10-minute savory coconut flour waffles (keto) prove you only need a teaspoon of coconut flour for two crisp, golden waffles. Eggs, olive oil, garlic powder, and a pinch of baking powder do the rest of the work. The batter looks thin going onto the iron and comes off with lace-crisp edges.
Craving a warm, savory breakfast that won’t derail your low-carb goals? These incredible 10-minute coconut flour waffles are your answer! Infused with a hint of garlic and cooked to golden-brown perfection, they’re a versatile and delicious alternative to bread for breakfast sandwiches, or simply enjoyed on their own.
Ingredients
• Coconut flour – 1 teaspoon / 5g (0.18 oz)
• Large eggs – 2
• Water – 2 tablespoons / 30ml (1 fl oz)
• Olive oil – 2 tablespoons / 30ml (1 fl oz)
• Garlic powder – ½ teaspoon / 1g (0.04 oz)
• Baking powder – ⅛ teaspoon / 0.5g (0.02 oz)
• Salt and pepper to taste
Instructions
1. Preparation Method
2. In a medium bowl, whisk the 2 eggs until they are light and frothy.
3. Add the water and olive oil, and whisk again to combine everything smoothly.
4. Sprinkle in the coconut flour, garlic powder, baking powder, salt, and pepper. Whisk vigorously until no lumps remain. The batter will be thin.
5. Preheat your waffle iron to a medium-high setting. Once hot, lightly grease it with oil or cooking spray.
6. Pour half of the batter onto the hot waffle iron and spread it gently with the back of a spoon to create an even layer.
7. Close the lid and cook for 3-5 minutes, or until the waffle is golden brown, crisp, and steam is no longer coming from the iron.
8. Carefully remove the waffle and repeat with the remaining batter to make the second serving.
Nutritional Information
• (per waffle)
• Calories: 210 kcal
• Net Carbs: 2g (0.07 oz)
• Fat: 18g
• Protein: 8g
Pro Tips
• For Perfect Waffles
• For a cheesy ‘chaffle’ version, mix in 2 tablespoons (30 ml / 1 fl oz) of shredded cheddar or parmesan cheese with the dry .
• Elevate the flavor by adding 1 teaspoon (5 ml / 0.2 fl oz) of fresh chopped chives or a pinch of dried oregano to the batter.
• Let the batter rest for 2 minutes before pouring. This allows the coconut flour to fully absorb the liquid and thicken the batter slightly.
• Do not overfill your waffle iron. The batter spreads but doesn’t rise significantly, so a thin, even layer is best for a crispy result.
FAQ
Q: Can I make these coconut flour waffles sweet instead of savory
A: Yes, you can easily adapt this recipe for sweet waffles. Simply omit the garlic powder, salt, and pepper. Replace them with a keto-friendly sweetener to taste and a splash of vanilla extract for a classic sweet breakfast treat.
Q: Why is my waffle batter so thin
A: The batter for these coconut flour waffles is intentionally thin. Coconut flour is extremely absorbent and needs a lot of liquid. Letting the batter rest for 2 minutes allows it to thicken slightly, resulting in a perfectly crispy, light waffle rather than a dense one.
Q: Can I substitute another flour for coconut flour
A: We do not recommend substituting other flours in this recipe. Coconut flour has unique properties and requires a high liquid-to-flour ratio. Using almond flour or another type would require completely different measurements and alter the low-carb nutritional profile.
Q: How do I store and reheat these savory waffles
A: Store leftover waffles in an airtight container in the refrigerator for up to 3 days. For the best crispy texture, reheat them in a toaster, toaster oven, or air fryer until warm. We don’t recommend microwaving as it can make them soft.
Pro Tips
- Let the batter rest for 2 minutes before pouring — coconut flour keeps drinking the liquid as it sits, and the batter thickens noticeably.
- Expect a thinner batter than wheat waffles; spread it gently with the back of the spoon into an even layer before closing the lid.
- Do not overfill the iron — this batter spreads but barely rises, so a thin, even layer is what turns crisp.
- Whisk the eggs until light and frothy before adding the water and olive oil; that air is what keeps the crumb from turning dense.
- Reheat leftovers in a toaster or dry waffle iron to bring back the crisp texture.
Frequently Asked Questions
Are these coconut flour waffles keto?
Very — each waffle has just 2 g of carbs with 8 g of protein and 18 g of fat. Coconut flour is so absorbent that one teaspoon does the work of a whole batch of wheat flour.
Why is my batter so thin?
That is normal for coconut flour at this ratio. Let it rest 2 minutes to thicken, then pour and spread it with the back of a spoon.
Do these waffles taste like coconut?
Barely — with garlic powder, olive oil, and salt in the batter they read as savory breakfast waffles rather than coconut anything.
Can I make them ahead or freeze them?
Yes — cool completely and freeze between parchment sheets, then reheat in a toaster or dry waffle iron until crisp and hot.
Recipe card below.
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10-Minute Savory Coconut Flour Waffles (Keto)
Ingredients
Method
- Preparation Method
- In a medium bowl, whisk the 2 eggs until they are light and frothy.
- Add the water and olive oil, and whisk again to combine everything smoothly.
- Sprinkle in the coconut flour, garlic powder, baking powder, salt, and pepper.
- Whisk vigorously until no lumps remain. The batter will be thin.
- Preheat your waffle iron to a medium-high setting.
- Once hot, lightly grease it with oil or cooking spray.
- Pour half of the batter onto the hot waffle iron and spread it gently with the back of a spoon to create an even layer.
- Close the lid and cook for 3-5 minutes, or until the waffle is golden brown, crisp, and steam is no longer coming from the iron.
- Carefully remove the waffle and repeat with the remaining batter to make the second serving.
- Let the batter rest for 2 minutes before pouring. This allows the coconut flour to fully absorb the liquid and thicken the batter slightly.
- Do not overfill your waffle iron. The batter spreads but doesn't rise significantly, so a thin, even layer is best for a crispy result.
