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Breakfast is my favorite meal of the day. Well, not breakfast per se, but breakfast foods for sure. Pancakes and waffles are basically my go-to treats on any given occasion. Because I’m basically just constantly thinking about breakfast foods, I really wanted to eat chocolate waffles this weekend. Now, I’ve never seen gluten-free vegan chocolate waffles in stores, never mind a vegan keto waffle, so I grabbed the kitchen scale and got to work.
You can definitely enjoy these waffles with some sugar-free pancake syrup, but my favorite way to serve them is with a nice helping of coconut cream. It adds a really nice creaminess. These are also beyond delicious with a scoop of Halo Top ice cream on top or a handful of fresh raspberries.
These low carb vegan chocolate waffles are not only sugar-free, egg-free and dairy-free, they also happen to be gluten-free, nut-free and soy-free. So, we’re covering a lot of bases here in terms of allergens. If you can’t eat coconut, I’m also working on a coconut-free version of these! They contain 3.8g of net carbs each, which isn’t a ton but it a little much for daily consumption. However, if you have a higher carb intake or are just willing to splurge on a bit of a treat, I definitely recommend them.
Do they taste exactly like real waffles? Of course not. They’re vegan keto waffles. However, they do taste really good and certainly satisfy that waffle craving that pops up from time to time. If you try these, I’d love to hear about it either on Instagram or below in the comments!
Notes on Making Vegan Keto Chocolate Waffles
- I find it easier to bake with whole psyllium husk as I find it clumps up less in recipes, but you could also use psyllium husk powder if that’s what you have! Instead of 2 tablespoons of whole husks, you will use 2 teaspoons of psyllium husk powder.
- While ground flax will do an okay job replacing the psyllium husk, it doesn’t quite give the same tenderness to the recipe and tends to crumble a bit. So I don’t fully recommend this substitution unless you can’t have psyllium!
- While you can use the volumetric measurements provided, I really find that recipes turn out the best when weighing out ingredients. This is especially true when using things like coconut flour and psyllium husk.
- If the batter/dough seems at all crumbly, just add in a little more non-dairy milk. You want this to be nice and smooth. It should be
- I’m working on a coconut-free variant of this recipe for those of you who are unable to have coconut flour.
- When calculating the macros, remember to subtract the grams of sugar alcohols from the granulated sweetener from the total number of carbohydrates.
- I used Anthony’s coconut flour, Lakanto granulated sweetener, Terra Soul cocoa powder and Herbal Secrets psyllium husk to calculate the nutrition facts for these waffles. If you are using different brands, your macros may be different!
Vegan Keto Chocolate Waffles (gluten-free, nut-free, soy-free)
Equipment
Ingredients
- 1/2 cup coconut flour (56g)
- 3 rounded tablespoons cocoa powder
- 3 tablespoons granulated sweetener
- 2 tablespoons whole psyllium husks
- 1/2 teaspoon baking powder
- pinch of salt
- 1/4 cup coconut oil, softened (56g)
- 1 cup non-dairy milk (I use Ripple pea milk), at room temperature (240ml)
Instructions
- Prepare your waffle iron and preheat according to manufacturer's instructions (I just lightly grease mine).
- In a medium mixing bowl, whisk together the dry ingredients.
- Add the coconut oil to the dry ingredients and stir until everything is totally mixed and a stiff dough forms.
- Add in the non-dairy milk about 1/4 cup (60ml) at a time, stirring to incorporate completely before adding in the next round of milk.
- Once all the milk is stirred in, let the mixture sit for about 3 minutes to set up.
- Divide the dough into four equal portions and make waffles according to the waffle iron instructions. You can also make two large waffles from this batter, but I find they're harder to remove.
- Carefully remove the waffles from the waffle iron using two forks or two chopsticks to shimmy them out. They're a bit delicate until they cool for a minute or two.
So stoked to try these! Having multiple food sensitivities (including almonds) and being on a budget, it’s great to have recipes like yours that aren’t crazy expensive or heavy on the nuts.
The gingerbread muffins are my favorite – I make them almost weekly (and everyone who tries them loves them). I’m gonna be baking up a storm once the book comes out
Hi Sarah! I’m with you on the multiple food sensitivities (also including almonds!) and know just how much of a pain it is to try and find recipes you can actually eat that don’t include too many weird and expensive ingredients. I’m so glad you like the gingerbread muffins! Those are one of my favorites as well.
And yes!! There are definitely some baked goods in that book that are nut-free (there is one recipe using almond butter…but I always make it with peanut butter or sunflower seed butter for myself, and almond for everyone else…). So, baked goods for everyone! 😀
Flask or flax? Not sure I understand. Thanks.
Flax – good catch, Janine! 🙂
These were SO GOOD! Thanks for the recipe! My new breakfast favorite!
Thank you for sharing, Karli – I’m so glad you like them!!
Hi is 1/4 cup of oil correct? Is one waffle 224 calories?
Hi Yesica, yes to both of those questions!
Do you have any videos of you making any of your coconut based waffles? Ive tried this a few times and they always turn into essentially a puddle once in my waffle maker =( im probably doing something big wrong and a video would help =D !
Hi Natalia! I’m actually working on making some recipe videos now and can definitely do one for the waffles! In the mean time, I’ve found that the key is to wait for the coconut flour and psyllium to absorb all the liquid and for the psyllium to gel up before putting them into the waffle maker. 🙂
I will try to be more patient next time, maybe wait 10min or so. In your book you mention to “roll” the dough, so its supposed to get that thick that you can roll it in a ball? Looking forward to the videos!!
Hi again Natalia! Yes, the coconut flour and psyllium husk make it thick enough to roll into a ball and form a patty. I’m trying to think of what would prevent that from happening. I’ll try to get a video up soon so you can see! 🙂
Hi! Would these work as pancakes? Do not have a waffle maker.
Hi Alysha, good question! I’ve never tried to make them as pancakes, but I can certainly give it a go and post the results here! 🙂
Will ground psyllium husk work?
Should have trusted the recipe! My instinct was to add a bit more almond milk as the waffle batter is thicker than I’m used to (I’ve made a lot of non-Keto waffles). They definitely stick to the iron a bit. Still tasted delicious, but reading the other comments will definitely trust letting the batter stay thick so I get a prettier waffle. Flavor is really spot on with these though! Topped with strawberries, peanut butter, and keto friendly maple syrup for a nice treat.
Even with some user errors on my end, these do freeze well!