Golden, crisp waffles that happen to be low in carbohydrate. Almond flour stands in for wheat, eggs and butter give richness, and a spoonful of Butterfat Keto brings C8 MCTs to the batter. Everything goes in the blender, so they're genuinely quick — a proper weekend breakfast that keeps things keto without feeling like a compromise.
The snapshot
~230 |
~8 g |
~3 g |
Per waffle · makes 4 · keto-friendly · ready in 20 minutes
Almond flour keeps these naturally low in carbohydrate and adds fibre and healthy fats, while eggs supply protein and structure. A spoonful of Neutrient Butterfat Keto folds predominantly C8 MCTs into the batter. The result is a rich, satisfying waffle that sits comfortably within a low-carb way of eating — a world away from the sugar spike of a traditional stack.
Full breakdown (per waffle, approximate)
Calories |
~230 kcal |
Protein |
~8 g |
Fat |
~20 g |
Total carbohydrate |
~5 g |
Net carbs |
~3 g |
Fibre |
~2 g |
Ingredients
Makes 4 waffles.
- 2 large free-range eggs
- 50 g melted butter
- 75 ml almond milk or regular whole milk
- 1 tsp vanilla extract
- 100 g almond flour (or almond meal for a coarser texture)
- ¼ tsp baking powder (optional)
- 1 tbsp Neutrient Butterfat Keto
Method
- Place the milk, butter and eggs into the blender, then add the remaining ingredients on top.
- Blend everything together until smooth.
- Grease your waffle maker with butter or oil spray.
- Bake until cooked through and golden.
Tips
Let the batter rest for a couple of minutes before cooking so the almond flour hydrates — it firms the waffles up nicely. Almond-flour batters brown faster than wheat, so keep the waffle maker at a medium setting and don't lift the lid too early. Use almond milk rather than whole milk to keep the carbs at their lowest. Top with berries, a dollop of Greek yoghurt or a sugar-free syrup.
