Coconut Waffles with Strawberries
These Coconut Flour Waffles with Strawberries is so easy it is the perfect weekday breakfast. It takes about 10 minutes start to finish.
Most mornings I eat eggs for breakfast. About 9 out of 10 mornings. But sometimes I want something a little different. Since it is a Tuesday morning, and I have 2 of my 4 children underfoot, it had to be simple. Enter the coconut waffle.
How to Make Coconut Waffles
All you need are measuring spoons (tablespoon and teaspoon) and two small bowls. I made this batter twice and tried it as waffles and pancakes. The waffle came first but it just needed something. So I tried the pancakes with the strawberry sauce. Perfection. The waffle itself and the pancakes were equally delicious but the pancakes broke when flipping. If you don’t have a waffle iron feel free to make coconut flour waffles into messy looking (but super yummy) pancakes.
Ingredients for the coconut flour waffles with strawberries:
coconut flour
full-fat canned coconut milk
shredded coconut
almond milk
eggs
vanilla
baking powder
frozen strawberries
Can I Make this into a Mug Cake?
Yup! This recipe also works as a mug cake. Just microwave for 2 1/2 minutes. I had it that way for breakfast a couple of days ago.
This makes one large coconut waffle, one mug cake, or three small pancakes. Perfect for one serving for breakfast.
My recipe for Keto Strawberry Muffins is also based on this dairy-free waffle recipe.
Toppings for Coconut Flour Waffles
I really love this with strawberry sauce but you can top it however you want. You can just serve this with some chopped fresh strawberries and a drizzle of sugar-free maple syrup. Or top with low carb vanilla ice cream for an amazing dessert.
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Coconut Waffles with Strawberries
Ingredients
Ingredients for the single serve waffle:
- 2 tbsp coconut flour
- 2 tbsp coconut milk I used full fat canned coconut milk
- 2 tbsp finely shredded coconut
- 1.5 tbsp Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 2 tbsp almond milk
- 1 egg
- 1/2 tsp vanilla
- 1/2 tsp baking powder
Ingredients for the sauce:
- 4 frozen strawberries
Instructions
- Heat up your waffle iron.
- Combine all the waffle ingredients and mix until smooth.
- Grease waffle iron with cooking spray or coconut oil. Pour on batter (it will be thick).
- Cook until golden. Put on a plate.
- Make the sauce. Microwave the strawberries in a small bowl for about 90 seconds until thawed and warmed. Using kitchen shears cut up right in the bowl.
- Dump the strawberry sauce on your waffle. Enjoy!
Notes
Nutrition
Originally Published February 2, 2016. Revised and Republished July 9, 2019.
Can you use the THM Baking Blend? I don’t regularly buy Coconut flour and would hate to waste it. Thanks!
I have not tested this with baking blend but I think it would work. Use a little less.
Could you substitute heavy whipping cream for the coconut milk?
Yes
I made this today for breakfast, and while it was delicious it was also all crumbles. Where did I go wrong?
I’m not sure. Did you switch out any of the ingredients?
No. The only thing I can think of is that I didn’t cook it immediately. I prepared it, but I cooked my kids’ waffles first. Then I cooked mine. Is it possible the coconut flour soaked up all my liquid?
Ahhh, that could be it. Coconut flour thickens more as it rests. If that happens again I would add an extra egg.
OMG best waffle ever Thank You!!!
It is great as a waffle! But even simpler breakfast in a bowl microwaved for 2 1/2 minutes. Thank you!
I made it as a mug cake the other day too! I shared on facebook but forgot the update the post 🙂
What type of coconut milk? full fat in the can?
Yes, that’s what I used, other varieties would probably work too.