Flaxseed Waffles have crispy edges and a moist center. They taste like whole grain waffles and are suitable for keto, low carb, and gluten free diets.
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Finding good-tasting recipes that are both low carb and gluten free can be challenging.
While there are coconut and almond flour alternatives, the texture can be a turn off for some.
Flaxseed Waffles are a great alternative.
Ground flaxseed gives these waffles a whole grain taste and texture that is absolutely delicious especially when topped with butter and syrup – sugar free, if necessary, of course.
Why This Recipe Works
This recipe for Flaxseed Waffles is both very low in carbohydrates and gluten free.
There are only 2 net carbs per waffles and each waffle has 12 grams of protein and 15 grams of fiber, as well.
These waffles have an amazing texture. They are crispy on the outside but do stay slightly moist in the center.
They taste very much like multi-grain waffles. You can add cinnamon and vanilla for added flavor, if desired.
How to Make Flaxseed Waffles
Ingredients
- 2 cups flax seeds (ground)
- 2 tablespoons sugar substitute (like Truvia)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 eggs
- 1/4 cup unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- 1 1/2 cups unsweetened almond milk
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
The first thing you need to do is grind the flax seeds. You can do this in a coffee grinder or a smoothie cup attachment for your blender, if you have one.
Chef’s Tip: it’s best to grind flaxseed immediately before using it. Pre-ground flaxseed may not be as beneficial as freshly ground due to it’s prolonged exposure to oxygen.
Melt the butter before you begin so that it has time to cool before you need it.
Create!
Combine the ground flaxseed, sugar substitute, baking powder, salt, and cinnamon, if using, in a medium bowl. Mix well.
Make a well in the center and add the eggs, melted butter, and vanilla extract, if using.
Whisk together, then gradually whisk in the milk, pulling the flaxseed mixture in as well until everything is just wet.
Allow the batter to rest and thicken for just a few minutes, while you preheat your waffle maker.
Chef’s Tip: if your batter thickens too much, add milk very gradually to get it back to a thicker, but pourable consistency.
On a Cuisinart Waffle Maker, the setting that works best is a 3 out of 5. This allows the waffles to get crispy on the edges while cooking all the way through.
Spread the batter evenly on the waffle maker and close the lid.
Cook until the time is up or the waffles are crisp on the edges.
Chef’s Tip: you may need to cook the waffles slightly longer than your waffle maker settings. It can take up to 10 minutes at medium heat to fully cook the waffles.
Present!
Top with butter and a quality sugar free syrup like Lankato Maple Syrup to keep this recipe low carb and keto-friendly.
If you are making these for a gluten free diet, enjoy with your favorite pancake and waffles toppings.
Tips and Techniques for the Best Flaxseed Waffles
- From a nutritional standpoint, it’s best to grind flaxseed immediately before using it.
- If your batter thickens too much, add milk very gradually to get it back to a thicker, but pourable consistency.
- It may take up to 10 minutes at medium heat to fully cook the waffles.
- Store leftovers tightly wrapped in the refrigerator. Use within 2-3 days or freeze up to 3 months.
FAQ’s
How Do You Reheat Waffles?
Waffles can be reheated on a sheet pan in the oven set at 350°F for 5-10 minutes. They can also be reheated in a toaster. Be sure to keep a close eye on them to prevent burning.
More Low Carb Gluten Free Breakfast Recipes
Looking for more low carb, gluten free breakfast recipes that aren’t the same old bacon and eggs?
Try this Eggs Benedict on Cauliflower Toast recipe to start. It’s perfect for brunch too!
You may also enjoy this Artichoke Frittata with Shallots and Fontina recipe as well as Keto Orange-Cranberry Scones.
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Flaxseed Waffles
Flaxseed Waffles have crispy edges and a moist center. They taste like whole grain waffles and are suitable for keto, low carb, and gluten free diets.
Course Breakfast
Cuisine Gluten Free, Low Carb, Vegetarian
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Total Time 20 minutes minutes
Servings 6 waffles
Calories 389kcal
Author Lauren Harris
Ingredients
- 2 cups flax seeds * ground
- 2 tablespoons sugar substitute * like Truvia or Splenda Naturals
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon *optional
- 2 eggs
- 1/4 cup butter * melted, cooled
- 2 teaspoons vanilla extract * optional
- 1 1/2 cups unsweetened almond milk * add more if batter thickens too much
Instructions
Combine the ground flaxseed, sugar substitute, baking powder, salt, and cinnamon, if using, in a medium bowl. Mix well.
Make a well in the center and add the eggs, cooled melted butter, and vanilla extract, if using.
Whisk together, then gradually whisk in the milk, pulling the flaxseed mixture in as well until everything is just wet.
Allow the batter to rest and thicken for just a few minutes, while you preheat your waffle maker to medium heat.
Spread the batter evenly on the waffle maker and close the lid.
Cook until the time is up or the waffles are crisp on the edges - up to 10 minutes.
Remove and serve with your favorite waffle toppings
Notes
Tips and Techniques for the Best Flaxseed Waffles
- From a nutritional standpoint, it’sbest to grind flaxseed immediately before using it.
- If your batter thickens too much,add milk very gradually to get it back to a thicker, but pourable consistency.
- Store leftovers tightly wrapped in the refrigerator.Use within 2-3 days or freeze up to 3 months.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1waffle | Calories: 389kcal | Carbohydrates: 17g | Protein: 12g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 74mg | Sodium: 314mg | Potassium: 655mg | Fiber: 15g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 0.3mg | Calcium: 313mg | Iron: 3.5mg
This recipe was originally published on April 26, 2016. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in January 2020.
