These Protein Waffles are easy 4-ingredient flourless waffles packed with 13g of protein each. They are gluten-free, low-carb, and oil-free too made with wholesome ingredients.
While the whole recipe is just below, don’t miss all my tips further down, including process shots, ingredient swaps, tips, and more!
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In a mixing bowl, whisk egg, yogurt, and almond butter until smooth.
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Whisk in protein powder until a thin runny batter forms.
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Warm a mini waffle iron until piping hot. Spray avocado oil on the iron plate to prevent the waffles from sticking to it.
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Fill the mini waffle iron with batter (1/4 of the batter makes one waffle).
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Bake the waffles for 4 minutes or until golden brown.
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Repeat greasing the waffle iron and baking the waffle until all the batter has been cooked. The recipe makes 4 waffles.
Note 2: Use full-fat Greek Yogurt to avoid dry waffles. You can use flavored yogurt if preferred.
Note 3: Or peanut butter, or sunflower seed butter for a nut-free option.
Note 4: I am using pea protein powder, other options may impact the texture of the waffles.
Storage: Store the waffles in the fridge for up to 4 days in an airtight container or freeze for up to 1 month in Ziploc bags. Thaw in the fridge the day before
Serving: Add protein to your breakfast and serve with extra Greek yogurt, hemp seeds, and berries.
Serving: 1 waffle (Serve 4)Calories: 141 kcal (7%)Carbohydrates: 4.7 g (2%)Fiber: 0.8 g (3%)Net Carbs: 3.9 gProtein: 13.4 g (27%)Fat: 8 g (12%)Saturated Fat: 1.7 g (11%)Polyunsaturated Fat: 1.6 gMonounsaturated Fat: 3.5 gTrans Fat: 0.01 gCholesterol: 113.1 mg (38%)Sodium: 70.7 mg (3%)Potassium: 131.3 mg (4%)Sugar: 2 g (2%)Vitamin A: 151.5 IU (3%)Vitamin B12: 0.2 µg (3%)Vitamin D: 0.5 µg (3%)Calcium: 121 mg (12%)Iron: 0.7 mg (4%)Magnesium: 29 mg (7%)Zinc: 0.6 mg (4%)
Ingredients and Substitutions
You only need 4 ingredients to make these delicious high-protein waffles. Here’s how to pick and swap them.
- Greek Yogurt – This adds moisture and protein. Full-fat Greek yogurt prevents the waffles from becoming dry. Flavored yogurt adds taste and flavor to your waffles.
- Almond Butter – This adds richness and healthy fats. Peanut butter or sunflower seed butter (for a nut-free option) also work.
- Vanilla Protein Powder – This boosts the protein content and adds flavor. Pea protein powder works well, but other types will change the texture.
- Eggs – These bind the ingredients and provide structure to the waffles. Large eggs give the best results.
How to Make Protein Waffles
This recipe is really easy to whip up. Here’s how in a few pictures.
Pour all the waffle ingredients in a large mixing bowl and stir until smooth.
Scoop out the batter with an ice cream scoop.
Place the protein waffle batter on a hot, oiled waffle iron.
Cook the batter for 4 minutes until it’s golden brown.
Carine’s Tips
Let me share a few more tips for perfect waffles.
- Avoid Overbaking – Be careful not to overbake the waffles, as the protein powder can make them dry.
- Protein-Packed Toppings – Serve the waffles with Greek yogurt for extra protein and berries for an anti-inflammatory boost.
- Meal Prep Magic – Double (or triple) the recipe and freeze the waffles for easy, healthy protein breakfasts.
- Full-Fat Yogurt Advantage – Use full-fat Greek yogurt to keep the waffles moist.
- Grease the Iron – Spray the waffle iron with avocado oil to prevent sticking.
- Thin Batter is Key – Aim for a thin, runny batter for the best waffle texture.
- Consistent Baking – Bake each waffle for 4 minutes or until golden brown.
- Storage – Store leftover waffles in an airtight container in the fridge for up to 4 days or freeze for up to 1 month.
- Nut-Free Alternative – Sunflower seed butter works as a great nut-free substitute for almond or peanut butter.
More Waffle Recipes
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
