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Keto Almond Flour Waffles with Berry Compote

There’s something about weekend mornings that calls for waffles. Not the sugar-laden kind we grew up on, but something comforting, indulgent, and keto-friendly. These Almond Flour Waffles with Berry Compote hit all the right notes — they’re golden and crisp around the edges, light in the middle, and the berry topping gives them that beautiful balance of tart and sweet.

We started making these when we were craving a brunch-style breakfast but didn’t want the carb crash that comes with traditional waffles. The almond flour gives them structure without the heaviness, and the coconut oil keeps them moist and delicious. Whether we’re prepping breakfast ahead for the week or enjoying a slow Sunday, this recipe has become a favorite in our rotation.

Cuisine ,
Courses
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Servings 4
Calories 330
Description

These keto almond flour waffles are golden and crisp on the outside, soft and fluffy on the inside, and paired with a luscious berry compote that feels like dessert for breakfast. Naturally sweetened and gluten-free, they’re the perfect way to elevate your morning while staying low-carb.

Ingredients
    For the Waffles:
  • 1 ½ cups almond flour
  • 2 large eggs
  • ¼ cup unsweetened almond milk
  • 2 tbsp coconut oil, melted (or butter)
  • 1 tsp vanilla extract
  • 1 tbsp monk fruit sweetener (or erythritol)
  • 1 tsp baking powder
  • Pinch of salt
    • For the Berry Compote:
  • 1 cup mixed berries (fresh or frozen)
  • 1 tbsp water
  • 1 tsp 1–2 monk fruit sweetener (adjust to taste)
  • ½ tsp lemon juice
  • ¼ tsp cinnamon (optional)
    • Optional Toppings:
  • Sugar-free whipped cream
  • Sugar-free maple syrup
  • Extra berries
Instructions
    Make the Waffle Batter:
  1. In a medium bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract.
  2. In a separate bowl, mix almond flour, sweetener, baking powder, and salt.
  3. Combine wet and dry ingredients and mix until smooth. Let the batter rest for 2–3 minutes.
    4. Cook the Waffles:
  4. Preheat your waffle iron and grease with nonstick spray or a bit of oil.
  5. Pour enough batter into the center of the waffle iron to just fill (do not overfill).
  6. Cook according to your waffle maker’s instructions, usually 3–5 minutes, until golden brown and crisp.
  7. Carefully remove and repeat with remaining batter.
    8. Make the Berry Compote:
  8. In a small saucepan, combine berries, water, sweetener, lemon juice, and cinnamon over medium heat.
  9. Stir occasionally and let simmer for 5–7 minutes, until berries break down and sauce thickens.
    10. Serve:
  10. Plate waffles with a generous spoonful of warm berry compote and your choice of toppings.

Nutrition Facts

Servings: 4 ServingCalories:330kcalTotal Fat:27gSaturated Fat: 6gTotal Carbohydrate:10gDietary Fiber: 4gSugars: 2gProtein:10g

Note

. Substitutions & Variations

  • Dairy-free: Use coconut oil or vegan butter instead of butter, and skip whipped cream topping or use coconut cream.
  • Nut-free: Swap almond flour for sunflower seed flour (note: it may green slightly but is perfectly safe!).
  • Make it spicy-sweet: Add a pinch of nutmeg or cardamom to the waffle batter.
  • Berry swaps: Try all blueberries or raspberries if you prefer one fruit flavor.
  • Make it meal prep: Freeze leftover waffles in a single layer and pop them in the toaster as needed.
Read it online: https://ketoeatsrecipes.com/recipe/keto-almond-flour-waffles-with-berry-compote/