Protein Waffles (4 Ingredients, 13g Protein)

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.

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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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Protein Waffles

3.9gNet Carbs

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.

Author: Carine Claudepierre

Prep: 10 minutes mins

Cook: 16 minutes mins

Total: 26 minutes mins

Yield: 4 waffles

Serving Size: 1 waffle (Serve 4)

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Ingredients

US Customary – Metric

• ▢ 2 large Eggs (note 1)
• ▢ ½ cup Greek Yogurt (note 2)
• ▢ 2 tablespoon Almond Butter (note 3)
• ▢ ⅓ cup Vanilla Protein Powder (note 4)

Instructions

• In a mixing bowl, whisk egg, yogurt, and almond butter until smooth.
• Whisk in protein powder until a thin runny batter forms.
• Warm a mini waffle iron until piping hot. Spray avocado oil on the iron plate to prevent the waffles from sticking to it.
• Fill the mini waffle iron with batter (1/4 of the batter makes one waffle).
• Bake the waffles for 4 minutes or until golden brown.
• Repeat greasing the waffle iron and baking the waffle until all the batter has been cooked. The recipe makes 4 waffles.

Notes

Note 1: You need large eggs for best result. The recipe doesn’t work with egg replacements.

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.

Tools

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NutritionServing Size: 1 waffle (Serve 4)

Yield: 4 waffles

Nutrition

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

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Almond Flour Waffles

Keto Cream Cheese Waffles

Keto Chocolate Chaffles