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+ servings
stack of three thick waffles with blueberries
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5 from 1 vote

Gluten Free Waffles

Gluten Free, low carb waffles made with almond flour, eggs, cream cheese and almond milk for a perfectly thick and moist waffle.
Prep Time6 mins
Cook Time20 mins
Total Time26 mins
Course: Breakfast
Cuisine: American
Servings: 6
Calories: 271kcal
Author: Amber @ Low Carb Quick




  • Place all the ingredients except butter and almond flour into a blender or hand mixer jar. Blend to combine.
  • Then, add almond flour and blend until smooth. The result should be a thick batter. Add more flour if necessary.
  • Pre-heat your waffle maker, and grease it with butter.
  • Fill the waffle machine with ⅓ third of your waffle batter (in case it’s a double waffle maker), repeat it two more times, or until you run out of it.
  • Serve immediately.


  • Serve immediately with your favorite toppings such as yogurt, fresh or frozen berries, chocolate chips or chocolate drizzle, peanut butter, or jam.
  • These waffles are freezer-friendly for up to three months. Before freezing, allow them to cool down completely. Then, to reheat the waffles, you can use the microwave or a toaster (better texture).


Calories: 271kcal | Carbohydrates: 9g | Protein: 11g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 358mg | Potassium: 41mg | Fiber: 4g | Sugar: 2g | Vitamin A: 216IU | Calcium: 111mg | Iron: 2mg