Nutrition Facts
Servings: 4 ServingCalories:330kcalTotal Fat:27gSaturated Fat: 6gTotal Carbohydrate:10gDietary Fiber: 9gSugars: 2gProtein:10g
Keto Chia Flaxseed Waffles with Almond Butter Drizzle
Lazy weekend mornings are when we really lean into slow, nourishing breakfasts. There’s something so satisfying about taking the time to whip up something that feels a little indulgent but still totally aligned with how we eat. These waffles were born from one of those mornings—when we wanted something cozy, comforting, and sweet but didn’t want to start the day with a carb crash.
We’d been experimenting with ways to pack more fiber into our mornings without sacrificing flavor or texture, and the combo of almond flour, chia seeds, and flax meal totally changed the game. These ingredients bring not just structure and crunch, but so much nutritional power: omega-3s, fiber, healthy fats, and plant-based protein. It's the kind of waffle that keeps you full for hours without feeling heavy.
What makes this dish extra special is how versatile it is. Whether we’re serving it fresh off the waffle iron or pulling a prepped batch from the freezer for a midweek treat, it always delivers. The drizzle of warm almond butter over top adds richness without overpowering the natural nuttiness of the waffle itself, and when we’re feeling fancy, we’ll throw on some berries or a sprinkle of hemp hearts for a little extra flair and fiber.
This is one of those recipes we keep coming back to—not just because it’s so dang good, but because it makes us feel good. It’s easy, customizable, and the perfect excuse to slow down and enjoy breakfast again.
Description
These waffles combine chia seeds, flax meal, and almond flour to create a nutty, high-fiber, low-carb brunch that’s golden and crisp on the outside, tender inside. Topped with a smooth almond butter drizzle and a few fresh raspberries, it’s a sweet-meets-savory dish that keeps you satisfied all morning.
Ingredients
- 1/2 cup almond flour
- 2 tbsp ground flaxseed
- 1 tbsp chia seeds
- 1/2 tsp baking powder
- Pinch of salt
- 2 eggs
- 1/4 cup almond milk (unsweetened)
- 1 tbsp melted coconut oil or butter
- 1/2 tsp vanilla extract
- 1 tbsp almond butter (warm for drizzling)
- Handful of fresh raspberries
- Optional: sprinkle of cinnamon or hemp hearts
Waffles:
Toppings (per serving):
Instructions
- In a mixing bowl, whisk together almond flour, flaxseed, chia seeds, baking powder, and salt.
- In a separate bowl, beat the eggs, then mix in almond milk, melted coconut oil, and vanilla.
- Combine wet and dry ingredients until a thick batter forms. Let sit 2–3 minutes so the chia and flax absorb some liquid.
- Preheat your waffle iron and grease it lightly.
- Pour the batter into the waffle iron, spreading it evenly.
- Cook until golden brown and slightly crisp, about 4–6 minutes, depending on your waffle maker.
- Drizzle with warmed almond butter.
- Top with raspberries and an optional dash of cinnamon or sprinkle of hemp hearts.
- Serve hot and enjoy the nutty, fiber-rich flavor.
Make the Waffle Batter:
Cook the Waffles:
Serve:
Note
Substitutions & Variations
- Swap almond milk for coconut milk if preferred.
- Use peanut butter or cashew butter instead of almond butter.
- Add a touch of stevia or monk fruit to the batter if you want a sweeter waffle.
- Make it savory by skipping the vanilla and topping with avocado and poached egg instead.