Light, fluffy, and protein-packed — your new guilt-free breakfast favorite!
- Do you miss indulging in warm, golden waffles but want to stay within your keto goals?
- How do you usually start your mornings — sweet, savory, or somewhere in between?
- Have you tried making high-protein waffles that actually taste good (not like cardboard)?
If these sound like your kind of breakfast thoughts, you’re in the right place! These Keto Protein Waffles bring together all the comfort of a Sunday brunch classic with a nutritious, low-carb twist. The combination of almond and coconut flours gives them a light texture, while the topping of blueberries, almonds, and creamy cottage cheese adds a burst of freshness and protein.
Ingredients
For the Waffles
- 1 cup almond flour
- 2 tbsp coconut flour
- 2 tsp baking powder
- ½ tsp cinnamon (optional, for warmth and aroma)
- Pinch of salt
- 3 large eggs
- ¼ cup unsweetened almond milk (or heavy cream for extra richness)
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
- 1–2 tbsp erythritol or monk fruit sweetener (adjust to taste)
For the Topping
- ½ cup full-fat cottage cheese (or Greek yogurt for a thicker, tangier option)
- 2 tbsp fresh blueberries
- 1 tbsp slivered almonds (lightly toasted if desired)
- 1 tsp sugar-free maple syrup or keto honey substitute (e.g., ChocZero or Lakanto)
Instructions
1. Make the Batter
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, cinnamon, and salt.
- In another bowl, whisk eggs, almond milk (or cream), melted butter, vanilla, and sweetener until smooth.
- Combine the wet and dry mixtures, stirring until you get a smooth, slightly thick batter.
- Let the batter rest for 5 minutes — this allows the coconut flour to absorb moisture and gives the waffles a perfect texture.
2. Cook the Waffles
- Preheat your waffle maker and lightly grease it with butter or coconut oil.
- Pour about ¼ cup of batter per waffle (depending on the size of your waffle iron).
- Close the lid and cook for 3–5 minutes, or until golden brown and crisp on the outside but fluffy inside.
- Remove gently and repeat with remaining batter.
3. Assemble the Topping
- Spread cottage cheese or Greek yogurt over each warm waffle.
- Top with fresh blueberries and slivered almonds.
- Finish with a light drizzle of sugar-free maple syrup or keto honey.
Serve immediately for the best texture — crisp outside, soft inside, and delightfully creamy on top!
Pro Tips
- If you like extra crispy waffles, let them rest on a cooling rack for 1–2 minutes after cooking (not stacked).
- Add a scoop of unflavored or vanilla protein powder to boost protein content even more — just reduce almond flour slightly.
- Store leftovers in the fridge for up to 3 days, or freeze for quick keto breakfasts — just pop them in a toaster!
Nutrition Insight (Approx. per serving)
Calories: ~260 | Net Carbs: ~5g | Protein: ~14g | Fat: ~21g
(Varies slightly depending on toppings and ingredients used)