Breakfast

Low Carb Waffle Egg

Name: Low Carb Waffle Egg
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2 eggs; 1/4 cup almond flour; 1/4 teaspoon baking powder; Salt to taste; Butter or oil for cooking

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This simple Low Carb Waffle Egg is a quick, protein-packed breakfast that crisp up nicely in a waffle maker. It smells warm and eggy with a light, toasty almond scent. The outside becomes golden and slightly crunchy while the inside stays tender and fluffy. If you enjoy easy low-carb swaps for classic comfort foods, you might also like this savory twist on a low carb baked Big Mac idea.

Recipe Information

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 (makes 1–2 small waffles)
Difficulty Level: Easy

Nutrition Information

Calories per serving: 340 kcal (approx.)
Protein: 18 g
Carbohydrates: 6 g
Fat: 28 g
Fiber: 3 g
Sugar: 1 g
Sodium: 300 mg (varies with added salt and cooking fat)

Why Make This Low Carb Waffle Egg

This recipe gives you a fast, low-carb breakfast that feels indulgent but keeps carbs low. It uses almond flour and eggs for a high-protein, high-fat profile that helps keep you full. The waffle shape adds crisp edges that contrast with a soft, custardy center. It’s perfect when you want something different from scrambled eggs or an easy sandwich base for low-carb toppings.

How to Make Low Carb Waffle Egg

Making this waffle is straightforward. Whisk eggs with almond flour and a pinch of baking powder for a bit of lift. A hot, greased waffle maker creates a golden exterior while locking in moisture. Work quickly and use moderate heat so the outside browns without overcooking the interior. Finish with salt and your favorite low-carb toppings.

Ingredients:

2 eggs
1/4 cup almond flour
1/4 teaspoon baking powder
Salt to taste
Butter or oil for cooking

Directions:

Step 1: Preparation

Preheat your waffle maker. Make sure it reaches cooking temperature so the waffle gets a quick sear and becomes crisp.

Step 2: Mixing

In a bowl, whisk together the eggs, almond flour, baking powder, and salt until smooth. Whisk until there are no lumps and the batter is slightly frothy.

Step 3: Cooking

Lightly grease the waffle maker with butter or oil. Pour the batter into the waffle maker and cook until golden brown. Cooking usually takes about 3–5 minutes depending on your waffle iron.

Step 4: Finishing

Remove and serve warm. Enjoy with your favorite low carb toppings.

How to Serve Low Carb Waffle Egg

Serve warm as a savory breakfast with butter and a sprinkle of chives, or stack with bacon, avocado slices, and a smear of cream cheese for a brunch sandwich. For a lighter option, top with smoked salmon and a squeeze of lemon. The waffle also works well as a base for a low-carb burger or as a side for soups and salads.

How to Store Low Carb Waffle Egg

Refrigerator: Cool completely, then store in an airtight container for up to 3 days. Reheat in a toaster or oven at 300°F (150°C) for 5–8 minutes to regain crispness.
Freezer: Freeze flat on a baking sheet, then transfer to a sealed freezer bag for up to 1 month. Reheat from frozen in a toaster oven or regular oven until hot and crisp.
Avoid microwaving if you want to keep the edges crisp—microwaves make them soft.

Expert Tips for Perfect Low Carb Waffle Egg

Use room-temperature eggs for a smoother batter and even cooking.
Let the batter rest 1–2 minutes after mixing; almond flour absorbs liquids quickly and resting improves texture.
Don’t overfill the waffle maker; a thin layer cooks faster and crisps better.
If waffles stick, try brushing with a little more fat or using a nonstick spray rated for high heat.
For extra lift, separate eggs and whisk the whites to soft peaks, then fold them into the yolk mixture before cooking.
Adjust salt carefully if you plan salty toppings like bacon or cheese.

Delicious Variations

Cheesy Herb: Add 2 tbsp grated Parmesan and 1 tsp mixed dried herbs to the batter.
Spicy Jalapeño: Fold in diced jalapeño and a pinch of smoked paprika for heat and smokiness.
Sweet & Savory: Add a dash of cinnamon and a sugar substitute, then top with mascarpone and berries.
Veggie Boost: Stir in 2 tbsp finely grated zucchini or spinach (squeeze out excess moisture first).
Chaffle-style: Add 1 tbsp shredded mozzarella for a chewier, very crisper texture similar to chaffles.

Frequently Asked Questions

Q: Can I double the recipe?
A: Yes. Multiply ingredients as needed. Cook in batches so each waffle gets direct heat and crisps properly.

Q: Can I use coconut flour instead of almond flour?
A: Coconut flour is much more absorbent. If swapping, use about 2 tablespoons of coconut flour and add an extra egg or 1–2 tbsp liquid. Texture will be different—more cake-like.

Q: Will this work without a waffle maker?
A: You can cook it like a pancake in a nonstick skillet for a flat, golden cake. Cook over medium-low heat to avoid burning while the center sets.

Q: How do I prevent a runny center?
A: Ensure your waffle maker is fully preheated and cook a bit longer at a moderate setting. Let the batter rest briefly before cooking to thicken slightly.

Q: Is almond flour necessary for low-carb results?
A: Almond flour gives a nutty flavor and keeps carbs low. Ground pork rinds or a mix of flaxseed and cheese can also work, but texture and taste will change.

Q: Can I add herbs or spices to the batter?
A: Yes, add fresh or dried herbs, garlic powder, or pepper to enhance flavor. Start with 1/4–1/2 tsp of dried herbs or a pinch of garlic powder.

Conclusion

This Low Carb Waffle Egg is a fast, tasty way to enjoy a low-carb breakfast or snack with crisp edges and a soft interior. It’s flexible—easy to tweak for savory or slightly sweet versions—and reheats well for busy mornings. For another easy low-carb quick-bake idea that uses a similar “cheese or egg base” approach, see this helpful 2 Ingredient Chaffles – Gimme Delicious Food recipe for inspiration. Give this waffle a try and enjoy a comforting, low-carb start to your day.