In my house, waffles are another favorite breakfast food. Actually, I get asked quite often to make waffles for dinner too. Since I finally figured out a recipe that is both low carb and low sugar, I really do not argue for a breakfast type dinner any more. The key for a perfect waffle, in my opinion, is crisp on the outside and fluffy and moist on the inside. Of course, the batter needs to be stable enough so that the ‘holes’ of the waffles hold up to the cooking time. 

As I was trying to pull a recipe together for waffles, it took some doing to make it low carb and low sugar, but I did figure it out by using Coconut flour and applesauce. Also, I did not use the egg yolks in this recipe.

We have recently discovered some very tasty healthy flavored BlissBloss spreads that the kids and I totally love to use on our waffles and even pancakes. The spreads come in multiple flavors and are the perfect topping!

Frequently Asked Questions:

            Could I use the egg yolk?

You could, but, they say the yolk is what has the carbs in it, I was looking for a way to keep carbs as low as possible.

            Would almond flour be a better substitute in this recipe?

I prefer the coconut flour in this recipe to keep it firmer and add a touch of sweetness.

            Why is there applesauce?

The applesauce doubles as both a natural sweetener and a fat substitute. To be honest, I find that I use applesauce to replace fats in a lot of my baking!

            Can I freeze these waffles?

Certainly! Once they have cooled, place them in a freezer safe bag and keep in the freezer for up to 6 months. They can also be kept in the refrigerator for up to one week, as long as they are covered or wrapped tightly.


            1 tsp Coconut Oil

            1 tbsp brown sugar substitute

            ¼ tsp baking powder

            4 egg whites

            ¼ cup Almond milk

            ½ tsp vanilla extract

            1 tbsp Applesauce, unsweetened(you could use mashed banana or pumpkin)

            ¼ cup coconut flour


  1. You could use a whisk to blend all the ingredients, but I prefer to use a blender.
  2. Place the egg whites, almond milk, applesauce, oil and vanilla into a blender and blend until smooth
  3. Add in the remaining ingredients and blend again until smooth
  4. Let the batter sit for two to three minutes
  5. Heat the waffle iron to medium high
  6. Lightly spray the waffle maker with nonstick spray
  7. Use a ¼ cup measuring cup and pour batter into each section of the waffle maker
  8. Cook until the waffle is crisp on the outside and fluffy inside
  9. Top with a healthy flavored spread of your choice
January 03, 2023 — Stephanie B