Low Carb Waffles Recipe: Crispy Belgian Style

Light and crispy low carb waffles recipe is a keto friendly breakfast. What? Yes I said a low carb waffle. Usually the carbs in waffles have me running the other way. So I created this recipe specifically to lower the carbs in waffles. This crispy belgian waffle recipe has just 4 net carbs.

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Table of Contents

How many carbs are in a waffle?

These keto Belgian style waffles are gluten free, grain free, and most importantly are sugar free. Almond flour and a little maple flavoring gives them a nutty sweetness that is SO good! Plus they freeze well so you can have waffles anytime.

To make them low carb, no sugar and no wheat flour. That’s how I got them down to 4 net carbs per serving.

For this recipe you’ll need: almond flour, coconut flour, hemp hearts, sour cream, half and half cream, maple flavoring, sugar free sweetener, baking soda, baking powder, and butter.

Keto Waffle

Is there anyone out there that honestly can resist a high stack of crispy waffles on the table? Is there a person alive that can turn away from oh-so-crispy on the outside, tender on the inside Belgian waffles with each well overflowing with rich, melted butter? Dreams of the Waffle House come to mind.

This keto waffles recipe is so versatile. Depending on what you put on top of them these glorious bites of crispy goodness will work for breakfast, lunch, or dinner. In fact, sometime soon I’m posting my recipe for low carb chicken and waffles I promise you don’t want to miss that.

Waffle Iron

I was always fascinated with this waffle maker. My mom was of the generation that made do and never threw anything away. This 1930s waffle maker is one she got for a wedding present and she used it during the entire time I was growing up in the 1960s and 1970s and even when my kids were growing up in the 1980s and 1990s. It really does still work today but I only use it for decor now. I’m a little cautious of the cloth electrical cord for one thing. I love the art deco style and detailing. Not so much a fan of the shallow wells though! I like my waffles to hold a lot of whatever I put on them.

I also like them to be light and crisp. For that you need to separate the eggs and beat the whites until stiff peaks form.

How to Make Stiff Beaten Egg Whites

There really is just no substitution for stiffly beaten egg whites in this low carb waffle recipe. It’s really easy to do if you are careful and use the following tips.

Separate the eggs when they are cold. Separate them in to two bowls, one at a time, and add each egg white to a third bowl separately. This way if you do break a yolk into the whites you won’t have to throw out the whole thing.
Let the eggs come to room temperature.
Wash the bowl and beaters thoroughly in hot water to remove any possibility of grease or oil.
Add 2 tablespoons vinegar to the bowl, fill with hot water, and place the beaters in the water. The acids in the vinegar help cut through any remaining grease and they also help the egg whites to stay stable.
Begin whipping the egg whites on low speed until they are frothy then increase the speed to high.
As the eggs whip they will turn from translucent and frothy to pure white. Stop the mixer once in awhile and pulls up some of the egg white into a peak with a spoon. If it falls over it’s not ready. If it stays upright it is.
Don’t over beat. If you whip the egg whites too long after they’ve become stiff they get clumpy and will cause your lovely waffles to be dry and tough.

How to Fold in Egg Whites for Low Carb Waffles

The trick to folding egg whites into any batter is to start small and be gentle. By adding just half the egg whites at first you’ll loosen the batter up and make it easier to add the rest without deflating them. ALWAYS fold egg whites into a batter by hand!