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Keto Waffles

By July 2, 2012August 4th, 2023Bread, Breakfast, Dairy Free, Nut Free, Vegetarian


Some people comment that they LOVE the Protein Waffles made with almond flour. I have one mother who writes me all the time on how that is the only way for her picky eaters to eat protein at dinner. But there are a few of you who comment that they are too crispy and dry. I have made waffles out of coconut flour before and they are too soft and rubbery, but I have found the solution! The protein powder makes these waffles soft on the inside and crispy on the outside!

TIP: I make a triple batch of waffles whenever I make them and store them in the freezer. If I get home late from work, we have waffles and eggs! All I have to do is toast the waffles like an Eggo Waffle and fry a few eggs…dinner is ready in 5 minutes!

If you would like to see a video of me making the waffles, click HERE.

Keto Waffles

Prep Time 6 minutes
Cook Time 3 minutes
Course Breakfast, Dairy Free, Nut Free, Vegetarian
Cuisine American
Servings 5
Calories 144



  • Preheat waffle iron to high.
  • Combine the dry ingredients in a bowl.
  • Combine the wet ingredients in another bowl.
  • Slowly add the wet ingredients into the dry. Let sit for 5 minutes.
  • Spray waffle iron with avocado oil spray. Cook according to your waffle iron directions until waffles are light brown and crispy on the outside. Enjoy!
  • Serve with THIS Keto Syrup.


Calories: 144 | Fat: 8g | Protein: 12g | Carbohydrates: 4g | Fiber: 2g | P:E Ratio: 1.2

I make a triple batch of waffles whenever I make them and store them in the freezer. If I get home late from work, we have waffles and eggs! All I have to do is toast the waffles like an Eggo Waffle and fry a few eggs…dinner is ready in 5 minutes!

If you would like to see a video of me making the waffles, click HERE.

TIP: Make sure your waffle iron is hot hot hot before adding any batter or it will stick.
coconut flour waffle

Testimony of the Day

“Maria, I came to you at the end of May and started eating differently and really working on my health 28 May 2013.

I came to you for a lot of reasons. I’ve been low carb for several years but I was stalled with what I figure is at least 70lbs left to lose. I knew I am allergic to gluten so I didn’t even eat gluten. But my stomach would cramp after I ate and I was constantly feeling unwell. Then I started feeling like I had the flu and I was ran down all the time. Eventually I had body aches and my hair was falling out by the clump. When I finally had some energy my heart even started racing for no reason. I was also very depressed and having insane mood swings. I was also feeling overwhelmed by life. All of these things are out of character for me. It got so bad I used all my leave at work trying to figure out what was wrong with me.  Still no answer from the doctors. At the time I worked out 4 days a week with kettlebells and I did some cardio once in a while but I couldn’t keep the weight off. I’d lose and regain the same 20 lbs every month (so I’d go from needing about 70 to lose to 90 to 70… it was awful). I’d be ok all day and then have intense cravings at night. I thought I was having issues with my thyroid because I have family history with that but that wasn’t it. So, I was sick. Very sick.

Somehow I stumbled on your page. I’m so thankful! I read the recipes a million times and I was obsessed with your webpage. Everything looked tasty, and it seemed easy. Also there was gluten free bread and the ingredients were simple. I hadn’t had bread in over 2 years! I think I made 1 recipe of yours and didn’t tell my fiancé or my son it was new. They both loved it and I didn’t feel sick afterwards. I decided right there that I was going to do a consultation with you.

It didn’t even take a week to start feeling better or start losing weight. My heart stopped racing and I suddenly had more energy than before. I slept better and deeper than I have in forever. My mood swings stopped and I started feeling normal again. I actually feel healthy! I can’t even remember the last time I felt like this. My forearms and the tops of my legs look liked I had ingrown hairs and now you can’t even see that. And suddenly I started having color in my cheeks – people think I wear a smidge of blush – but I rarely ever wear makeup. I’m getting married in 2 weeks. My bridesmaids and even some of the vendors for our wedding have noted how calm and relaxed I am. I went and tried on dresses for the wedding and bought one in a smaller size. I went last Saturday to have it adjusted. The dress fit so perfectly that I only had to have the shoulder taken up and a bustle put on. (I can’t wait to send you those pictures!)

In the beginning my fiancé was sneaking the food thinking it was “bad” for him and enjoyed every bite with a smidge of guilt. I always got a laugh out of that. I also started feeding my 11 y/o son your food and he has so many favorites he can’t pick. He used to have eczema and “chicken skin” on his face, arms, and back. He even started getting acne – and I felt bad because I had it awful as a teenager. His skin has cleared up really well and you can’t even tell he started having issues. He even looks like he’s dropped a bit of weight too (love handles and his belly mostly). The real hardest part of eating this way for us is keeping food in the house. I haven’t been able to freeze anything because it’s gone the second I turn around! I spoke so highly of you to my parents that my mom started making your sub bread for my dad – who is also allergic to gluten. He loves it. He also loves the clam chowder.

So now I’m down 40 lbs and it was probably the easiest 40lbs. I dropped the weight between the last week of May until September and now I’ve been losing inches fairly rapidly. I love kettlebells still and basically use them 4 days a week and do some cardio (20 minutes or less) once in a while. I’m stronger than I was before by a lot and I am thinking clearer than I was before also.  I have to be honest though – there are some weeks I’m so busy I don’t get a chance to work out (but I make sure I sleep)! This is the lightest I’ve been since my son was 4. Everyone has been telling me how much better I look. My dad said when I saw him in October that this is the healthiest he’s seen me in years.

I’m not done yet. I have some more weight I want to lose; our honeymoon isn’t for another couple months so I’m very excited to see what I can do in that time.

The cost of getting that consultation was completely worth it in my book. I even went and bought all of your books in ebook and print so I wouldn’t ever be without the recipes. I feel amazing and I can’t put a price on that. Yeah, you’re pretty much an angel in my book.

All the love in the world to you and your family,


P.S. This is a picture of me the weekend we got engaged – October 2012. I’m basically wearing a very tight 16 or in some clothes an 18. All the work I put in from September – May and I still looked the same. It was very disheartening. The bottom picture is of me last night. I am now wearing a loose 12 or in some clothing lines a comfortable 10. The hardest part now is keeping an outfit I like because in a month I end up smaller than before.” –  Holly

Click here to get started on your “after” photo!

coconut flour waffle

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • WHOA, I JUST finished making a batch of the “old” waffles with almond flour, and came back to check on the recipe as what I came up with through my calculations was much different as far as the nutritional outcome (thought maybe I did something wrong in the recipe), and saw that you must have posted this while I was eating my delicious waffle! I didn’t think the old recipe was too dry, I thought it was delicious and actually quite perfect. On the other hand, the calories from the 2 cups of almond flour (1280 calories for 2 c versus 280 for 1/2c of coconut flour) for 5 Belgian waffles makes me shy away a bit from making it again, so I look forward to trying this recipe out.

  • bobby says:

    how important is the “aluminium free” part of “aluminum free baking powder”? is there a specific reason?

    i have walmart brand baking powder… no clue if there is aluminum in it.

  • Tricia says:

    We made these this morning and loved them! I wrote a note to myself in my cookbook saying that these cooked very quickly…any longer than two minutes in my waffle iron and they were brown and dry. We made the super power waffles last week and they required a longer cooking time than this recipe (about 5 minutes) but both were fantastic! We are loving your cookbooks and appreciate all the “extra” info with the recipes. We are learning so much!

  • Ellen R says:

    This is a great recipe for me – I have a lot of whey protein that I need to use up (approaching expiration) and almond milk that I always have left from recipes that only use a little. I’m going to stockpile and freeze and bring on our vacation – perfect for the mornings. I’m also going to try them with chocolate whey – YUM!

  • Bobbi Kenow says:

    These look delicious…looking forward to trying out this recipe when I stock up on the necessary ingredients!

  • Mary Ellen says:

    Yummm! These look good. Going to try them for breakfast tomorrow. Really enjoyed your book Secrets to a Healthy Metabolism and now am reading Secrets to Controlling your Weight, Cravings and Mood. I am learning so much and my husband and I are so much healthier. Love your recipes.

  • That look so delicious and yummy. I love hotcakes and I love baking. I hope I can do that at home.

  • Maria,
    Thanks for all of your great recipes. My husband and I just finished our breakfast including these waffles. We both loved them! I have a Belgian waffle maker, so this recipe made 5 of those. For my machine, medium heat was perfect.
    Thanks again!

  • Heather McRoberts says:

    Random thing I did…I didn’t have the ingredients for the protein pancakes but I did have all of them for the protein waffles out of your book Nutritious and Delicious. So I did was any good improvising mom would do. I made pancakes out of the waffle recipe. OH MY GOSH! So Good. pretty thin…almost crepe like and just slightly crispy on the edges. Now we do this at least one a week 🙂

  • Kaylana says:

    Oh, my kids are longing for waffles – like I used to make them. Every time I try though with almond flour, they burn before the inside is done. Conclusion – my iron must be too hot. Time for a new iron…or a new recipe! Thanks!

  • Bobbi Kenow says:

    Made these this morning and my son is gobbling them up 🙂 Thanks for this!

  • Margarita says:

    Would this recipe be okay to try as a pancake along with waffles? I am going to make different variations, some apple spice, chocolate chip, pumpkin and strawberry waffles and store them so the kiddos CANNOT say “There’s nothing to eat”, I am also making the cereals, I decided to dedicate one day every two weeks to just making breakfast foods so that the kids get their variety and it is quick.

  • candice says:

    Hi Maria!
    i love all of your recipes and really want to try them– can you recommend a substitution for eggs?
    Thank you!!

  • Sarah Anderson says:

    These are amazing! More like a traditional waffle in texture than the “old” recipe, and just as delicious! My 15-year-old daughter, who is very resistant to change and has about 5 foods she will deign to eat, really likes them with peanut butter. Another quick, easy, tasty winner from Maria!!!!

  • Stacy says:

    We also made these this morning, and my husband reiterated that he could not tell the difference between these and the unhealthy version. My boys also gobbled them up. We have an all clad waffle maker and used the #3, medium setting and they all turned out perfect. We got 8 out of the batter and are freezing the leftovers. Thank you.

  • Margarita says:

    Just made a batch as pancakes, I am not sure if I let it sit to long or what, but they came out fluffy and thick as if I had made them with flour. I am wondering though (and I am going to experiment with this) if I can reduce the amount of coconut flour and maybe add stevia what they would taste like. So far so good though, I can tell you right now…I will not miss flour pancakes, I tasted one with just butter very filling and delicious. I am excited to order the Nature’s Hollow syrup and see what else is in store.

    • It’s worth a try. Let me know how it works. 🙂

    • Margarita says:

      I omitted the coconut flour as it started to upset tummies and used extra protein powder, a mixture of whey and egg white protein powder. I did not measure, just added till I thought it was enough and instead of Stevia added Swerve, which I did not measure also, and added a pinch more baking powder. They were a little bit thinner than if I made them with the coconut flour, but the texture to me was perfect and once I added syrup, I really could not tell any difference from white flour ones.

  • typeogirl says:

    Hi Maria, I tried these waffles today – I was so excited because I am doing paleo but since I have rosacea I have found I cannot have things like flax, etc because they aggravate my skin, so I was glad I could use the ingredients on this one. Anyhow, I have a few quick questions: is the batter supposed to be thin, mine was very thin…2) I guess being that the batter was so thin, my waffles were very thin and light, I couldn’t put too much batter in the machine or it would run all over, 3) are you absolutely sure its one Tablespoon of baking soda? – it was too much for me, although the texture of the waffle was lovely, I kept getting a metallic taste in my mouth. I will definitely make these again, I will just use less baking soda. Thanks!

    • Hi! Everyone’s taste buds are a little different so I would just try a little less next time. 🙂 The batter is thinner than regular waffle, but I like a fluffier crispy waffle. Good luck!

    • typeogirl says:

      Hi Maria! Thanks for replying. I think I see the problem, caused by skimming and not reading thoroughly – my fault – I used baking soda, not baking powder, that was probably the issue and why I caused that aftertaste! I will be making a new batch today and will be sure to use the right ingredients!

      • Tara Johnson says:

        I’ve done that EXACT thing when making cornbread in the pre-LC days. Even better, I did it twice in a row before figuring out what I had done wrong! 😀

  • Kapu says:

    could i use coconut milk?

  • Call it a case of too many substitutions…mine were dreadful. I tried to make my own coconut flour with shredded coconut in the blender. Then I was out of baking powder and had to use 1 tsp baking soda and 2 tsp cream of tarter. And Jay Robb’s protein powder is out of reach financially so I used a different brand. I ended up with salty, waffle-shaped scrambled eggs (with coconut flecks). OOPS!! Next time, I’ll use the right ingredients!

  • vjbakke says:

    Could these be made in to pancakes ? We don’t have a waffle maker.And also you can make your own baking powder -1 teaspoon baking soda,
    2 teaspoons cream of tartar, often corn starch is added, but is not needed.

  • Lola says:

    Hi Maria,

    Is the protein powder necessary in the recipe? Can I replace it with coconut or almond flour?

  • Anonymous says:

    Maria I made these tonight. I have a circle waffle maker and it quarters them. Is one serving a 1/4 or the whole thing?

  • d.o.wife says:

    I made these this morning. I was eating them with PB, typing a post to my weight loss board about how they need to make them and making more to freeze all at the same time. LOL!

  • I am allergic to soy. Can I use meringue or Just Egg White powder in place of the Vanilla Egg White Powder? Thanks

    • If you are talking about the soy lecithin, it is almost impossible to eliminate that from the diet. It is in everything! You could try the just egg white powder. 🙂

    • Couldn’t wait to try this recipe so I made it with the whey powder. Next time I will try with just the whites and let you know how it goes. Do the waffles have a gritty texture or is it because I am not accustomed to coconut flour? (I did not over cook them)


    • I like a airier crispy waffle so these get nice and crisp when cooked, but I wouldn’t call the texture gritty. 🙂

  • Tammy O. says:

    Hi Maria, tried this recipe this morning. Ordered my waffle iron and broke her in (never have used one before). These are really good! My husband ate 2 but I could barely finish 1. I also used the Vanilla Almond Milk (because I had it opened already). I have the Cuisinart 4 slice waffle maker and I used 2 cups batter. Mine came out a little thick and I was only able to get 7 out of the batch but…I chalk that up to my first time using a waffle iron and next time, instead of using 2 cups batter I’m going to cut that down a little so they won’t be so thick. The thick ones would be great though for a dessert! Thank you too for helping me find a way to use my Jay Robb vanilla. I don’t like it in a shake because of the smell of it, I’m partial to the chocolate.

    I’ve prepared about 4 recipes from your blog so far and they have all been a huge hit. To say thank you for helping me to change my life doesn’t seem like enough! You’re helping me to live healthier so I can hopefully be around a long time for my son!

  • If I only have plain whey protien isolate do you think that will work ok? Do you know if there is a big difference between whey protien isolate and vanilla whey protien?

  • Andrea says:

    Made these today as pancakes and they turned out marvellous! I only had chocolate whey protein, and still were super yummy. Thank you so much for the recipe!

  • Anonymous says:

    I just made these and the flavor was good. The texture was more rubbery than crispy though. Wondering if it was one of my ingredients? I used Bob’s coconut flour and the Jay Robb egg white protein powder. Thanks!

    • I would guess the coconut flour was the issue. Not all coconut flours are made equal so next time adjust the batter to make sure it is easily pourable (not too thick). 🙂

    • Anonymous says:

      Thank you so much for getting back to me. I will definitely try that next time. We definitely want to make again!

  • Susiej says:

    What am I doing wrong? I’ve tried your other waffle recipe, and it worked great! But this one sticks to the waffle iron, and if I cook them longer they burn — and they are not fluffly. They fall apart and are not fluffy at all…

    • Not all brands of coconut flour are equal. I would adjust the batter next time so the batter is a good consistency before baking. 🙂

    • Kathleen says:

      I had the same problem! So frustrating. Fresh coconut flour too.

      • cemmerich says:

        Maybe try more moisture. Some coconut flours absorb more than others. 🙂

        • Appletree says:

          Hi, I know this is an old comment but I’ve seen quite a few coconut flour comments like this across the web. Its not so much the different types of flour but the weight of it. Different brands weigh differently(e.g. homemade coconut flour is not ground as smoothly as commercial so 1 cup homemade would have a different weight than 1 cup commercial). I’ve been using a measurement of 120g for 1 cup coconut flour and it works so much better now. Hope this helps someone.

  • Anonymous says:

    Every time i use whey or egg whitee protein my food comes out with an unappetizing flavor. Is there a way to takeout the whey protein in your recipes? Everything i make in your book without the protein tastes great! Please help!

    • What brand are you using? I have had people tell me they use a cheaper brand and end up going back to Jay Robb because the flavor is so much better. 🙂

    • Anonymous says:

      I use jay robb

    • I don’t think it is the protein powder then. You can try a recipe without protein powder. 🙂

    • Anonymous says:

      so with the lets say teddy grahams, it calls for whey protein. Do i just take it out or do i add extra flour to make up for protein powder being taken out? I have made crepes, waffles, and a few other recipes with protein powder and i dont know it just has a funky taste but everything without it, like the monkey bread, was fantastic.

    • Certain things that need a crispness (like crackers) probably wouldn’t work as well without the protein powder (will probably fall apart and not hold together). You could maybe try using less and see if that helps. 🙂

  • Just made these. Great texture and not dry at all. I like mine a bit sweeter so after trying the first one I added a bit of stevia to the batter and they were perfect!

  • Mr.D says:

    Tasty easy to make but for me they cam out very dry. Can we use something other than coconut flour?

  • Sara says:

    Yum! Doubled the batch and will be freezing some. Made a tuna sandwich using the waffle as bread – so good! Also, replaced the almond milk with raw milk, still very delicious! Thank you.

  • Alison says:

    Hi Maria, when doing the 30 day and having protein waffles do you subsitute the whey protein pdr?

  • Sandra says:

    I made a half a batch this morning, because I am always tentative trying something new and wasting good ingredients. 🙂 I was soooo very happy with the result. I did have to add extra almond milk to thin it (could have been either my coconut flour or the protein powder), but the taste was very delish. Have some to freeze for later as well.

  • Ania says:

    Can you omit protein (or whey) powder all together? Will texture be ok?

  • Rebecca says:

    Made a double batch this morning and absolutely LOVED them. Ended up with 16 total. My guys are trying the healthified change for 30 days. They too enjoyed the waffles. Freezing a bunch for weekday breakfasts.

  • Destiny says:

    I used all the recommend ingredients and my waffles were dry and the texture was inedible. What do you think happened. I used Jay Robb egg white protein. My children were disappointed 🙁 What happened?

  • Dawn says:

    Made these tonight for supper and they were very good. I will be making these again!!!

  • Aubree says:

    I’ve had multiple reactions to coconut over my life. What can I substitute for that? I also cannot have tree nuts, they can kill me. Any suggestions?

  • Diana says:

    ok, this may be such a silly question, but does “add wet to dry” matter vs add “dry to wet”. It always seems to say add wet to dry, so I just wanted to clarify!

  • Emillea says:

    I give up. 3 recipes baked,3 recipes tossed.

    I don’t know what I’m doing wrong.

  • Stephanie cox says:

    Just made these tonight. They were early good. My picky children even liked them!

  • diana says:

    Is there anything that can be added to these to make the fat content higher, or do you think this is good for a keto plan?

  • Gigi says:

    I was also wondering if these are ok to eat on a keto plan?

  • Becky says:

    First time making waffles that do not have white flour in them and I was very pleasantly surprised! They were absolutely delicious!! Thank you for a wonderful recipe to add to my breakfast menu!!

  • Emily says:

    I too have tried these three different times. I’ve followed the recipe exactly, used two different protein powders (including Jay Robb) and two different high quality coconut flours. The texture of these and even the flavor is off. My 4 year old even threw them up while eating them due to the texture (I’m guessing), and she eats just about anything. I’m bummed, because I was really looking for a nice alternative to gluten-laden waffles. 🙁

  • Emily says:

    I’m not really sure either. I didn’t mean to sound negative in my comment. I’ve made several of Maria’s recipes that are great. My kiddos are big waffles eaters so going gluten free has made this more difficult, and I was trying to avoid the boxed gluten free waffles. We’ll keep trying. 🙂

  • Angela Chan says:

    I’ve made these 3 times and each time lOVED them! I even made a mistake today. I must have “zoned out”while measuring and obviously doubled the amount of coconut flour. The end result was a VERY THICK batter. I added two more eggs (instead of 4 more) and about another 1 cup of Almond Flour. I was hoping I wouldn’t have a bowl of wasted ingredients.

    turned out the batter was very forgiving. The waffles were delicious. I have enough leftover for two more meals. I even made pancakes out of the batter. “phew” turned out great. Love these.

    When I read the negative comments or failed attempts (I’ve had mine too) I realize that either we must have (perhaps without know it) done something wrong or we just have different taste preferences. In any case, I’m finding that there definitely is a big learning curve to all of this “gluten free” way of cooking. It’s just too bad the ingredients are so expensive. Food in general today is expensive and gluten free, organic, whole foods, etc. way of eating takes it to a whole new level doesn’t it?

    But good health and future health has to come first I think in any budget.

    Thank you Maria.

  • Randi says:

    these came out great this morning! Put one in the freezer to see how they would come out if I made a huge batch in the future! slightly salty – might cut back on the salt a little bit and next time I would put all the ingredients in my vitamix at the same time and just mix it up.


  • Nikki says:

    I made these this morning. While the smel and taste were good, they would stay together. Very dry and crumbly. I could eve get them out of the waffle iron with out breaking them into small pieces. Could I be doing something wrong?

    • cemmerich says:

      Some brands of coconut flour absorb more moisture than others. Maybe try a little less next time. 🙂

  • Denise says:

    I made a double batch of these this morning, I’m trying to wean us off of almond flour, so this was a perfect recipe. I made 24 waffles, and cut them into waffle sticks for my kids. So I made 96 waffles sticks to stick in the freezer for easy breakfasts and snacks. Thanks Maria!

  • sjanette says:

    In the list you wrote: 1/2 cup JAY ROBB vanilla egg white or 1 cup whey protein. Why use 1 cup whey protein instead of a 1/2 cup vanilla egg white protein?? So 1/2 cup versus 1 cup?

  • Jenn says:

    Hi! I just made a double batch of these and the whole family loved them! My only concern is the sodium – with a full tablespoon of baking powder, the sodium for two waffles comes in pretty high…do you think I can reduce the baking powder at all, or will they fall flat if I do?

  • Ginny says:

    I have a question about the recipe ingredients. The list says 4 Tbsp of coconut oil melted but I did not hear you say how much on the video – is it 4 Tbsp? I wondered because the video added 1 cup almond flour and 2 eggs – is this because you are not using coconut flour? Also, I believe you added 1 cup almond milk instead of 1.5 on the recipe. I am new to cooking with these different flours!

  • Janet t says:

    maria, the waffles were excellent made them with egg white protein. if I used whey would it have a less eggy taste? they were delicious and with your syrup, omgosh, excellent. great recipe. thanks again.

  • Olya says:

    Delicious! I would recommend getting milk warm and the eggs to room temperature otherwise coconut oil freezes up. Thank you for the recipe!

  • Marci says:

    these are tasty, but are very fragile. I have a cuisinart round waffle maker, and on setting 3 they worked great, I used about 1/3 cup of batter and would have gotten 10 if I hadn’t messed up the first 3. When the light turned green I waited a beat or two before pulling them, and I used olive oil spray for every batch. I smoothed the batter out a little before closing the lid. I made a large batch to freeze for breakfasts, toasted they fall apart a little. I think next time I will try adding a little psyllium to give them some structure. Thanks, I had to stop eating the trader joes gf waffles!!

  • tereasa says:

    Thank you so much for these great recipies just tried out the waffles which I tried for my eight year old and my partner ate them too!! Greetings from snowy Annaberg in Austria

  • Michelle says:

    Tried these for the first time today, thanks for the recipie. I got a waffle iron for Christmas and have not used it enough. My husband is gluten free and was making comments about Wheat Belly this morning as I was serving him your waffles. Said he could never give up corn. I did not tell him that I did not know who was going to buy and cook it for him to have some.

  • Sky says:

    I am prepping for a lengthy RV trip and these are perfect to make ahead and stick in the freezer. My question is about Almond milk. In our house we use the unsweetened coconut/almond blend. Do you see that as making a huge difference in the consistency or taste? Thanks so much. Most of the make ahead food I am prepping has come from your cook books. I have them all…….yay!!! Carry on

  • Sharon says:

    My kids like these as waffles, but love them as pancakes as well! I make a batch and freeze for quick snacks or breakfast. Love this recipe!

  • Bridget says:

    Hi, just bought a few of your books and have been cooking away. I just had a question on how to toast your waffles after freezing ? If I do in the oven what is the best setting?

  • Debra Stowers says:

    This recipe was a disaster. Crumbly mess. I followed the recipe exactly. I make protein powder waffles and love them. The coconut flour made the dry.

    • Maria Emmerich says:

      Next time use less coconut flour. Some brands absorb moisture more than others. Just add a little and mix a lot until the consistency is a traditional batter. 🙂

  • Trish Delk says:

    love these waffles and have made them several times in large batches to freeze. I sift the coconut flour and use extra large eggs I also add cinnamon and some swerve sugar to make a little sweeter dessert waffle. The batter is very thick for me and I use a cookie scoop to put the batter in a Belgium waffle maker. This is one of the best coconut flour recipes I have ever made. Thank you 🙂

  • Bethany Filipow says:

    Mine turned out dry and crumbly? They seemed to be puffed full of air. I followed the recipe. Did they cook too long or something? I got them out when the light turned green.

    • Maria Emmerich says:

      Some brands of coconut flour adsorb more moisture than others. Try adding a little less next time. 🙂

  • Michael Downes says:

    This was too salty for my taste. Next time I think I’ll try no salt, since the egg protein powder already tastes salty and add a tsp of stevia. Texture is just like a regular waffle and my daughter loved them with maple flavored syrup.

  • shelley says:

    These were awesome! Great smooth texture, and you don’t miss the flour at all. A new favorite!

  • Allie says:

    Maria, how do you personally freeze these? Like do you wrap them in foil per serving, or would freezer bags work for a whole bunch of waffles? What’s the best way to store them if not freezing?

  • Alicia says:

    Hi Maria! I’m curious what your thoughts on flax seeds for recipes is. I found a recipe that’s main base is flax but I want to make sure it’s ok for keto before making it….Thanks in advance!

  • Maria Emmerich says:


    Thank you!

  • Patti says:

    These looking great!!! If I only have plain egg white protein powder, can I maybe a teaspoon of pure vanilla extract for the vanilla flavor? Thanks!!!

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