Keto Coconut Flour Waffles (Dairy-Free 1g Net Carbs)
The best keto coconut flour waffle recipe with a fluffy texture and ready in 5 minutes for a quick sweet keto breakfast.
Bonus, these keto waffles with coconut flour are also dairy-free, paleo-friendly, and contain less than one gram of net carbs per serving.
Dreams come true with this fluffy, light low-carb recipe for keto waffles made with coconut flour.
Enjoy a delicious waffle on your keto diet without compromising on taste and texture and with minimal carbs.
What Are Keto Coconut Flour Waffles?
Keto waffles with coconut flour are gluten-free waffles perfect for a quick keto breakfast. Plus, coconut flour waffles are also nut-free, with a dairy-free option if you are on an AIP or paleo diet.
These keto waffles with coconut flour are delicious with sweet or savory toppings. They are the coconut flour version of my classic almond flour waffles and the low-carb version of my Liege Waffles.
Can You Make Waffles With Coconut Flour?
Yes, you can use coconut flour to make soft, fluffy waffles.
However, coconut flour is four times more liquid absorbent than any other flour, so the ratio of dry ingredients to liquid ingredients must be perfect to avoid dry waffles.
In fact, coconut flour is an amazing keto flour because of its high amount of fiber. It has a low net carb content per 100 grams.
But, to achieve successful waffles with coconut flour, you need to use more eggs, fat liquid coconut oil, or cream to make the recipe delicious.
How To Make Coconut Flour Waffles
It’s very easy to make coconut flour waffles at home.
All you need is a few culinary tools and combine your liquid ingredients with the dry ingredients.
- a bowl and a whisk
- a waffle iron – it can be a Dash mini waffle maker or a regular waffle iron. Note that cooking time varies based on the size of your waffle maker.
The ingredients you need to make delicious fluffy coconut flour waffles are:
- Large eggs – at room temperature, take them out of the fridge 30 minutes before starting the recipe. Yes, eggs are perfectly keto-friendly.
- Coconut oil – measure your oil once melted and wait for a few minutes before adding it to the egg. You don’t want to add hot coconut oil to eggs as it could ‘cook’ the eggs.
- Heavy cream or canned coconut cream for paleo coconut flour waffles without dairy. Another dairy-free option is almond milk, it makes the waffles a bit less fluffy than cream, so it’s up to you to choose based on your favorite waffle texture. Heavy cream is a keto-friendly dairy product.
- Coconut flour – measure the flour with precision with the scoop and sweep method to avoid adding too much of it. In fact, coconut flour is high in fiber, and if you add too much of it, it would quickly dry out your waffle batter. Learn how to pick your keto flour.
- Vanilla extract
- Baking powder
- Sugar-free crystal sweetener like erythritol or any keto sweetener you love.
- More coconut oil or butter – to grease the waffle iron.
Making The Waffle Batter
This is an easy keto waffle recipe. All you have to do is to whisk the liquid ingredients first, then whisk in the dry ingredients until a smooth batter forms.
First, in a large mixing bowl, whisk eggs, coconut oil, heavy cream, and vanilla extract.
As mentioned before, make sure that the coconut is not burning hot, or it would cook the eggs.
Then, whisk in coconut flour, baking powder, and sweetener of choice.
Resting The Batter
Set aside the bowl with batter at room temperature for 10 minutes.
This gives the fiber from the coconut flour time to absorb the liquid and thicken the batter.
The batter should be slightly thick, not runny or liquid, and it can be a bit grainy to the eyes, but you won’t feel any gritty texture when cooked.
Preheating The Waffle Iron
Next, warm your waffle iron, following the manufacturer’s instructions.
Grease the iron with coconut oil or butter. You can use a pastry brush or a piece of absorbent paper to brush over the surface of the iron plate.
Pouring The Waffle Batter
If you are using a mini iron waffle maker, add 2 tablespoons of batter per waffle and cook for 2-3 minutes.
For a 4-inch waffle iron maker, add 1/3 cup of batter and cook for 2-3 minutes.
Best Keto Waffle Toppings
A waffle is much better with some toppings. The best low-carb waffle toppings are:
- Keto-friendly fruits – like raspberries, blueberries, and strawberries.
- Keto liquid sweetener – like sugar-free flavored maple syrup made of Monk fruit.
- Keto powdered sweetener
You can store the baked coconut flour waffles in a sealed container in the fridge for 3 days.
You can also freeze the waffles in zip lock bags and thaw them at room temperature the day before eating.
To rewarm keto waffles, bring back 1 minute in a hot waffle iron or in a bread toaster.
Frequently Asked Questions
Why are my coconut flour waffles too dry?
It can happen for a few reasons:
- The ratio of liquid ingredients is two low – this happens if you used small eggs or added too much coconut flour – packed the flour too much in the cup or didn’t sweep the excess from the cup.
- Low fat – you replaced the cream with water or almond milk, or you didn’t measure the amount of fat correctly.
- Over-baked – if you bake the waffles for too long, they get dry. Always bake one waffle first, open the waffle maker after the minimal cooking time of 2 minutes and check the texture. Adjust the cooking time based on the texture you love. The longer they cook, the dryer the waffles will be.
How many waffles does this recipe make?
Depending on the size of the waffle iron you used, it makes a different number of waffles.
- Mini Dash waffle iron – 10 mini coconut flour waffles of 2 tablespoons each. One mini waffle contains 1 gram of net carbs. Check the full nutrition panel below in the recipe card.
- 4-inch waffle iron – 4 waffles of 1/3 cup each. This waffle coconut flour recipe makes one large waffle with 2.5 grams of net carbs.
Can I make ahead the waffle batter?
Yes, you can make ahead this waffle batter.
Store the waffle batter in the fridge in a sealed container and use it straight away in a hot waffle iron in the morning.
Can I make savory waffles with this recipe?
You can use this coconut flour waffle recipe to create a range of waffle flavors, including savory waffles.
For savory waffles, you must remove from the recipe:
- keto sweetener
- vanilla extract
Instead, add some of the following:
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup grated cheese – like old mature cheddar or Emmental
- 1/4 cup bacon bits
- 1/4 cup finely chopped chives
Can I Swap The Coconut Flour
No, you can’t replace coconut flour with the same amount of almond flour. The ratio will be very different. Usually, you need four times more almonds to substitute coconut flour and achieve a similar texture.
You can use my keto waffle recipe with almond flour if you don’t have coconut flour at home.
Making It Dairy-Free
These are keto waffles with coconut flour, and the recipe uses a small amount of dairy from heavy cream. But you can make the recipe dairy-free too.
For paleo coconut flour waffles, replace the amount of heavy cream with the same amount of coconut cream or almond milk.
Almond milk makes the waffles a bit dryer, so I recommend canned coconut cream. Shake the can first, then measure the amount called by the recipe.
Making It Egg-Free
You can’t make egg-free coconut flour waffles that are still keto-friendly.
If you want to remove eggs, you will have to add another flour to the mix, high in starch, like arrowroot flour.
Therefore the net carbs per serving will rise, and you will have to figure out the right ratio to achieve a similar fluffy coconut flour waffle texture.
More Keto Waffle Recipes
If you love making keto waffles for breakfast, I have more low-carb waffle recipes for you to try, including keto chocolate chaffle or keto almond flour waffles.
Have you tried this coconut flour waffles keto recipe and loved it?
Share a comment or review below and connect with all our Sweetashoney members to cheer each other on our keto weight loss journey.
Keto Coconut Flour Waffles
Want My Kitchen Equipment?
- 4 large Eggs
- ¼ cup Coconut Oil
- 2 tablespoons Heavy Cream or Unsweetened almond milk or canned coconut cream
- 2 teaspoons Vanilla Extract skip for savory waffles, replace with 1/4 teaspoon salt
- ¼ cup Coconut Flour
- 3 tablespoons Erythritol skip for savory waffles, replace with 1/2 tsp garlic powder
- 1 teaspoon Baking Powder
- In a large mixing bowl, whisk eggs, heavy cream, melted coconut oil (make sure it's not burning hot, or it will cook the eggs!), and vanilla extract.
- Whisk in coconut flour, erythritol, and baking powder until the batter is smooth. Let the batter rest for 10 minutes to thicken.
- Preheat a mini waffle iron (or regular waffle iron) for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.
- Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don't overoil the iron!
- Pour 2 tablespoons of batter per waffle – I use a mini waffle iron maker for this recipe.
- Bake for about 3-4 minutes in a mini waffle iron. They cook 1 minute faster in my large waffle iron so play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. The longer you bake them, the dryer they will be. Release the waffle from the waffle iron maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving.
- Serve with sugar-free maple-flavored syrup and butter.
- Store in the fridge for up to 3 days in an airtight container. Rewarm in an iron waffle maker or bread toaster.
- You can freeze the cooked waffles in zip lock bags and defrost them the day before. Rewarm either in an iron waffle maker or bread toaster.
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Posted In:Coconut FlourCoconut OilEggHeavy CreamVanillaOne BowlDairy-Free OptionGluten-FreeGrain-FreeHealthyKetoLow-CarbPaleoVegetarianBreakfastSnackEasyUnder 10 Minutes
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Lovely recipe… Delicious!!!!
The recipe was very easy to follow
I Love this recipe! I have not used coconut flour much but this was a great intro. Simple recipe that is easy to vary. I added fall spices and served with a keto cream cheese frosting instead of syrup. Killer! Thank you!!
I’m just finishing making them now. I used nut milk as I don’t do dairy and stevia for sweetener. The batter was very thick and I chose not to thin it down. That thick batter made five nice thick waffles with some batter left over which I then thinned it with more nut milk to see what those waffles would be like and got three more, thinner but still tasty. I bought a little Dash mini waffle maker which I’m using. I tried to keep the waffles in longer to get them crispier and it just doesn’t seem to work. I’m getting medium browned fluffy waffles but not crispy. Overall I’m happy with the recipe. I’ve eaten two already :-). I’ll make it again and probably thin the batter a little more to begin with.
What would you suggest to bump up the protein content? Like adding a few scoops of collagen peptides. What would need to change to accommodate this?
I am just worried that adding protein will dry out the batter and make the waffle dry. May add the protein on top, like stir the collage in low-carb yogurt and spread on top of the cooked waffles!
Yum! I LOVE coconut flour recipes BTW, & yes I have saved the link for your favorite recipes with coconut flour! I made this recipe X1.5 in my full-size waffle maker, & am freezing the waffles (with wax paper in between) for a quick breakfast – just pop in toaster! I got 14 small waffles. They are delicious & 2 will make a good breakfast, with berries on the side. Thanks!
I really liked these waffles especially since it doesn’t take much to make them and don’t use cheese. I was wondering if there would be an alternate to eggs?
No sorry, it won’t work egg free or with egg replacer, coconut flour is very high in fiber and eggs is required as a binder or everything fall appart.
I made these last week and have to say they are much nicer than the 1’s with almond flour. But I whisked the egg whites and they were fluffy as clouds. Also to avoid confusion for others they are not dairy free as they contain cream but would be if using a nut milk. Also the description says cream cheese but there is none in the recipe
I am glad you love the waffles! This recipe doesn’t use cream cheese, it suggest heavy cream or almond milk that’s why the recipe is tagged as dairy-free, it has a dairy free option provided
These are awesome! I used cashew milk instead of cream and decreased the sugar alcohols to 2 TB. I added poppy seeds and cinnamon as well. Even my picky wife loved these. If you are using a Belgian waffle iron, increase to 1/2 cup per waffle.
This is officially my new waffle mix. 👍🏾
These were delicious. I had them with strawberries and coconut youghurt.
I made these waffles this morning for breakfast and served them with fresh berries. They were easy and delicious. Thanks so much for the recipe!
Would these work as pancakes?
Probably, I didn’t try try this option, feel free to experiment.
What are the proper metric measurements for coconut oil. It’s coming up in cups in metric. Weight would be better for the tablespoon measurements as well. Thanks
If you click the metric button it will work now. 1/4 cup of any liquid like melted coconut oil is always 60ml
Made these using double cream (UK)and silicone mould. Baked 15 mins at 180″ fan. Absolutely delicious. Had one for breakfast fully loaded with raspberries, blueberries, strawberries and Greek yoghurt.