Almond Flour Waffle Recipe

I love finding ways to make everyday breakfast feel a little extra special, especially on the weekends. This easy almond flour waffle recipe transforms a quick meal into a beautiful, cafe-quality experience. The base is naturally gluten-free and creates light, fluffy waffles with a delicate nutty flavor. We’re adding a rose-kissed raspberry swirl that melts into the warm batter as it cooks, resulting in crisp edges and a creamy center with bright notes of raspberry. This high-protein, family-friendly almond flour waffle recipe is perfect for a healthy start to your day. No one will guess how simple this elevated breakfast really was to make.

Ingredients

Here’s what you need for this almond flour waffle recipe. We’ll start by making the compote, as it needs time to cool before use, then move on to the waffle batter ingredients. This approach ensures you’re ready for an easy weekend brunch.

Rose-Kissed Raspberry Compote Components

• 225 g (1 1/2 cups) fresh or frozen raspberries (no need to thaw; they break down faster when frozen)
• 30 g (2 tablespoons) granulated sugar (or sweetener of choice like erythritol)
• 15 ml (1 tablespoon) fresh lemon juice (brightens the fruit flavor)
• 2.5 ml (1/2 teaspoon) food-grade rosewater (adds a delicate floral note; omit if not available)

Dry Ingredients for the Almond Flour Waffle Batter

• 200 g (2 cups) blanched almond flour (not almond meal; blanched almond flour creates a lighter texture)
• 30 g (2 tablespoons) granulated sugar (or erythritol blend for low-carb)
• 12 g (1 tablespoon) baking powder (essential for rise and fluffiness in this type of batter)
• 3 g (1/2 teaspoon) fine sea salt (balances the sweetness)

Wet Ingredients for the Almond Flour Waffle Batter

• 240 ml (1 cup) unsweetened almond milk (or dairy milk, depending on preference)
• 2 large eggs (room temperature eggs mix better for a consistent batter)
• 60 ml (1/4 cup) melted coconut oil or unsalted butter (provides richness and helps create crisp edges)
• 5 ml (1 teaspoon) alcohol-free vanilla extract (adds a sweet, aromatic base)

Toppings (for finishing touches)

• 5 g (1 tablespoon) finely chopped toasted almonds (for crunch)
• 50 g (1/3 cup) fresh raspberries (for color and freshness)

Instructions

1. Prepare the Rose-Kissed Raspberry Compote: In a small saucepan, combine the 225 g raspberries, 30 g sugar, and 15 ml lemon juice. Bring to a simmer over medium heat for 5-7 minutes, mashing gently with a spoon until the berries break down and the sauce thickens slightly. Remove from heat, stir in the rosewater, and let cool completely. I usually start this step first so the compote has plenty of time to thicken as it cools; if I’m short on time, I make it the night before.
2. Prepare the Waffle Iron and Dry Ingredients: Preheat your waffle iron according to the manufacturer’s instructions; lightly grease if necessary. In a large bowl, whisk together the 200 g almond flour, 30 g sugar, 12 g baking powder, and 3 g sea salt. Ensure all dry ingredients are evenly distributed, as this prevents lumps and ensures consistent rise.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the 240 ml almond milk, 2 large eggs, 60 ml melted coconut oil/butter, and 5 ml vanilla extract. Make sure the eggs are fully incorporated into the mixture.
4. Mix Batter: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are fine, and overmixing can make the final waffle dense. The batter for this healthy almond flour waffle recipe should be slightly thicker than standard pancake batter. If it looks too dry or thick, splash in 1-2 tablespoons more milk to reach the right consistency.
5. Fold in the Swirl: Gently fold in 60 ml (1/4 cup) of the cooled Rose-Kissed Raspberry Compote into the waffle batter. Swirl minimally to create ribbons of color; avoid fully incorporating it. Reserve the remaining compote for serving.
6. Cook the Waffles: Pour approximately 120-180 ml (1/2 to 3/4 cup) of the swirled batter onto the preheated waffle iron, depending on its size. Close the lid and cook for 4-7 minutes, or until the waffle is golden brown, crisp on the edges, and cooked through. This method creates a perfectly cooked almond flour waffle.
7. Serve: Carefully remove the cooked almond flour waffle and transfer it to a wire rack to prevent sogginess while you cook the remaining batter. Plate the warm waffle and spoon a generous amount of the reserved Rose-Kissed Raspberry Compote over the top. Garnish with fresh raspberries and toasted almonds for extra texture and visual appeal.

Make-Ahead Tips for Easy Brunch Preparation

For a truly relaxing weekend brunch, you can prepare several components of this recipe ahead of time. This cuts down on morning work and ensures you can enjoy a fresh, hot almond flour waffle with minimal effort.

Prepare the Raspberry Compote in Advance

The compote is actually better when made a day or two early, as the flavors have time to meld and deepen. Make the full batch in a saucepan, let it cool completely, and store it in an airtight container in the refrigerator for up to 3 days. This saves time and ensures the compote is chilled enough for the swirl technique.

Storing Cooked Almond Flour Waffles

If you’re making a big batch for quick weekday breakfasts or high-protein snacks, you can store cooked waffles easily. After removing them from the waffle iron, transfer them immediately to a wire rack to cool completely. Once cool, stack them with a piece of parchment paper between each one. Store in an airtight container in the refrigerator for up to 5 days, or freeze them for up to 3 months. For best results, reheat them in a toaster or toaster oven until crisp.

Dietary Swaps: Making these Almond Flour Waffles Low-Carb

This almond flour waffle recipe is naturally gluten-free and can be adapted for a low-carb or ketogenic lifestyle with simple substitutions.

Sugar Substitutions

To reduce the carb count, replace the granulated sugar in both the compote and the waffle batter with an erythritol blend or monk fruit sweetener. Use a 1:1 ratio for the sweetener. This substitution keeps the sweetness level the same while making these almond flour waffles suitable for a keto diet.

Milk Alternatives

The recipe already uses unsweetened almond milk, which is low in carbohydrates and dairy-free. For a richer flavor and texture, you can swap it for unsweetened coconut milk beverage or heavy cream. The fat from the heavy cream creates a very satisfying, denser waffle.

FAQs

Can I use a different flour instead of almond flour?

No, this recipe is specifically formulated for almond flour, which absorbs liquid differently than standard wheat flour. Substituting with regular flour will require different ratios and adjustments, and the result will not be the same. The high-fat content of almond flour creates a tender texture that’s difficult to replicate.

How do I keep the waffles crispy after cooking?

Transfer hot waffles to a wire rack immediately after removing them from the iron. Do not stack them on a plate, as trapped steam will make them soggy. If you are serving a large group, keep them warm and crisp in a 200°F (95°C) oven on a baking sheet while you cook the remaining batter. For reheating leftovers, I always use a toaster or toaster oven to bring back the crisp edges.

Can I make these ahead for meal prep?

Yes, cooked almond flour waffles freeze beautifully for up to 3 months. Cool completely, stack in a freezer bag or container with parchment paper between layers, and reheat from frozen in a toaster or oven. This is a great family-friendly option for quick weekday breakfasts or high-protein snacks.

What if I don’t have rosewater?

You can simply omit the rosewater for a standard raspberry swirl, or replace it with a touch of vanilla extract (1/4 tsp) for a different twist. The raspberry compote itself adds a beautiful tartness and color to the easy almond flour waffle recipe without the floral note.

Why are my almond flour waffles soggy in the middle?

This usually happens if the batter is too thick, or if you haven’t cooked them long enough. Make sure to fully cook the waffles until they are golden brown and crisp on the outside. Every waffle iron is different, so test one waffle first to determine the best cooking time (usually between 4-7 minutes).

Conclusion

This easy almond flour waffle recipe transforms a simple breakfast into an elegant experience. By using simple, wholesome ingredients and adding a delicate raspberry rosewater swirl, you create a beautiful and delicious meal. Try making a batch this weekend to elevate your family brunch, or keep them on hand for quick, healthier weekday breakfasts. Pin this recipe now and enjoy a taste of easy elegance!

almond flour waffle recipe

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• Author: Nicole Martinez
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

This naturally gluten-free almond flour waffle recipe creates light, fluffy waffles with crisp edges. It features a high-protein batter and a rose-kissed raspberry swirl for a healthy, cafe-quality breakfast experience.

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Ingredients

Scale 1x2x3x

• 1.5 cups (225g) fresh or frozen raspberries
• 2 tbsp (30g) granulated sugar (for compote)
• 1 tbsp (15ml) fresh lemon juice
• 0.5 tsp (2.5ml) food-grade rosewater (optional)
• 2 cups (200g) blanched almond flour
• 2 tbsp (30g) granulated sugar (for batter)
• 1 tbsp (12g) baking powder
• 0.5 tsp (3g) fine sea salt
• 1 cup (240ml) unsweetened almond milk
• 2 large eggs, room temperature
• 0.25 cup (60ml) melted coconut oil or unsalted butter
• 1 tsp (5ml) vanilla extract
• 1 tbsp (5g) finely chopped toasted almonds, for garnish
• 0.33 cup (50g) fresh raspberries, for garnish

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Instructions

1. Prepare Raspberry Compote: Simmer raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat for 5-7 minutes until berries break down. Remove from heat, stir in rosewater, and let cool completely.
2. Prepare Waffle Iron and Dry Ingredients: Preheat waffle iron according to instructions and grease lightly if needed. In a large bowl, whisk together the almond flour, 2 tablespoons sugar, baking powder, and sea salt.
3. Mix Wet Ingredients: In a separate bowl, whisk together the almond milk, eggs, melted coconut oil or butter, and vanilla extract until fully combined.
4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; a few lumps are acceptable.
5. Add Compote Swirl: Gently fold in 0.25 cup of the cooled raspberry compote into the batter, minimally swirling to create ribbons. Reserve the remaining compote for serving.
6. Cook Waffles: Pour 0.5 to 0.75 cup of batter onto the preheated waffle iron. Cook for 4-7 minutes or until golden brown and crisp.
7. Serve: Carefully remove cooked waffles and serve immediately with the remaining compote, fresh raspberries, and toasted almonds.

Notes

For best results, make sure the compote has plenty of time to thicken as it cools; it can be made the night before. To keep waffles crispy, transfer them to a wire rack to prevent trapped steam from making them soggy.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Waffle iron
• Cuisine: General

Nutrition

• Serving Size: 1 waffle
• Calories: 550 kcal
• Sugar: 7 g
• Sodium: 200 mg
• Fat: 42 g
• Saturated Fat: 15 g
• Unsaturated Fat: 27 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 6 g
• Protein: 15 g
• Cholesterol: 90 mg

Keywords: almond flour, waffle, gluten-free, raspberry, rosewater, breakfast, brunch, healthy, high-protein