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Low Carb Buttermilk Waffles
Low carb, grain-free, dairy-free, with a Paleo option.
Low Carb Buttermilk Waffles are low carb, grain-free, dairy-free, and have a paleo option. I decided to take my buttermilk pancake recipe and make it over to be more waffle iron friendly.
Low Carb Buttermilk Waffles are just as easy as pancakes and if you have a ceramic waffle iron, then clean up is also a breeze. I had actually stopped making waffles because of the cleanup situation, as my old waffle iron was difficult to clean.
Someone nice bought me a ceramic waffle iron, and now low carb waffles are back on the menu again! Serve these with butter, syrup or low carb maple syrup, powdered low carb or paleo sweetener & berries. Also, I’m very partial to nut butter or sun butter and syrup on my waffles.
Where to get a ceramic waffle iron, click here: Ceramic Waffle Iron
Low Carb Buttermilk Waffles Recipe:
Ingredients:
- ½ cup unsweetened coconut milk or almond milk
- ½ teaspoon apple cider vinegar
- 2 eggs, large
- 1 tablespoon coconut oil, melted or olive oil
- ½ teaspoon GF vanilla extract
- ¾ cup almond flour
- 2 tablespoon coconut flour
- 2 teaspoon baking powder, this one is corn free
- 1 ½ teaspoon sweetener of choice: erythritol for low carb or coconut sugar for paleo
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Directions:
- Preheat waffle iron and oil or grease it, unless you have a ceramic or non-stick kind.
- In a large mixing bowl combine: coconut or almond milk and apple cider vinegar. Mix together well.
- Add to the milk-vinegar mixture: eggs, coconut or olive oil, vanilla extract. Mix together thoroughly with a whisk. Set aside.
- In a second large mixing bowl combine: almond flour, coconut flour, baking powder, and 2 teaspoon sweetener of choice. whisk the dry ingredients together.
- Add the dry flour mixture to the wet egg mixture and whisk together thoroughly.
- Pour about ¼ cup batter into waffle iron being careful not to overfill. Close waffle iron and cook for 3 to 5 minutes or until steam stops rising from the waffle iron.
- Carefully remove from waffle iron and serve.
Nutritional Data for Low Carb Version: Servings: 4, Serving size :2 waffle sections from Large 4 section waffle. Cal: 211, Carbs: 6.5 g / Net Carbs: 2.5 g, Fiber: 4 g, Fat: 16 g, Protein; 8 g, Sugars: 1 g
Printable recipe card below:
Low Carb Buttermilk Waffles
Ingredients
- ½ cup unsweetened coconut milk or almond milk
- ½ teaspoon apple cider vinegar
- 2 eggs large
- 1 tablespoon coconut oil melted or olive oil
- ½ teaspoon GF vanilla extract
- ¾ cup almond flour
- 2 tablespoon coconut flour
- 2 teaspoon baking powder this one is corn free
- 1 ½ teaspoon sweetener of choice: erythritol for low carb or coconut sugar for paleo
Instructions
- Preheat waffle iron and oil or grease it, unless you have a ceramic or non-stick kind.
- In a large mixing bowl combine: coconut or almond milk and apple cider vinegar. Mix together well.
- Add to the milk vinegar mixture: eggs, coconut or olive oil, vanilla extract. Mix together thoroughly with a whisk. Set aside.
- In a second large mixing bowl combine: almond flour, coconut flour, baking powder, and 2 teaspoon sweetener of choice. whisk the dry ingredients together.
- Add the dry flour mixture to the wet egg mixture and whisk together thoroughly.
- Pour about ¼ cup batter into waffle iron being careful not to overfill. Close waffle iron and cook for 3 to 5 minutes or until steam stops rising from the waffle iron.
- Carefully remove from waffle iron and serve.
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Notes
Recipes You may Also Enjoy:
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- Low Carb "Buttermilk" Pancakes
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- Low Cab Croissant Bagels
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- Choco Nutty Tiger Pancakes
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- Quick Low Carb English Muffins
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Kathy
Stacey,
Your recipe is wonderful!!! I love both almond and coconut milk so I used equal amounts of both in my recipe. I also used Monkfruit sugar in my recipe since my husband is diabetic. It turned out great. We just grab a waffle from the freezer, warm it up as we are leaving the house along with a boiled egg and we are set for breakfast. Glad I found your recipe.
Stacey
Thank you so much, Kathy, for trying the recipe and for your kind words. Freezing them is a great idea! I'm so happy your here 🙂
Annick Duma
Hi! Wow, I made these waffles and they were great!!! Crunchy and tasted like a gluten-filled waffle that I would NEVER go back to now that I found your recipe!
One thing I found was that they were a bit crumbly. Is there anything I can do to help with that?
Stacey
Annick, Thank you for trying these and taking the time to leave a nice comment. I know what you mean, gluten free tends to be more crumbly. Some people use xanthan gum to help with that, but I have a reaction to it so I can't use it.
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Made these for breakfast. Son is a very picky eather and he spproved. Batter worked very well with Krupp electric waffle maker. Thanks for recipe. Easy and tasty. I replaced the olive oil with avocado oil. In South Africa we have an abundance of avos so the oil is plentyful and affordable. It has a nutral taste and very healthy. Thanks again
Lori
Made these for "brinner" tonight (breakfast for dinner). So yummy and hearty. Hubby loved them too! Thanks for the recipe....
Stacey
Lori, Thank you so much for trying the waffles and taking the time to comment. I love breakfast for dinner, my Hubby thinks it is odd when I want "brinner".
Nancy
If I don't have a waffle iron, is there another way I could cook these>?
Stacey
Nancy, I think this batter is a little thin to make pancakes with. Possibly if made a little thicker, it might work as pancake batter, but I'm not sure.
Amanda
These look lovely, Stacey! I can't wait to try them.
Stacey
Thank you Amanda. Your too kind 🙂
Rachel
Ooooh corn-free baking powder, I definitely need to score some of that!
Stacey
I was excited to find it too Rachel. 🙂
Danielle
Your pictures are making me drool!!! These look so easy and amazing. MMMM!!
Stacey
Awe, thanks Danielle. I love your site <3