Keto Coconut Flour Waffles (Dairy-Free 1g Net Carbs)

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The best keto coconut flour waffle recipe with a fluffy texture and ready in 5 minutes for a quick sweet keto breakfast.

Bonus, these keto waffles with coconut flour are also with a dairy-free option, paleo-friendly, and contain less than one gram of net carbs per serving.

Dreams come true with this fluffy, light low-carb recipe for keto waffles made with coconut flour.

Enjoy a delicious waffle on your keto diet without compromising on taste and texture and with minimal carbs.

What Are Keto Coconut Flour Waffles?

Keto waffles with coconut flour are gluten-free waffles perfect for a quick keto breakfast. Plus, coconut flour waffles are also nut-free, with a dairy-free option if you are on an AIP or paleo diet.

These keto waffles with coconut flour are delicious with sweet or savory toppings. They are the coconut flour version of my classic almond flour waffles and the low-carb version of my Liege Waffles.



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How To Make Coconut Flour Waffles

It’s very easy to make coconut flour waffles at home.

All you need is a few culinary tools and combine your liquid ingredients with the dry ingredients.


  • a bowl and a whisk
  • a waffle iron – it can be a Dash mini waffle maker or a regular waffle iron. Note that cooking time varies based on the size of your waffle maker.


The ingredients you need to make delicious fluffy coconut flour waffles are:

  • Large eggs – at room temperature, take them out of the fridge 30 minutes before starting the recipe. Yes, eggs are perfectly keto-friendly.
  • Coconut oil – measure your oil once melted and wait for a few minutes before adding it to the egg. You don’t want to add hot coconut oil to eggs as it could ‘cook’ the eggs.
  • Heavy cream or canned coconut cream for paleo coconut flour waffles without dairy. Another dairy-free option is almond milk, it makes the waffles a bit less fluffy than cream, so it’s up to you to choose based on your favorite waffle texture. Heavy cream is a keto-friendly dairy product.
  • Coconut flour – measure the flour with precision with the scoop and sweep method to avoid adding too much of it. In fact, coconut flour is high in fiber, and if you add too much of it, it would quickly dry out your waffle batter. Learn how to pick your keto flour.
  • Vanilla extract
  • Baking powder
  • Sugar-free crystal sweetener like erythritol or any keto sweetener you love.
  • More coconut oil or butter – to grease the waffle iron.

Making The Waffle Batter

This is an easy keto waffle recipe. All you have to do is to whisk the liquid ingredients first, then whisk in the dry ingredients until a smooth batter forms.

First, in a large mixing bowl, whisk eggs, coconut oil, heavy cream, and vanilla extract.

As mentioned before, make sure that the coconut is not burning hot, or it would cook the eggs.

Then, whisk in coconut flour, baking powder, and sweetener of choice.

How to make coconut flour waffles

Resting The Batter

Set aside the bowl with batter at room temperature for 10 minutes.

This gives the fiber from the coconut flour time to absorb the liquid and thicken the batter.

The batter should be slightly thick, not runny or liquid, and it can be a bit grainy to the eyes, but you won’t feel any gritty texture when cooked.

Preheating The Waffle Iron

Next, warm your waffle iron, following the manufacturer’s instructions.

Grease the iron with coconut oil or butter. You can use a pastry brush or a piece of absorbent paper to brush over the surface of the iron plate.

Pouring The Waffle Batter

If you are using a mini iron waffle maker, add 2 tablespoons of batter per waffle and cook for 2-3 minutes.

For a 4-inch waffle iron maker, add 1/3 cup of batter and cook for 2-3 minutes.

Best Keto Waffle Toppings

A waffle is much better with some toppings. The best low-carb waffle toppings are:

Three keto waffles with coconut flour on a large plate with butter, raspberries, and blueberries.

Storage Instructions

You can store the baked coconut flour waffles in a sealed container in the fridge for 3 days.

You can also freeze the waffles in zip-lock bags and thaw them at room temperature the day before eating.

To rewarm keto waffles, bring them back for 1 minute in a hot waffle iron or in a bread toaster.

Frequently Asked Questions

Can You Make Waffles With Coconut Flour?

Yes, you can use coconut flour to make soft, fluffy waffles.
However, coconut flour is four times more liquid absorbent than any other flour, so the ratio of dry ingredients to liquid ingredients must be perfect to avoid dry waffles.
In fact, coconut flour is an amazing keto flour because of its high amount of fiber. It has a low net carb content per 100 grams.
But, to achieve successful waffles with coconut flour, you need to use more eggs, fat liquid coconut oil, or cream to make the recipe delicious.

Why are my coconut flour waffles too dry?

It can happen for a few reasons:
The ratio of liquid ingredients is too low – this happens if you used small eggs or added too much coconut flour – packed the flour too much in the cup or didn’t sweep the excess from the cup.
Low fat – you replaced the cream with water or almond milk, or you didn’t measure the amount of fat correctly.
Over-baked – if you bake the waffles for too long, they get dry. Always bake one waffle first, open the waffle maker after the minimal cooking time of 2 minutes and check the texture. Adjust the cooking time based on the texture you love. The longer they cook, the dryer the waffles will be.

How many waffles does this recipe make?

Depending on the size of the waffle iron you used, it makes a different number of waffles.
Mini Dash waffle iron – 10 mini coconut flour waffles of 2 tablespoons each. One mini waffle contains 1 gram of net carbs. Check the full nutrition panel below in the recipe card.
4-inch waffle iron – 4 waffles of 1/3 cup each. This waffle coconut flour recipe makes one large waffle with 2.5 grams of net carbs.

Can I make ahead the waffle batter?

Yes, you can make ahead this waffle batter.
Store the waffle batter in the fridge in a sealed container and use it straight away in a hot waffle iron in the morning.

Can I make savory waffles with this recipe?

You can use this coconut flour waffle recipe to create a range of waffle flavors, including savory waffles.
For savory waffles, you must remove the following from the recipe:
– keto sweetener
– vanilla extract
Instead, add some of the following:
– 1/2 teaspoon of garlic powder
– 1 teaspoon of Italian seasoning
– 1/2 cup of grated cheese – like old mature cheddar or Emmental
– 1/4 cup of bacon bits
– 1/4 cup of finely chopped chives

Can I Swap The Coconut Flour?

No, you can’t replace coconut flour with the same amount of almond flour. The ratio will be very different. Usually, you need four times more almonds to substitute coconut flour and achieve a similar texture.
You can use my keto waffle recipe with almond flour if you don’t have coconut flour at home.

Allergy Swaps

You can make this recipe even if you have additional dietary requirements:

  • Dairy-Free – These are keto waffles with coconut flour, and the recipe uses a small amount of dairy from heavy cream. But you can make the recipe dairy-free. For paleo coconut flour waffles, replace the amount of heavy cream with the same amount of coconut cream or almond milk. Almond milk makes the waffles a bit dryer, so I recommend canned coconut cream. Shake the can first, then measure the amount called by the recipe.
  • Egg-Free – You can’t make egg-free coconut flour waffles that are still keto-friendly. If you want to remove eggs, you will have to add another flour to the mix, high in starch, like arrowroot flour. Therefore, the net carbs per serving will rise, and you will have to figure out the right ratio to achieve a similar fluffy coconut flour waffle texture.

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Prevent your screen from going dark

  • In a large mixing bowl, whisk eggs, heavy cream or coconut cream, melted coconut oil (make sure it’s not burning hot, or it will cook the eggs!), and vanilla extract.

  • Whisk in coconut flour, erythritol, and baking powder until the batter is smooth. Let the batter rest for 10 minutes to thicken.

  • Preheat a mini waffle iron (or regular waffle iron) for at least 5 minutes or until the green light of your waffle iron tells you it is ready to be used.

  • Slightly oil the surface of the irons with a pastry brush and coconut oil or avocado oil. Don’t overoil the iron!

  • Pour 2 tablespoons of batter per waffle – I use a mini waffle iron maker for this recipe.
  • Bake for about 3-4 minutes in a mini waffle iron. They cook 1 minute faster in my large waffle iron so play with time from 2 minutes 30 to 4 minutes to reach your favorite texture. The longer you bake them, the dryer they will be. Release the waffle from the waffle iron maker using a fork, transfer on a cooling rack and cool down for 2-3 minutes before serving.

  • Serve with sugar-free maple-flavored syrup and butter.


  • Store in the fridge for up to 3 days in an airtight container. Rewarm in an iron waffle maker or bread toaster.

  • You can freeze the cooked waffles in zip-lock bags and defrost them the day before. Rewarm either in an iron waffle maker or bread toaster.

The nutrition panel is for a mini waffle of 2 tablespoons of batter. Double the net carbs if you are making large waffles using 1/4 cup batter each.

Serving Size: 1 mini waffle (2 tbsp each)
Yield: 10 mini waffles (2 tbsp batter each)

Serving: 1mini waffle (2 tbsp each)Calories: 100.9kcal (5%)Carbohydrates: 2g (1%)Fiber: 1.1g (5%)Net Carbs: 0.9gProtein: 3g (6%)Fat: 8.9g (14%)Saturated Fat: 6.5g (41%)Trans Fat: 0.1gCholesterol: 78.5mg (26%)Sodium: 35.9mg (2%)Potassium: 31mg (1%)Sugar: 0.4gVitamin A: 152.1IU (3%)Vitamin B12: 0.2µg (3%)Vitamin C: 0.1mgVitamin D: 0.4µg (3%)Calcium: 13.2mg (1%)Iron: 0.4mg (2%)Magnesium: 2.7mg (1%)Zinc: 0.3mg (2%)

Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.

I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.

I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweet As Honey!


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