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


  1. Freek says:

    These were the first thing I tried when I discovered your website! I absolutely devoured them 😀 They were not as crispy and not airy, but maybe I don’t have the best waffle maker. They were very soft and delicious though, I could eat these everyday. Do you have a cookie recipe that uses the same choux dough? It smelled fantastic right after cooking and before adding the eggs 🙂

  2. Amanda says:

    These were really good! I was thinking of trying to make them with some cream cheese to moisten them up a bit…how would you recommend doing this?

  3. Emy says:

    This recipe looks delicious and I will definitely make it but can you please tell me the measurements using a cup instead of grams? Also, I couldn’t find xanthan gum in my local store. Can I replace it with something else?


  4. Sherry says:

    I have a batch of these going right now for Christmas breakfast tomorrow. Just had to sneak a taste though, to make sure my husband will like them. Yum!!!

    The inspiration was the new Waffle House being built down the road, and just the thought of waffles made my mouth get all twitchy😂😂. I remembered saving a link to this recipe a little while ago, so waffles it is.

    He walked in while I was taking the first two off the waffle iron and said “Waffles? Heck yeah!”

    Merry Christmas everyone🎄

  5. Andrea Thompson says:

    My husband loved these and he’s VERY picky about substituting keto in for our favorite recipes. He said: “Wow!” And that’s a big win for them. Thank you for this special treat!!!

  6. Roxanne says:

    These waffles are GREAT! I just cant believe how good these are! It did not take long to make which is really good for me because I have 9 kids to care for. Thank you so much for this recipe!

  7. Heather says:

    Although the recipe is a little time consuming…these waffles are da’ bomb!!!! I have been looking for a waffle recipe that doesn’t taste like crap and actually fluffs up since I started eating Keto/low carb. I can officially say…these have truly satisfied my waffle cravings and I will be making them over and over. We threw them in the oven for a bit to try and crisp them up…even though they weren’t as crispy as I would’ve liked the taste was incredible. Everyone who ate them enjoyed them…even my daughter who doesn’t typically eat low carb. We served them with Kerrygold butter and Honest Syrup by Choc Zero…so yummy!!!

  8. Jules says:

    These are a-m-a-z-i-n-g. TRUELY. I make a double batch and freeze them now- just for a quick snack (warm in microwave for 20 sec) if I’m dying for something that feels like carbs. It occurred to me that the batter once it’s cooked in the sauce pan, has a striking resemblance in look and flavor to cream of wheat hot cereal. I love that stuff in the fall and winter, but sadly can’t eat that many carbs or (any) gluten now. I’ve been adding real maple extract flavor(not syrup) to my batter and I think if you add that or vanilla and some almond or coconut milk(if you can’t do dairy like me) at this stage- you’d have a warm bowl of seriously similar to cream of whea! Obviously not adding the rest of the ingredients.
    Just thought I’d mention that in case anyone else is missing cream of wheat.
    Still LOVE the waffles too. Thank you! Xo

  9. Diane Payne says:

    These waffles are legit, just like the real thing. I feel like I am cheating when I eat them. I have made them with your chicken recipe and also with scrambled eggs and bacon. So good!

  10. Linda says:

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

  11. 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 🙁

  12. Jenny McDonnell says:

    I have heard amazing things about your recipes, but I am wondering what I can use instead of almond flour. I have celiac and would love to try these, but with my husband’s nut allergies, I need to find an alternative. Any ideas? My friend said not to waiver from your ingredients, as I wouldn’t get the same results, so I keep looking, but not making. Haha. I want to make one of your recipes and try it out. Any ideas for me?
    Warmer regards,

    • Pamela says:

      Paola has answered a similar request with “sunflower seed flour”. I AM NOT an expert – just a reader! But, if you are still looking and not cooking – you might research that alternative to almond flour.

  13. 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!

  14. MARJORIE says:

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

    • Greg says:

      If you plan on making waffles more than once in your life, you might as well get a waffle iron. You can find electric and stovetop waffle irons for less than $30 new and don’t necessarily need to invest in a high-end electric one right off the bat. I got my stovetop waffle iron for $8 at a thrift shop.

    • Cammi says:

      I wanted to test one (because they smelled so good while my husband was doing the waffles) and I put a dollop in a pan (and spread with wet spoon). Made a tasty pancake!! YUM!

    • Paola says:

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

  15. 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.

  16. Carol Watson says:

    Okay. this is it! Honestly, these are the best waffles ever. The taste, the texture, the smell! I have been Keto for almost 2 years. I have tried so many recipes trying to find the best waffle ever. I love waffles. So I am here to say that my Peanut Butter Waffle must step aside for these. They are just the right amount of sweetness. They do not crisp up like I would like them too, however with that said, they still have the delicate yet scrumptious mouth feel when I eat them. I even love them cold. So thank you. I also love how they are made this is one of my favorite cooking techniques.

  17. Sheila says:

    OMG!!! I made the waffles today. I have never tasted a waffle so yummy. I was a little concerned reading the instructions. The video was a +. I will definitely make this again. Great job.

  18. 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!

  19. 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!

  20. 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!

  21. 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.

  22. 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!

  23. Brandi says:

    These are so good!! Made them for dinner for a keto chicken and waffles. We had leftovers for breakfast. I have been making a bunch of your recipes lately and I havent run across anything that isnt delicious!! Thank you for all you do!!

  24. Stefani says:

    Hey! Me and my hubby are new to keto and your website has been absolutely amazing! We are able to eat the things we love but still keeping on track with carbs we can have! I was a bit jubious making a choux dough but it worked a treat and the waffles were absolutely delicious, and super light and fluffy! Also the video was super helpful for reference points while I was making these. I can’t wait to make more of your recipes! ❤️

  25. Lora says:

    Can you mix all of the dry ingredients (except salt) and store it for later use? It would be nice to just have it on hand.

    • Shaay Gallagher-Starr says:

      I do this with her recipe for bread dough. I weight out the ingredients for 5 loaves at a time, bagging 4 of them and mixing up one. I’ve found it works just fine. That’s about a month’s supply of bread for me.

      I grind the flax seed and psyllium husk before weighing it out and bagging it with the other ingredients. It’s always worked well for me.

    • 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!

  26. 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.

  27. 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!!

  28. 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 $ 🙂

  29. 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!

  30. 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!

      • Colleen says:

        Hello, these sound great and I would like to try them this weekend. How long did you bake them and at what temperature? Also, curious if you tried them cold (could they replace bread?)

  31. 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.

  32. 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 🙂

  33. 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!

  34. 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!

  35. 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!

  36. 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

  37. 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!

  38. 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!

  39. 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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