Crispy Keto Waffles with Cinnamon Butter (A Low-Carb Treat You’ll Love)

If you’re on the keto diet and craving waffles, you don’t have to feel left out. Regular waffles are packed with carbs, but these keto waffles are light, crispy, and absolutely delicious—without the sugar overload. And the best part? They come with homemade cinnamon butter that melts perfectly over the hot waffle, making every bite even better.

This recipe is simple, requires only a handful of ingredients, and works with most waffle makers. Whether you want a quick breakfast, a weekend brunch, or even a dessert, these waffles will do the trick.

Why Keto Waffles?

If you’ve ever looked at traditional waffle recipes, you know they’re usually made with flour and sugar—two things that are off-limits on keto. These waffles are different because they use almond flour and coconut flour instead. This keeps them low in carbs while still giving them that classic waffle texture.

And let’s be honest—when you’re following a low-carb diet, sometimes you just want something that feels normal. A warm, buttery waffle with a bit of crunch on the edges? That’s exactly what this recipe gives you.

What You’ll Need

Before you start, here’s everything you need to make these keto waffles with cinnamon butter.

For the Waffles:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons granulated sweetener (like monk fruit or erythritol)
• 3 large eggs
• ¼ cup unsweetened almond milk (or any low-carb milk)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Cinnamon Butter:

• 4 tablespoons unsalted butter (softened)
• 1 teaspoon cinnamon
• 1 tablespoon powdered sweetener
• ½ teaspoon vanilla extract

Step-by-Step Instructions

1. Make the Cinnamon Butter

Before you start with the waffles, make the cinnamon butter so the flavors can mix together.

• In a small bowl, mix the softened butter, cinnamon, powdered sweetener, and vanilla extract.
• Stir until smooth and well combined.
• Set it aside at room temperature.

By the time your waffles are ready, the butter will be perfectly spreadable.

2. Prepare the Waffle Batter

Now, let’s move on to the waffles.

• In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, and sweetener.
• In another bowl, beat the eggs until they’re light and fluffy.
• Add the almond milk, melted butter, and vanilla extract to the eggs. Mix well.
• Slowly pour the wet ingredients into the dry ingredients, stirring until everything is well combined. The batter should be thick but pourable.

If the batter looks too thick, add a little more almond milk (one tablespoon at a time) until you get the right consistency.

3. Cook the Waffles

• Preheat your waffle maker and lightly grease it with butter or non-stick spray.
• Pour enough batter to fill the waffle plates without overflowing.
• Close the lid and cook until golden brown and crispy. The exact time depends on your waffle maker, but it usually takes around 3 to 5 minutes.
• Carefully remove the waffles and repeat until all the batter is used.

Tips for the Best Keto Waffles

• Use room temperature ingredients. Cold eggs and milk can make the batter thick and difficult to mix.
• Don’t rush the cooking. Keto waffles need a little extra time to get crispy. If you open the waffle maker too soon, they might break apart.
• Crispier waffles? Let them cool for a minute on a wire rack instead of stacking them. Stacking makes them soft from the steam.
• Make ahead and freeze. These waffles freeze really well. Just let them cool completely, then store them in a zip-top bag with parchment paper between them.

Toppings and Serving Ideas

Keto waffles taste amazing on their own, but if you want to make them extra special, here are some ideas:

• More cinnamon butter. A little extra on top never hurts.
• Sugar-free syrup. Look for a keto-friendly maple syrup for the classic experience.
• Whipped cream. Use heavy cream and a little sweetener to make your own.
• Fresh berries. A few raspberries or blueberries won’t add too many carbs.
• Chopped nuts. A handful of pecans or walnuts adds crunch.

How to Store and Reheat

Storing in the Fridge

If you have leftovers, keep them in an airtight container in the fridge for up to 4 days.

Freezing for Later

To freeze, place the waffles in a single layer on a baking sheet and freeze for an hour. Then transfer them to a zip-top bag. This keeps them from sticking together.

Reheating

• Toaster: This is the best way to make them crispy again.
• Oven: Place them on a baking sheet at 350°F (175°C) for about 5 minutes.
• Microwave: Works in a pinch, but they won’t be crispy.

Conclusion

These keto waffles with cinnamon butter are a great way to enjoy a classic breakfast without the carbs. They’re light, fluffy, and crispy in all the right places. Whether you eat them fresh, reheat them later, or turn them into a fun dessert, they’re a perfect low-carb treat.

Give them a try and see for yourself!

Crispy Keto Waffles with Cinnamon Butter Recipe

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These keto waffles are crispy on the outside, soft inside, and full of flavor. Made with almond flour and coconut flour, they’re low in carbs and topped with creamy cinnamon butter for the perfect keto-friendly breakfast. Easy to make, freeze well, and perfect for meal prep!

• Author: Jane Summerfield
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 waffles 1x
• Category: Breakfast
• Method: Waffle maker
• Cuisine: American, Keto, Low-Carb

Ingredients

Scale 1x2x3x

For the Waffles:

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 tablespoons granulated sweetener (monk fruit or erythritol)
• 3 large eggs
• ¼ cup unsweetened almond milk
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

For the Cinnamon Butter:

• 4 tablespoons unsalted butter (softened)
• 1 teaspoon cinnamon
• 1 tablespoon powdered sweetener
• ½ teaspoon vanilla extract

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Instructions

1. Make the Cinnamon Butter:

   • Mix softened butter, cinnamon, powdered sweetener, and vanilla extract in a small bowl until smooth.
   • Set aside at room temperature.

2. Prepare the Waffle Batter:

   • In a large bowl, mix almond flour, coconut flour, baking powder, salt, and sweetener.
   • In a separate bowl, whisk the eggs until fluffy.
   • Add almond milk, melted butter, and vanilla extract to the eggs. Stir well.
   • Slowly pour the wet ingredients into the dry ingredients and mix until smooth.

3. Cook the Waffles:

   • Preheat your waffle maker and grease it lightly with butter or oil.
   • Pour batter onto the waffle maker, close the lid, and cook for 3-5 minutes or until golden brown and crispy.
   • Remove the waffles and repeat with the remaining batter.

4. Serve and Enjoy:

   • Spread cinnamon butter over warm waffles and enjoy!

Notes

• If the batter is too thick, add a little more almond milk (1 tablespoon at a time).
• To keep the waffles crispy, let them cool on a wire rack instead of stacking them.
• Store leftovers in the fridge for 4 days or freeze for up to 3 months.
• Reheat in a toaster or oven for the best texture.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.

Nutrition

• Serving Size: 1 Waffle
• Calories: 280 Sugar: 1g Sodium: 190mg Fat: 24g Saturated Fat: 9g Unsaturated Fat: 13g Trans Fat: 0g Carbohydrates: 6g Fiber: 3g Protein: 9g Cholesterol: 125mg