Start your morning the right way with delicious, diabetic-friendly, low-sodium waffles! They’re a breeze to make and ready in about half an hour.
Breakfasts like pancakes and waffles always make me think of slow and relaxing weekend mornings. But with this super easy recipe for low sodium waffles, you can add some weekend vibes to any day of the week!
This delicious meal is low in carbs, gluten-free, and diabetic-friendly, but after one bite, you’ll totally forget they’re good for you! It’s the perfect way to kick-start your morning and give you energy for hours.
How to make low sodium waffles
Ready to see how easy it is to whip up some delicious waffles in less than half an hour?
Step 1: Preheat the oven to 230°F (110°C). Also, heat the waffle iron.
Step 2: In a medium mixing bowl, whisk together the almond flour and baking powder.
Step 3: In a separate mixing bowl, whisk together the eggs, melted butter, vanilla, milk, and sweetener.
Step 4: Add the whisked dry ingredients to the wet ingredients and mix well.
Step 5: Spray the waffle maker, then scoop roughly ½ a cup of waffle batter onto the hot waffle iron.
Step 6: Close and allow to cook according to the waffle maker’s instructions, about 3 – 5 minutes.
Step 6: Transfer the cooked waffle to the preheated oven. Repeat with the remaining batter, spraying the waffle iron between each one.
Serve hot with all your favorite toppings and enjoy!
Toppings to serve with your waffles
If you’re following a low-sodium and/or low-carb diet, you’ll want to make sure your toppings fit with your nutrition goals. Besides that, the sky is the limit!
Personally, I like to keep it classic with sugar-free maple syrup and a pad of butter on top. To me, that combination just can’t be beat.
You can also chop up fresh berries to add some delicious flavor while keeping your carbs low. A drizzle of peanut or almond butter never hurts either!
Want to treat yourself? A handful or two of stevia-sweetened chocolate chips is my go-to! And of course, a little whipped cream on top always puts a smile on my face.
Leftover waffles make for a great grab-and-go breakfast throughout the week! You can store any extras in an airtight container in the refrigerator for up to five days.
When you’re ready to enjoy, you can heat them up in the oven or toaster. I also think they’re pretty tasty straight out of the fridge.
Other diabetic-friendly breakfast recipes
Looking for more delicious ideas to get your day started? I love a healthy and tasty breakfast that fills me up and gives me energy for hours! Jumpstart your morning with some of my favorite recipes:
For more delicious and nutritious ways to kick off your morning, make sure you check out this roundup of my favorite low-carb breakfast ideas for diabetics!
When you’ve tried these waffles, please don’t forget to let me know how you liked them and rate the recipe in the comments below!
Low Sodium Waffles
- 2 cups almond flour (finely ground and blanched)
- 1 teaspoon baking powder
- 3 large eggs
- 1 tablespoon unsalted butter (melted)
- ½ tablespoon vanilla extract
- ½ cup whole milk
- 1 tablespoon granulated stevia (or other sweetener)
- Cooking spray for waffle iron
- Preheat the oven to 230°F (110°C). Also, heat the waffle iron.
- In a medium mixing bowl, whisk together the almond flour and baking powder.2 cups almond flour, 1 teaspoon baking powder
- In a separate mixing bowl, whisk together the eggs, melted butter, vanilla, milk, and sweetener.3 large eggs, 1 tablespoon unsalted butter, ½ tablespoon vanilla extract, ½ cup whole milk, 1 tablespoon granulated stevia
- Add the whisked dry ingredients to the wet ingredients and mix well.
- Spray the waffle maker, then scoop roughly ½ a cup of waffle batter onto the hot waffle iron.Cooking spray for waffle iron
- Close and allow to cook according to the waffle maker’s instructions, about 3 – 5 minutes.
- Transfer the cooked waffle to the preheated oven. Repeat with the remaining batter, spraying the waffle iron between each one.
Konstantinos Nikolakopoulos says
Can I use all purpose flour?
Christel Oerum says
You can, but it will no longer be a low-carb recipe. You might also need to add a bit more moisture/fat as regular flour doesn’t hold as much as almond flour