Light ‘N Fluffy Waffles 🥞🎥 gluten free, dairy free & keto

59 comments

  1. Linda says:

    These look amazing. Wondering, can they be frozen? And just toasted like regular “store bought” waffles?

  2. Lisa says:

    these are amazing ! i wonder if adding a bit of cream of tartar would crisp them ? they tasted so much like a french crueler / cream puff i used part of the batter for these, but they’re soft 🙁

  3. Patricia Brewer says:

    Wouldn’t Vital Wheat Gluton be better than the Xanthum Gum? I find it gives a truer fluffy texture then the XG. I’ve made MANY if not most of your recipes and notice you never use the VWG.

    • Paola says:

      Lol yeah I NEVER (ever!) use vital wheat gluten because I have Celiacs so it’s literally poison to me 🙈… so tbh it’s been nearly a decade since I haven’t baked with gluten so I can’t help you with this one xo!

  4. MARJORIE says:

    Hi there, i don’t want to invest in a waffle iron, can you suggest another way of making this nice recipe?

    • Paola says:

      The xanthan gum Adam (though I always suggest readers to use ingredients according to how your bodies react) xo!

  5. Cat says:

    Oh these look like heaven! I can’t wait to make them! bakingoutsidethebox has a recipe for almost zero carb golden pancake syrup that’s easy to make and delish if anyone wants to make their own keto syrup. It would be superb on these, along with a few blueberries 😉 I’m thinking breakfast for dinner tonight with these amazing looking waffles. In case I haven’t said it before, thank you Paola for sharing your awesome recipes with the rest of us! You have made my life so much easier and tastier.

  6. Melissa says:

    You are a freaking genius! These were so great. I was not much of a bread eater prior to keto but I really missed pancakes and waffles and I have tried every recipe out there. This is not only the ONLY recipe I have made twice. It now the ONLY recipe I’ll need!

  7. Gil says:

    Made these waffles today and they came out great! My family loved them, even my very skeptical 11 year old. Where can I find the recipe videos? I’m having a hard time locating them in the page? Thanks for everything you do!

    • Paola says:

      Awesome to hear Gil, thanks for reporting back!! Re the video, sometimes they don’t show up if the readers have an ad blocker on xo!

  8. Kim says:

    Excellent! I made as written except I used Lakanto monkfruit. I have a round iron but not Belgian. I didn’t want it to overflow so I ended up with 4 almost whole rounds. It didn’t crisp in the toaster but it was still awesome! I will definitely make more if these to freeze!

  9. Crystal says:

    I’m curious about the amount of time each waffle takes. Does everyone’s waffles take about 10 minutes to cook? That seems very long. I’m about to make a batch, and normally waffles only take about 3 minutes each to make.

  10. Kathryn says:

    Wow! Wow! Wow! I made these for the first time tonight and my VERY picky child refused the regular pancakes and ate these! With some Allulose maple syrup these were indistinguishable from carb laden waffles. Thank you!

    • Paola says:

      Hi Shelly! Tbh I’ve only tried overnight in the fridge. I’m assuming because of the eggs a day or two? xo!

  11. Elise says:

    Love the flavor but my waffles kinda turned floppy and a tiny bit gummy. Same thing happens when i make the doughnuts and ive tried them multiple times with the same results. I dont know what I’m doing wrong or if its the brand of ingredients I use. It’s usually when i make anything that has the psyllium husk.

  12. Allison says:

    Hi! I’ve tried many of your recipes and they are so great. Thank you for your labor of love!

    I was wondering how you think these would do in the freezer, and then reheated in a toaster? Or perhaps defrosted in the microwave and then put in the toaster?

    • Paola says:

      Hi Allison! Thank you that’s awesome to hear! 🙂 And def yes, these work great frozen and then you can just pop them in the toaster (I believe this is mentioned somewhere in the recipe card too) xo!!

  13. Alice says:

    Hi! I plugged in the ingredients to the recipe and got a calculation of 2.6g net carbs per waffle using Bobs red mill almond extrafine flour, does anthony’s having a lower net carb count as Bobs?

    These are the calculations I get for 1 serving:
    Calories 141.6
    Total Carbs 10.6g
    Net Carbs info 2.6g
    Diabetes Carbs info 4.8g
    Fiber 3.5g
    Sugar Alcohols 4.5g

    Thanks !

    • Paola says:

      Hi Alice! It looks like you’re counting sugar alcohols in there (keep in mind they’re not regular carbs). I subtract them as fiber- which is common practice in most peeps. That accounts for the difference 🙂 xo!

    • Alice,

      It took me forever to figure the same question out. Anthony’s is a finer ground and has significantly lower net carbs than Bob’s Red Mill!! Bob’s has twice as much net carbs per 1/4 cup than anthony’s super fine almond flour!! You can find it on amazon,it’s so worth it to decrease you’re carbs and it comes in big giant bags to save $ 🙂

  14. MANDY LAM says:

    Just made this. Surprisingly good! Light and fluffy, even better than regular waffles. I added some dark chocolate powder, and toasted it lightly to get the crispyness. Thank you for the recipe. Feel more confident about my soon-to-be keto diet now 🙂

    • Paola says:

      Well how awesome is this to hear?! Keto is only hard to start, you will be surprised how easy it becomes once you adjust 😉 xo and best of luck Mandy!

  15. Tee says:

    Hi Paola! I have no waffle maker but a silicon pan for baking them, any idea if they will come up good enough being baked? If so, do you suggest any temp/time for doing so? Would love to try these waffles! Thanks for your help!

    • Paola says:

      Hi Tee! You can bake them, as it’s the same recipe as the baked donuts. But they’ll probably come out too fluffy? They should still be good, but maybe a cross between a donut and a waffle? xo!

  16. Jordan says:

    I just made your waffles this morning! Great Recipe!!!! I am a very lazy cook, so I just warmed up the wet ingredients in the microwave then added them to the eggs and dry ingredients in the blender. Used my own mixture of powdered erythritol and stevia!

    I am Keto, so I couldnt use maple syrup, I made a butter/cinnamon/stevia topping ! I also tried almond butter and another waffle with cheese lol! They were all fabulous. I ate half the batch…If only I could get some willpower!

    • Cat says:

      Jordan, bakingoutsidethebox has a recipe for a zero carb golden pancake syrup that you can add maple flavor to if you like maple. I don’t care for maple so I haven’t tried that. The golden syrup is delish though.

  17. Rochelle says:

    I made these this week and they are absolutely THE BEST waffles I’ve had in the 3 years since I started eating keto. I couldn’t tell a difference between these and the (non-keto) waffles my Dad made when I was a kid!

    • Paola says:

      Rochelle that’s so wonderful to hear! Makes me so happy to hear you loved them so much! Thanks so much for reporting back and have a wonderful weekend 🙂

  18. Karen says:

    Hi Paola! Thank you so much for creating so many wonderful recipes. Those I’ve tried so far are just outstanding.

    I am curious…have you tried using lupin flour? If so, what are your thoughts and how would it be substituted for almond or coconut? So many new things to discover as I convert to a new way of eating (FYI, Keto)! Thank you!

    • Paola says:

      Hi Karen! So happy to hear you’re enjoying the recipes so much! And on the lupin flour I actually ordered some a couple weeks ago (takes a while to get things here to Mexico!). It won’t be straight keto though, as it’s a legume but I’m looking forward to getting some nut-free low carb options out there. Also right now I can’t guide you on subs, as I’m not sure yet how it will behave. xo!

  19. Ariadne says:

    Hi Paola, I just discovered your website and I already love it! I also have a gluten free diet because of celiacs and just started with trying to do a keto diet. All the recipes and pictures on here look so great, can’t wait to try them!! Thanks for making it a little more hopeful and easy for me to start eating less sugars and carbs <3

    • Paola says:

      That makes me so happy Ariadne! I’ve found grain free/keto to be a great way to fight the inflammation from Celiacs/autoimmune diseases, hopefully it’ll work for you too! xo and thank you for your lovely comment!

  20. Akil says:

    Hey Paola,
    Amazing recipe! Ive made it a few times (I add some cinnamon and nutmeg), I haven’t been able to get them as crisp as I’d like though… Ive been using xylitol, but I recently bought some swerve and I’m going to try it out with that, from what I’ve read it seems to make a difference in some of your other recipes. is there anything else you might recommend? the waffles taste great but never look as good and fluffy as i’d like them to. Maybe toasting?

    • Paola says:

      Hi Akil! I’ve noticed that the crispness varies quite a bit also with the waffle iron you use. But toasting in a skillet over low heat crisps them up for me nicely. And I’m not sure about the fluffiness, you usually get this from cooking them in a very hot waffle iron. Maybe your waffle iron is cooling down too much when you add the batter?

    • Paola says:

      Hi Kat! You can replace it with more psyllium powder (same amount, as they have similar absorbent qualities). Results will be a little different, but you should still get that airy texture. xo!

  21. Missy says:

    This recipe looks delicious! I saw that you said the dough can be kept in the fridge for a day or two. Do I need to do anyting with the dough the morning I make the waffles? Does it need to be at room temp before I griddle them? I am thinking of premaking the batter for the waffles and then in the AM just cook. Thank you for any advice! Just found your site and I am in love with your recipes!!

    • Paola says:

      Hi Missy! I’m sorry to have missed your comment…! I let the batter sit in the counter for about 20 minutes while heating up the waffle iron etc and it worked great. Hope this helped and so happy you’re enjoying the recipes! xo

  22. Candy says:

    I made the donuts last week and loved them. Can’t wait to try these with strawberry chia jam. Thanks for yummy recipes!

  23. Elaine says:

    Love your recipes! I have a non-keto recipe for Gouchere with Ham and Mushrooms. I’ll have to try this recipe without the vanilla and sweetener for that recipe!

  24. Jess says:

    I LOVED your doughnuts, so making these was a no brainer! And these are equally WONDERFUL! If only a little easier as you don’t have to worry much about the rise, cook time etc. Thnx a bunch!

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