit for about 2–3 minutes to allow the coconut flour to absorb some moisture, which will help thicken the batter slightly.
- Lightly grease your heated waffle iron with a small amount of oil or cooking spray to prevent sticking.
- Pour half of the batter into the center of the waffle iron, using a spatula to quickly spread it out evenly if needed. Close the lid and cook for 3–4 minutes, or until the waffle is golden brown and cooked through.
- Carefully remove the waffle and repeat the process with the remaining batter.
- Serve warm with your choice of keto-friendly toppings like sugar-free syrup, berries, or extra almond butter.
Nutritional Information
Calories: 310
Protein (g): 12
Fat (g): 26
Carbohydrates (g): 9
Fiber (g): 3
Sugar (g): 3
Sodium (mg): 190
Storage Instructions
Store any leftover almond butter waffles in an airtight container in the refrigerator for up to 4 days. For longer storage, place the cooled waffles in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe bag or container. They will keep in the freezer for up to 3 months.
Reheating Instructions
For best texture and flavor, reheat the waffles in a toaster or toaster oven until warmed through and lightly crisped. If reheating from frozen, you may need to toast twice. Avoid the microwave as it can make the waffles soft and chewy instead of crispy.
Ingredient Swaps & Enhancements
To boost the protein content, you can add a tablespoon of collagen peptides or a scoop of unflavored paleo-friendly protein powder to the batter without significantly changing the texture. For extra fiber and micronutrients, fold in a tablespoon of ground flaxseed or chia seeds. You might also mix in a few blueberries or grated apple for natural sweetness and added vitamins, all still compliant with a paleo approach. Be mindful of moisture levels if adding fruit—reduce almond milk slightly if needed.
