Surprise your family — and yourself — with these easy and scrumptious Keto Spinach Waffles! These savory waffles are packed with protein but not carbs; they have a melt-in-the-mouth texture and superb taste! Crown them with your favorite savory toppings, or simply with plain cream cheese. A must-have on a weekend brunch or a hearty breakfast!

How to make these 5-Ingredient Keto Spinach Waffles

Making the batter is easy: first, you’ll whisk the wet ingredients and then add the dry ingredients gradually while whisking to prevent lumps. After that, you’ll let the batter set and thicken for a quarter of an hour and then bake into scrumptious waffles. That’s it! No blenders or electric mixers are needed; a bowl and a whisk are enough as equipment.

As for the ingredients, they are more or less staples in the keto kitchen. Spinach is one of the most favorite and most used low-carb veggies. In addition, this recipe calls for eggs and heavy cream. The former binds the batter and is a superior protein source, while the latter provides genuinely good fats and richness that will keep you satisfied for hours.

And naturally, you need keto-friendly and gluten-free flour for these pancakes. The recipe uses coconut flour and psyllium. They create thick and fluffy pancakes!

It’s a good idea to get familiar with your waffle iron and make a test batch before preparing waffles for guests. I’ve learned that my waffle iron makes the best waffles on medium heat.

So, let’s take a look at how to prepare these exceptional keto waffles:

In a bowl, combine 8 oz (230 g) defrosted frozen spinach…

…6 organic free-range eggs…

…and 1 1/2 cups (350 ml) heavy cream.

While whisking, add gradually 1/2 cup (120 ml) coconut flour…

…and 1 tablespoon psyllium husk powder.

Add also salt…

…and pepper to taste.

Let set for 15 minutes so that the batter thickens.

Heat your waffle iron.

Grease the waffle iron generously with butter.

Make waffles according to the manufacturer’s instructions.

Looks good!

Enjoy with your favorite toppings, or simply with cream cheese or sour cream and some chopped fresh herbs.

My son’s favorite add-on is mashed lingonberries which are sweetened with stevia and erythritol. As lingonberries are a Nordic thing, you can use mashed cranberries instead — they are equally good!

Yum!

How I came up with this easy keto waffle recipe

Spinach pancakes are very common in Finland. They are actually the most sold ready meal! I’ve always loved spinach pancakes, but as you might guess, they contain a terrible amount of wheat flour and other no-no ingredients for any healthy diet.

However, I’ve developed at least a few keto spinach pancake recipes, the latest one for my new Finnish book published one month ago. The recipe used lupin flour. I’ve also made a version using our Ketokamu baking mix. My son loves keto spinach pancakes, and I often make those for school for him.

Now, I wanted to post a keto spinach pancake recipe here on my blog. I knew the ingredients I wanted to use; just calculating the measures was the missing task. And naturally, the hands-on experiments.

After coming up with the measures, I was ready to conduct my first experiment with defrosted frozen spinach, heavy cream, eggs, almond flour, and psyllium husk powder. The result was enormously scrumptious, the pancakes held well together, and they were fluffy!

However, I started to think that this recipe is pretty high in oxalates due to spinach and almond flour. Many keto people want to follow a low-oxalate diet since their guts cannot handle oxalates.

Normally, people can tolerate oxalates well, but if you have had antibiotics or have a leaky gut, you cannot stomach (pun intended!) a high amount of oxalates. A healthy gut has good bacteria (like Oxalobacter formigenes) which gulp down oxalates and use them for energy. However, antibiotics tend to kill those bacteria, which means you have less capability to get rid of oxalates.

Well, if you don’t have a leaky gut, the oxalates may pass your gut intact and leave your body naturally. However, they might form glass-sharp crystals and start destroying your gut. This is why consuming dairy products with high-oxalate foods is recommended so that their calcium binds the oxalate and it cannot wreak havoc in your gut. Also, this waffle recipe contains heavy cream to bind the oxalate in spinach.

By the way, cooking reduces oxalates to some extent, but to my knowledge, there is no way to omit oxalates completely with any cooking method.

But back to this recipe. After my pondering, I decided to replace the almond flour with a low-oxalate flour: coconut flour.

My inventing didn’t stop there. Why not make the recipe more fascinating by making spinach waffles instead of the same old spinach pancakes!

Well, I’ve never made spinach waffles, but the batter should work well for waffles if I made it thick enough, I contemplated.

So, I made a waffle experiment with coconut flour instead of almond flour. I added first 1/3 cup (80 ml) of coconut flour, but soon noticed it wasn’t enough to create a thick enough batter and fluffy enough waffles. After using altogether 1/2 cup (120 ml) coconut flour, the batter was beautifully thick, and it made perfect waffles!

Here’s the recipe for you to enjoy:

Gluten-Free Keto Spinach Waffles

Yield: 8

Ingredients

8 oz = 230 g frozen spinach, defrosted
1 1/2 cups = 350 ml heavy cream
6 organic free-range eggs
1/2 cup = 120 ml coconut flour
1 tablespoon psyllium husk powder
salt and pepper to taste
a generous amount of butter for frying

Instructions

Combine the spinach, cream, and the eggs.
Add the coconut flour and the psyllium gradually while whisking to prevent lumps.
Let set for 15 minutes.
Heat your waffle iron.
Grease the waffle iron generously with butter.
Make waffles according to the manufacturer's instructions.
Enjoy with savory toppings like cream cheese, sour cream, or different salads.

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Nutrition information	In total	Per waffle if 8 waffles in total
Protein	63.5 g	7.9 g
Fat	161.0 g	20.1 g
Net carbs	25.2 g	3.1 g
kcal	1863 kcal	233 kcal

Tips for variations

You can make these waffles as small pancakes, which was my first idea. Large pancakes don’t work that well — and to be honest, small spinach pancakes are easier and more pleasant to eat than large ones.

For super-fluffy pancakes, beat the heavy cream until soft peaks form. Set aside. Beat the eggs with an electric mixer until fluffy and pale. Fold in the spinach and the seasonings to the fluffy eggs. Fold in 1/3 cup (80 ml) coconut flour and 2 teaspoons psyllium while stirring to prevent lumps. Before the mixture thickens, fold in the whipped cream and stir gently until well combined. Let set for 15 minutes. Proceed as directed. Note that you need less coconut flour and psyllium for this super-fluffy version.

I prefer to season these waffles with just sea salt and white pepper, but you can add herbs (like thyme, oregano, parsley, or chives) to lend more flavor. My favorite natural flavor enhancer, onion powder, also works wonders in this recipe.

Instead of heavy cream, use thickish coconut cream. Just remember that coconut cream doesn’t contain calcium which binds the oxalates from spinach. However, this is not a problem if you have a healthy gut.

And instead of spinach, you can use nettle — it’s free and nutritious! There are other mild-tasting wild herbs and green leafy vegetables that are also worth experimenting, like the (obvious) kale, Swiss chard, watercress, bok choy, and purslane.

Still a word about toppings: my favorite topping is cream cheese with chopped fresh thyme, and my son prefers mashed lingonberries, as you saw from the photo. You can use mayonnaise or flavored cream cheese — as long as the quality is good, I mean that there are no food additives or inferior vegetable seed oils.

Other palatable toppings are different salads, like mushroom salad or tuna salad. Any salad with ham, salami, salmon, or bacon will be a scrumptious match, too.

I have to reveal that I love to eat my spinach pancakes with a good pat of mustard (I admit that is really unique!), so I will certainly try that with these spinach waffles, too!

General prattling

Frankly, the most exciting thing this week was when the cauliflower-based keto soup (called “Kukkis”) I had developed for the Finnish market won an honorable mention in the competition for the organic product of the year! I went to Helsinki to collect the prize on an annual day for organic food. I’m super happy about this prize!

The soup is the only organic ready meal in the Finnish market — can you imagine! I’m extremely happy about this award, so more and more people can find this nutritious and additive-free soup, which, despite being a vegetable soup, contains enough energy for a complete meal!

I was also taking lots of photos for Ketokamu marketing material. I had fun baking sweet and savory treats, shooting photos — and eating the delicacies!