These keto cream cheese waffles are so easy to prepare and they taste absolutely amazing! They’re great to have for breakfast or brunch and they are free of sugar. With only 0.5 grams of net carbs per waffle, you can still enjoy waffles on your ketogenic or low-carb lifestyle.
The ingredients to make these keto cream cheese waffles
Eggs: In this recipe, I used large pasture-raised eggs.
Cream cheese: Organic cream cheese.
Almond flour: To substitute regular grain flour, you can use almond flour, which is gluten-free and low in carbs. I wouldn’t use coconut flour, this makes the waffles very dry and it doesn’t give you a great texture.
Erythritol: To make these waffles nice and sweet, I used erythritol which is a keto-friendly sugar substitute with a glycemic index of zero. This means this sugar will not cause a spike in your blood sugar or knock you out of ketosis. Usually, erythritol can give you kind of a cold aftertaste, but because you don’t need too much in this recipe, the aftertaste is not present in these waffles.
Vanilla powder: Vanilla powder is purer than vanilla extract and I personally think it tastes better than vanilla extract. But you can also use vanilla extract. In that case, you’ll need 1 tablespoon of vanilla extract if you want to replace the vanilla powder.
Which iron waffle can you use?
In this recipe, I use a mini waffle maker that makes the perfect size for these small waffles. You can also use a regular waffle maker. In that case, you just need to add more batter to your waffle iron. Just keep in mind the size also affects the macronutrients that I listed underneath the recipe.
How to store these waffles?
You can store them in an airtight container in the fridge for up to three days. Or in the freezer for up to three months.
- Mini waffle maker
- 4 eggs
- 120 grams cream cheese
- 1 1/2 cup almond flour
- 3 tablespoons granulated erythritol
- 1/2 teaspoon vanilla powder
- 2 teaspoons baking powder
- some butter for greasing the waffle iron
- Add all the listed ingredients to a blender and mix.
- Preheat the waffle iron and add some butter to prevent sticking.
- Transfer 2-3 tablespoons of the batter onto the mini waffle iron (or more if you're using a regular waffle iron).
- Bake for 2-3 minutes in the mini waffle maker until they are golden brown.
Tools used in this recipe
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